Tag Archives: La Cuvee

Roasted Cauliflower and Leek Soup

1 Mar

(Reminder to vote for my piece on Watermelon Mojitos for an #EDDYS2015 Award by clicking here! Vote daily until March 15!)

Here on Long Island we are having one of the coldest winters on record. Since you can’t reasonably spend the entire winter drinking hot toddies all day — as much as the idea appeals –, the second best, more sensible and certainly more sustainable response is soup.

Light winter lunch

Light winter lunch

Here is an easy-peasy soup recipe that is warming and light, inspired by my dear friend Deborah Rivera Pittorino’s matchless soups at her restaurant La Cuvee Seafood & Grille in the heart of Long Island’s North Fork wine country. She shares some her recipes on her blog, The Seasoned Fork, by the way.

This recipe adds a little nuttiness (nutty flavor, not crazy person nuttiness) by dry roasting the cauliflower for 10 minutes. This amount makes four appetizer servings or two meal-size bowls and reheats really well in the office microwave for lunch!

Office lunch

Office lunch

Roasted Cauliflower and Leek Soup

3 Cups cauliflower (stems and florets, trimmed)

1 Tbs olive oil

1 Tbs butter (salted or unsalted)

3 Cups leeks, white and pale green part, carefully cleaned and sliced into ¼ inch rounds

1 Qt veggie stock (if using store-bought, choose low sodium and season accordingly)

¼-1/2 Cup milk (optional)

1 tsp mild curry powder

salt & pepper to taste

On a baking sheet or in a baking pan roast cauliflower at 400˚F for about 10 minutes (I do it in my fancy, full-service Breville toaster oven) until getting browned at the edges.

In the meantime, heat the olive oil and butter in a heavy-bottomed soup pot at medium. When the foaming subsides, add the leeks. Stirring occasionally, allow the leeks to get very soft (5-10 minutes). Add the cauliflower, stir and cook a minute or two. Add the stock, bring to a boil, then add curry, lower heat, add milk and simmer for at least 30 minutes, until cauliflower is falling apart. Using an immersion blender or (in batches) a blender or food processor, blend until you reach the desired smoothness. Season to taste and serve, topped with a dollop of plain yogurt or croutons if you like.

 You might also like

17 More Warming Winter Soups!

 

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For your reading pleasure: Seasoned Fork

10 Apr

A new soup recipe is in the works, but in the meantime, I’d like to direct your attention to one of my favorite blogs. In the interest of full disclosure, be advised that this is also a bit of shameless self-promotion for the book reviews that I write for the blog, including the one posted today about a collection of stories about real-life gardens and how they feed the soul.

My dear friend, Chef Deborah Rivera Pittorino, has a laid-back boutique hotel and delicious wine bar/restaurant (http://thegreenporter.com/) in Long Island’s North Fork, where real farms and vineyards and aquaculture feed a burgeoning foodie movement while also keeping it grounded in reality and New England-y good sense. It is one of my favorite places in the world (and one day I will figure out how to live there full time). Deborah’s blog has a back-to-the-land vibe with a contemporary perspective that keeps me in touch with the feeling even when I am far away.

I said that I would be directing you to a particular review, but the real bonus is that Deborah introduces it with her own musings on gardening for the restaurant kitchen with her neighbor (who is the same guy who helped me start my first tomato garden when I was neighbor to both, as it happens). It is a very, very nice way to welcome the gardening season!   http://seasonedfork.com/book-reviews

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