Cauliflower Bisque with Brown Butter Croutons
1 c. whole milk
1 1/4 c. vegetable stock
approx. 1/2 lb. cauliflower florets
1/3 lb. (or a little over) Yukon Gold potatoes, peeled and chopped
1/2 small onion, chopped
1 garlic clove, crushed
2 sprigs thyme
salt and pepper to taste
3 Tbsp. heavy cream
garnish:
1 recipe Brown Butter Croutons (see below)
about 3 Tbsp. pomegranate seeds
chopped chives to taste
Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan. Bring to a boil over medium-high heat. Simmer, partly covered, 18-20 min., until vegetables are very tender. Discard thyme sprigs. Working in batches, puree in a blender until smooth. Add cream and pulse to combine. Adjust seasonings; serve topped with croutons, pomegranate seeds, and chives.
Brown Butter Croutons
1 1/2 tbsp. butter (preferably unsalted)
1 1/2 c. ciabatta bread, cubed
salt and pepper to taste
Melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, 2-4 minutes. Add bread and cook, stirring often, until toasted, 10-12 minutes. Season.
Adapted from Country Living
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Filet Mignon with Rich Balsamic Glaze
2 filet mignon steaks, about 4 oz each
black pepper to taste
salt to taste, optional
1/4 cup balsamic vinegar
1/4 cup dry red wine
Generously pepper both sides of each steak; salt to taste. Place in nonstick skillet over medium-high heat and brown about 1 minute on each side. Reduce heat to medium-low; add balsamic vinegar and red wine. Cover and cook for 4 minutes on each side, or until done, basting with sauce when turning. Remove to warmed plates and top each steak with a tablespoon of glaze; serve immediately.
Adapted from allrecipes.com
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
