Nutty Roasted Cauliflower Soup

1 head cauliflower, cut into 1” flowerets
10 garlic cloves, peeled and left whole
1 onion, sliced
2 carrots cut into matchsticks
5 T olive oil
1 cup walnut halves, toasted
3 cups chicken broth
¼ cup white wine
½ roasted red pepper
¼ cup fresh parsley
½ tsp dried thyme
1 bay leaf
1/8 tsp freshly ground nutmeg
1 cup half and half

In a large baking pan, toss cauliflower, garlic, onion and carrots with oil to coat and roast at 425 F for 40 minutes or until vegetables are golden.

Put walnuts into dry pan on stovetop and toast until slightly browned, stirring occasionally. Cool slightly and process in food processer until finely ground.

In a large saucepan, simmer broth, wine, roasted cauliflower mixture, ground walnuts, roasted red pepper, parsley, thyme, bay leaf and nutmeg 30 minutes or until cauliflower is very tender.

Discard bay leaf. Using immersion blender, blend all ingredients until smooth. Salt and pepper to taste.

Add half and half and heat over moderate heat until just heated through.

Smoked Salmon Baked Potatoes

3/4# smoked salmon
6 baking potatoes
1/2 cup hot milk
1 egg, beaten
1/4 cup onion, finely chopped
1/4 cup parsley, finely chopped
1/2 cup fine bread crumbs
1/4 cup melted butter

Bake potatoes as usual. Cut in half lengthwise while still hot. Carefully scoop potato out of sheels keeping shells intact for stuffing. Mash potato, adding hot milk and beat until fluffy. Flake and mash smoked salmon and add it along with the chopped parsley and onion to the potatos. Beat egg and seasonings together and combine with mix, folding all together. Heap mixture into potato shells. In a small bowl, mix bread crumbs with butter, then sprinkle over potatoes. Bake 20 minutes at 350F or until browned.

You can find this recipe online here.

Snow Pudding with Custard Sauce

Pudding
¾ cup sugar ¼ cup cold water
¼ tsp salt 2 egg whites, beaten stiff
2 cups boiling water 1/3 cup lemon juice
5 T cornstarch

Combine sugar, salt and boiling water. Blend cornstarch and cold water. Add to sugar mixture in medium saucepan. Heat to boiling, cook for 5 minutes, stirring constantly. Cool slightly in refrigerator in same pan.

Pour mixture into a bowl. Fold in beaten egg whites and lemon juice. Refrigerate until it reaches the consistency of Jell-O.

Custard Sauce
1 egg yolk, beaten 1 cup milk, scalded
½ cup sugar ½ tsp vanilla
1 tsp cornstarch Pinch of salt

Combine sugar and cornstarch. Combine egg yolk and scalded milk. Combine both mixtures in a small saucepan. Heat until slightly thickened. Add vanilla and salt. Cool. Serve over Snow Pudding