Time to get caught up on my FFwD posts.
For lunch last week, I chose to make the Leek and Potato Soup. I had half a fennel bulb that I added during the sautee part. I did a rough puree when all the veggies were soft, and added a splash of whole milk to finish it off.
This made several lunches, always nice on a gray day. (Sunny on day one, it seems.) Sitting for several days only improved the flavor, so it's a good soup to make ahead of time.
Last weekend I made the Sweet and Spicy Nuts. I had a leftover egg white from making Hollandaise sauce, so it was a perfect application. The nuts were a mixture of peanuts, hazelnuts, cashews, and almonds. Needless to say, they disappeared quickly. So far, this is my favorite December recipe.
I've decided to make this again to give as gifts when my quilt group meets again next Tuesday. I bought a giant jar of mixed nuts today, so this coming weekend I will be busy in the kitchen. Now, I just need to find some cute little bags to hold the nuts.
This week I made the beef daube. We'll be having several meals from this one, since it made quite a lot. For the wine, I used a bottle of 2005 Syrah from the Blackstone Winery in Kenwood, California. It gave the stew great depth of flavor. I also included the parsnips, and for a second meal, tossed in some baby Yukon gold potatoes.
Next time, I will cook the daube the extra thirty minutes that Dorie suggested. While the meat was tender, there were still some chewy pieces that would have benefited from a bit more time in the oven.
Only two more recipes to make for December. Not sure the cooked carrots will happen, since I'm the only one here who will eat them. If I can scale back the recipe, I may squeeze it in.
Be sure and stop by French Fridays with Dorie to see what everyone else cooked this week.