Okay, so I may not have posted in a month (gulp!), but a lot has been going on behind the scenes to make 2011 an excellent year for food blogging!
- Husband, being the tech-efficiency whiz/sweet guy that he is, got me a blog-conscious holiday gift! Meet the Eye-Fi: I now have a memory card for the camera that is linked to our wireless network, so whenever I snap a photo, I get an email letting me know it has been uploaded to my computer! AMAZING! One thing that always bogged me down was waiting for the effin' camera to sync with my computer. Now all I have to do is type up the recipes. :P
- New iPhoto on my computer = better organization = better blogging.
- Although I swore I wasn't allowed to get any more new cookbooks, I got four for Christmas, so there's more new things to discover and make! (sneak preview: I now own a dog biscuit cookbook! And these hilarious cookie cutters!)
- The house New Year's resolution is one homemade loaf of bread per week. I may tweak this to be "anything that involves yeast and flour", as I realize that pizza dough and cinnamon rolls should *totally* count. We are partial to the NYTimes No-Knead Bread, but once we get that one down I'm sure we'll get more adventurous. In fact I just took loaf #1 of 2011 out of the oven. Maybe I'll just have to go snap a photo...
- I am now all kinds of outfitted to make my own cakes from scratch. Now if I can just get over being so very intimidated by making them (and frostings! with a hand mixer! eek!). Any encouragement would be appreciated. :)
Broccoli & Cheese Soup
3 T. unsalted butter
1 carrot, chopped
1/2 c. onion, chopped
1 stalk of celery, plus a sprig of leaves, chopped
2 cloves of garlic, minced
2 T. all-purpose flour
2 c. veggie stock
1 1/2 c. small broccoli florets
4 tangerine-sized red potatoes, cubed
2 c. milk
2 c. shredded white cheddar cheese
1/4 t. dry mustard
1/4 t. parsley
- Melt the butter in a dutch oven over medium heat.
- Add the carrot, onion, celery, and garlic; cook, stirring occasionally, until the veggies are tender, about 10 minutes.
- Add the flour; stir constantly over low heat for about 2 minutes.
- Gradually add the veggie stock, stirring until mixture is smooth each time.
- Meanwhile, in a separate pot, steam the broccoli.
- Add the potato, mustard, and parsley to the veggie mixture. Increase the heat to high and bring to a boil.
- Reduce the heat; cover and simmer, stirring occasionally, until the veggies are tender, about 10 minutes.
- Stir in the milk, and off the heat.
- Using an immersion blender, puree the veggies and milk.
- While the soup is warm, gradually adding the cheese and stirring until melted.
- Add in the broccoli, season with S&P if needed, and warm if needed.
- Serve and enjoy!