I have some crazy news…
I won that Zespri kiwifruit competition with my kiwi guacamole and salsa recipe! That means that this weekend Simon and I are off to Abu Dhabi (my first place of residence in the UAE!) to enjoy a night away, complete with dinner at Amador, which is supposed to be “really good, and really expensive” according to the nice man who collected my prize for me. I am realllllly looking forward to it. I’m even more looking forward to it now that I realize Simon was right, the hotel is in downtown Abu Dhabi and not on Yas Island, which means Abu Dhabi throwback weekend! Prepare for lunch at Hot Pot and sentimental picture-taking in front of the Greenhouse building Simon!
Thank you Zespri people, you are most kind.
I’ve been on a little vegetarian-food-in-Dubai journey as of late, and it’s been delicious.
As far as cooking at home goes, it seems like everything I’ve been making recently is ugly.
But I’ll share anyway!
The first thing is a simple vegetable soup I made by simmering vegetables (and some garlic) in homemade vegetable broth until soft, then blending them with a splash of cream before finally straining them with MY NEWEST STRAINER.
Yes, I was just so excited to use my newest strainer. That’s why I made soup.
I had some chicken breast to use up, so I browned it up in my NEWEST PAN.
(Please do not let me back in that restaurant supply store.)
I know I have too many strainers, but straining this soup really made it taste restaurant-quality.
The chicken, however… didn’t really “go”.
Still, it was delicious. I had intended to make bread bowls for the soup, but even after my bread-baking masterclass I’m still not that skilled yet. Homemade bread is homemade bread though, right? I was relieved enough that the bread wasn’t as dense as a brick this time around.
Such a lovely color too, don’t you think? Do you think that is the kind of stuff they serve you in those restaurants where you eat in total darkness? Probably.
This week I had intended to blog about roasted potatoes (because I feel like I have just about reached perfection and so have to share), but instead decided to make a “vegetable smash” to eat with leftover turkey from Thanksgiving. In this complicated cooking procedure, I boiled a bunch of vegetables, then smashed them with some crème fraîche and herbed cream cheese.
I was so tired. It was the best I could do!
I don’t know why I continue to think I’ll be up for “roasting potatoes for my blog” after a very long workday. I also don’t know at what point in my relationship with Simon did he somehow trick me into enjoying mixing all my food together.
After we ate this on Sunday evening, I had a minor freakout (as I’m likely to do on Sundays) because that was the rest of the leftover turkey from Thanksgiving and how would our house smell good anymore ever?
I’m sure Simon was wondering at what point in his relationship with me did I trick him into humoring me during my frequent minor meltdowns.
I’m pretty sure the joke’s on him.
cream of vegetable soup (sans chicken)
vegetables (I used potatoes, carrots, cauliflower, broccoli, and onions)
garlic and herbs
salt and pepper
1) chop the vegetables into same-size pieces and simmer in vegetable stock with the garlic and herbs until the vegetables are tender
2) drain the vegetables, reserving the stock
3) blend the cooked vegetables with a splash of cream, adding reserved stock as needed until desired consistency is reached
4) season the soup to taste, then push through a fine sieve using a ladle or large spoon
5) serve with crusty bread
crème fraîche, cream cheese, butter, stock, or olive oil (or a combination)
1) chop the potatoes and carrots and trim the brocoli
2) boil the potatoes, carrots, and garlic in salted water until nearly fork-tender, then add brocoli and simmer until brocoli is soft
3) drain the vegetables and return them to the hot pan to steam dry for a minute, then mash them together with your desired amount of butter, cream cheese, etc.