wine – Oven Love

Cauliflower and Roasted Garlic Soup

Natalie — Wed, 17 Oct 2012 17:18:00 +0000

[This post has been updated from the Oven Love archives.]

This soup is exceptional.

Exceptional!

It’s so good that every fall for the last four years, we’ve remembered it and had to have it again. You know how rare it is for me to make a recipe twice.. so I think this is going to be a Herr family favorite.

There is nothing more satisfying than a creamy soup on a cool night, am I right? The roasted garlic in this thing is no joke- so, so good- do not skip that step! If it weren’t for the garlic breath, I would eat a head of roasted garlic every. single. day. (TMI?)

The soup is filling as a meal all it’s own, but makes a great starter for a holiday spread as well. And I just love the roasted cauliflower florets on top with their cheesy, herbaceous flavor. Great presentation for company, but also a perfect supper to share with your family.

Cauliflower and Roasted Garlic Soup

Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

via Martha Stewart Recipes serves 10-12 This recipe is for a crowd (think holidays)- but can be easily halved and it’s freezable, too.

Author: Oven Love

Recipe type: Soup

Serves: 12

Ingredients

3 heads garlic
salt and pepper
½ cup extra-virgin olive oil, plus more for drizzling
3 white onions, peeled and thinly sliced
4 heads cauliflower, 3 cored and thinly sliced and 1 broken into florets
8 sprigs thyme, tied with twine, plus one tablespoon chopped (you can sub. 1T dried thyme)
1 cup dry white wine
6 cups chicken stock, plus more to thin, if desired
2 cups heavy cream, plus more to thin, if desired
2½ cups plus 3 tablespoons grated Parmesan cheese
2 tablespoons chopped parsley

Instructions

Preheat oven to 325 degrees. Cut off the tops of garlic heads. Place each on a piece of aluminum foil. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about an hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.
Heat ¼ cup olive oil in a large pot over medium low heat. Add onions and season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower, thyme and wine. Simmer until wine is reduced by half. Add stock, bring to a simmer. Cover and cook for 20 minutes. Remove cover and simmer until cauliflower is soft, about 15 minutes more. Remove from the heat.
Remove thyme bundle and stir in cream and 2½ cups Parmesan. Season with salt and pepper. Stir in garlic. Puree with a stick blender or in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.
Heat remaining ¼ cup olive oil over high heat in a saute pan until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in thyme, parsley and remaining 3 tablespoons Parmesan. To serve; ladle soup into bowls and garnish with cauliflower florets.

Amy’s Blue Cheese Mushroom Burgers

Natalie — Mon, 18 Jun 2012 09:00:00 +0000

Hi, lovies! Today you get to meet Miss Amy from Sing For Your Supper AND you get to look at this amazing burger. How lucky are you?

Howdy y’all!

It’s Amy of Sing For Your Supper and I’m super excited to be guest posting on Oven Love today! I’m an opera singing cheese addict from Dallas who loves to spend as much time in my kitchen as possible!

As a first time mom to my 4 1/2 month old daughter, Cassidy, I’m always up for any meal that’s easy enough for my hubby to make. These burgers are not only totally delicious (caramelized onions, sauteed mushrooms and blue cheese are some of my very favorite flavors!), but I hardly had to lift a finger! Throw some onions in a pan and let ’em do their thing, sautee some mushrooms, grill up some juicy patties, and voila! Easy, insanely delicious burgers! Don’t forget the cold beer!

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Ingredients

4 beef patties, ¼-1/3 pound each
4 hamburger buns
1 large yellow onion, very thinly sliced
2 cups sliced button mushrooms
2 ounces blue cheese
2 teaspoons Worcestershire sauce
salt
pepper
olive oil
¼ teaspoon sugar
a splash red wine
Dijon mustard

Instructions

Preheat the grill to high heat. Grill the patties to desired doneness (about 5 minutes on each side).
Add a little olive oil to a skillet over medium-low heat, cook the onions for about 15 minutes, stirring occasionally. Add the ¼ teaspoon sugar, salt and pepper. Continue cooking until the onions are translucent and caramelized. Set aside.
In a skillet over medium-high heat, cook the mushrooms, Worcestershire sauce, red wine, and pepper until mushrooms are softened.
To assemble: Spread the burger buns with the Dijon mustard. Place the patties on the buns and top with onions, mushrooms and a generous sprinkling of blue cheese.

Swiss Chard Dumplings in Chive Broth

Natalie — Fri, 29 Apr 2011 14:52:00 +0000

It’s been quite a month over here. Lots of vegan and vegetarian recipes, some personal, vegan-related drama and some probably not veganize-able (what?) Nutella cookies. I’m closing out all of this nonsense today with a recipe that can work for all diets; carnivores, vegetarians and vegans alike.

I’ve made this recipe twice in the recent past. If you asked, my husband would tell you that’s pretty rare around here. I like to experiment.. almost too much, sometimes. These dumplings were so good and such an excellent use of our garden chard that I had to do a repeat. They’re also very popular with the little guy.

The directions look horrendous and long, but I think it’s worth the effort. This would be a good weekend meal, or something to make when you have extra hands to help in the kitchen. When you bite into the dumplings, what you taste most is the bacon/pancetta. You’ll never know you’re getting all of those vitamins and minerals from the chard. I haven’t tried making them vegetarian or vegan, but I believe they’d still taste excellent that way. Please let me know if you try it and how it works out.

This dish has a garden/fresh feel to it that I think you’ll enjoy during the warmer temperatures.

And if you don’t remember, May is all about pies in the Great Food Adventure! I can’t wait to dig in, find the perfect crust, and share all of those luscious summer pie recipes with you. If you have any favorites from around the web, feel free to link to them in the comment section!

Swiss Chard Dumplings in Chive Broth

Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

Author: Eating Well Magazine

Recipe type: Soup

Serves: 6

Ingredients

Dumplings: 1 bunch Swiss chard, leaves and stems separated
1 tablespoon extra-virgin olive oil
½ cup finely chopped onion
¼ cup water
2 oz capicola, pancetta or thick-cut bacon, finely chopped (remove for a vegetarian meal)
2 cloves garlic, minced
Zest of 1 lemon
¼ teaspoon crushed red pepper
⅓ cup dry white wine
¼ cup part-skim ricotta cheese (remove for a vegan meal)
⅛ teaspoon salt
36 wonton wrappers
Broth: 6 cups reduced-sodium chicken or vegetable broth
2 cups water
1 cup thinly sliced fresh chives or scallion greens
8 teaspoons finely shredded Parmesan cheese (optional)

Instructions

To prepare dumpling filling: Finely chop enough chard leaves to measure 3 cups; set aside. Finely chop enough chard stems to measure ¼ cup. (Reserve any remaining leaves and/or stems for another use.)
Heat oil in a large skillet over medium heat. Add onion and the chard stems and cook, stirring often, until beginning to brown, 2 to 3 minutes. Add water and cook until the liquid has evaporated, 2 to 4 minutes. Stir in meat, if using, and cook until the mixture is golden brown, 3 to 5 minutes more. Stir in garlic, lemon zest and crushed red pepper (if using) and cook, stirring, until fragrant, about 30 seconds. Stir in wine and the reserved chard leaves and cook, stirring, until the liquid has evaporated and the mixture is somewhat dry, about 5 minutes more. Transfer the mixture to a bowl and let cool for 5 minutes. Stir in ricotta (if using) and salt.
To prepare dumplings: You’ll need a clean, dry work surface, a baking sheet lightly dusted with flour and a small bowl of water. Cut the wonton wrappers in half on the diagonal. Cover them with a clean kitchen towel to prevent them from drying out. Lay 6 wrapper halves on the work surface. Spoon about ½ teaspoon of the filling in the middle of each. Moisten a fingertip and run it along the edges of the wrapper. Fold in half to contain the filling, forming a smaller triangle. Press the edges to seal. Pinch the 2 farthest ends together, making a tortellini-like shape. Place the dumpling on the prepared baking sheet; cover with a damp paper towel until ready to cook. Repeat with the remaining wrappers and filling.
To cook & serve dumplings: Bring broth and water to a lively simmer in a Dutch oven or soup pot. Stir the liquid while carefully adding half the dumplings. Cook, stirring once or twice, for 4 minutes. Remove the dumplings with a slotted spoon and divide among 4 soup bowls. Repeat with the remaining dumplings, dividing among 4 more soup bowls as they are done. Ladle about 1 cup of the broth into each bowl. Serve immediately, sprinkled with chives (or scallion greens) and Parmesan, if using.