I've always loved vegetables from the cabbage family and for sure one of my favorites is cauliflower. It's so pretty for one, and so versatile all while being so hearty. My mom makes a creamy cauliflower soup with a mirepoix, and a roux with cream cheese. It is DIVINE but each bite is 10 more minutes on the treadmill.
It was raining outside last night, hard. It was that kind of mid spring rainstorm that gets the last of any leaves to open, makes the grass pop up like a Private saluting a General, and makes you say, for one small minute, that you're glad its cool. Time to get out the ol' soup pan.
I had fun chopping the cauliflower; a task I don't usually look forward to. But I was intrigued by the warmth and tone of the food, and how it brought brightness to an otherwise grayish day.
I made this with some sausage, but you could add lamb, or even chicken thighs. You could also make it vegetarian. I wouldn't add beef, because there's a nuttiness to all the ingredients preserved by poultry or a more gamey meat, that I believe would be lost with the addition of beef.
Anyway, enjoy, explore, and make this your own.
As I write this blog entry, there's roughly two inches of ice on the windshield of my car. I say roughly because I'm not going outside when there's a 12 degree wind chill factor, to measure it. Surely you agree that this estimate provides enough detail for this editorial. You're reading a food blog, not Meteorologists Weekly. When I wake up in the morning, chances are this layer of ice will have fortified itself, and all surfaces, organic and man made, will will be encased in a transparent barrier of doom; a cocoon of rigid H20 that mocks my 98.6 degree ambient internal temperature and insures I will stay in my nice, cozy home the whole day.
It's February in Charlotte, NC. That means that even though we are in the midst of Winter's fury, next week it could be 65 and sunny. (It was 72 last week at this time so I'm not kidding.) And just to make it interesting, the week after that could be fraught with torrential rains. The point is, enjoy whatever is happening outside, because the weather will change fast. It always does.
That's one of the reason's I'm staying put for my Split Pea Soup. With all the ice, indecision, and darkness going on beyond the threshold, the deep and satisfying flavors in this mellow medley of amber and green make it easy to keep your attention focused. A little bacon on top doesn't hurt either.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.