Happy 2018! And with the new year came the cold and snow. And no, I am not complaining because I like the snow. Last night we got 16 inches of the stuff and today we are in the deep freeze. You know that that means? Comfort food! Last night I made this lovely stew: Red-wine braised Boneless Beef Short Ribs, with Root Veggies. Some of the ribs were so big that they could have been mistaken for mini-pot roasts. Super tender and flavorful! Nom nom nom!
Cauliflower is really underrated, in my opinion. A lot of people think it is bland or flavorless. The white color doesn’t exactly do it any favors either. But you can really use it as anything from a base to a soup to “rice” to in this case, a “steak”. It’s really hearty, flavorful with the nutty brown butter and can truly be used as a substitute for a real steak. I’d serve this to a vegetarian friend, wouldn’t you?
Today’s Soup of the Day: Creamy Sweet Potato Curry Bisque. I feel like I’m in a restaurant whenever someone says “Soup of the Day”. 🙂
It’s actually gotten cooler here in greater Boston, which is nice for mid-October. It’s been too warm for soup until now, but it’s supposed to be the start of Soup Season, right? At any rate, cool enough to make this sweet potato bisque. It’s a variation on my Roasted Butternut Curry Soup, which is one of my favorites. Worked just as well with sweet potatoes. The best part: it freezes really well, so double the recipe and you’ll have a freezer full to last you a while!
