By mlb, on August 27th, 2010%
This is a great all-purpose soup. You can make it in the summer with a pound of garden or farmer’s market carrots, or any time with a bag of peeled carrots, as in the original recipe. We actually have the bag of carrot snacks in the fridge quite often and if they don’t get used for…snacks, I am often wondering how to use the bag up fast. This soup was the answer.
Usually I am so-so on carrot soup but something about the flavors here just clicked for me. It was especially good the next day, as the different ingredients had time to come together and meld. I’m also already forming a plan to use this recipe in the Fall with some butternut squash or pumpkin for the . . . → Read More: Carrot Soup with Orange and Tarragon
By mlb, on November 20th, 2009%
While growing up Cream of ____ soups were always just something to make casseroles with — but not anymore! Wow, this was tasty! I tweaked it a little from the original by adding garlic, thyme, hot sauce and mushrooms and I was so pleased with the results. This is definitely what is going to happen to some of our leftover turkey and turkey stock next weekend. In fact, it’s a great recipe for that as I’ll probably have leftover cream, veggies and everything else. So will you, so you should definitely make this soup.
I cooked the mushrooms in a separate pan because I didn’t want them to soak up all the butter and I didn’t want to add more butter. I’m not sure you have to do that, but . . . → Read More: Cream of Chicken (or Turkey!!) Soup
By mlb, on November 2nd, 2009%
This was an experiment that I took to work for a Halloween party last week. It was an extra fun cake to make, as I had just bought myself a new bundt cake pan in honor of National Bundt Cake Day coming up on November 15!
Where did I learn that bit of trivia? Why here: Food Librarian’s ‘I Like Big Bundts’ extravaganza! Now that is an awesome task right there. While I am not delightfully crazy enough to make a bundt a day, I did make one — this Sour Cream Pumpkin Bundt with a Streusel-y inside.
The recipe is from Libby’s (the makers of canned pumpkin), although I used a can of Trader Joe’s Organic canned pumpkin. The cake turned out so well! I added orange zest, pecans . . . → Read More: Sour Cream Pumpkin Bundt Cake with Streusel
By mlb, on October 28th, 2009%
Okay, this is seriously the best thing I have done with a pork tenderloin in like, years. Oh my god. Make this now. It was so good in fact, that I didn’t even get a decent picture of it for the title shot here. I just took it to the table and that was the end of that. So, above is a shot of the wine that we had for dinner. A zinfandel. It was good too.
The original recipe used bone-in pork chops but I substituted a pork tenderloin. I also did this indoors as opposed to outside on the grill, mainly because I was lazy. No matter, jwa & I were still rewarded with a delicious pork meal! I don’t really know what else to say about this . . . → Read More: Roasted Fennel-Spiced Pork Tenderloin with Sage-Lemon Vinaigrette
