Since I had to be home this afternoon waiting for the mattress guys to come and deliver a new one, I figured I might as well cook.
I had seen Mark Bittman's recipes for Customizable Soups and coveted the Curried Cauliflower soup. Fortunately, a half-head of cauliflower was available - and using it left just enough room in the drawer for the eggplant I had just bought. This soup is simply to die for -- I could have eaten the entire pot at one sitting. He has it as a variation on the creamy spinach soup, but here's my version all in one place. Of course, amounts are variable.
3 cups water
1 medium cauliflower (he says 2 cups of florets but more is fine)
1 large diced onion
1 T of chopped ginger
1 tsp curry powder ( I started with a teaspoon and added more to taste, later)
salt & pepper
1/3 cup coconut milk
cilantro for garnish (optional)
Put all into a pot, except coconut milk, and cook till cauliflower is soft (about 20 min).
Purée until smooth (I use a stick blender), add coconut milk and correct seasoning.
(I added more salt and curry powder). Garnish with cilantro leaves. YUMMY!!! Perfect for a winter lunch and it didn't take much time to make.
I spent the rest of the afternoon making bouillabaisse (see Julia Child for the recipe)
and that was my dinner.
Tonight, I steamed a bunch of scarves I have been slowly printing for my college class reunion in May. What was I thinking when I took on this commission?? I'm only 20% there.
Maybe on Friday I'll have a chance to go print another half-dozen, which won't make a dent. And next week I will be in Scottsdale. Ahhhhh.....