Salads and Soup and Sweets party (SASAS?), featuring many veggie soup, couscous curry salad, tepary bean hummus, and flourless chocolate torte
Many Veggie Soup, impromptu style
Start by softening onions or leeks in hot oil, then adding some garlic. Next, add the carrots and celery, and let them release some of their liquid into the pan. Add as much water or stock as you need, along with some celery leaves, fresh thyme, parsley, sage, basil, and a bay leaf or two. Bring to a gentle boil and start adding your veggies, starting with the “hard stuff”—cubed root veggies like potatoes, sweet potatoes, turnips, and parsnips. Cook that for 20-30 minutes until tender, and then add the medium-hard stuff—green beans, broccoli, lima beans, summer squash. Cook for 5-10 minutes until they have just a bit of bite left, and then take off the heat to add the soft stuff—leafy greens.
If you’re going to fridge the soup and reheat it the next day to serve, as I did, to let the flavors come together, then reserve the soft stuff and some of the medium-hard stuff until the reheating to freshen the soup.
To quick-cold the soup for the fridge if you're antsy about letting it sit out in the danger zone for too long: Once the pot has cooled to the point where you can touch it without melting to the metal, rest it in your sink or a cooler full of ice and sink some water bottles full of ice into the pot--super cool! Then, fridge it!
Veggies for soup
Some butter and oil
Delicious many veggie soup
Couscous curry salad
Mike's wife's tepary bean hummus was delicious! It did taste a little little bit more like a white bean than a garbanzo bean, but I could barely taste the difference, and really couldn't it all when it was on something. I served it with pita chips, green beans, and celery.
I'm out of piping practice, and the fact that I was using a plastic baggie and had cut too big a piece off the corner didn't help. As for the flavor, the taste was okay--rich and chocolaty, but I didn't like the texture--too dry! I think I should've pulled it from the oven a bit earlier, treating it more like a pan of brownies than a cake.