Wednesday, October 7, 2009

well, hello

The Puppy Who Hath No Name and I just returned from the Eastern Shore of Maryland, where we spent a long, sunny weekend on the Sassafras River not celebrating jshu's birthday with 35 or so people who made me want to move to DC or Maryland or San Francisco or Oklahoma City or Chicago, where they're from: These people were f-u-n, which is how you spell fun.

Over the course of 72 hours there was a massive bonfire,

two whiffle ball games on a regulation, mowed field in nonregulation team outfits, which I was told are actually called uniforms,

Nonregulation outfits, game 1; faces have been blurred to protect the short shorted

Nonregulation outfits, game 2

an actual square dance, complete with a live band and caller, and an outdoor screening of Jaws.

There was also some ill-advised drinking and shooting shit,

ill-advised drinking and boating, and ill-advised drinking and setting off fireworks,

Almost all of these photos, by the way, were taken by others

which devolved into the highly recommended drinking and throwing of firecrackers at each other.

Basically, it was the best weekend ever. And in addition to all of the combustion, dancing, and wearing of outfits, there was the food, which was plentiful and delicious. Everyone brought or made food to share, including a lovely peach and crème fraîche pie that I will try making in about ten months, when I can lay my hands on some peaches. In the meantime I'll be eating soup, and I now have another recipe to add to my why-do-we-live-in-Vermont winter repertoire.

Jshu's mom, Sue Shu, is an amazing cook who can whip up a meal for 12 with the groceries she has on hand, which she did last night. She's one of those people who barely looks at the recipes she uses, rarely measuring ingredients, improvising along the way, never making the same thing twice but always turning out something wonderful. So this recipe for Cauliflower-Cheese Soup, from the original Moosewood Cookbook, should serve as a guide, not a set of strict rules.

Cauliflower-Cheese Soup

2 cups potato chunks
2 cups cauliflowerets
1 cup chopped carrot
3 medium cloves of garlic
1 cup chopped onion
1½ tsp salt
4 cups water or stock

Place above ingredients together in a pot. Bring to a boil, cover and simmer 15 minutes (or until veggies are tender). Let cool 10 minutes. Puree entire mixture in the blender until smooth and creamy. Transfer back to a kettle (double boiler if available) and whisk in the following:

1½ cups grated cheddar
¾ cup milk
¼ teaspoon fresh dill [Sue used more fresh and no ground dill.]
¼ teaspoon ground dill or caraway seed
¼ teaspoon dry mustard
black pepper

Heat gently (don't let it boil!).

Steam or saute in butter 1½ cups more cauliflowerets. Add these to the soup. Just before serving, whisk in ¾ cup buttermilk [Sue didn't have any buttermilk so she whisked in some cream in the previous step]. Serve with chopped scallions and extra cheese.

1 comment:

  1. There's one bowl of the cauliflower soup left, and I'm having it now for dinner. Just as good reheated (gently), if I do say so myself. Moosewood gets all the credit, however.

    Very glad that K8 and her Yachtsman made it down for the fun.