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Potato

Curry Harvest Soup

Curry Harvest Soup

In Philly, sweater weather has official set in. I’m zipping around a little faster on my bike and keeping my jackets zipped up a little higher. All in the name of keeping warm while I watch the leaves turn, fall, and land from their treetop post.

When I set this soup upon the table yesterday evening, I have to say, I was feeling pretty good about autumn. Warm, crusty bread and an Oktoberfest beer paired by its side, it’s safe to say I think you’d feel the same.

Curry Harvest Soup

If you find yourself ever getting the fear-of-winter blues, like me, make soup. Soup is pretty much the solution to everything.

After a crisp, October run, with the sun setting just a wee bit too early, a spoonful of this will assure you, autumn will be more than okay. And for a few warm moments, it’ll make you forget all together about winter.

I call it soup meditation.

It clears the mind. It clears the nose…especially if you put enough curry powder and spice.

Curry Harvest Soup

This particular soup has plenty of spice, although not in a notably fiery way. It remains light given all its vegetables and brothy composure, yet with some of the season’s best – sweet potatoes and kale – has a heartiness that makes it more than satisfying. I find this balance makes it perfect for mid-fall, when you need a little warmth but not a heavy sauna in your bowl.

Curry Harvest Soup

Make sure you don’t skimp out on the toppings. The parsley and nutritional yeast really do wonders to enhance this simple recipe and play off its seasonal freshness.

Curry Harvest Soup

Additionally, feel free to use all sweet potatoes, if feeling so inspired. You can rarely go wrong with an extra sweet potato in the pot.

As for the yellow squash, slightly matured ones, characteristic of this time of year, are fine and maybe even preferred. The heartier flesh pairs well with the other ingredients going on here.

Serve with some earthy bread and a nice fall beer, and you’ve got yourself the perfect evening.

More soup to come soon, guaranteed.

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Beans and Rice Italian Minestrone Soup

Beans and Rice Minestrone Soup

Yesterday, I put sweatpants over my tights, stuffed my hat inside my helmet, and zipped my coat up above my upper lip. Boots on, I braved the 20 degree weather that waited for me on my 2-wheel ride to work. Morning wake-up call at its best.

This was not, however, before tackling a stubborn frozen bike lock. Running late, I waddled my layered self back up to my apartment to grab a cup of hot water. Luckily, I discovered, that would do the trick. Anyone else ever have this problem with their lock in the winter?

Thyme

Ten frozen fingers later, I successfully made it to work. Good thing I forgot a change of shoes. I love rocking winter boots with tights and a dress, and all the funny looks that elicits. One of those days.

black rice

I’ve expressed before, winter’s not my favorite. But making soup is. There’s something about mindlessly throwing a bunch of ingredients in a pan, and knowing that meddling their flavors will produce guaranteed results.  Soup-making is pure simplicity. And brings the warmth that I crave after bike rides home from work.

This, I tell you, is one warming bowl of soup. Beans, rice and a kick of spice, it’s like bringing a thermal to the dinner table. Serve with a slice of crusty bread and a glass of wine, and you’ll be good to go.

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Potato and Leek Soup with Dill

Vegan Potato Leek Soup

Sometimes the month gets away from you. Sometimes your pictures do too.

Before you know it, October’s nearing 10 days from its end, and your potato and leek soup photos are nowhere to be found. Story of my life.

Between wedding shoots, restaurant shoots, lifestyle shoots, blogging shoots and other random excursions, my camera’s seen a lot of action this month. Somewhere along the journey, I slipped up on reformatting my memory cards. Oops. That slip up left my soup MIA, cutting its modeling days short.

Leek and Potatoes

Disaster? Nah. Somehow I found a bunch of thumbnails on my camera to deliver that semi-pretty montage up above. More importantly, I still had a delicious bowl of creamy potato, leek & dill soup waiting for me. This was a bowl that could’ve cared less about what it looked like on camera. When dinner’s on the table, that’s all that counts.

Fall Photos

Plus, maybe it’s time that autumn gets a little action on my blog, rather than just a bunch of food. It’s undeniably one of the most beautiful months on the east coast. And it goes fast.

Every day, I feel myself zipping my sweatshirt up a bit higher. My morning step moving a bit quicker. It won’t be long till there’s tons of time to spend indoors making (and photographing) soup. If there’s anything to look forward to about winter, that would be it. Soup.

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Warm Smoked Russet Potato Salad with Bagna Cauda Dressing + GIVEAWAY

Warm Smoked Russet Potato Salad with Bagna Cauda Dressing

My latest column in Grid magazine dropped earlier this month. The recipe component of the article, picture above, is comprised of a Warm Smoked Russet Potato Salad with Bagna Cauda Dressing (and grilled leeks, lemon & herbs).

It was given to me by Chef Prensky of Supper, and far exceed my expectations. Pick up the issue and whip it up for breakfast alongside scrambled eggs or tofu. As I relayed in an earlier post, this is what converted me into an anchovy believer, so if you’re a newcomer or a little wary of the ingredient, I suggest you give this a try. For the digital version of the February issue, click here.

Russet Potatoes and Leeks

Warm Smoked Russet Potato Salad with Bagna Cauda Dressing

Undressed.

I’m also hosting a giveaway today that you can enter now through February 6th. The folks at Brookside Chocolate are giving away an array of items to one lucky reader.

Enter to win: 3 packages of  Brookside® Dark Chocolate covered fruit, a 3-compartment serving bowl with a central loop handle, stainless steel cheese server, ceramic cheese serving board, stemless wine glasses, and a few other fun items.

To enter:

(Leave a separate comment per entry. Each separate comment will give you one entry in the contest.)

This contest closes on **February 6, 2013 at 8:00pm EST**

1) Leave a comment on this post telling me your favorite way to use a Russet potato.
2) Leave a comment on this post telling me what food/drink you’d bring to really make a party.
3) Become a fan of F-F-F on Facebook
4) Follow me on Twitter
5) Link this giveaway on one of your blog posts and let me know that you did.
6) Tweet a variation of this on Twitter:@GraceDickinson is giving away everything you need for a party – including choc., wine glasses & more – at FoodFitnessFreshAir.com.

One winner will be chosen at random by random.org.