I’m missing this place.
It’s a relief to be able to finally harness some time towards editing photos and writing. I haven’t had a minute to be here and say hello, and I wish I could have a bit more. Though, I’m here for my family in California right now, and it’s to help us transition through a difficult and busy situation we’re in. I’m learning a lot and gaining strength through such insanity. It feels great.
So unfortunately, there hasn’t been much cooking, eating, reading, shooting food, or wedding planning involved around these parts as of this December. Though it saddens me a little, I know it’s just so important to be here for loved ones, the holidays are here.
As soon as I come home from these hectic winter days here, I seek few things; running by the ocean, keeping warm, sipping on good soup and having a beer. And one last one, having a couple of sweatshirts around. They’re very important articles to have.
I look forward to putting on that large sweatshirt, a pair of weird socks, and having a lit fireplace. I then ladle out a cup of soup for myself and D, garnish it, and the night is perfect. These are the crucial components needed to keep me remaining calm.
Sweatshirts and soup, just my excellent move.
I also cannot help but to cherish the fresh air that I’m getting from one run to the next, it’s one of the most beautiful coastlines in the world.
It’s been so cold here in San Diego.
I feel like it’s as frigid as it is New York right now, well maybe not, but I believe they were fairly close in temperatures a few weeks ago. Especially since it was an unfamiliar transition for New York into this winter month.
I am loving the cold here. And hot soup has been my thing. Rounds and rounds of it, in all consistencies and flavors. It’s been able to soothe my emotions. My D. and my soups know this best right now. You just can’t go wrong with a quick, simple, and colorful preparation.
A few weeks ago, I made this soup of roasted mini gala and crab apples, a few florets of cauliflower, and cloves of sautéed garlic.
It’s an interesting and addicting combination that’s filled with character; sharing its tangy, yet sweet and savory flavors, while also offering color and comfort.
I found that my favorite way to serve this was with a really cold, but good quality tuna and onion sandwich. Good bread, good tuna packed in oil. Having a dipping setup in action was important too.
Sounds odd, but it’s great.
I just can’t believe this year will be coming to an end so soon. I’m ready for it to arrive, and excited to be cooking and working towards some of my goals.
Hoping you are celebrating in good company and food right now, as these are some very busy days ahead of us. So here’s to bringing in the holidays, the sweatshirts, good health, all the warmth, creativity, and love for soup.
Roasted Gala and Crab Apple, Cauliflower, and Garlic Soup
Makes 1 1/2 quarts
1 pound crab and gala apples, cored, halved
1 head cauliflower, white or green,
1 tb butter
1 tb olive oil
3-4 large garlic cloves, roughly chopped
1/2 leek, sliced
3 cups vegetable stock
2 cups water
salt and pepper
A few florets of cauliflower, blanched and reserved
Gala apple slices
Pre-heat the oven to 375° F degrees. Line one or two small sheet pans with parchment paper.
Toss the halved apples in 1/2 tb softened butter, spread evenly within a casserole dish or over a sheet pan, and reserve. Toss 3/4 head of cauliflower florets with 1/2 tb olive oil, salt, and pepper. Lay evenly over sheet pan with parchment. Place both prepared pans in the oven and roast for 45 minutes, turn pans halfway through cooking, while also tossing apples and cauliflower for color.
In an 3 quart stockpot over medium heat, saute the garlic and leek with a 1/2 tb butter and a 1/2 tb olive oil for about 5 minutes. Add 1 1/2 cups packed of roasted apples and the roasted cauliflower to the stockpot. Cook with the garlic and leek for a few minutes. Add the vegetable stock and water to the stockpot. Bring to a boil and simmer uncovered for 30 minutes. With a hand stick immersion blender, blend the soup in the pot until completely pureed. Pass through a fine mesh sieve, taste for seasonings.
To garnish, have a small bowl of ice water set aside, or if serving right away, omit the ice bath. Bring a small saucepot with salted water to a boil and add the remaining reserved cauliflower florets to the boiling water. Blanch the florets for about 30-45 seconds. Garnish the soup with the blanched florets or for later preparation, transfer to ice bath to stop cooking process.
Serve soup piping hot with a few pieces of cauliflower, micro greens, and slices of apple for color and texture. This soup is excellent with a sandwich served along side.