Cauliflower and Gruyère Soup
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Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
The cauliflower I get is normally quite large so I will plan on 3 meals using it. Depending on how thick you like your soup, there should be enough left to have a small bowl before dinner on Sunday. We're making extra polenta to use as the base for the starter tomorrow night.
Cauliflower and Gruyère Soup Time: 35 minutes
This is a lovely, creamy soup. It gets quite thick after you stir in the cheese so I keep a bit of hot broth on hand to thin it to the right consistency. The fresh Parmesan adds a distinctive nutty taste.
1/3 head of cauliflower, 2 - 3 cups small florets
1 onion
2 stalks celery
1 1/2 - 2 1/2 cups chicken broth (Start out with 1 1/2 cups, after pureeing and adding milk you can add more if you want it thinner)
1/2 tsp dried thyme
1/2 cup shredded Gruyère, (2 oz, 60gr)
1/2 cup milk or cream, (4oz, 125ml)
1 tbs butter
2 tbs freshly grated Parmesan cheese
Chop onion and celery. Cut cauliflower into small florets (leaving small 'stems'). Melt butter in medium saucepan over medium-high heat. Add celery and onion and sauté until tender. Add cauliflower, 1 1/2 cups of broth and thyme. Bring to a boil, reduce heat and simmer until cauliflower is tender, 20 - 25 minutes. Puree soup in a blender or using an immersion blender. Return soup to heat, add milk or cream and bring to a simmer. Add more chicken broth if desired. Taste and add salt & pepper if needed. Remove from heat and immediately add cheese, whisking to combine. Ladle into soup plates, sprinkle fresh Parmesan evenly over the top, grind a bit of pepper and serve. (Save leftover soup to sip on Sunday while the lasagne bakes)
Balsamic Glazed Baked Salmon Time: 25 minutes
My salmon normally comes with the skin on. I lay a piece of foil on the baking sheet, then the salmon, skin side down. When it's done I just slip the salmon off the skin to serve. The skin stays on the foil; easy clean-up! They honey-vinegar makes a lovely glaze with a hint of hot from the mustard.
2 salmon fillet or steaks, 6 - 8 oz each (200 gr each)
2 tbs Balsamic vinegar
2 tbs honey
1/4 tsp dry mustard
1/2 tbs olive oil
In a small sauce pan heat the vinegar, honey, mustard and oil, whisking to combine. When combined remove from heat and set aside. Put the salmon, skin side down, on a baking sheet. Brush with the honey/vinegar. Bake in 400F (200C) oven for 15 - 20 minutes, depending on thickness, basting with the honey/vinegar twice more. Salmon will be done when it flakes easily, slightly pink in the center is fine. Baste a final time and serve.
Parmesan Polenta Time: 10 minutes if using quick-cooking polenta Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency. It can be adjusted at the end, before serving. This should be like mashed potatoes.
1 1/2 cups chicken stock
3/8 cup polenta (that's 1/4 plus 2 tbs)
3/8 cup (1.5oz, 45gr) Parmesan, grated
1/4 cup (2oz, 60ml) Greek Yogurt
nutmeg
Heat stock in a small sauce pan over medium heat. When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring, about 5 minutes or until done. Add yogurt, Parmesan and a pinch of nutmeg. Cover, keep warm and let sit 5 minutes. Serve.
Note: we've made enough for Saturday's Polenta Cakes. Tear off 2 pieces of cling film and lightly oil. Add the Parmesan and nutmeg to the polenta but NOT the yogurt. Remove 1/3 of the polenta, divide it in two and place each half in the middle of the cling film. Then place it into 2 small bowls or ramekins, 3 - 4" (8 - 10cm) in diameter, with the film on the bottom. The polenta will spread out to fit the shape. (We just want something to make round patties.) Cover the top with film and refrigerate until Saturday. Add the yogurt to the remaining polenta, cover and keep warm.
Sunchoke Gratin Time: 30 minutes
These gnarly roots are delicious and easy to fix. Select sunchokes that are firm and with fewer rather than more knobby bits. It makes it easier to peel. Peel them using a vegetable/potato peeler. They might get a bit grayish after cooking - no problem.
2 - 3 Jerusalem artichokes aka sunchokes (8oz, 250gr peeled)
1 tbs olive oil
1 tsp Herbes de Provence
1/4 cup (1oz, 30gr) Parmesan
Peel sunchokes using a vegetable peeler. Leave whole and put into a steamer basket over hot water. Steam 15 minutes or until just tender when pierced with a sharp knife. Watch them - they go from barely done to over done quickly. When done remove and cut into 1/2" (1.25cm) slices. Lightly oil a small gratin dish. Layer the sunchoke slices in dish. Sprinkle with herbs and Parmesan. Drizzle the remaining olive oil over the top. Bake, 400F (200C) for 10 - 15 minutes, until golden brown. Remove and serve.
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Cooking Schedule: 35 minutes until first course then 10 minutes to finish |
Sprinkle with herbs, Parmesan, oil, set aside |
Cooking for Two? Or more?
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