Lunch | Cooking for Seven

French Onion Soup Sandwiches

Cooking for Seven on Jan 16th 2013

These sandwiches are SO good. Seriously you guys. You should make them. Today. Right now.

Get the step-by-step instructions and recipe over on the Tasty Kitchen Blog here.

Also, I’ve been loving the pretty things I got in the mail the other day. Read more about it on my personal blog here.

Filed in Guest Posts, Links, Sandwiches | 7 responses so far

Roasted Cauliflower & Garlic Soup

Cooking for Seven on Sep 4th 2012

Hello friends! Can believe August is over? This summer has been super-busy. I must admit to looking forward to the cooler months when things will slow down a bit and we can breathe.

Throughout the summer, the thought of heating up our small house by turning on the oven doesn’t excite me one bit. But as the weather begins to whisper of fall, my interest in cooking is rekindled.

My favorite fall/winter supper is soup. Once you know the basic steps for most soups, it’s so easy to customize and create to your preferences. And there’s just something cozy about a bowl of steaming soup.

But on to the soup at hand.

Cauliflower has never been my favorite veggie. On a scale of 1 to beets, it’s about an eight. Then one day, my grandma taught us how to make steamed cauliflower with buttered breadcrumbs. I softened. A little. Then I saw Katie’s recipe for Roasted Garlic & Cauliflower Soup. I caved.

I’m so glad I did. Once roasted, the cauliflower develops a lovely flavor. The hints of celery, thyme and roasted garlic are amazing. You should definitely try this soup, even if you are a cauliflower hater. It just might change your mind!

Recipe Notes:

The original recipe looks quite long and complicated. Do not fear! It comes together quite easily.
Also, this recipe is very forgiving. I didn’t have any white wine on hand, so I replaced it with more chicken broth. We’re not huge on bay leaves, so I left that out as well. The bacon suggested sounds yummy, but I think it’s completely optional.

Roasted Garlic & Cauliflower Soup | from Katie Goodman | serves 4-6 | PRINTABLE PAGE
Ingredients:

1 whole head cauliflower
1 large whole head garlic
1/2 tablespoon olive oil
1 tablespoon butter
1 1/2 stalks celery, diced
1 yellow onion, diced
1 carrot, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1/4 teaspoon dried thyme leaves
1 tablespoon flour
1/3 cup dry white wine
1/2 cup water
2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency
1 dried bay leaf
2 teaspoons fresh minced parsley
1/3 cup half and half
3 ounces cooked and crumbled bacon
additional oil for serving - olive oil or truffle oil

Directions:

1.) Preheat oven to 400 degrees F.

2.) Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper.

3.) Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven.

4.) The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check it’s progress as needed - it should smell fragrant but not raw, be golden and tender.

5.) Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.

6.) Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes.

7.) Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes.

8.) Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping

Filed in Reuben Approved, Soup | 37 responses so far

Spring Greens with Pears, Gorgonzola and Sugared Walnuts

Cooking for Seven on Aug 10th 2012

Hey everyone! This awesome, tasty salad is over on the Tasty Kitchen Blog - check it out!

And my apologies for my bad grammar.

Have a lovely weekend!

Filed in Guest Posts, Links, Salad | No responses yet

What’s for Lunch #4 + #5

Cooking for Seven on Nov 29th 2011

So sorry for neglecting to post my lunch last Tuesday: Thanksgiving is my excuse! And my apologies for the ghastly photo - the only camera I had with me was on my phone.

Here’s what I had: Stuffed French toast (half filled with strawberries & cream cheese, half with apricot jam and Swiss cheese), and a curried chicken salad sandwich at one of my favorite coffee shops in town.

Here’s what I had for lunch today: Spicy Thai Noodles, based on this recipe: {link}

I used cashews in place of peanuts, and I added some peanut butter, ginger, and red curry paste. Delicious.

What did you have for lunch today? Share your description or photos in the comments!

Filed in What's For Lunch | 6 responses so far

Creamy Tomato Soup with Dumplings

Cooking for Seven on Nov 17th 2011

It’s that time of year again: time to pull your warm clothes out of storage; time to cozy up in a fuzzy blanket with a good book and a cup of tea; time to look longingly at your skis; time to warm your chilly fingers by cradling a steaming bowl of soup in your hands.

This soup is absolutely amazing. It’s so flavorful, yet so simple. The blend of herbs is perfect, and the dumplings add a little something special.

This is one of Reuben’s favorite soups. I was introduced to it while we were getting to know each other. One evening his family invited me over for supper, and they served this scrumptious soup. Reuben requested that I make it for him, and his family very obligingly gave me the recipe. Here it is for you to enjoy!

Creamy Tomato Soup with Dumplings

Printable page | Serves 3-4

For the soup:

2 tablespoons butter
2 tablespoons chopped onion
3 tablespoons flour
2 teaspoons sugar (I use demerara or maple syrup)
1 teaspoon salt
1/8 teaspoon pepper
dash each- garlic, basil, oregano, thyme.
2 cups tomato juice or diced canned tomatoes (I use a cup of each)
2 cups cold milk

1) Sauté onions in butter. Blend in the flour, sugar, salt, pepper & other seasonings.

2) Remove from the heat and gradually stir in the tomato juice. Return to heat & bring to a boil stirring constantly. Boil 1 minute. Stir hot tomato mixture gradually into the milk. Return to saucepan & heat to almost boiling.

For Doodles:

2 eggs, beaten
1 teaspoon salt
2 tablespoons water
flour as needed (I used a bit over 3/4 cup)

Mix the ingredients together to make a very thick batter. Drop the the batter by teaspoonfuls into the almost boiling soup, coating the spoon with hot soup each time so the batter doesn’t stick to the spoon. Turn off the heat & cover until serving time.