celery potato soup & chocolate caramel tart

today we are eating healthily and need some comfort. so when i saw this recipe in the Times for celery potato soup with leeks and garlic i thought, that would be perfect. and it is. very easy to make, very delicious to eat.

i didn't bother with the bouquet garni, but threw in fresh thyme from our garden on the stem. i blended it with a hand immersion blender, didn't strain a thing, added some kosher salt, walnut oil and chives, also from our garden, and it was perfecto.

i bought a pre-made crust from the store and tried my hand for the first time at making caramel, which is surprisingly easy, as long as you know what you're doing a bit. this chocolate caramel tart from Saveur looks amazing. a friend once got a mini version for a dessert with sea salt on top and i could barely stop licking my fingers after eating it. the caramel in the pre-made crust is cooling overnight in the fridge. i will make the ganache in the morning, chill it again, add sea salt and serve it when friends come over tomorrow night. recipes this simple make me happy.

you do not need a candy thermometer to make caramel. it should boil for approx. 20-25 mins and turn the color of a copper penny but do not boil it so long it starts to smoke. (which mine totally did right before we whisked it off the heat.) that means it's burning and burnt caramel is no good, apparently. i tasted ours and it's fucking delicious so i'm not worried.

i'm really looking forward to tasting the completed tart and looking like a baking wizard.

that's right...WIZARD.

Soup weather

With Fall comes a change in diet. I'm watching what I eat in an attempt to be more healthy for the 800th time. And that combined with dropping temps means soup.

Tonight, after a good day, I made split pea soup from Saved By Soup. It's super yummy and was so easy I can't believe it. Here's the recipe:

2 tsp canola or corn oil
1 medium-sized onion, chopped finely
2 medium-sized carrots, cut in half lengthwise, and sliced 1/2" thick
1 rib celery, trimmed and finely chopped
2 cups split peas, rinsed and picked over
4 cups defatted chicken or vegetable broth, preferably homemade
2 cups cold water
salt, pepper
(i added some chopped organic ham)

heat the oil in a heavy bottomed saucepan over medium-high heat. add onions, carrots and celery, stirring, until vegetables begin to soften, about 2 to 3 mins. add the split peas, broth and water and bring to a boil. partially cover the saucepan, reduce heat to medium-low, and simmer until soup is thick, about 45 minutes. season with salt and pepper to taste before serving.

sooooo easy and yum!

i'll try more from this cookbook and let you know how they are.