What do you think the sex(es) of the twins will be?

Tuesday, January 15, 2008

What I'm making for dinner...

Besides surfing the web, cooking/baking is my most common form of procrastination. I have a big fat essay to write right now. But instead of writing it I'm planning out what I'm going to cook tonight for dinner. I just went to the grocery store and bought delightful ingredients such as prosciutto and watercress. In another life I think I would go to culinary school. But then, maybe it's better to keep it as a hobby.

On a side note, I love this magazine. I don't subscribe to it, but sometimes I'll buy it for a plane ride (which is what I did on the way home from North Carolina). This is what I'm making tonight, compliments of Real Simple:

UPDATE: Just made the soup and sandwiches and they were SO good. The bright green watercress looked beautiful on the sandwiches and the little flourishes (olive oil, shredded cheese and freshly ground pepper) on top of the soup made it look super fancy. I used herb infused olive oil on both the sandwich and the soup and I highly recommend it. Did I mention that I LOVE prosciutto? And that I believe I am becoming a FASCINATING WOMAN (click on that link and search inside the book!)

Cauliflower Soup with Prosciutto Sandwiches

1 tablespoon olive oil
1 yellow onion
1 head cauliflower
2 cups low-sodium chicken broth
2 cups whole milk
4 small crusty rolls
4 ounces sliced prosciutto object
1 cup watercress, trimmed
2 tablespoons extra-virgin olive oil
2 cups (8 ounces) grated white Cheddar
Kosher salt and pepper

Heat the oil in a saucepan over medium-high heat.

Add the onion and cook, stirring, until soft, about 5 minutes. Add the cauliflower, broth, and milk and simmer until tender, about 15 minutes.

Cut the rolls in half. Layer the bottoms with the prosciutto and watercress. Drizzle with 1 tablespoon of the extra-virgin oil. Top with the roll halves.

Puree the soup in the pan using a handheld immersion blender or, working in batches, a standard blender. Stir in 1 2/3 cups of the Cheddar, 1 teaspoon salt, and 1/4 teaspoon pepper.

Divide the soup into bowls. Add the remaining extra-virgin oil and Cheddar and 1/4 teaspoon pepper. Serve with the sandwiches.

Tip: The colder and harder Cheddar is, the easier it is to shred. So don't remove the cheese from the refrigerator until you're ready to grate it.

Yield: Makes 4 servings

CALORIES 687(55% from fat); FAT 42g (sat 17g); SUGAR 12g; PROTEIN 36g; CHOLESTEROL 108mg; SODIUM 1884mg; FIBER 5g; CARBOHYDRATE 53g


Alicen said...

Dan is one lucky man.

For more reasons than this meal of course, but man that sounds delish.

littleoldgrammy said...

Woowie, Lisa! We need you here cooking for us. We never eat anything that good. I also have Fascinating Womenhood out, waiting for you to devour it's pages, so that you can become even a more fascinating woman than you are now.

littleoldgrammy said...

woops! I put an apostrophe where it shouldn't be...on an English major's website.

Alicen said...

Oh, and this post has me remembering a baguette sandwhich put together in Paris that was to die for. Remember when we got home we tried to recreate it, but it wasn't the same? Yeah, that picture of the crusty bread made me think of that. Glad it was everything you dreamed of.