10 November 2010

Spoonfuls of hot soup rising to our lips

Things I have cooked recently that you, gentle readers, might be interested in cooking too:

Kotopoulo me Dendrolivano (Rosemary Chicken). Simple, elegant, easily thrown together on a weeknight, but also suitable for company. Add green salad, crusty bread, and a glass of white wine.

Pumpkin Stuffed With Everything Good. Title says it all. The same recipe was also the subject of an NPR story: Sweet or Savory: Stuff, Bake, and Devour a Pumpkin.

Cold Cauliflower Soup with Curried Crabmeat. Also very good as a warm curried cauliflower soup -- add the curry powder when sautéeing the onions and garlic. The farmers' market has had giant, irresistible cauliflower lately, but I always run short of things to do with it. Much as I love cauliflower cheese, there's only so much of it we can consume. This will help. Also possibly helpful, but I haven't gotten to it yet: Cauliflower and Parmesan Cake.

Sopa de Fubà. I substituted a locally-made andouille (from Neopol Savory Smokery, which visits the farmers' market near my workplace) for the kielbasa. This was further improved by some hot sauce and a little grated sharp cheese sprinkled on top when served. Also, Minas Gerais sounds like it ought to be a city in Gondor, not a state in Brazil.

Peter Pereira


  1. Nora, that pumpkin recipe looks divine!

  2. The pumpkin recipe *is* divine. I used a Long Island cheese-type pumpkin, which makes the small sugar kind look like a stringy, watery imposter.


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