A good friend of mine once said to me ‘There are no new ideas; just reinventions of old ones’. While I’m not entirely certain he’s correct, it’s provided comfort on days when I’m feeling unimaginative or uninspired. This year, as I struggled against the current of Time, I didn’t know if I’d be able to show up with the same creativity and personal touch that has become not only a source of joy, but a signature.
What one can do with a tray of roast vegetables? I recall an article in the NYT reviewing this book titled An Everlasting Meal, by Tamar Adler. It seduced me with its practicality and how a bit of advance prep and cooking in the kitchie yield several days’ worth of meals. I don’t know about you, but my tastes can change quite dramatically within the course of a day or so. Exactly how many things can one do with roasted squash and cauliflower? In actuality, quite a bit! I was pouring though my food photos and discovered a bevy of dishes I’d created doing just that.
I’ll never cook a week at a time; I’m too compulsive. I feel the need to eat it all at once and will perseverate over what to eat first. I found myself doing just that thing last week, with a tray of roasted vegetables, a vat of soup, cooked quinoa and the like.
Melissa Clark’s NYT article on creamy carrot and cauliflower soup was the seedling that tied it all together. I made a simple soup of pureed roast vegetables and coconut milk. Adding curried spices seemed appropriate, as they marry well with the delicate sweetness of squash and cauliflower. Drizzle with olive oil and a sprinkle of chili flakes and top with a dollop of creme fraiche or…Greek yogurt – I won’t judge.
Having the veggies already roasted on hand makes for a quick meal, however I’ve included roasting instructions, if you’re so inspired. This soup would also work well with fresh vegetables, however they won’t have the caramelized flavor and complexity that roasted vegetables provide.
Curried Delicata Squash and Cauliflower Soup
For the vegetables:
1 medium-sized delicate squash, halved, seeded and cut into 1/2-inch crescents
1/2 large head of cauliflower, cut into 1-inch pieces
olive oil; about 2 tablespoons
a generous teaspoon of sea salt
freshly grated pepper nutmeg
Preheat oven to 400 degrees
Toss all of the ingredients together; the vegetables should have a light coat of olive oil so that the spices can adhere.
Roast for ~40-50 minutes, giving a toss about half-way through to ensure even caramelization.
For the soup:
1 tablespoon olive oil
1/2 medium onion, sliced
2 tsp Madras curry powder
3-4 cups of roasted cauliflower and squash
2 1/2 cups broth (vegetable, or chicken)
1 cup coconut milk
salt, to taste
chili flakes, for garnish
creme fraiche, or Greek yogurt, for garnish
In a large pot, sauté onion in olive oil for ~5 minutes until soft and starting to brown. Add curry powder and sauté for about 30 seconds, then add vegetables, 2 cups of the broth, and coconut milk. Bring to a boil, then cover and lower to a simmer for ~15 minutes. Remove from heat and puree, adding additional water or broth as needed to bring to desired consistency.
It’s good to get a girl out of the city. Just a couple of days, immersed in the awesome wonder and beauty of nature.
- Preheat oven to 375
- Butter a 9-inch tart tin with removable bottom (line bottom with parchment, if you prefer).
- Combine all dry ingredients in medium-sized mixing bowl.
- To a separate bowl, whisk the eggs, honey, lemon zest and extract, then whisk in melted butter.
- Create a well in the center of the dry ingredients and fold in the wet mixture, stirring until just combined.
- Spread batter into tart pan. Fan peaches on top, leaving small amount of space between the slices. Toss the blueberries casually over the top, allowing them to roll into the crevasses.
- Sprinkle either a bit of Demerera sugar, or other granular sugar over the top (~3 teaspoons)
- Bake for ~30 minutes, until golden and firm to the touch.
Upon our return home, we made yet another of Yotam’s recipes for Cauliflower cake. You can find the recipe online. A savory cake, reminiscent of something between a quiche and a custard, this dish packs tons of flavor and is an excellent source of protein. I served it with a salad and a simple vinaigrette. So good!
With love (and full belly).
Recipes showcasing summer berries abound, however, second to tasting a fresh berry off the vine, I find their marriage with pastry so effing satisfying. Berries erupt when heated, creating this saucy, syrupy goodness, when soaked into a rich buttery flaky pastry…there’s nothing like it.
I lined about 6 mini-tart tins with dough, then blind baked at ~400 degrees for 12 minutes. Next I removed the tart shells from the oven and filled with a spoonful of frangipani, some berries, and lastly, packed the crumble on top. This baked for ~30 minutes at 350 degrees, until bubbly and golden.