Be Forewarned, I am a Fey and Quixotic Creative Writer

Be Forewarned, I am a Fey and Quixotic Creative Writer
And in the End was the Word, Amy's Word

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Saturday, October 6, 2012

I Just Invented this Cauliflower Soup

When you have been cooking for 30 years, one day things just gel, and you can just make up a recipe from your head.  Such an amazing event happened tonight.  I had a head of cauliflower, some cheddar cheese, chicken broth and it all came together very well.....
 Steam 3/4 head of cauliflower and puree half when it is tender.
Sautee an onion in some olive oil and then when the onion is tender (translucent) add 1/4-1/3 cup flour.  and throw in a little butter--usually, a "rue" is one to one flour and fat.  prior to the onion getting the flour tossed on top in the kettle (on medium heat), crush some garlic and cook it with the onion until it is just cooked--(garlic tends to burn)
When making a rue, you must cook the flour with the fat for a bout a minute..to cook out the raw flour taste...but I would cook it for a few minutes.  Then pour in some chicken broth and some one percent milk.  I just  poured it in..by eyeballing.  I would guess 11/4 cup each.  Simmer it and add some grated or cut in cubes sharp cheddar cheese.  The amount of cheese: a little over a half a cup.

Cook it till the cheese is all melted in.  add the pureed cauliflower and the other half that is not pureed, (so it has chunks).
I put red cayenne pepper on top--salt to taste.  I ate it with a slice of crusty  bread and a glass of wine.

I am glad that I documented my creative genius in this blog entry!  (so next year I will know where to find my recipe)

By the way, I used to grow cauliflower in a big field behind my dairy barn.   It is quite complicated-beginning to end.  There is a machine that is pulled behind a tractor where a person sites and drops the little baby plants into a furrow.  It has to be sprayed with bug spray--to kill those white butterflies,(green worms are their first stage)  Then when a head begins to form (probably 6-8 wks later)we had to tie up the surrounding leaves (rubber bands color coded by date) and then we went out with a big knife and cut the heads and took them to market.  We knew which ones to cut that day- because of  the color code. We piled them on the top of our station wagon and took them to Marchenese market in Geneva in the early 1980's.  I think that we got about 50- 75 cents a head.