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archive for roasting

back to soup weather

Thursday, April 16th, 2015

Recipe: roasted tomato soup

“Did you finish your taxes?”

I blinked at the nice fellow on the other side of the post office counter as I handed him my yellow pick-up slip. Oh, it’s tax day! Yes, yes we finished those several weeks ago. We smiled at one another and eventually wrapped up the small talk with thank yous and have-a-nice-days. My mind was elsewhere because I had a list of things to get done before our neighbors came over for dinner. Every April, they are bustling with activity doing proper house maintenance on the exterior (something we ought to do, but tell ourselves that we can wait until May when the weather is more reliable), tidying up the yard, packing gear and equipment to take to Canada for the next 6 months where they will run their wilderness camp. And every April, we tell them, “We need to have you over for dinner before you take off!”


we started with some appetizers



These excellent people are the best kind of neighbors: friendly, generous, considerate, fun, reliable, kind, genuine. Instead of our usual quick conversations in the driveway as we’re coming and going, we could relax and enjoy a few hours together over good food and wine. We miss them in summer, when our neck of the woods is at its greatest splendor. “Walk home safely!” I joked after them as they stepped into the night. The snow was just getting started after several warm and sunny days, materializing out of the darkness as it fell into our porch light’s sphere of illumination.

flowering trees on the flats just a few days ago

and now, proper snow



I’ve learned to contain my excitement about the snow until it’s here, on the ground, and accumulating. The skis are ready, but we must be patient and wait for the base to rebuild. It might be a few hours. It might have to be tomorrow. In the meantime, we opt for hot soup over a fresh salad while the world outside turns silent and white. Soup. I love all manner of soup. Digging deep into my childhood, tomato soup was the default on those rare snow days in Virginia. Of course, it came out of a can with a red and white label. It only took me a few decades to realize the beauty of making my own tomato soup, and then a few more years to discover the flavorful roasted version. It’s easy. I’ll show you.

olive oil, pepper, chicken broth, red pepper flakes, garlic, thyme, tomatoes (not pictured: salt)

chop the herbs, pick out the garlic cloves

halve the tomatoes

wrap the unpeeled garlic in foil



**Jump for more butter**

not mashed potatoes

Sunday, February 22nd, 2015

Recipe: roasted cauliflower and garlic mash

No mashed potatoes for us this weekend! The mercury fell as did the snow – precious powdery snow. When it gets too hot and the snow turns to slush, some refer to it as mashed potatoes. And while mashies are fine to ski, it’s not the kind of snow that is long-lived as it transforms into ice overnight or eventually puddles of water during the day. At least for now, the snow gods have smiled down upon us and delivered. It was both a snow- AND friend-filled weekend. Our neighbor asked if I would mind spending a little play time with their pup, Dioji (dee-OH-gee), while they were away all day. She is a giant walking carpet of a dog (half Berner and half Great Pyrenees) who loves everyone and just wants to be loved in return – my favorite pup in Nederland.


the best kind of snow: big fluffy flakes as seen from corona chair

dioji hanging out in our living room

and doling out the kisses

visiting with my four-year old pal, felix, before his ski lesson

jeremy contemplates the view before diving into the snow

2°f and completely still

on my solo ski tour

my breath frosted my hair!



We are delighted to return to our lovely, fluffy, Rocky Mountain powder. Mashed potatoes snow can wait until spring, when it’s supposed to be in season. As for the edible kind of mashed potatoes, I’ve been trying to move away from those as well. I personally LOVE mashed potatoes made with plenty of butter and some cream. After a while though, I want to change things up. That, and my pants don’t fit as well. I’ve been alternating between the occasional mashed potatoes and this other mash of roasted cauliflower and roasted garlic this winter. The cauliflower mash is so deliciously creamy without all of the pants-shrinking effects and it goes well with meats, vegetables, or even on its own.

all you need: olive oil, salt, pepper, chicken broth, fresh thyme, garlic, cauliflower

prepped



**Jump for more butter**

choppin’ broccoli

Sunday, October 19th, 2014

Recipe: roasted broccoli and farro salad with feta

I’ve spent the past two weeks trying to get myself back into the groove over here. Somehow, I managed to catch the tail end of tomato season so I could process and can those precious red orbs for our long winter ahead. And there are those things we do every fall like trim mistletoe from our trees, clean out the gutters while the squirrels chatter angrily at you, spread all of that dark and earthy compost in the yard to make room in the composter for the winter. I’m attempting to get back to a regular trail running regimen as thoughts turn to ski season and limited days on clear trails by foot. Last week, I passed a woman with a black lab puppy on a leash near the elementary school. Ten weeks old, she told me as it sat on its little haunches trying to eat its leash. I smiled and continued on my way, thankful that the trails were empty, running through the woods wiping away the tears. But the good thing about long trail runs is that my mind won’t linger on one topic for too long. Eventually it will turn to the client shoot I have to finish or those photos from the fall shoot that I haven’t even looked at since capturing them weeks ago.


a sea of clouds at sunset

pink clouds hugging the mountain top at sunset

first light hitting blowing snow



While I was on the fall shoot, I spent a good bit of time driving and hiking around the mountains by myself. My brain never shuts up and I’ll be the first to admit that food is always on my mind. So I began compiling a list of recipes I wanted to try that popped into my head while hunting aspens. My kitchen in Nederland is my headquarters – my base of operations. Once home, I couldn’t wait to get started. Something I had been craving was a hearty grain salad.

green onions, salt, red pepper flakes, feta, farro, parsley, broccoli, olive oil, red wine vinegar, black pepper

cut the crowns into bite-size florets

slice the stalks



**Jump for more butter**