re: Made a Tasty Roasted Cauliflower and Garlic Soup/Bisque

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.

Agree on cauliflower and garlic. I like curry with broccoli. If I did a broccoli bisque, it'd definitely have curry in it.

I love the look of those shrimp and andouille muffins.

And i'm sure the peppers were delish!

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.

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That's a very lovely looking broiler pan

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

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And it looks delicious

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

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

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

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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You are one determined woman in the kitchen!

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

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

Hope you enjoy it. Like many things, it tastes better the next day.