Hearth & Table - February 16, 2023
Duck Corps has kept hard at work to pack up takeaway meals in addition to setting tables for our on-site diners! This week we enjoyed soup, toasted bread, and a tasty dessert.
Blomkaalssuppe (Scandinavian cauliflower soup)
1 large head of cauliflower, broken into florets
2 tablespoon olive oil, plus more for sauteing
1 medium yellow onion, chopped
5 cups vegetable stock
juice from 1 small lemon
1/4 tsp ground nutmeg
1/2 cup raw cashews, soaked in water for about 2 hours (or 2 T cornstarch whisked into 3 T water to make a slurry)
kosher or sea salt, freshly cracked black pepper to taste
toasted pumpkin seeds for garnish (optional)
fresh flat-leaf parsley or chives, chopped – garnish (optional)
1. Preheat the oven to 425° Fahrenheit (210° Celsius).
2. Place the cauliflower florets on a baking sheet, drizzle the extra virgin olive oil over them, season with a little salt, and massage in the oil and salt well. Be careful not to overcrowd the pan, or the florets will steam instead of roast. Bake in the oven for about 30 minutes until golden and slightly charred. Remove from the oven and set aside.
3. Reserve a few of your prettiest cauliflower florets as a garnish for soup and set aside.
4. Heat up a little extra virgin olive oil in a large soup pot, throw in the onion with a pinch of kosher salt and sauté for about 4-5 minutes until soft and golden.
5. Add in the cauliflower along with the vegetable stock, bring to a boil, then reduce to a simmer and cook for about 20-25 minutes until soft.
6. Ladle the soup into your blender in batches with the soaked cashews, puree until creamy and smooth. Pour the soup back into the pot, add the fresh lemon juice, nutmeg, and salt and pepper to taste until you have achieved the flavor you want.
7. Serve warm, garnish with the reserved cauliflower florets and chopped fresh parsley or chives.
8 whole green cardamom pods, lightly crushed to remove seeds, discarding pods
1⁄2 gallon whole milk
1 cup uncooked white rice
1 cup unsalted butter
1 cup sugar
3 tablespoons unsalted butter, or amount desired
1 teaspoon ground cinnamon
1. Using a rolling pin, crush the cardamom seeds until very fine. Place the cardamom, milk, rice, and butter into a deep, heavy pan. While slowly stirring the milk mixture, cook over medium heat for 90 minutes. Lower the heat if necessary to prevent the milk from boiling or overheating. Stir in the sugar, and continue cooking until the mixture thickens, about 15 minutes more.
2. Pour the rice mixture into a serving bowl. Place 3 tablespoons butter on top, and allow to melt. Dust with cinnamon. Serve warm or cold.