So it's cold here today. And I don't mean "-14 degrees while skiing in Vermont" cold. I mean, "we've been spoiled with 60s in December and didn't really end up asking for any new sweaters for Christmas and so we're freezing to death over here in the 20s" cold.
Sure, not quite as extreme as many other states out there right now. But believe me when I say it's extreme enough for me. And for most of my other Carolina dwelling friends. And also for Coale. He's been very cold lately. I can tell because he ran to the kitchen the other morning, not to eat scraps, but to lay on the floor in the small patch of sunlight that was there. And I've only ever seen him in the kitchen to eat or beg. Ever.
And so, with freezing toes and fingers, a dog that has discovered a new use for the kitchen, I set off to warm up with food. Surprised? Me either. I made spicy foods, and soups, and as many things as I could as quickly as I could and barely even had time to photograph (except via instagram, of course). And there are still plenty of recipes left that look ridiculously delicious that I can't wait to try.
Cheddar Beer Potato Soup with Buttered Croutons
5 yellow potatoes
1 block cheddar cheese
1 bottle beer
salt & pepper to taste
3-4 slices of good bread (we had sourdough)
sprinkling of parm. cheese
1. peel and chop the potatoes into about 2 inch pieces
2. Cover with water and bring to a boil, until soft (breakable with a fork)
- while the potatoes are boiling, make the croutons, below-
3. Pull out the handy dandy immersion blender and blend baby blend
4. Add the block of shredded cheese (after you shred it of course). stir until smooth.
5. Add 1/2 the bottle of beer, drink the rest (or give to your fiance who doesn't seem to notice the cold as much)
5. stir and stir some more until smooth. (There might be a few potato lumps left in there, I don't mind them, but bring back the immersion blender if you want it totally smooth)
6. salt & pepper to taste
heat oven to 425F
1. heat butter in pan at med-med/high
2. cut your good bread into pieces and toss in the butter to coat
(you can sprinkle some garlic or onion powder or other spice on them at this time if you wish)
3. stir the bread in the pan for about 5-10 minutes, until the pieces have browned a bit
4. Put your *oven safe* pan in the preheated oven to continue to bake (so that they will get crispy). If your pan can't go in the oven, just transfer the bread to a sheet pan.
5. Bake about 10 minutes (while you are preparing the soup) until brown and crispity
6. Top with parmesan and bake another 5 minutes, until parm is golden
7. Take out and let cool as long as you can stand it. Eat a few plain, and put the rest on your soup!
Still on the hunt for more? (As all of us are since it isn't supposed to get past the 30s this week. And might even snow on Friday, eek!)
How Sweet it Is has a delicious Shrimp Bisque up
Smitten Kitchen is always a major hit with Shakshuka, Lentil Soup with oomph, and a Carrot Soup with yummy toppings.
Brown Eyed Baker has a absolutely divine looking Chowder recipe up
I even have a delicious (and light!) wonton soup in my own archives :]
I sincerely hope this helps in your search for something, anything!, warm in these days when Spring seems so. far. away.