From the kitchen: homemade tortillas

There's nothing that compares to a homemade tortilla. I spent a wonderful evening with a friend a while back learning to make authentic Mexican-style tortillas flecked with fragrant fresh oregano. But every time I try that recipe on my own, it's been a big flop. So here's an foolproof Texas-style recipe:

Texas Flour Tortillas
Makes eight tortillas
• 2 c of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
• 1 1/2 tsp baking powder
• 1 tsp salt
• 2 tsp vegetable oil
• 3/4 c warm milk

1. Mix together flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed.
2. Knead for two minutes on a floured surface. Dough should be firm and soft. Place in bowl and cover with a damp cloth or plastic wrap for 20 minutes.
3. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
4. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.

Dough should be rolled out quite thin.

5. In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.

They get nice and spotted in the pan.

6. Keep cooked tortillas covered wrapped in a napkin until ready to eat. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil. You can store in the fridge tightly wrapped in foil or plastic for a day or so.

Yummiest taco night ever!

Win a free "Balloon Animals" print from Sloe Gin Fizz and Spearmint Baby

Lucky you! I've teamed up with the charming Spearmint Baby blog for a contest to win one lovely "Balloon Animals" print to spruce up that nursery or blank wall just crying out for attention. There are three easy ways to enter and the deadline is midnight, Wednesday, October 14th, so don't delay! ENTER HERE NOW!

Thanks to the ever-hard-working Brittni over at papernstitch for organizing this extravaganza!

Hearty dinner salad

We eat a lot of salads around here — they're quick and easy, and there's usually something in the house to throw in there. To celebrate the change in weather, I decided to mix it up a bit and go for a fall-inspired salad. I combined a couple of different recipes to get this tasty treat:

Hearty Potato, Chicken and Beet Salad

For dressing
• 2 tsp white wine vinegar
• 1 Tb plus 1 tsp Dijon mustard
• 2 tsp sugar
• 6 Tb olive oil
• 2-3 Tb minced dill
• 1 1/2 tsp caraway seeds crushed in mortar & pestle

For salad
• 1 boneless, skinless chicken breast
• 3-4 cups chicken broth
• 3 medium beets, stems trimmed to 2 inches
• 1 lb. small red potatoes
• 1 tsp olive oil
• Dash of salt

• 4 oz. baby spinach
• 1/2 medium cucumber, peeled, quartered and sliced
• 1 scallion, sliced

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally, until potatoes are tender, 25 to 30 minutes. Carefully unwrap beets and cool slightly, then slip off and discard skins.

Meanwhile, bring chicken broth to boil in medium saucepan. Add chicken breast, reduce heat and simmer until chicken cooked through, 18-20 minutes. Remove and let cool. Shred with two forks.

Make the dressing:
Mix together white wine vinegar, dijon mustard and sugar. Whisk in olive oil in steady stream and then add dill and caraway seeds.

Assemble salad:
Cut beets into 1/3-inch dice and put in a large salad bowl. Cut potatoes into 1/3-inch-thick slices and add to beets along with chicken. Add enough vinaigrette to coat evenly. In a separate bowl, combine the spinach, cucumber and scallions and toss with remaining vinaigrette. Serve greens topped with potato, chicken and beet combo.

Autumn's best dinner: Chicken Pot Pie

After we had our first frost on September 30, the boy started whispering dreamily about chicken pot pie and he didn't have to ask twice. We scarfed down a few generous helpings of this cold-weather classic last weekend… I'm not gonna lie: it is time-consuming. But, if you make a full recipe and put half away for the freezer (see notes), it's all worth it knowing you have this socked away for another blustery day!

Chicken and Fall Vegetable Pot Pie
Adapted from epicurious.com/Bob Appetit Oct 1999
Serves 8.

• 4 pounds chicken breasts with skin and bones
• 4 to 6 cups canned low-salt chicken broth

• 3 large carrots, peeled, cut into 1/2-inch pieces
• 1 pound potatoes, peeled, cut into 1/2-inch pieces
• 1 large bunch spinach or bunch of green beans

• 1/4 cup (1/2 stick) butter
• 3 medium leeks (white and pale green parts only), sliced
• 2 large shallots, minced
• 2 tablespoons minced fresh thyme
• 1/2 cup all purpose flour
• 1/2 cup dry white wine
• 1/2 cup whipping cream
• (Herb crust recipe follow)
  

Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.

Add carrots and potatoes to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add greens/beans to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.

Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.

Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)

Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.

Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.

Filling before crust is put on

Herb Crust

• 2 1/2 cups all purpose flour
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
• 1/2 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
• 6 1/2 tablespoons (about) ice water

Blend first 5 ingredients in processor until herbs are very finely chopped. Add butter and shortening. Blend until mixture resembles coarse meal. Transfer mixture to large bowl. Using fork, mix enough ice water into flour mixture to form moist clumps. Gather dough into ball; flatten into rectangle. Cover and chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)

Notes:
• This recipe really does take quite a bit of time, but is well worth it, especially if you…
• I make the full recipe and use a 1 1/2 - 2 quart casserole, fill with half ingredients and cover with half of crust recipe. The remainder goes in the freezer for later.
• I had bones left over from a roasted chicken earlier in the week. I simmered them with boneless chicken breasts
• Cooling the filling keeps the crust from getting gooey. (My mom called while I was waiting for things to cool and she explained why this is necessary — thanks, Mom!)
• Original recipe calls for turnips and turnip greens. I'm not a huge fan, but feel free to try it.

Enjoy!

A whale of an update…

Well, not really, but I wnated to work the whale into the post title… Hello people! This was my submission for the Shadow Art Fair poster design contest. I'd been wanting to do a design with a whale for a while and this is what happened. If you're not familiar, Shadow Art is a local crafty fair day held in Ypsi at the Corner Brewery. I haven't ever been to it, but have heard terrific things. I'm hoping to be a vendor at the holiday one in December.

In other news: I found out last week that I will be a vendor at the staggeringly awesome Detroit Urban Craft Fair at the Majestic Theater on November 21. Much to do before then! I'm working on a 2010 calendar as well as new holiday items, so stay tuned for shop and blog updates… I'm hoping to be a more frequent visitor to the blog in the coming days!

AND, in sad, sad news, I just heard that Gourmet magazine is shutting its doors. I'm a big fan and was shocked to hear it. Boo. Waiting to hear what will happen at gourmet.com and Ruth Reichl's next move…

Fall soups and harvest

With the weather turning cooler and the leaves starting to change, I've been happy to have on hand a number of soups tucked away in the freezer from spring. It's so nice to be able to warm up a quick bowl of soup for lunch — particularly when you are fighting off a cold from all the wacky weather shifts. I've shared a couple of the recipes with you already, like this one for cauliflower soup. But surprisingly, I haven't posted one of my favorites — the Witches' Brew Soup from Southern Living circa 2001. It was one of the first soups I cooked that made it into my regular rotation.

Witches' Brew Soup
Adapted from Southern Living, October 2001

• 1 tablespoon butter
  
• 4 skinned and boned chicken breast halves, chopped
• 1 large onion, chopped
• 3 carrots, chopped
• 2 garlic cloves, minced
• 2 (14-ounce) cans low-sodium chicken broth
• 1 tablespoon chicken bouillon granules
• 1 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 3 (16-ounce) cans cannellini beans, rinsed, drained, and divided
• 1 (4.5-ounce) can chopped green chiles
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1/4 cup chopped fresh cilantro
• Toppings: shredded Cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon

Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes. Stir in broth and next 3 ingredients.

Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chiles.

Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro. Serve with desired toppings.

In garden balcony news, we harvested our little corns this past weekend. Here is the boy cradling two of our youngins like a proud new papa. Unfortunately, they weren't youngins enough. I think we picked them about three weeks too late. We had two baskets growing and decided to sample one ear from each to compare since the plants in each had progressed quite differently. Well, we each took a bite of our respective samples, quickly spat them out and passed on sampling the second ear. Pure starch and really hard. They looked so much like real, yummy corns that we let them keep growing hoping they would reach a fuller size. Ah well, it just goes to show that size doesn't matter. The experiment continues and notes have been taken.

I also decided to pull out all the carrots. After months and months, here they are. True baby carrots. Again, note taken. Common sense: it is difficult to grow a good-sized root vegetable in a shallow box.

Hope you all are enjoying the crisp air. It's making me want to bake and knit, so stay tuned for more updates!

M.I.C.E. at the Market

I'll be at the Ann Arbor Artisan Market this Sunday, from 11 a.m. to 4 p.m. It is "M.I.C.E. at the Market" Day, so you'll be sure to find some of your local Etsy favorites. Come on down and visit!

Really. I haven't forgotten you.

I have been thinking about you all along. Really. I'll be in touch soon. The DIY Street Fair in Ferndale this past weekend had such a good feel: happy people, interested in art and music. Such fun. I met many wonderful people both shopping and vending. I did get a bit run down though and my body is angry with me — acting out with aches and a scratchy throat. Doesn't it understand that I have things to get done? Like catch up on the blog among other things… sigh. Soon enough. I'll be back in the kitchen with some new recipes to share and I already have a backlog of new items to post in the shop and share with you here. Stay tuned… really!

I'm Smitten with …

Swan boy by I'm Smitten

I have to admit that while at Renegade, I barely ventured away from my booth to see the wares. I had fantastic helpers on hand, but felt the need to stay put. Lucky for me, I didn't have to go far to see some terrific things. Today I thought I would share with you one of my favorites: I'm Smitten.

Elephant girl by I'm Smitten

I only had a quick peek Sunday morning while she was still setting up, but let me tell you these online images don't do the art justice. They are so rich in person, but I think you'll get the idea. Ashley Alexander is the artist behind I'm Smitten and her drawings are available on handbags, t-shirts, stationary and as prints. Her web site has a wonderful blend of drawing and eerily charming photography. The opening flash page is also the image from her business card and I find it incredibly compelling. Check it out!

Home again, home again

Good morning! OK, so it's not really even close to still being morning. Yet here I am in my pjs at 1 p.m. after a fantastic weekend in Chicago at the Renegade Craft Fair. I had a wonderful time and am eager to update you all, but am simply wiped out. We got back in the wee hours of the morning and I am taking the day to rest a bit. I'll give you the brief recap: gorgeous sunny, warm weather, huge crowds, helpful friends, rockin shoppin and fun all around. Major highlight: mention on Readymade blog naming Sloe Gin Fizz best shop name for day one Renegade roundup — yippers! Thanks so much to everyone for their warm wishes last week, to the terrific customers at the fair and stay tuned for details…

Bird houses on the FP

Thank you to the lovely Sigmosaics of Portugal for including my Bird houses print in her stunning treasury that graced the front page yesterday afternoon. View a clickable version here.

P.S. I know I promised another cucumber soup recipe, but with this rainy, damp weather, it just seems not quite right… perhaps if we get another warm spell!

Treasury time!

Just nabbed a spot for this lovely treasury! Haven't put together one in quite some time, but was feeling the vibe this morning. Enjoy!

Garden balcony update

Hello! Summer is flying by and as you can probably tell by my lack of posts, I've been swamped getting ready for a full round of fall craft shows. I thought I would check in with everyone with a small garden update. Let me say, I'm pleased as punch.

1. The Corn

The ears are still a bit small, but growing away.

2. The Basil
After our latest harvest of 22 cups, the boy's new dream is to be a basil farmer. This is all from one window box! It quickly became pesto that should last us through the winter.

Pesto
3 cups basil
1/2 cup grated parmesan cheese
1/3 cup pine nuts
1/2 cup olive oil
3 cloves garlic
Throw all in the blender and puree. Add salt and pepper to taste.

3. Jalapenos
We've harvested one jalapeno so far, but after the short heat wave we had a few weeks back many more have sprouted. There are now about seven or eight coming along.

Stay tuned for another cucumber soup recipe — it's chillin' in the frig right now, so I'll post it when I can. If it's not before the weekend, cheers and have a great Labor Day!

In the kitchen: Raspberry Buttermilk Cake

With the raspberry harvest winding down, I'm trying to get my fill. Despite being an easy cake, this one was groundbreaking in our kitchen. The boy came with a Kitchen Aid. Can you believe my luck? But for almost a year I have been toiling away with the good old-fashioned hand method. Call it intimidation, but I couldn't breing myself to use it. Not so anymore. I finally broke down, wiped off the dust and mixed away. The result: this tasty cake June's Gourmet that I highly recommend:

Raspberry Buttermilk Cake
Adapted from Gourmet, June 2009

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 stick unsalted butter, softened
• 2/3 cup plus 1 1/2 tablespoons sugar, divided
• 1/2 teaspoon pure vanilla extract
• 1 large egg
• 1/2 cup well-shaken buttermilk
• 1 cup fresh raspberries (about 5 ounces)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

The tardy bird catches the corn

Last weekend I wanted to get to the farmer's market for some corn, but got so wrapped up in things during the day that I had to rush to make it before they closed at 3pm. Before I even got there, I was feeling disappointed at what would be available so late in the day — everyone knows that true market shoppers get there at the crack of dawn for the best choices. Not so! There are good choices to be found late in the day. As I raced up to my favorite corn farmer, he announced that he was having an end of the day special: $5 for a full shopping bag of corn. Sold! I walked away with about 20 ears of corn. So instead of corn on the cob, we feasted on poblano corn pudding. I had never made it before, but had an idea of what I wanted and knew it had to have cheese. After an extensive search, this is what I found:

Poblano Corn Pudding
Adapted from Guy Fieri's show, "Guy's Big Bite"

• 3 poblano peppers
• 3 tablespoons unsalted butter
• 1 yellow onion, diced
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1 teaspoon fresh ground black pepper, plus more for seasoning
• 2 cups whole milk
• 3 eggs
• 3 tablespoons sour cream
• 1 cup grated sharp Cheddar
• 4-6 ears corn, shucked and kernels removed, about 4 to 5 cups
• 4 tablespoons chopped fresh Italian parsley leaves
• 4 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon cayenne pepper
• 2 cups panko bread crumbs

Roast the poblano peppers under the broiler, turning often with tongs until all of the skin is blistered, about 10-15 minutes. Put the peppers in a bowl and cover with plastic wrap to steam for about 10-15 more minutes. When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside.

Preheat oven to 350º.

Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and pepper. Cook until the onions are translucent, about 5 minutes, and then set aside to cool.

Heat the milk in a small saucepan over medium heat just until it starts to simmer, about 3-5 minutes.

In a large bowl, whisk the eggs and then slowly add the scalded milk. Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne. Season with salt and pepper, to taste.

Add the mixture to a 9 by 13-inch buttered baking dish and set aside.

Put the remaining 2 tablespoons of butter in a medium saute pan over medium heat and add the panko. Toss to coat the bread crumbs and season with salt and pepper. Pour the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Place under the broiler for 2 minutes to brown up the bread crumbs. Remove from the oven and serve.

It makes a lot so be sure to invite some friends!

New drawings and prints

Hi all! As promised, I have not been posting as often this month while I focused on some new drawings and designs. I thought I would share three new prints I posted to the shop this past week.

The Found Chair

This drawing is actually a detail from a larger piece that I started years ago. I had rented a studio space in Williamsburg, Brooklyn for about six months or so and the larger drawing was about the only thing to come out of it. That said, I absolutely love the drawing even now, years later, and have continued to work on it here and there. This is one of my favorite parts of it, so I thought I would pull it out and play with it some more.

My dearest friend

I've also been working on some drawings of my favorite things around the house. Without my coffee, mornings would be quite scary for everyone involved.

The air between us

And, last but not least, a drawing from my sketchbook that just seemed to happen.

I'm having a lot of fun trying some new things and playing around. I also have some new paper goods planned for the next week or two, so keep an eye out. Hope you're having a great summer and making the most of the sunshine. Cheers!

In the kitchen: Morning Glory Muffins

A couple of years ago I worked at D'Latte, a wonderful bakery and coffeehouse in Greenport, New York. The baker, a talented Argentinian woman, created the most scrumptious scones and muffins ever, not to mention incredibly indulgent gelato. Always one of my favorites, the morning glory muffins she made are among my all-time favorite. I have always wanted to try to replicate them. Today I made attempt number one. Using a dog-eared printout of a recipe given to me ages ago by my friend BE, I made a tasty muffin, though my hunt for the perfect recipe will continue. Here is how it goes:

Morning Glory Muffins
Adapted from the Macrina Bakery and Cafe Cookbook by Leslie Mackie with Andrew Cleary, 2003

• 1/2 cup seedless raisins
• 1/3 cup walnut halves
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/4 tsp cinnamon
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1 medium carrot, grated
• 1 Granny Smith apple, peeled and grated
• 3/4 cup chopped pineapple
• 3 eggs
• 1/4 cup canola oil
• 6 Tb unsalted butter, melted
• 1 Tb freshly squeeze lemon juice
• 1 tsp pure vanilla extract
• 1/2 cup shredded, unsweetened coconut
• 1/4 cup or less coarse raw sugar
  

• Preheat oven to 350F. Brush insides of muffin tin with canola oil.

• Place raisins in a small bowl and cover with hot tap water. Let sit for 10 minute while raisins plump, then strain and squeeze out excess liquid with your hands. Set aside.

• Place walnuts on a rimmed baking sheet and shaking a couple of times during cooking, toast until golden brown, about 10-15 minutes. Let cool, then chop coarsely and set aside.

• Sift four, sugar, cinnamon, baking soda, and salt into a medium bowl. Mix gently with a wooden spoon and set aside.

• In a separate large bowl, combine raisins, walnuts, carrot, apple, pineapple, eggs, canola oil, melted butter, lemon juice, vanilla extract and coconut; mix with a wooden spoon until combined.

• Add the dry ingredients and continue stirring just until all the dry ingredients are moistened. It’s important not to over mix.

• Scoop batter into oiled muffin tin, filling the cups to the top. Sprinkle coarse raw sugar on tops of muffins and bake on the center rack of the oven for 40-45 minutes.The finished muffins will be deep brown. Let cool for 20 minutes, then slide a fork down the sides of each muffin and gently lift it from the pan.

Extracting vanilla

When I was at the grocery two days ago, I grabbed a big tub of yogurt as I do on a regular basis. They didn't have my favorite brand, so I chose another. Except that I picked up the wrong tub. I'm a plain yogurt kind of gal. I like to mix it into all kinds of things: smoothies, salads, sauces, dips. You name it; yogurt makes it better. But I mistakenly pulled the vanilla from the case. I didn't even realize it until I made a smoothie yesterday and took a big old sip off the straw. Uck. That awful taste of fake sweetness. Whoa is me, what to do with 26 more ounces of this stuff? Well, today I did some experimenting and found that it's not too difficult to mask the taste in a smoothie: add a tablespoon or so of lemon juice and just a dash of real vanilla extract and voila! Nothing but peach-blueberry goodness.

Flowers for you…

Zinnias 08.11.09, originally uploaded by sloeginfizz.

Just a little zinnia love today. These have always been a favorite of mine. Hope you enjoy!

One for the freezer

I couldn't resist an absolutely beautiful, but huge, head of local cauliflower the other day at the market. It sat on the counter for a couple of days. Then it moved to the fridge. It was starting to get a teeny bit of brown on it one day (I like to imagine it was still fresher than what is often on the shelf at the grocery store), so I finally had to face it. I decided to make soup. Again, short on time, I turned to the Joy of Cooking for a good, basic soup recipe.

Cream of Cauliflower Soup
Adapted from the Joy of Cooking
Heat until melted:
1/4 c. chicken stock
1 Tb. unsalted butter
Add and cook, covered, stirring occasionally until tender, not borown, 5 to 10 minutes:
1-2 leeks, chopped
2 cloves garlic, sliced
1/8 tsp. gr. nutmeg
Stir in:
4 1/2 c. chicken stock
1 1/2 c. white wine
1 1/2 pounds trimmed cauliflower, coarsely chopped (if you have more, just add more stock to barely cover)
Bring to boil, reduce heat and simmer until cauliflower is tender, 15-20 minutes. Puree in blender until smooth. Return to pot and stir in:
1/4 to 1/2 c. half-and-half or milk
1/2 - 1 tsp salt
1/8 tsp ground pepper
Simmer briefly and serve garnished with chives.