Crème de Chou-Fleur

It’s like eating savory ice-cream. No, better than that. It’s like eating a marble sculpture, smooth and milky, with subtle streams of walnut brown peeking through the grain. It’s like carving a scoop out of a cumulonimbus and swallowing a warm pillow. For each action there is an equal and opposite reaction and that chill you get on winter nights, deep down in your toes that no sock or sweatpant can warm? – this is the reaction, equal and opposite. Another favorite of Alexis’ (whaat? A recipe with bacon is a house favorite? What a shocker!), this Cream of Cauliflower Soup pours into bowls as smoothly as Kenny G’s smoothest jazz pours into ears and floats down into your stomach, for a warm, wonderful welcome.

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Pasta e Fagioli

Sleet is defined as a semi-crystalline combination of snow and rain that – while distinguishing itself from ice pellets (little droplets of ice that fall to earth like many thousands of aquatic meteorites) or freezing rain (liquid rain so cold that it crystallizes into ice once making contact with the ground) – holds a hallowed place in the Hall of Miserable Precipitation as the worst thing to get trapped in on the commute home. After drying myself of the damp, freezing water that had managed, in my 40 second sprint from the car to the door of my building, to adhere itself to each and every exposed square centimeter of the skin on my hands and face, and then seep its way under my coat and through the cotton protection of my pants; I decided I needed a dish that would wholly counteract the frigid effects of sleet. An “anti-sleet” if you will; a warm, semi-solid stew administered via heaping gulps of rich, tomato broth and fortifying hand cut noodles, spotted here and there with the winking pupils of black-eyed peas. This is my take on Pasta e Fagioli and, whether you find yourself pursued by freezing rain or no, it’s damn delicious.    

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Chicken Noodle Soup

When people say “that’s the good stuff,” they’re talking about this soup. They just don’t know it yet. IMG_0257I’ll suck down a gallon of this soup morning, noon, or night and stroll away from the table with a smile on my face and a belly full of sunshine. It’s bright and flavorful, filling and full of the good stuff – nothing else. No cream, no cheese, no cheats; this soup is all about the chicken. Top it with fresh, aromatic vegetables, slurp-able noodles, and delicious chunks of chicken and you wont go wrong. Just to start you off right, I’ve thrown in a stellar stock recipe; call it a bonus.

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