Recipe: Ginger Creamy Carrot Soup

Last month was soup month and I missed it!  

This post is in honor of the all the soups I missed posting.

This savory soup is a creamy comfort for cold winter's days. It is uniquely light and simple in flavor and balances well with the cauliflower. Don't tell the kiddos it's healthy!

 Delaplane Cellars ~ Delaplane, Va.

INGREDIENTS

• 4 Tablespoons of Butter
• 1 Tablespoon of Olive Oil
• 2 Garlic Cloves, minced
• 2 Shallots large, chopped
• 1-1 1/2 Tablespoons of Fresh Ginger, minced (equivalent to a knuckle and a half of ginger root)
• 2 Pounds of Carrots, julienned (cooks faster than chopped), may be substituted for 3 1/2 Cups of Butternut Squash, cubed
• 1 Medium Head of Cauliflower, rough chopped in 1-inch pieces
• 2 Dashes of Pepper, freshly ground
• 6 Cups of Chicken Broth (Vegetable Broth may be used as a substitute)
• 2 Cups of Heavy Cream OR 3 Cups of Milk, plus 2 extra Tablespoons of Butter
• Dash of Cinnamon
• Salt & Pepper to taste

prep time:

30

cook time:

45 minutes

total time:

90 minutes

Makes 6-8

DIRECTIONS

• 1
  In a deep stock pot, sauté Butter, Olive Oil, Garlic, Shallots and Ginger until the Shallots cook clear. (Olive Oil cooks at a higher temperature and prevents the butter from browning.)
• 2
  Add in the Carrots and Cauliflower and stir until all vegetables are mixed together and heated through.
• 3
  Add in a couple dashes of salt and freshly ground pepper.
  
• 4
  Pour in the Chicken Broth and bring ingredients to a rolling boil.
  
• 5
  Turn heat down to slow boil and cook for 30 minutes or until vegetables are fork tender.
• 6
  Using a hand blender, carefully pureé ingredients and incorporate Cream. You may use Milk as a substitute, but be sure to add the extra butter to give the soup the proper creamy flavor.
• 7
  Add a dash of Cinnamon to enhance the Ginger.
  
• 8
  Salt and pepper to taste.

NOTES

May be served hot with a sprig of thyme or cold with a dallop of sour cream
and a squeeze of lemon on top.

Books: Story's End

My friend and young adult author, Marissa Burt, just posted this announcement about her new sequel!

Just a few more days to enter to win Story's End ! Click on the link below to enter: http://www.goodreads.com/book/show/13263764-story-s-end

Which means the Storybound sequel is going to be released soon!  YAY!
The expected publisher release date is April 2, 2013.  You can reserve your copy today by clicking here at Story's End.

 You may remember my previous write up regarding Marissa's debut book Storybound.  However, I think our friend Emily (click here to read her blog, Emily's Hollow) does a far better job of  describing this book on her review from GoodReads -

"Storybound gives a fun and unique take on how all of our favorite stories have been created: from Fairy Tales to Pirate Lore to Cowboy Westerns. They're all created in the world of Story. When a girl from our world enters Story, however, everything begins to change. Una Fairchild finds herself transported from her school to a school in Story, where her fellow students are training to become characters: Heroes, Villains, Ladies, even Sidekicks and Beasts. She must learn who to trust as she tries to figure out why she was brought to Story in the first place, and how she can help its enemies from destroying the world completely.

Storybound is refreshing in that, while it is a middle grade novel, it is not written down for children. Many times when I read books geared for such a young audience, there is a certain self-consciousness to the book; I am never unaware that I am, in fact, reading a book. Storybound allowed me to fully immerse in the world Burt created. The descriptions of Story are vivid, and the characters all have plenty of nuance. For a book that deals with the stereotypes of stories, her characters have many shades of gray that make them real. 

The language and syntax is simple enough for children to read, but as a parent and an English teacher, I was happy to see a handful of words that might encourage young hands to reach for a dictionary. The twists in the plot found the balance of holding the attention of older readers, while not confusing its intended audience. 

I eagerly await its sequel."


If you have any young friends or friends with kids, I definitely recommend this series to you!

Bloggishness

Just found a blog that I need to visit more and a recipe that I have to try ASAP! Thought I'd share: Bust Your Buttons Butter Cake at Just A Pinch Recipe Club.

Also, for those in the DC metro area, I made a new friend while doing a restaurant review for Capital Cooking. Each day bargain-hunter/mom of two, Laura, posts great contests, deals and coupons that can be found throughout the DC and Northern Va. area. View her blog BeltwayBargainMom to find today's deal! What's not to love about cheap and free?

Capital Cooking: New Post Up!

For my DC central friends, specifically those who are looking for a great pool and fitness center off of U Street; here's my recent review of VIDA Fitness and one of their Penthouse Pool Club member perks. Please click HERE to view.

Capital Cooking: Kentucky Opens the Inaugural Ball Season!

Here's what you've been waiting for...
My full write up for Capital Cooking's blog on my experience at the Kentucky Society's Inaugural Bluegrass Ball!

High Spirits at the Inaugural Ball

Enjoy and I'd love feedback if any of you are bourbon aficionados!

Capital Cooking: Buick Encore Review

Great Falls, Va.  ~ 2012

Hi Friends!

My recent review of the 2013 Buick Encore, the newest crossover for the GM family, was posted last Saturday and I forgot to let you all know. Oops! Click HERE to read my thoughts.

Sorry, I was a bit busy last Saturday preparing for the Bluegrass Inaugural Ball with Capital Cooking. <pats and fluffs hair>  Hopefully, I can post that blog soon too! Enjoy the review and the pics by my friend Bryn Wallace.  You can also credit Bryn with being the person to light a fire under me to start blogging and connecting me to Lauren DeSantis and Capital Cooking.  :o)  Thanks Bryn!!

Have a great weekend, and stay warm!

Recipe: Potato Leek Quiche

This is one of my favorite comfort foods!

I used to order this at a favorite café of mine in Chicago. When I moved West, I missed it so much that I created my own version. It’s the one quiche that guys actually seem to like. There are several versions you can create on your own as well and I've listed the ingredient options at the bottom, so have fun!*  It is not conducive to vegan or gluten restricted diets, but it's definitely for cheese lovers!

INGREDIENTS

THE BASICS

• 2 Pillsbury Deep Dish Pie Crust
• 4 Large Eggs
• 2 Cups of Heavy Whipping Cream
• 1/4 Teaspoon of Salt
• 1/4 Teaspoon of Pepper

THE STUFFIN’S

• 1 Cup of Gruyere Cheese, Grated
• 1 Cup of Cheddar Cheese, Grated
• 2 Tablespoons of Olive Oil
• 1 Tablespoon of Butter
• 2 Potatoes, Finely Cubed
• 2 Leeks, Chopped
• 1 Large Onion, Finely Diced
• 1/2 Teaspoon of Garlic Powder
• 1/2 Teaspoon of Salt
• 1/4 Teaspoon of Pepper
• 
  

cook time:

45 minutes

Serves 8-10

DIRECTIONS

• 1
  Heat oven to 425 degrees.
• 2
  Using a fork, put holes in the pie crusts and place in the oven until golden brown.
• 3
  In the meantime, in a large pot boil the Potatoes in salted water with the Butter.
• 4
  Heat the Olive Oil in a large pan and sauté the Onions until translucent; add in the Leeks.
• 5
  Once the Potatoes are al dente…not quite tender, drain off excess water and add them to the Onion and Leek sauté pan.
• 6
  Continue to cook the Potatoes until they are tender. Add Garlic Powder, Salt and Pepper as everything cooks together.
• 7
  Spoon the Potatoes into the Pie shells. Sprinkle with both cheeses and stir through to combine.
• 8
  Mix/Scramble the Eggs, Cream, Salt and Pepper together.
• 9
  Pour the Egg mixture over the Potatoes in the Pie shells.
• 10
  Bake for 15 minutes, then reduce the oven temperature to 300 degrees and bake for another 30 minutes or until a knife inserted in the center comes out clean and the top is golden brown.
• 11
  Let stand 10 minutes until cutting and serving.

NOTES

*Other Quiche Ideas:
 1.) Broccoli, Bacon, & Cheese - Substitute
      Swiss Cheese for the Gruyere Cheese.
 2.) Spinach, Onion, & Cheese
 3.) Seafood Quiche – 1 1/2 Cups of Chopped Cooked Crabmeat,
      Shrimp, and/or Salmon. Increase Salt by 1/2 Tsp.