I think I have mastered cauliflower soup. Thanks to who posted the Paul Bertolli recipe... I added some garlic and hot salsa.

Why is cauliflower so expensive lately? $4.29 at Kroger. Never on sale anymore.

On Sun, 24 Nov 2013 00:05:39 -0800 (PST), JohnnyT
> wrote:

> I think I have mastered cauliflower soup. Thanks to who posted the Paul Bertolli recipe... I added some garlic and hot salsa.
>
> Why is cauliflower so expensive lately? $4.29 at Kroger. Never on sale anymore.
>

Cauliflower is always expensive when you buy it at the grocery store.
Sometimes it's less expensive than other times, but it's never cheap.
If you want it at a downright reasonable price, shop in an Indian or
Asian store.

--
Food is an important part of a balanced diet.

I finally learned how to get more mileage out of a head of cauliflower. I only cut off what I want to steam that night. The rest goes into a Meyer green bag and into the crisper drawer until I want more. Lasts almost a week, and I can add a bit of it raw to a salad if I want.
I used to steam the whole thing, then find it the leftovers

slimy in a container a few days later. Killed me to throw it out.

I'd love to challenge those evening news shows which claim the average fam throws out 500 dollars worth of food in a year. Ha. Maybe they are just trying to educate thru stupidity demos.

"Kalmia" > wrote in message
...
> I finally learned how to get more mileage out of a head of cauliflower.
> I only cut off what I want to steam that night. The rest goes into a
> Meyer green bag and into the crisper drawer until I want more. Lasts
> almost a week, and I can add a bit of it raw to a salad if I want.
> I used to steam the whole thing, then find it the leftovers
>
> slimy in a container a few days later. Killed me to throw it out.
>
> I'd love to challenge those evening news shows which claim the average fam
> throws out 500 dollars worth of food in a year. Ha. Maybe they are just
> trying to educate thru stupidity demos.

I'd love it if people here shared their recipes for cauliflower! The only
way I have liked it so far is dressed with balsamic vinegar, but I would
love many more recipes to try, so if anyone out there has some ... please
share?

--
http://www.helpforheroes.org.uk/shop/

On Sun, 24 Nov 2013 20:35:17 -0000, "Ophelia"
> wrote:
>
> I'd love it if people here shared their recipes for cauliflower! The only
> way I have liked it so far is dressed with balsamic vinegar, but I would
> love many more recipes to try, so if anyone out there has some ... please
> share?

Oh, my goodness Ophelia.... where have you been when we've said how
wonderful it is roasted? I also like to add it along with sweet
potatoes and chicken to a curry I like (a BBC recipe I've posted in
the past) and to a Butter Chicken simmer sauce that I cut a bit with
chicken broth in an attempt to lower it by a few calories.

If you like cilantro (aka: fresh coriander) this is a very good
recipe. If you don't like cilantro, you could use another herb -
parsley would be okay, but not as flavorful
Crispy Chicken Thighs With Cauliflower and Cilantro
http://www.realsimple.com/food-recip...759/index.html

This is also excellent, but you'd need to have tahini on hand
Roasted Cauliflower and Cannellini Beans in Lemon Tahini Sauce
http://www.nourished.ca/recipes/2012...-tahini-sauce/

Here is an excellent recipe (if you make it all), but you'd need
prosciutto - I'm sure you've mashed cauliflower before though.
Prosciutto Wrapped Chicken Breast with Mashed Cauliflower
http://www.kitchendaily.com/recipe/p...#ixzz1BBEuREhl

Untried as of yet, but still interesting
http://www.simplyrecipes.com/recipes...ower_couscous/
http://stickygooeycreamychewy.com/20...flower-gratin/
http://www.piarecipes.com/2013/01/pa...flower-in.html
http://www.foodandwine.com/recipes/s...ata-with-thyme

(you'd need to eliminate the tiny amount of cayenne from these)
http://www.alwaysorderdessert.com/20...sh-gratin.html
http://peasandthankyou.com/2012/01/2...r-rice-paella/

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 24 Nov 2013 20:35:17 -0000, "Ophelia"
> > wrote:
>>
>> I'd love it if people here shared their recipes for cauliflower! The
>> only
>> way I have liked it so far is dressed with balsamic vinegar, but I would
>> love many more recipes to try, so if anyone out there has some ... please
>> share?
>
> Oh, my goodness Ophelia.... where have you been when we've said how
> wonderful it is roasted? I also like to add it along with sweet
> potatoes and chicken to a curry I like (a BBC recipe I've posted in
> the past) and to a Butter Chicken simmer sauce that I cut a bit with
> chicken broth in an attempt to lower it by a few calories.
>
> If you like cilantro (aka: fresh coriander) this is a very good
> recipe. If you don't like cilantro, you could use another herb -
> parsley would be okay, but not as flavorful
> Crispy Chicken Thighs With Cauliflower and Cilantro
> http://www.realsimple.com/food-recip...759/index.html
>
> This is also excellent, but you'd need to have tahini on hand
> Roasted Cauliflower and Cannellini Beans in Lemon Tahini Sauce
> http://www.nourished.ca/recipes/2012...-tahini-sauce/
>
> Here is an excellent recipe (if you make it all), but you'd need
> prosciutto - I'm sure you've mashed cauliflower before though.
> Prosciutto Wrapped Chicken Breast with Mashed Cauliflower
> http://www.kitchendaily.com/recipe/p...#ixzz1BBEuREhl
>
> Untried as of yet, but still interesting
> http://www.simplyrecipes.com/recipes...ower_couscous/
> http://stickygooeycreamychewy.com/20...flower-gratin/
> http://www.piarecipes.com/2013/01/pa...flower-in.html
> http://www.foodandwine.com/recipes/s...ata-with-thyme
>
> (you'd need to eliminate the tiny amount of cayenne from these)
> http://www.alwaysorderdessert.com/20...sh-gratin.html
> http://peasandthankyou.com/2012/01/2...r-rice-paella/

lol where have I been indeed) save to peruse at my leisure... Thanks)

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Sun, 24 Nov 2013 20:35:17 -0000, "Ophelia"
>> > wrote:
>>>
>>> I'd love it if people here shared their recipes for cauliflower! The
>>> only
>>> way I have liked it so far is dressed with balsamic vinegar, but I would
>>> love many more recipes to try, so if anyone out there has some ...
>>> please
>>> share?
>>
>> Oh, my goodness Ophelia.... where have you been when we've said how
>> wonderful it is roasted? I also like to add it along with sweet
>> potatoes and chicken to a curry I like (a BBC recipe I've posted in
>> the past) and to a Butter Chicken simmer sauce that I cut a bit with
>> chicken broth in an attempt to lower it by a few calories.
>>
>> If you like cilantro (aka: fresh coriander) this is a very good
>> recipe. If you don't like cilantro, you could use another herb -
>> parsley would be okay, but not as flavorful
>> Crispy Chicken Thighs With Cauliflower and Cilantro
>> http://www.realsimple.com/food-recip...759/index.html
>>
>> This is also excellent, but you'd need to have tahini on hand
>> Roasted Cauliflower and Cannellini Beans in Lemon Tahini Sauce
>> http://www.nourished.ca/recipes/2012...-tahini-sauce/
>>
>> Here is an excellent recipe (if you make it all), but you'd need
>> prosciutto - I'm sure you've mashed cauliflower before though.
>> Prosciutto Wrapped Chicken Breast with Mashed Cauliflower
>> http://www.kitchendaily.com/recipe/p...#ixzz1BBEuREhl
>>
>> Untried as of yet, but still interesting
>> http://www.simplyrecipes.com/recipes...ower_couscous/
>> http://stickygooeycreamychewy.com/20...flower-gratin/
>> http://www.piarecipes.com/2013/01/pa...flower-in.html
>> http://www.foodandwine.com/recipes/s...ata-with-thyme
>>
>> (you'd need to eliminate the tiny amount of cayenne from these)
>> http://www.alwaysorderdessert.com/20...sh-gratin.html
>> http://peasandthankyou.com/2012/01/2...r-rice-paella/
>
> lol where have I been indeed) save to peruse at my leisure... Thanks)

I was going to post my gratin recipe but then looked at the "stickygooey..."
recipe
above. I'll do that instead, sounds very good. Beautifully laid out website,
too.

pavane

"pavane" > wrote in message
...
>
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Sun, 24 Nov 2013 20:35:17 -0000, "Ophelia"
>>> > wrote:
>>>>
>>>> I'd love it if people here shared their recipes for cauliflower! The
>>>> only
>>>> way I have liked it so far is dressed with balsamic vinegar, but I
>>>> would
>>>> love many more recipes to try, so if anyone out there has some ...
>>>> please
>>>> share?
>>>
>>> Oh, my goodness Ophelia.... where have you been when we've said how
>>> wonderful it is roasted? I also like to add it along with sweet
>>> potatoes and chicken to a curry I like (a BBC recipe I've posted in
>>> the past) and to a Butter Chicken simmer sauce that I cut a bit with
>>> chicken broth in an attempt to lower it by a few calories.
>>>
>>> If you like cilantro (aka: fresh coriander) this is a very good
>>> recipe. If you don't like cilantro, you could use another herb -
>>> parsley would be okay, but not as flavorful
>>> Crispy Chicken Thighs With Cauliflower and Cilantro
>>> http://www.realsimple.com/food-recip...759/index.html
>>>
>>> This is also excellent, but you'd need to have tahini on hand
>>> Roasted Cauliflower and Cannellini Beans in Lemon Tahini Sauce
>>> http://www.nourished.ca/recipes/2012...-tahini-sauce/
>>>
>>> Here is an excellent recipe (if you make it all), but you'd need
>>> prosciutto - I'm sure you've mashed cauliflower before though.
>>> Prosciutto Wrapped Chicken Breast with Mashed Cauliflower
>>> http://www.kitchendaily.com/recipe/p...#ixzz1BBEuREhl
>>>
>>> Untried as of yet, but still interesting
>>> http://www.simplyrecipes.com/recipes...ower_couscous/
>>> http://stickygooeycreamychewy.com/20...flower-gratin/
>>> http://www.piarecipes.com/2013/01/pa...flower-in.html
>>> http://www.foodandwine.com/recipes/s...ata-with-thyme
>>>
>>> (you'd need to eliminate the tiny amount of cayenne from these)
>>> http://www.alwaysorderdessert.com/20...sh-gratin.html
>>> http://peasandthankyou.com/2012/01/2...r-rice-paella/
>>
>> lol where have I been indeed) save to peruse at my leisure... Thanks)
>
> I was going to post my gratin recipe but then looked at the
> "stickygooey..." recipe
> above. I'll do that instead, sounds very good. Beautifully laid out
> website, too.

Please post yours too?

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "pavane" > wrote in message
> ...
>>
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Sun, 24 Nov 2013 20:35:17 -0000, "Ophelia"
>>>> > wrote:
>>>>>
>>>>> I'd love it if people here shared their recipes for cauliflower! The
>>>>> only
>>>>> way I have liked it so far is dressed with balsamic vinegar, but I
>>>>> would
>>>>> love many more recipes to try, so if anyone out there has some ...
>>>>> please
>>>>> share?
>>>>
>>>> Oh, my goodness Ophelia.... where have you been when we've said how
>>>> wonderful it is roasted? I also like to add it along with sweet
>>>> potatoes and chicken to a curry I like (a BBC recipe I've posted in
>>>> the past) and to a Butter Chicken simmer sauce that I cut a bit with
>>>> chicken broth in an attempt to lower it by a few calories.
>>>>
>>>> If you like cilantro (aka: fresh coriander) this is a very good
>>>> recipe. If you don't like cilantro, you could use another herb -
>>>> parsley would be okay, but not as flavorful
>>>> Crispy Chicken Thighs With Cauliflower and Cilantro
>>>> http://www.realsimple.com/food-recip...759/index.html
>>>>
>>>> This is also excellent, but you'd need to have tahini on hand
>>>> Roasted Cauliflower and Cannellini Beans in Lemon Tahini Sauce
>>>> http://www.nourished.ca/recipes/2012...-tahini-sauce/
>>>>
>>>> Here is an excellent recipe (if you make it all), but you'd need
>>>> prosciutto - I'm sure you've mashed cauliflower before though.
>>>> Prosciutto Wrapped Chicken Breast with Mashed Cauliflower
>>>> http://www.kitchendaily.com/recipe/p...#ixzz1BBEuREhl
>>>>
>>>> Untried as of yet, but still interesting
>>>> http://www.simplyrecipes.com/recipes...ower_couscous/
>>>> http://stickygooeycreamychewy.com/20...flower-gratin/
>>>> http://www.piarecipes.com/2013/01/pa...flower-in.html
>>>> http://www.foodandwine.com/recipes/s...ata-with-thyme
>>>>
>>>> (you'd need to eliminate the tiny amount of cayenne from these)
>>>> http://www.alwaysorderdessert.com/20...sh-gratin.html
>>>> http://peasandthankyou.com/2012/01/2...r-rice-paella/
>>>
>>> lol where have I been indeed) save to peruse at my leisure...
>>> Thanks)
>>
>> I was going to post my gratin recipe but then looked at the
>> "stickygooey..." recipe
>> above. I'll do that instead, sounds very good. Beautifully laid out
>> website, too.
>
> Please post yours too?
>
Here it is: a little less complex cheese sauce and the double-cooking
technique creates a "gooeysticky," drier end product which I like.
I'm also considering adding some celeriac or pre-roasted chestnuts
to the mix. Not sure about gruyere and chestnuts though. Any thoughts?

Thanks for asking.

Cauliflower au Gratin de pavane

1 medium sized head of cauliflower, I used Orange Cauliflower
2 Tbs. butter
2 Tbs. flour
1 c. half-and-half
8 oz. gruyere cheese, shredded
a pinch or two of ground nutmeg and white pepper

Cut the cauliflower into florets and steam over salted water until fork
tender. Drain well and place in a buttered baking dish and set aside.

Prepare a basic bechamel by whisking together melted butter with flour then
stirring in half-and-half then boiling until the sauce is thickened and
smooth. Remove
the sauce from the heat. Add the nutmeg and pepper and gradually stir in
about half of the cheese until it's melted.

Pour the cheese sauce over the cauliflower in the baking dish. Sprinkle the
remaining cheese over the top. Bake at 350F for 20-25 minutes until golden
brown.

Remove from oven and refrigerate. Bring back to room temperature and heat
again
in 350F oven for 25 - 30 minutes or until well browned on top.

"pavane" > wrote in message
...

> Here it is: a little less complex cheese sauce and the double-cooking
> technique creates a "gooeysticky," drier end product which I like.
> I'm also considering adding some celeriac or pre-roasted chestnuts
> to the mix. Not sure about gruyere and chestnuts though. Any thoughts?
>
> Thanks for asking.
>
> Cauliflower au Gratin de pavane
>
> 1 medium sized head of cauliflower, I used Orange Cauliflower
> 2 Tbs. butter
> 2 Tbs. flour
> 1 c. half-and-half
> 8 oz. gruyere cheese, shredded
> a pinch or two of ground nutmeg and white pepper
>
> Cut the cauliflower into florets and steam over salted water until fork
> tender. Drain well and place in a buttered baking dish and set aside.
>
> Prepare a basic bechamel by whisking together melted butter with flour
> then
> stirring in half-and-half then boiling until the sauce is thickened and
> smooth. Remove
> the sauce from the heat. Add the nutmeg and pepper and gradually stir in
> about half of the cheese until it's melted.
>
> Pour the cheese sauce over the cauliflower in the baking dish. Sprinkle
> the
> remaining cheese over the top. Bake at 350F for 20-25 minutes until
> golden brown.
>
> Remove from oven and refrigerate. Bring back to room temperature and heat
> again
> in 350F oven for 25 - 30 minutes or until well browned on top.
>
>
>

--
http://www.helpforheroes.org.uk/shop/

"pavane" > wrote in message
...

>> Please post yours too?
>>
> Here it is: a little less complex cheese sauce and the double-cooking
> technique creates a "gooeysticky," drier end product which I like.
> I'm also considering adding some celeriac or pre-roasted chestnuts
> to the mix. Not sure about gruyere and chestnuts though. Any thoughts?

Not really. We don't like celeriac so I am not the right person to ask.
Chestnuts sound nice and very seasonal)

> Thanks for asking.

I wanted to know and I am very pleased I asked)


> Cauliflower au Gratin de pavane
>
> 1 medium sized head of cauliflower, I used Orange Cauliflower
> 2 Tbs. butter
> 2 Tbs. flour
> 1 c. half-and-half
> 8 oz. gruyere cheese, shredded
> a pinch or two of ground nutmeg and white pepper
>
> Cut the cauliflower into florets and steam over salted water until fork
> tender. Drain well and place in a buttered baking dish and set aside.
>
> Prepare a basic bechamel by whisking together melted butter with flour
> then
> stirring in half-and-half then boiling until the sauce is thickened and
> smooth. Remove
> the sauce from the heat. Add the nutmeg and pepper and gradually stir in
> about half of the cheese until it's melted.
>
> Pour the cheese sauce over the cauliflower in the baking dish. Sprinkle
> the
> remaining cheese over the top. Bake at 350F for 20-25 minutes until
> golden brown.
>
> Remove from oven and refrigerate. Bring back to room temperature and heat
> again
> in 350F oven for 25 - 30 minutes or until well browned on top.

Thank you! Saved) I have a cauliflower in and I shall be making that
later in the week))

--
http://www.helpforheroes.org.uk/shop/

Ooops

"Ophelia" > wrote in message
...
>
>
> "pavane" > wrote in message
> ...
>
>> Here it is: a little less complex cheese sauce and the double-cooking
>> technique creates a "gooeysticky," drier end product which I like.
>> I'm also considering adding some celeriac or pre-roasted chestnuts
>> to the mix. Not sure about gruyere and chestnuts though. Any thoughts?
>>
>> Thanks for asking.
>>
>> Cauliflower au Gratin de pavane
>>
>> 1 medium sized head of cauliflower, I used Orange Cauliflower
>> 2 Tbs. butter
>> 2 Tbs. flour
>> 1 c. half-and-half
>> 8 oz. gruyere cheese, shredded
>> a pinch or two of ground nutmeg and white pepper
>>
>> Cut the cauliflower into florets and steam over salted water until fork
>> tender. Drain well and place in a buttered baking dish and set aside.
>>
>> Prepare a basic bechamel by whisking together melted butter with flour
>> then
>> stirring in half-and-half then boiling until the sauce is thickened and
>> smooth. Remove
>> the sauce from the heat. Add the nutmeg and pepper and gradually stir in
>> about half of the cheese until it's melted.
>>
>> Pour the cheese sauce over the cauliflower in the baking dish. Sprinkle
>> the
>> remaining cheese over the top. Bake at 350F for 20-25 minutes until
>> golden brown.
>>
>> Remove from oven and refrigerate. Bring back to room temperature and
>> heat again
>> in 350F oven for 25 - 30 minutes or until well browned on top.
>>
>>
>>
>
> --
> http://www.helpforheroes.org.uk/shop/
>

--
http://www.helpforheroes.org.uk/shop/

On Monday, November 25, 2013 9:41:55 AM UTC-5, Ophelia wrote:
> Ooops
>

ooopos

On Sunday, November 24, 2013 12:35:17 PM UTC-8, Ophelia wrote:

> I'd love it if people here shared their recipes for cauliflower! The only
> way I have liked it so far is dressed with balsamic vinegar, but I would
> love many more recipes to try, so if anyone out there has some ... please
> share?
>

ViLco gave me one on my Potluck Emergency thread that was well-received: Boiled, then chunked and baked at 350 for 20 minutes, covered with Bechamel sauce with cheese grated into it (I used Romano). The last few minutes put under the broiler to brown the cheese a bit.

On Sunday, November 24, 2013 10:35:17 AM UTC-10, Ophelia wrote:
> "Kalmia" > wrote in message
>
> ...
>
> > I finally learned how to get more mileage out of a head of cauliflower.

> wrote in message
...
> On Sunday, November 24, 2013 12:35:17 PM UTC-8, Ophelia wrote:
>
>> I'd love it if people here shared their recipes for cauliflower! The
>> only
>> way I have liked it so far is dressed with balsamic vinegar, but I would
>> love many more recipes to try, so if anyone out there has some ... please
>> share?
>>
>
> ViLco gave me one on my Potluck Emergency thread that was well-received:
> Boiled, then chunked and baked at 350 for 20 minutes, covered with
> Bechamel sauce with cheese grated into it (I used Romano). The last few
> minutes put under the broiler to brown the cheese a bit.

Thanks)


--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...

> We had the best soup when we were in Wales. I had to ask the cook about
> it. The soup had califlower and leeks and parsnips that was blended with
> some cream. Everybody thought it was just great. It's most unfortunate for
> me that I'm over here and the soup is over there.

Thanks Well you could make some Were there still lumps of veg or had
they been liquidised?

--
http://www.helpforheroes.org.uk/shop/

On Monday, November 25, 2013 12:35:34 PM UTC-5, dsi1 wrote:

> We had the best soup when we were in Wales. I had to ask the cook about it. The soup had califlower and leeks and parsnips that was blended with some cream. Everybody thought it was just great. It's most unfortunate for me that I'm over here and the soup is over there.

---
lol... My stick blender makes somewhat chunky cauliflower soup. Paul Bertolli recipe is good, with some hot salsa and extra EVO

On Monday, November 25, 2013 7:42:47 AM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
>
> ...
>
>
>
> > We had the best soup when we were in Wales. I had to ask the cook about
>
> > it. The soup had califlower and leeks and parsnips that was blended with
>
> > some cream. Everybody thought it was just great. It's most unfortunate for
>
> > me that I'm over here and the soup is over there.
>
>
>
> Thanks Well you could make some Were there still lumps of veg or had
>
> they been liquidised?
>
>
>
> --
>
> http://www.helpforheroes.org.uk/shop/

It was a smooth cream soup with no lumps that was quite different from what we're used to. I don't even like califlower or parsnips. As far as soups go, it was simple in appearance and texture and yet it was truly something special.

On Monday, November 25, 2013 12:40:13 PM UTC-5, Ophelia wrote:

> >
>
> > ViLco gave me one on my Potluck Emergency thread that was well-received:
>
> > Boiled, then chunked and baked at 350 for 20 minutes, covered with
> believe
> > Bechamel sauce with cheese grated into it (I used Romano). The last few
>
> > minutes put under the broiler to brown the cheese a bit.
>
> Thanks)


Curios, why do some people post you are a hardass? You've been nice to me and I'm apparently a troll, if you believe Jerry And Sqwertz... Personally, I don't.

On Monday, November 25, 2013 7:53:47 AM UTC-10, Johnny Tofu wrote:
> On Monday, November 25, 2013 12:35:34 PM UTC-5, dsi1 wrote:
>
>
>
> > We had the best soup when we were in Wales. I had to ask the cook about it. The soup had califlower and leeks and parsnips that was blended with some cream. Everybody thought it was just great. It's most unfortunate for me that I'm over here and the soup is over there.
>
>

> ---
>
> lol... My stick blender makes somewhat chunky cauliflower soup. Paul Bertolli recipe is good, with some hot salsa and extra EVO

I would never make a cauliflower soup because I don't really care for cauliflower. OTOH, I'll probably have to try cause nobody else is gonna make it for me. It had an orangy cast to it. I'm thinking there must have been some red bell pepper or catsup in it. I've never made soup with a stick blender, I should try because I got a awesome one! :-)

On 11/25/2013 12:56 PM, dsi1 wrote:
> On Monday, November 25, 2013 7:42:47 AM UTC-10, Ophelia wrote:
>> "dsi1" > wrote in message
>>
>> ...
>>
>>
>>
>>> We had the best soup when we were in Wales. I had to ask the cook about
>>
>>> it. The soup had califlower and leeks and parsnips that was blended with
>>
>>> some cream. Everybody thought it was just great. It's most unfortunate for
>>
>>> me that I'm over here and the soup is over there.
>>
>>
>>
>> Thanks Well you could make some Were there still lumps of veg or had
>>
>> they been liquidised?
>>
>>
>>
>> --
>>
>> http://www.helpforheroes.org.uk/shop/
>
> It was a smooth cream soup with no lumps that was quite different from what we're used to. I don't even like califlower or parsnips. As far as soups go, it was simple in appearance and texture and yet it was truly something special.
>
It sounds wonderful! I must try to re-create something like that.
Thank you!

Jill

On Monday, November 25, 2013 1:06:43 PM UTC-5, dsi1 wrote:
>
> I would never make a cauliflower soup because I don't really care for cauliflower. OTOH, I'll probably have to try cause nobody else is gonna make it for me. It had an orangy cast to it. I'm thinking there must have been some red bell pepper or catsup in it. I've never made soup with a stick blender, I should try because I got a awesome one! :-)
---

throw in some spinach leaves.

"dsi1" > wrote in message
...

> It was a smooth cream soup with no lumps that was quite different from
> what we're used to. I don't even like califlower or parsnips. As far as
> soups go, it was simple in appearance and texture and yet it was truly
> something special.

Thanks I make creamed soups like that with potato and leeks. Very good

--
http://www.helpforheroes.org.uk/shop/

"Johnny Tofu" > wrote in message
...
> On Monday, November 25, 2013 12:40:13 PM UTC-5, Ophelia wrote:
>
>> >
>>
>> > ViLco gave me one on my Potluck Emergency thread that was
>> > well-received:
>>
>> > Boiled, then chunked and baked at 350 for 20 minutes, covered with
>> believe
>> > Bechamel sauce with cheese grated into it (I used Romano). The last few
>>
>> > minutes put under the broiler to brown the cheese a bit.
>>
>> Thanks)
>
>
> Curios, why do some people post you are a hardass? You've been nice to me
> and I'm apparently a troll, if you believe Jerry And Sqwertz...
> Personally, I don't.

Because I don't like what I see as bullying and I usually kick against it.
Some folk don't like that <shrug>. But I don't see you as being bullied.
Someone has a grievance against you for some past problems. That is
different

--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On Monday, November 25, 2013 7:53:47 AM UTC-10, Johnny Tofu wrote:
>> On Monday, November 25, 2013 12:35:34 PM UTC-5, dsi1 wrote:
>>
>>
>>
>> > We had the best soup when we were in Wales. I had to ask the cook about
>> > it. The soup had califlower and leeks and parsnips that was blended
>> > with some cream. Everybody thought it was just great. It's most
>> > unfortunate for me that I'm over here and the soup is over there.
>>
>>
>
>> ---
>>
>> lol... My stick blender makes somewhat chunky cauliflower soup. Paul
>> Bertolli recipe is good, with some hot salsa and extra EVO
>
> I would never make a cauliflower soup because I don't really care for
> cauliflower. OTOH, I'll probably have to try cause nobody else is gonna
> make it for me. It had an orangy cast to it. I'm thinking there must have
> been some red bell pepper or catsup in it. I've never made soup with a
> stick blender, I should try because I got a awesome one! :-)

Time to test it out) You need to recreate that soup you loved in
Wales)

--
http://www.helpforheroes.org.uk/shop/

On Monday, November 25, 2013 8:15:19 AM UTC-10, Johnny Tofu wrote:
> On Monday, November 25, 2013 1:06:43 PM UTC-5, dsi1 wrote:
>
> >
>
> > I would never make a cauliflower soup because I don't really care for cauliflower. OTOH, I'll probably have to try cause nobody else is gonna make it for me. It had an orangy cast to it. I'm thinking there must have been some red bell pepper or catsup in it. I've never made soup with a stick blender, I should try because I got a awesome one! :-)
>
> ---
>
>
>
> throw in some spinach leaves.

I could do that. A greenish cast would work too. I'd have to leave out the red stuff though.

On Monday, November 25, 2013 8:08:46 AM UTC-10, jmcquown wrote:
> On 11/25/2013 12:56 PM, dsi1 wrote:
>
> > On Monday, November 25, 2013 7:42:47 AM UTC-10, Ophelia wrote:
>
> >> "dsi1" > wrote in message
>
> >>
>
> >> ...
>
> >>
>
> >>
>
> >>
>
> >>> We had the best soup when we were in Wales. I had to ask the cook about
>
> >>
>
> >>> it. The soup had califlower and leeks and parsnips that was blended with
>
> >>
>
> >>> some cream. Everybody thought it was just great. It's most unfortunate for
>
> >>
>
> >>> me that I'm over here and the soup is over there.
>
> >>
>
> >>
>
> >>
>
> >> Thanks Well you could make some Were there still lumps of veg or had
>
> >>
>
> >> they been liquidised?
>
> >>
>
> >>
>
> >>
>
> >> --
>
> >>
>
> >> http://www.helpforheroes.org.uk/shop/
>
> >
>
> > It was a smooth cream soup with no lumps that was quite different from what we're used to. I don't even like califlower or parsnips. As far as soups go, it was simple in appearance and texture and yet it was truly something special.
>
> >
>
> It sounds wonderful! I must try to re-create something like that.
>
> Thank you!
>
>
>
> Jill

It must be magic if you can create great things out of stuff I don't care for. Good luck!

On Monday, November 25, 2013 1:47:19 PM UTC-5, dsi1 wrote:

> > throw in some spinach leaves
>
> I could do that. A greenish cast would work too. I'd have to leave out the red stuff though.

maybe a mushroom or two and tofu, if so inclined? And ground pepper. A wee bit of curry.

On Monday, November 25, 2013 1:37:23 PM UTC-5, Ophelia wrote:
>
> Because I don't like what I see as bullying and I usually kick against it.
> Some folk don't like that <shrug>. But I don't see you as being bullied.
> Someone has a grievance against you for some past problems. That is
> different
>
> --

*confused*

"They" spoofed me in the past, not cool. Kind of a dick thing to do.

bullies, yes need to be called out.

I found the Print link... sorry

In article >,
dsi1 > wrote:

> I would never make a cauliflower soup because I don't really care for
> cauliflower. OTOH, I'll probably have to try cause nobody else is gonna make
> it for me. It had an orangy cast to it. I'm thinking there must have been
> some red bell pepper or catsup in it. I've never made soup with a stick
> blender, I should try because I got a awesome one! :-)

A stick blender is soups best friend. If you want soup a bit chunky,
don't blend as much. If you want chunks, reserve the chunks you want
for later addition before blending the rest. A stick blender is the
magic wand for soups.

leo

"sf" > wrote in message
...

> Cauliflower is always expensive when you buy it at the grocery store.
> Sometimes it's less expensive than other times, but it's never cheap.
> If you want it at a downright reasonable price, shop in an Indian or
> Asian store.

Oddly, when I went to Kroger's a couple weeks back it was on sale, for
only $2. And decent sized heads.

"Gus" > wrote in message
...
> "sf" > wrote in message
> ...
>
>> Cauliflower is always expensive when you buy it at the grocery store.
>> Sometimes it's less expensive than other times, but it's never cheap.
>> If you want it at a downright reasonable price, shop in an Indian or
>> Asian store.
>
> Oddly, when I went to Kroger's a couple weeks back it was on sale, for
> only $2. And decent sized heads.

I never thought it was expensive but I also don't buy it often.