Roasted carrot soup

September 7, 2010 at 10:10 am (B plus (3.5 stars, like a lot), Cook's Illustrated, Root vegetables, soup, Vegetable dishes)

I bought a bunch of carrots to make carrot halvah, but then Derek never got around to making it, so I decided to make carrot soup.  I found this recipe for roasted carrot soup in Cook’s Illustrated “Best Light Recipe”.  It calls for half chicken broth but I used all veg. broth. Read the rest of this entry »

Permalink 4 Comments

Pasta Estate

September 7, 2010 at 9:41 am (B_(3 stars, like), Cook's Illustrated, Derek's faves, Pasta, Starches, Summer recipes, Vegetable dishes)

Yeah, I know.  Pasta Estate (pronounced eh-STAH-tay) doesn’t roll off the tongue quite like Pasta Primavera.  But it’s Summer, not Spring.  What can I do?

My memories of  pasta primavera are extremely positive.  I don’t actually have any specific memories of  eating pasta primavera in my youth, but nonetheless I associate it with culinary perfection.  My memories (despite being hazy) tell me that pasta primavera is rich and delicious and satisfying, and a real treat.  Every couple years I try making it, and it never lives up to my memories, but I keep trying.  This weekend I had some leftover cream, and in trying to figure out what to do with it I thought of pasta primavera.  But it’s summer not spring, so I decided to make Pasta Estate instead.  I found two primavera recipes on the Cook’s Illustrated website.  Both recipes called for the same vegetables:  asparagus, frozen peas, mushrooms, tomatoes, zucchini, green beans, and basil.  All of those vegetables are common in late summer except for asparagus.  I thought about using frozen asparagus but decided to sub in broccoli instead.  I bet cauliflower would also be nice.  I also added in two grated carrots, for color, and because my memories of pasta primavera always include grated carrots. Read the rest of this entry »

Permalink Leave a Comment