Cheddar Ale Soup

I found this recipe originally on Pinterest. There are recipes for it in several different places.
This recipe on Fake Ginger is the recipe I ended up using since it was printed out. I did not however make the pretzel bowls. I made croutons instead and served the soup in mugs.
This was the idea of the Pinterest link that I pinned on my board of this recipe on Tracey's Culinary Adventures. Tracey is the one that recommended making croutons. SP made the croutons using left over baguette from New Years fondue baguette, olive oil spray, and rosemary.
A quick consult and I found Williams-Sonoma's identical recipe.

I highly highly recommend making this. Any soup that begins by frying slices of bacon in the bottom of your Dutch oven is bound to be pleasing. On top of this you then slowly cook carrots and onions and celery. Long after you add the garlic, and flour, and Worcestershire and ale, then milk and broth and voila!
You have this.

Time for the immersion blender.

While this close up picture is unattractive, I included it because of the color and consistency it ended up as. I blended for a rather long time trying to get the chunks smooth. It was such a hearty broth it never attained a single hue. Flecks of bacon were evident. I loved it.



At this point I was getting really excited about the next step.
Adding the cheese. Add cheese. Cheese and more cheese. 4 cups of it.

Cheese glorious cheese.

Stir, heat, stir, wait patiently for the consistency to even.
Patience. Smell. Savor.
Serve in a mug with home made croutons and enjoy, salivate, want more.

Food is love. Amen.

Easter Carrot Cake

I made a fantastic carrot cake for Easter this year. I made it from this awesome cook book.

















I have had great success with the cakes in this book. This carrot cake was special, and not just because it was yummy and for Easter. One reason it was special was that ALL five of us had a part in making it. Another special reason was that we all did it the Amish way - no electricity was used until the oven!
I thought I had all the pictures uploaded, but apparently I don't. Sorry. I will get the recipe up when I have the photos. I encourage you to go buy this book - a nice thing to grace your shelves!
Here's a parting shot - Yes that's Laney at the Easter table with us - it was so good that after dinner, when everyone else left the table, I shamelessly sat there and ate it straight out of the baking dish.

Carrot Cake

This recipe, from HiHo's recipe box, is credited to a Betsy Reid. I am long overdue at posting recipes and it is a shame that I stopped half way through HiHo's cook book. Things have been busy and most of my time has been taken up by one of two things - hockey or my classes. With hockey over, and only 1 class this semester, back to my blog I go! I miss you Hiho - it's been a long 11 years since February 24, 1999.

Ingredients
for the cake:
2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 to 1 + 1/2 cups corn oil
3 cups grated carrots
2 teaspoons cinnamon
salt
4 eggs
3/4 cup walnuts
for the icing:
8 ounces cream cheese
1 box confectioners sugars
1 stick soft salted butter
2 teaspoons milk
grated rind of one orange

Process

1. Preheat oven to 350
2. Combine cake ingredients and beat well.
   
3. Pour into two pans and bake for an hour.
   
4. Let cool completely while you combine icing ingredients, beating well to bring to proper consistency.
5. Ice cake and enjoy.
   

Carrot Squash Soup

I got this yummy healthy recipe in high school from my friend Ciri. She's still the vegetarian!

Ingredients

1 pound carrots

1/2 pound butternut squash

1 medium onion

2 stalks celery

2 Tablespoons butter

1 Tablespoons flour

1/4 cup oil

6 cups chicken stock

1.5 cups light cream

1/4 teaspoon nutmeg

salt and pepper to taste

Process

Skin, seed and chop the squash

Chop the onion and celery

Slice 1/3 of the carrots into thin circles. Chop the rest.

Reserving the carrot circles, saute the chopped vegetables in oil until tender.

Place the sauteed vegetables and some stock in blender and puree.

Bring remaining stock to a boil.

Add carrot circles and simmer until tender, and then add vegetable puree.

Heat butter, add flour, and cook over slow heat about 4 to 5 minutes until smooth and light brown and then add to soup.

Add cream and nutmeg, salt and pepper.

Cook 15 to 20 minutes over slow heat and then adjust seasonings.

Carrot Soup with Orange and Tarragon

This recipe is from bon appetit. I hope you enjoy while oranges are in season.

Ingredients
1 tablespoon butter
1 1-pound bag carrots, peeled and sliced into rounds
3/4 cup chopped onion
3 cups low salt chicken broth
1/2 cup orange juice
1 Tablespoon brandy
2 teaspoons fresh tarragon, chopped
Fresh tarragon sprigs for garnish.

Process

1. Melt butter in a heavy large pot over medium heat.
   
2. Add carrots and onion and saute until onions are soft (about 8 minutes)
3. Add broth, cover, and bring to a boil.
4. Reduce heat, uncover, and simmer until carrots are tender (about 10 minutes)
5. Working in batches, puree soup in blender until smooth, unless you are lucky like me and have an immersion blender (thanks Mush) and you can do it in the pot! :)
6. Return soup to pot (if necessary) and stir in orange juice, brandy and chopped tarragon.
   
7. Simmer 5 minutes for flavors to blend.
   
8. Season to taste with salt and pepper.
9. Garnish soup with tarragon sprigs and serve.