Made a Tasty Roasted Cauliflower and Garlic Soup/Bisque
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re: Made a Tasty Roasted Cauliflower and Garlic Soup/Bisque
Posted by Gris Gris on 2/4 at 6:47 pm to Caplewood
I did crumbled bacon. Was feeding some older "healthy" types, among others, who would have eschewed the lardons. One of them ate the bacon as as "exception" to his rule. He's 84, though, and the other one is 91, so I can't argue with them. The rest of the folks got more bacon with theirs.


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Posted by Gris Gris on 2/4 at 7:19 pm to KosmoCramer
Here are a few, Kos.

Roux


Posole


Bloody Mary, but you can't see the pickled okra or the onions.


Shrimp and Andouille Muffin Cakes


Champagne with candied kumquats and kumquat syrup


Bad pic of Beef Bourguignon


Grilled Caprese Sandwich in my Sam's Club non stick skillet that works like a charm.


Sweet peppers stuffed with Italian sausage and some other things. I had a little trouble with a few of these because after they cooked, they reminded me a little of man organs.



Okay, that's it for now and I think I already posted several of those before.



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Posted by CITWTT on 2/4 at 7:24 pm to Gris Gris
quote:

they reminded me a little of man organs.



Glad there was nothing in my mouth when I read that, cleaning a monitor and keyboard is a pain in the ass.



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Posted by Aubie Spr96 on 2/4 at 7:25 pm to Powerman
Agree on cauliflower and garlic. I like curry with broccoli. If I did a broccoli bisque, it'd definitely have curry in it.


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Posted by Gris Gris on 2/4 at 7:26 pm to CITWTT
darn! Hopefully, someone will get caught spewing!


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Posted by KosmoCramer on 2/4 at 7:30 pm to Gris Gris
I love the look of those shrimp and andouille muffins.

And i'm sure the peppers were delish!



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Posted by Darla Hood on 2/4 at 11:48 pm to Gris Gris
Where do I start? That roux is GORGEOUS. Okay, you may have inspired me to make my own roux at least one more time. Don't think I could make it look as good, though.

The posole (and the dishware!) are very pretty. But what I really want to taste and know more about are the shrimp and andouille muffins!!!

The man organs look cute, and the grilled caprese ... bring it to my mouf.



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Posted by Gris Gris on 2/5 at 12:48 am to Darla Hood
Thanks, Darla. I like those fun dishes from Tarjet', no less. You can't tell in the pictures, but the centers of the bowl and the plate are colors that are in the part that you see like light blue, terra cotta etc... with some designs.

The muffin recipe was originally posted by someone else here, but I couldn't make it work, so I tweaked it over and over again until I got what I wanted. I think the recipe is either in the book or the recipe thread. I'll find out tomorrow and look for another thread I think I saved about them. They're fun to do and to serve.

Okay, Kos, here's a picture of the cup of soup that is the original subject of this thread. And, I added a little curry and liked it very much.



This post was edited on 2/5 at 12:51 am

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Posted by KosmoCramer on 2/5 at 12:50 am to Gris Gris
That's a very lovely looking broiler pan

And it looks delicious.

Are you actually famous, have you been on the food network or something?



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Posted by Gris Gris on 2/5 at 12:55 am to KosmoCramer
quote:

That's a very lovely looking broiler pan


That's not a broiler pan. It's the gas grill on my stovetop.

quote:

And it looks delicious


It really was. I recommend it. It's so darn easy.

quote:

Are you actually famous, have you been on the food network or something?


You're a funny guy, Kos? You a standup comic on the side?



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Posted by Gris Gris on 2/5 at 10:56 am to Darla Hood
Darla, the muffin recipe is on page 51 of the recipe book. Here's a thread where I was figuring out how to make them work.
LINK

They'd be a really fun Mardi Gras food. Cousin's Creole Tomato Dressing is a great dip/sauce for them. Rouse's in Laffy carries it.



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Posted by Darla Hood on 2/5 at 11:13 am to Gris Gris
Thanks, just read through the thread. You are one determined woman in the kitchen!


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Posted by Gris Gris on 2/5 at 11:51 am to Darla Hood
quote:

You are one determined woman in the kitchen!


Sometimes.

Do you eat whole wheat bread?
With all the flavor, I'm not sure why this wouldn't work with a whole wheat for carb conscience folks. What do you think?



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Posted by Darla Hood on 2/5 at 12:00 pm to Gris Gris
I do eat whole wheat bread. But I'm thinking of making it to take to a committee meeting and I will just try not to eat any.


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Posted by Gris Gris on 2/5 at 12:04 pm to Darla Hood
quote:

I do eat whole wheat bread. But I'm thinking of making it to take to a committee meeting and I will just try not to eat any.


Oh no! Can't you taste one to make sure you like the way they turned out? They're tiny. I always bake a few testers first to ensure that I have the right texture, but I've made a ton at once and can't risk 150 losers.




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Posted by Darla Hood on 2/5 at 12:11 pm to Gris Gris
I will not serve something I haven't tasted. My fear is tasting leading to not having any to serve.


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Posted by Gris Gris on 2/5 at 12:13 pm to Darla Hood
quote:

My fear is tasting leading to not having any to serve.


Ah...I know that problem well! I hope you try them. Several folks on the board have made them.



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Posted by LouisianaLady on 2/23 at 4:35 pm to Gris Gris
Bump

Making this recipe tonight :)



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Posted by Gris Gris on 2/23 at 5:37 pm to LouisianaLady
Hope you enjoy it. Like many things, it tastes better the next day.


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Posted by Dandy Lion on 2/23 at 6:03 pm to Gris Gris
quote:

celery,
Damn, you people use this in everything. Is there a profusion of celery in Louisiana?

Anyway, your soup or bisque sounds delicious.



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