Parmesan & Cauliflower Soup with Crispy Pastrami

Snow storms compromised my tight and minutely planned weekend.  So, I sit at my desk, in the warmth of my home, unable to challenge nature and quite content to watch, wait, and soak in these cozy, homebound days.  

The air has been brisk.  Actually, brisk isn't the word.  It’s been reeaalllyyy cold.  Like, 16 degrees in the mornings.  I love it.  Well, I love it until I run out of gas and have to pump it with frozen hands, and then I have to remind myself of that little gem known as patience.

I run home, out of breath and desperately gripping my warm latte, to make a pot of winter tonic - soup. 

Making soup is normally a therapeutic venture for me, but this experience, to be perfectly candid, was anything but.  I spilled all the milk that I had ventured out in the bitter weather to buy.  Spilling half of it in the kitchen, and then managing to spill the second half all over my photography boards, magazines, and rug.  Oh, and then there was the chicken broth spill and the soup boiling over, and then…  You don’t want to know.  

I just wanted to remind you that I too have many, many, many kitchen mishaps.  And sometimes, I cry over spilled milk.  The irony of the situation is not as amusing in the moment though, I assure you. 

Though the process of making this soup was not as relaxing as I had hoped, when at last the restorative, steaming bowl was in front of me, the hazards of the morning were but a distant memory.  All was right.

This soup is so simple and I absolutely adore it.  It is rich, creamy, and comforting.  It has all the charm of potato soup but it’s flavor is unique and unexpected.  And the crispy pastrami is pretty wonderful.  It is essentially really peppery bacon. 

I cannot make anything lately without tossing in a few handfuls of cheese.  I was extra generous when it came to this soup.  Several large spoonfuls of grated parmesan add a depth and richness to this soup that takes it from pretty good to “I would like a bathtub full of this stuff.”  Did I mention the fact that I also added a whole lot of cream cheese?

Apparently, I have no respect for your New Year's resolutions.  I’m sorry/you’re welcome.

We are using frozen cauliflower for this recipe.  It’s a wonderful short cut that can be made guilt-free because flavor is not forsaken.  Frozen cauliflower provides just as much flavor and texture to this soup as fresh, and it saves you a bit of effort.

The soup is hot, the snow is still falling, and I am ready for a weekend at home. 

Sincerely,

  Pedantic Foodie

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Parmesan & Cauliflower Soup with Crispy Pastrami

serves 4-6

• 2 tablespoons olive oil 
• 8 ounces pastrami, sliced thickly + diced 
• 1/2 medium yellow onion, diced 
• 2 teaspoons salt
• 1 1/2 cups chicken broth 
• 2 1/2 cups whole milk 
• 24 ounces frozen cauliflower 
• 8 ounces cream cheese, cut into cubes 
• 1 cup finely grated parmesan cheese 

In a large soup pot or dutch oven, heat olive oil over medium high heat.  When the oil begins to shimmer, add pastrami and cook until crisp.  Use a slotted spoon to remove the pastrami from the oil, and set aside for later.  

Reduce heat to medium, then add onions and salt to the pan.  Cook the onions in the remaining oil until translucent, but not browned; about 7-10 minutes.

Add chicken broth and stir to remove any browned bits from the bottom of the pan.   Pour in milk and add frozen cauliflower.  Cover and cook over medium high heat, until the cauliflower is fork-tender; about 20 minutes.  

When the cauliflower is soft, remove the pan from heat and puree using an immersion blender.  Stir in cream cheese, parmesan, and 2/3 of the previously cooked pastrami.  Serve immediately with a sprinkling of remaining pastrami.  Enjoy!

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Stuffed Crepes with Pistachios and Orange & Cardamom Caramel Sauce

At the moment, I am not sitting at a table staring over a bouquet of flowers while admiring the wintry morning's crisp glow, before delicately sticking my fork into one of these lovely crepes.  I am not doing any of that.  I am lying in bed at 11:31 eating cereal by the handful and trying very, very hard to not think about makeup, or shoes, or fabric mishaps, or any of the other numerous wedding details that have been filling - correction, plaguing, my mind over the past 24 hours.

These crepes are currently the stuff of my dreams.  Simple crepes, filled with whipped, lightly sweetened, cream cheese and covered with warm caramel, orange segments, and pistachios, and served with hot coffee on a cozy, relaxing morning.  

When I was a pretentious nine-year-old lady I did not want Toasted Strudels for my sleepovers.  I wanted my mother to make crepes -- something most American nine-year-olds are not exactly well acquainted with.  But ignoring my peers' criticism, I begged her to make them nonetheless, and I never noticed whether or not they enjoyed them because I was far too busy covering my own plate in confectioner's sugar. 

These crepes are not the crepes of my childhood.  The foundation is the same of course, but the accoutrements have changed a bit (though by no means am I above a classic Nutella and banana situation). 

I love the simplicity of crepes.  Milk, eggs, melted butter, and vanilla are whisked into a simple mixture of flour, sugar, and salt and are left to rest while the pan is prepared with a coating of warm butter. 

At this point, the fragrance of orange peel, burnt sugar, and spicy cardamom fill the kitchen as the caramel sauce bubbles away on the back burner.  

The first crepe is flipped and discarded.  Any good crepe flipper knows that the first one never turns out.   

After the pile of delicate pancakes is safely stowed away in the warmth of the oven, oranges are carefully segmented to create beautiful surpremes.  Breakfast is the time for frills. 

The crepes are piped with the creamy filling and folded into sophiscated squares before being adorned. 

Caramel is drizzled, oranges are arranged, and pistachios are sprinkled.  

Breakfast is served. 

Here's to making these mornings more than just a fond dream. 

Sincerely,

Pedantic Foodie

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Stuffed Crepes with Pistachios and Orange & Cardamom Caramel Sauce

makes 6

This recipe can actually make 7-8 crepes, but the first crepe never turns out.  Having a flop is just part of the process.

for the caramel

• 3/4 cup brown sugar
• 10 cardamom pods
• 3 strips orange peel (cut with a vegetable peeler)
• 2 tablespoons water 
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream 

Use the side of a heavy knife to smash the cardamom pods, breaking them open slightly.

Combine cardamom pods, orange zest, and brown sugar in a small bowl and use the tines of a fork to press the zest into the sugar, thus releasing its oils.  

In a small saucepan combine brown sugar mixer, water, and butter.  Place over medium heat, stirring constantly until the butter has melted. 

Bring the mixture to a simmer and cook for 3-5 minutes, until the caramel is deep golden and fragrant.  Remove from heat and quickly stir in heavy cream.  Be careful here as the sugar tends to splatter.  

Strain through a fine mess strainer and allow to cool until the caramel has thickened slightly.  

Refrigerate if not using immediately.  When ready to serve, heat the caramel in the microwave at thirty second increments until warm.  

for the filling

• 8 ounces cream cheese, at room temperature 
• 1/2 cup confectioner’s sugar 
• 1 teaspoon vanilla extract 

Place cream cheese in a medium bowl and use an electric mixer to beat on medium speed; until fluffy.  Slowly beat in confectioner’s sugar and vanilla.  Beat until smooth.  

Transfer the filling to a piping bag and refrigerate until ready to use.

If you choose to make the filling far in advance, remove the filling from the refrigerator 15-20 minutes before using.  This will allow it to soften a bit, making it much easier to pipe.

for the crepes

• 1 cup all-purpose flour 
• 2 tablespoons granulated sugar
• pinch of fine salt
• 2 eggs 
• 1 cup whole milk 
• 2 tablespoons unsalted butter, melted, but not hot
• 1 teaspoon vanilla extract, optional 
• 2 naval oranges
• 1/4 cup roasted, unsalted pistachios 

In a medium bowl, sift to combine flour, sugar, and salt.  Set aside.  

In a large measuring cup, whisk eggs several times to break up the yolks and whites.  Whisk in milk, vanilla extract and melted butter. 

Pour the wet ingredients over the dry ingredients and whisk until smooth.  Allow to sit for five minutes before using.  While the batter is resting, prepare a nonstick skillet, or crepe pan, by coating it with butter and placing over medium high heat.  

Pour a very small amount (about 1/8 cup) of batter into the center of the pan and quickly swirl the pan to distribute the batter, forming a very thin, round pancake.  Cook for 1-2 minutes, until the edges begin to brown and the batter has set, then flip the crepe and cook for an additional minute. 

Place the crepes in a warm oven until ready to fill and serve.  

Use a sharp knife to cut away the skin and pith of the orange, leaving only the flesh.  Then, while holding the orange in one hand, make cuts into each segment of the orange to release the wedges.  You should be left with a pithless orange wedge. 

To serve the crepes, pipe a 2x2-inch square of cream cheese filling in the center of each crepe and fold the edges inward, forming a rectangle.  Then, take the top and bottom halves of the crepe and fold them over on each other, encasing the cream cheese and forming a square.  Drizzle with warm caramel and top with pistachios and orange segments.  Enjoy!

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The Art of Buffet-ing

On these grey, January days I long to have people in my home.  Though we are not far removed from the season of constant entertaining, company makes my home feel cozy and cheerful.  However, simplicity is key when it comes to hosting in the midst of new, ambitious regimens and hectic work weeks.  These are the times when we welcome the classic, unforgotten concept of the buffet.  No refilling glasses, plating courses, or elaborate tablescapes, just good food and great friends.  

World Market asked me to share some of my favorite tips for hosting a simple, yet elegant buffet and they are up on their blog this week!

I had so much fun putting this post together and I am really excited to share it with you all! In addition to my tips for planning a stress-free dinner party, I've designed five different recipes for your inspiration. I could eat the Mushroom and Thyme Crostini all day long.

Happy hosting! 

Sincerely, 

Pedantic Foodie

This post was sponsored by Cost Plus World Market. As always, all opinions are my own.