I've been utterly slack with twd lately. The weather has been perfect...that ideallyic time down South when he warm and breezy, before the humidity sets in. I made a resolution to make this week's selection regardless of how hard or time consuming. Thankfully it was neither. It was Monday night before I got around to making it, nothing like a deadline to light a fire under me, and didn't have a lemon or any citrus. Divergence one.
Monday after work. I had stopped for a quick workout at the gym, then booked it home for a quick shower before a friend picked me up. Since the dough had to chill, I decided to make it during the 30 minutes I had to get ready. I usually don't take very long, but that's stretching it a little. Hurrying, I accidnetally read the sugar amount for the cornmeal amount and dumped in twice as much cornmeal as needed. Divergence two.
To try and correct this, I added a couple of extra tablespoons of butter. Divergence three.
Hmm, I wasn't sure how these would turn out at all. I stuck the dough in the frig, in a nice little ziplock baggie, and crossed my fingers hoping for the best. Three hours later, I popped a few little squares in the oven; just a few for pictures and tasting. The rest of the dough will stay until Wednesday night, and get baked up for my sister's visit on Thursday.
These were delicious! Even with the extra cornmeal. I had two tasters and they both loved these. The cornmeal adds a lovely texture that adds that something I always find missing from shortbread. Added bonus - no eggs! No eggs = guilt free cookie dough :)
I find it really hard to get a good picture of soup. Especially this one, because it has a little butter which creates a lovely sheen on the surface. This lovely sheen means that it reflects light, and ends up looking like a little puddle of swamp water in pictures. But believe me, in real life, it looks just like it tastes - delicious!
I know this soup is destined to become part of my regular repertoire, if I ever form one that is.
First of all, it's a carrot soup. Carrots are that thing I always have in my refrigerator. It's usually a very lonely bag of mini, ready-to-eat carrots lying in the produce drawer in their plastic bag, one corner unceremoniously ripped off. I munch and crunch them standing in the kitchen, leaning on a counter while trying to figure out what's for dinner.
Secondly, it's a glazed carrot soup. The butter and honey add just a little sweetness, balanced by the cayenne, black pepper, salt, and stock. Yum!
Third, it's pretty healthy and light, while being thick and rather creamy. The added spinach gives a little extra goodness. It's good hot and cold.
Glazed Carrot and Spinach Soup
*adapted from How to Cook Everything Vegetarian by Mark Bittman
1 1/2 lbs carrots, sliced
2 Tbs butter
1 tsp honey
salt, black pepper, and cayenne
6 cups vegetable stock (or 6 cups water and 2 vegetable bullion cubes)
cream to top (optional)
1) Put the carrots, butter, 3/4 cup water, and honey in a large saucepan on high heat. Add salt and peppers and bring to a boil. Cover, reduce heat, and cook for about five minutes.
2) Uncover and increase heat to high. Cook, stirring occasionally, until the liquid evaporates and the carrots are cooking in the butter. Reduce heat and cook until the carrots are tender.
3) Add stock and stir well. Bring to a boil. Reduce heat and simmer until it thickens slightly (about 10 minutes).
4) Puree soup, either using an immersion or regular blender. Serve hot or chilled, with a teaspoon of cream on top if desired.