About susannye

A corporate dropout, I left IT sales & marketing for the fun, flexibilty & fear of self-employment & freelance writing.

A Cooking Marathon & Roasted Cauliflower-Cheddar Soup

What a strange winter it has been? Well, strange so far, it ain’t over yet. Yes, we New Englanders like to joke about snowsuits at Halloween. However, what we don’t tell the rest of the world, the snow rarely piles up and it usually melts within a day, maybe two. This year the snow held off until November but it kept coming and coming and coming. Kept coming until December which was unusually warm and rainy instead of snowy.

Now, what will the rest of the winter bring us? Mercifully, January has not given us a whole lot of it’s typical frozen tundra-type temperatures. That said, it could be me but, so far at least, it feels like the month has brought way too many cloudy days. Sure, we’ve had some sun and a couple of real, plowable storms but, mostly, we’ve been plagued with gray skies and what I call nuisance snow.

Since I’m a skier, you might wonder how I could consider any snow a nuisance. Let me explain. Nuisance snow is that inch of fluffy white stuff. It comes with a miserable dampness that makes it feel colder than the actual temperature. Furthermore, that skim of snow is quickly beaten into the pavement and is as slick as ice. In other words, it’s both uncomfortable and an accident waiting to happen.

But when the going gets rough, the tough get cooking! And when it’s really rough, it’s time for a cooking marathon.

Take for instance the other day. I was headed to the supermarket for a gallon of milk. That’s all I really needed. It was snowing so it was slowing going up the hill. As I inched my way to town, a whole bunch of tasty would-be recipes began floating around head. By the time I pulled into the snowy parking lot, I had a list a mile long. In the less than ten minute drive, I developed a hankering for both eggplant and cauliflower. I was betwixt and between curry, an over-indulgent Greek casserole and New England style soup.

Lucky for me, eggplant was on sale and the cauliflower was a beautiful, creamy white. No need to choose, I bought them both plus some greens, a couple of onions and garlic. I remembered the cilantro for curry but forgot the ginger root. And oops, the cheddar for the cauliflower soup. It’s tough to keep track when you shop without a list. A second trip to the supermarket and I was ready to spend a few afternoons in the kitchen.

Here’s how these marathons usually work. First, I get two or three interesting dishes or ideas stuck in my head. Then, I buy too much food. Next, I mull over ingredients and spices and whether to roast, braise, sauté or simmer. More often than not, it’s usually a combination.

At some point, the mulling stops and chopping begins. For the next few days, usually a weekend, I’ll cook enough to feed an army of foodies. As I put things together, I scribble out the list of ingredients and make notes of temperatures and timings. That’s one of the challenges of sharing recipes. You have to write them down.

On the other hand, the best part is inviting guinea pigs over to sample the results. Of course, they generally have to put up with a mini photoshoot. I like to photograph new recipes. Plus, not every dish is a brilliant success. Hopefully, the wine and company make up for any flops.

Wishing you a delicious 2019, stay warm and bon appétit!

Roasted Cauliflower-Cheddar Soup
What could be better than soup on a cold winter evening. Roasting the vegetables gives this soup a rich, deep flavor. Enjoy!
Serves 8

About 1 1/2 pounds cauliflower, trimmed and broken into florets
1-2 red potatoes, about 8 ounces, peeled and quartered
2 carrots, peeled and chopped
3 celery stalks, cut in thirds
1 large onion, cut in eighths
Olive oil
Apple cider vinegar
1 teaspoon thyme
Kosher salt and freshly ground pepper to taste
8-12 cups chicken or vegetable stock or broth
1 cup half and half (optional)
1 bay leaf
About 6 ounces sharp white cheddar cheese, grated
Garnish: fresh chopped chives

Preheat the oven to 375 degrees.

Put the vegetables in a large roasting pan, drizzle with enough equal parts olive oil and vinegar to lightly coat, sprinkle with thyme and season with salt and pepper. Toss to combine and coat.

Stirring and tossing 2-3 times, roast at 375 for about 30 minutes. Add 4 cups of stock, reduce the heat to 350 degrees and return to the oven for 15 minutes or until all the vegetables are tender. Remove from the oven and cool for about 30 minutes.

Working in batches, puree the vegetables with a little stock in a blender or food processor until smooth.

Put the cauliflower puree into a soup pot, add the remaining stock and bay leaf and place on the stovetop. Bring to a simmer over medium heat, reduce to low and simmer for 15 minutes. Stir in the half and half and cheddar and reheat to steaming.

If you have the time, cool to room temperature, cover and refrigerate for several hours or overnight. Reheat on medium low.

To serve: ladle the soup into bowls or mugs, garnish with chives and serve.

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One Year Ago – Dandan Noodles
Two Years Ago – Sweet Potato & Red Lentil Soup
Three Years Ago – Tomato Soup
Four Years Ago – Savory Galette with Spinach, Mushrooms & Manchego
Five Years Ago – Mac & Cheese with Roasted Broccoli & Sun-dried Tomatoes
Six Years Ago – Red Bean Chili with Pork & Butternut Squash
Seven Years Ago – Piri Piri Prawns
Eight Years Ago – French Lentil Soup
Nine Years Ago – Spicy Chicken (or Turkey) Noodle Soup
Ten Years Ago – My Favorite Chili

Or Click Here! for a complete list of and links to all the recipes on this blog!

What are your favorite dishes to cook up on a cold winter day? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

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The ABC’s of Resolution & Roasted Butternut Squash & Chickpea Salad with Tahini Vinaigrette

It’s been a week since the clock struck twelve and pushed us into 2019. I suppose that means it’s past time to think about resolutions. It’s always a bit of a bother. You promise yourself to take on some herculean task. All the while, you know you probably won’t see it through.

Instead of highfalutin goals, let’s take a run through the alphabet and see what we come up with. It has to be easier than climbing Kilimanjaro or winning a Pulitzer prize.

Appreciate all that’s good in your world. A little gratitude will brighten a dark day.
Be present to those around you. Put the d#$%m phone down.
Celebrate achievements – both yours and others. Sharing success is a great motivator.
Dare to be your best self. You might be surprised at how wonderful you are.
Energize and make things happen. Life will be better for one and all.
Foster courage in yourself and in others. It’s not easy being brave.
Generate enthusiasm for fabulous, new projects and ideas.
Heal the wounds that weigh you down. Forgiveness leads to freedom.
Imagine something wonderful and make it happen.
Jettison deadweight. Whether you empty a closet or ban negativity – it’s all good.
Know your value and make things happen for yourself and those you love.
Live with integrity. Your actions will inspire everyone around you.
Motivate yourself.If you don’t feel it; fake it. Inspiration will soon follow.
Negotiate more. Let diverse options and opinions combine together for the best outcome.
Object vigorously to injustice. Don’t stand silent in the face of deceit and cruelty.
Play more and take the time to enjoy life. You only go around once.
Quarrel less but stand your ground when it really matters. Only you know when it really matters.
Reach out. Whether you’re looking for help or to help, everyone benefits.
Smile more. You and everyone around you will feel better for it.
Try new things. Get out of that rut and enjoy a new friend, game, book or recipe.
Unite because, grade school flashcards aside, one plus one is almost always greater than two.
Visit some of those places you’ve been meaning to see. Expand your horizons for personal growth.
Walk every day. You knew this one was coming.
XeroxTM and multiply good thoughts and deeds.
Yell like hell and howl at the moon. Don’t be afraid to let loose and enjoy.
Zip through the everyday and routine. Leave plenty of time for the more interesting bits.

Wishing you only the best in 2019 and bon appétit!

Roasted Butternut Squash & Chickpea Salad with Tahini Vinaigrette
I love salads twelve months of the year. During our long, cold New Hampshire winters, roasted vegetables pair beautifully with greens. Enjoy!
Serves 8

About 1 1/2 cup (14-15 ounce can) chickpeas, rinsed and well drained
Tahini Vinaigrette (recipe follows)
About 1 1/2 pounds butternut squash, peeled, seeded and cut in bite size pieces
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon smoked paprika
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon or to taste sriracha or your favorite hot sauce
1 tablespoon tahini
About 8 ounces arugula or mixed greens
1/2-1 small head radicchio, cored and cut in thin ribbons
2-3 scallions, thinly sliced on the diagonal
2-3 tablespoons toasted sesame seeds

Preheat the oven to 425 degrees.

Put the chickpeas in a bowl, add enough Tahini Vinaigrette to lightly coat and toss to combine. Set aside. If prepping ahead, cover and store in the refrigerator.

Put the spices in a large bowl and whisk to combine, add the olive oil, vinegar and sriracha and whisk again. Add the squash and toss to coat.

Put the squash on a sheet pan in a single layer and roast at 425 degrees until tender, about 20 minutes. Remove the squash from the oven and transfer to a bowl, add the tahini and gently toss to coat.

Put the arugula, radicchio and scallions in a bowl and toss to combine. Add enough Tahini Vinaigrette to lightly coat and toss again.

To serve: transfer the leafy salad to a deep serving platter or individual plates, top with squash and sprinkle with chickpeas and sesame seeds.

Tahini Vinaigrette
Makes about 1 1/2 cups

2 cloves garlic
1-inch chunk red onion
1/2 teaspoon or to taste sriracha or your favorite hot sauce
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
Sea salt and freshly ground pepper to taste
Juice and zest of 1/2 lime
2-3 tablespoons apple cider vinegar
1/4 cup tahini
1/2 cup extra virgin olive oil
2-4 tablespoons water

Put the garlic, onion, spices, lime juice and zest and vinegar in a small food processor and pulse to combine and finely chop. Add the tahini and olive oil and process until smooth. A tablespoon at a time, add the water and process until smooth and creamy.

Let the vinaigrette sit at room temperature for at least 30 minutes or longer in the refrigerator to combine the flavors. Bring to room temperature before serving.

Cover and store extra vinaigrette in the refrigerator.

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One Year Ago – Roasted Shrimp & Andouille Sausage
Two Years Ago – Tortellini en Brodo con Spinaci
Three Years Ago – Spanish Stuffed Mushrooms
Four Years Ago – White Bean Soup with Sweet Potato and Wilted Greens
Five Years Ago – Chipotle Sweet Potato Soup
Six Years Ago – Mixed Greens Salad with Gorgonzola & Walnuts
Seven Years Ago – Spanakopita Triangles
Eight Years Ago – Braised Red Cabbage
Nine Years Ago – Apple Bread Pudding
Ten Years Ago – Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal Cookies

Or Click Here! for a complete list of and links to all the recipes on this blog!

What are your New Year’s resolutions? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

Gather Your Roses & Quinoa & Lentil Pilaf with Roasted Broccolini

Our family has always enjoyed a bit of pandemonium on Christmas Eve. This year was no different. The girlies, aka my nieces, came over around four. We cooked together, chatted, laughed and got caught up. In spite of sharing a bottle of prosecco, no one lost a finger. For me, it was a special time; one I look forward to every year. After a few hours, the rest of the family arrived. The noise and hub bub increased, wine was poured, hors d’oeuvres were passed and, eventually, dinner was served.

It was over dinner that Emily, at least I think it was Emily – it could have been Kaela, introduced us to a new game. Well, not exactly a game, it’s a cross between an icebreaker (something we definitely don’t need) and a moment for reflection (something we could all use.) Perhaps you’ve heard of it – Roses, Thorns and Buds.

One by one, we went around the table. We each shared a Rose, a highlight of the past year. We shared a Thorn, a challenge or difficulty from the last twelve months. Finally, we shared the Buds – something we’re looking forward to in 2019. With twenty-somethings, a nonagenarian and everything in between, our joys, sorrows and hopes are nothing if not diverse.

Our family’s Roses included a college graduation. There is nothing like a rite of passage to mark a year as special. But for some of us, the year’s Rose was nothing more – and nothing less – than being together. Talking, laughing, walking, cooking – everyday, ordinary stuff made special by being together. As for the Thorns, they were far from everyday and indeed painful. 2018 brought a distressing assortment of illness and death.

At least some of the Buds were not hard to guess. One of the girlies is heading to South America for an epic bicycle trip. Another will soon be on her way to Ireland for a semester abroad. Our most senior member can’t wait to fly south for the winter. As for me, I look forward to getting my ankle back in shape. (The break is healed but the hard work towards full mobility is still in my future.)

As we head into the new year, it occurs to me that regular reflection on the good, the painful and the good-to-come is not a bad thing. Perhaps, we should all consider gathering our Roses, Thorns and Buds not once a year but with some regularity. After all, looking back over a full year can be a bit daunting. Embracing simple joys throughout the year, both experienced and anticipated, may give us strength during difficult times.

I’m pretty sure I can’t handle a daily round of Roses, Thorns and Buds. However, once a week might work. Perhaps, it could be a New Year’s resolution. Before you shout NO due to the logistics of a weekly family dinner, please realize – you don’t need to gather one and all. These reflections can be just as meaningful when done with an audience of one, perhaps more so.

I’m guessing these weekly bests, worsts and expectations will rarely be monumental. The beauty of these observations is in the wonder and appreciation of the everyday. For those of us with family and friends scattered around the globe, a Rose might be a newsy email from afar. A Thorn would be a cold rain that thwarts a day on the ski slopes. As for a Bud, how about making plans to once again see Mary Poppins on the silver screen.

Wishing you only the best in 2019 and bon appétit!

Quinoa & Lentil Pilaf with Roasted Broccolini
For a healthy New Year, try adding more whole grains, legumes and greens to your diet. It’s a delicious way to a fit new you. Enjoy!

Serves 8

Olive oil
1 onion, finely chopped
2 carrots, finely chopped
Kosher salt and freshly ground pepper to taste
2 cloves garlic, minced
1 1/3 cups lentils
3-4 sprigs thyme
1 bay leaf
About 2 quarts chicken or vegetable stock or broth
1 1/2 cups quinoa
About 2 pounds broccolini or broccoli, trimmed and cut into bite sized pieces
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh parsley
Zest and juice of 1 lemon
1/4 cup pine nuts, toasted

Pick through the lentils and remove any stones. Put the lentils in a fine mesh sieve, rinse well with cold water and drain.

Lightly coat a saucepan with olive oil and heat over medium, add the onion and carrot, season with salt and pepper and sauté until the onion is translucent. Add the garlic and sauté for 2-3 minutes more. Add the lentils, thyme, bay leaf and 6 cups stock and bring to a boil. Reduce the heat to low, cover and simmer, stirring once or twice, for about 10 minutes.

Meanwhile, put the quinoa in a fine mesh sieve, rinse well with cold water and drain. Add the quinoa to the lentils and raise the heat to return a boil. Reduce the heat to low, cover and, adding more stock if necessary, cook for about 20 minutes or until the lentils and quinoa are tender.

While the lentils and quinoa simmer, put the broccolini on 1-2 large rimmed baking sheet(s), drizzle with enough olive oil to lightly coat, sprinkle with salt and pepper and toss to combine. Spread the broccolini in a single layer and roast at 400 degrees for about 10 minutes. Give the broccolini a toss and spread again in a single layer, sprinkle with grated Parmigiano-Reggiano and return to the oven for 5-10 minutes. Remove the broccolini from the oven, sprinkle with the zest of 1 lemon, drizzle with the juice of 1/2 lemon and toss to combine.

Remove the lentils and quinoa from the heat, add the chopped parsley, drizzle with the remaining lemon juice and toss to combine.

Spoon the lentils and quinoa into a deep serving platter or individual shallow bowls, top with broccolini, sprinkle with pine nuts and serve.

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One Year Ago – Sweet Potato Polenta
Two Years Ago – Spicy Shrimp Chowder
Three Years Ago – Dhal (Lentils) with Roasted Cauliflower
Four Years Ago – Spiced Chai
Five Years Ago – Roasted Cauliflower, Radicchio & Arugula Salad
Six Years Ago – Old Fashioned Pot Roast
Seven Years Ago – Pasta from the Pantry
Eight Years Ago – Tartiflette – An Alpine Casserole with Cheese & Potatoes
Nine Years Ago – Four Cheese Lasagna Bolognese with Spinach
Ten Years Ago – Curried Chicken and Lentil Soup

Or Click Here! for a complete list of and links to all the recipes on this blog!

What are your New Year’s resolutions? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

Another Holiday Special – What’s for Christmas Dinner?

I’m dashing out in a few minutes for one last Christmas present … and then on to the supermarket to shop for tomorrow night’s Christmas Eve dinner.

I will not be cooking on Tuesday. If you are, you might want to take a peak at a few of my suggestions for Christmas dinner. I put these menus together last year. Hopefully one or another will help you solve any last minute cooking dilemmas.

Have a wonderful Christmas and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

What are your holiday cooking plans? I’d love to hear from you. Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2018

 

 

Another Holiday Special – What’s for Christmas Eve Dinner?

Are you cooking this Christmas Eve? I’m soooo looking forward to cooking with the Nye girlies. My brother’s daughters, my nieces are fantastic twenty-somethings. Although their level of enthusiasm varies, they are all interested in cooking.

I like the tradition of fish for Christmas Eve. After all, I am a New England girl through and through. A few years ago, I posted a menu for a feast of seven fishes. Feel free to give it a try.

We’ll be keeping things a tad bit simpler at my house …

Kaela is the oldest of the three and most enthusiastic cook. We had a quick discussion about the menu between football plays this past Sunday. For the main course we’re going with Lemon Roasted Salmon with Tarragon Sauce. I was thinking of serving the fish with Lemon Roasted Potatoes but Kaela convinced me that Lemon Risotto with Spinach & Herbs was a better choice. (In either case, it’s a good thing we all like lemon.)

But let’s back up the train here.

For starters, we’ll need some tasty apps. Something with mushrooms sounds good … like, well, Spanish Stuffed Mushroom or Mushroom Crostini. Or, if we decide to go with two fishes, then Shrimp & Cucumber Bites or Roasted Shrimp with Rémoulade Sauce or Peanut Sesame Dipping Sauce  would be perfect. I’ll set out some Rosemary Cashews and maybe some Olives or Tapenade.

When it’s time to head to the table, we’ll want a great salad. Kaela has made a beautiful Kale Salad for the past two years. (It’s a busy kitchen with lots of chatter so, while I’ve sort of watched her make it, I’m hazy on the recipe. It’s quite simple with kale and lots of lemon and extra virgin olive oil. Here’s my interpretation. Or we can try my colorful Romaine & Radicchio Salad with Avocado, Pomegranate & Walnuts.

We’ll finish the evening with something sweet. I’m still up in the air for dessert. My mom always baked Aunt Anna’s Pecan Pie. When I was a teenager, I took over dessert and baked a Bûche de Noël. Over the past few years, I’ve baked a Flourless Chocolate Cake and Ginger-Orange Cheesecake for Christmas Eve. I’m thinking about Ginger Mousse.

The girlies are coming for lunch tomorrow – so we can iron out all these last, little details.

Have fun countdown to Christmas and a great weekend! Happy holidays and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

What are your holiday cooking plans? I’d love to hear from you. Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2018

All About Christmas Eve Traditions & Lemon Roasted Salmon with Tarragon Sauce

My family has always enjoyed a bit of pandemonium on Christmas Eve. In fact, I think we thrive on it. From one generation to the next, the one constant has been overexcited children. For little kids, the day always seems to move at glacial speed. I generally started the day by jumping up and down and dancing in front of the tree. It didn’t take long for Mom to toss me into my snowsuit and outside. Her message was clear – time to build a snowman or take my sled over to the neighborhood hill. That was fine; I had lots of company. Most of kids on the street had received similar instructions.

My grandparents would arrive in the late afternoon and whisk us into the back of their car for church. My sister Brenda and I never missed the opportunity to ride in Grandpa’s Lincoln with the fancy electric windows. Those rides might have been Grandpa’s greatest gift to his only daughter. With my baby brother snoozing in his car seat and Dad behind the wheel, Mom could sink into the passenger seat of the family station wagon, close her eyes and enjoy a few blessed minutes of peace.

After church, excitement rose to a fevered pitch. Nana and Grandpa would stay for a quick visit but usually begged off dinner and headed home. They knew what was coming. For some unknown reason, or at least unknown to me, about half way through dinner, Santa stopped by. It was a neighborhood tradition. Each child received a small present and Santa’s promise that he’d be back with more if we cleaned our plates and went right to bed. The visit did nothing to slow down the dancing and prancing of the Nye sisters. After swallowing one or two more mouthfuls, Mom gave up and urged us into our jammies. Dad read the Night Before Christmas and we were off to bed.

My family is now in one of those in-between periods. In fact, we’ve been here for a while. There are no small children or babies to dance and prance with unbridled excitement and anticipation. That said, even without small children around, we do find ways to keep things hopping. Last year, it was a trip to the emergency room. Dad, I hope you’re listening when I suggest we skip the ER this year.

(By the way – the white haired gent is my dad … he had no interest in helping but couldn’t stay away from the fun.)

I think it was three maybe four years ago that we began a wonderful new Christmas Eve tradition. My twenty-something nieces come over to help me cook. I’m guessing Kaela’s move from the dorm to an apartment might have been the initial instigator. Her sister Emily did not want to be left out and joined the party. It is wonderful fun and, with two sous-chefs, the dinner is extra special. 

I love the idea of bonding in the kitchen – of passing recipes and stories from one generation to the next. The girls arrive around four, still a bit jet-lagged but filled with enthusiasm. We agree tasks and claim work spaces. There is a lot of laughter and more than a few questions. Music fills the air and, in keeping with the occasion, there is a little dancing and prancing plus a glass of wine or two.

When we started, Kaela described our time together as a cooking lesson. However, in just a few short years, both nieces have become quite accomplished. More than a lesson, it is a special time for us to share news and retell old stories.

Until the rest of the family arrives. Then we all we go into host mode. Kaela and Emily pass fresh-from-the-oven hors d’oeuvres and pour glasses of wine while I take care of any last minute dinner details. There is more laughter and lots of chatter. While there is no rush, dinner is served with plenty of time for everyone to get home and into bed before Santa arrives.

Have a wonderful holiday and bon appétit!

After dinner – Gramps and the Girlies

Lemon Roasted Salmon with Tarragon Sauce
Although I fall far short of seven fishes, I like seafood on Christmas Eve. I usually start with gravlax or smoked salmon and then serve shrimp for the main course. It’s time to switch it up! Enjoy!
Serves 8

1 (about 3 pounds) salmon fillet
2 tablespoons butter
2-3 lemons, each cut into 4 wedges
Sea salt and freshly ground pepper to taste
Tarragon Sauce

Preheat the oven to 450 degrees

Melt the butter and whisk in the juice of 1-2 lemon wedges. Let cool for a few minutes.

Place the salmon skin side down on a sheet pan and brush with lemon-butter. Arrange the remaining lemon wedges around the salmon, season everything with salt and pepper and slide the pan into the oven.

Roast the salmon at 450 degrees for 12 to 15 minutes or until it is almost cooked through. Slip a spatula between the fish and the skin and, leaving the skin behind, carefully transfer the fish to a serving platter and loosely cover for 10 minutes. The fish will continue cooking while it rests.

Return the lemons to the oven and continue roasting while the salmon rests.

Serve the salmon with roasted lemon wedges and Tarragon Sauce.

Tarragon Sauce
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup chopped fresh tarragon
1 tablespoon finely chopped shallot or red onion
1 clove garlic, minced
Grated zest of 1 lemon
Sea salt and freshly ground pepper to taste

Put the sour cream, mayonnaise and mustard in a bowl and whisk until smooth. Add the tarragon, shallot, garlic and lemon zest, season with salt and pepper and whisk to combine.

Best if made ahead, covered and refrigerated for a few hours. Remove from the refrigerator about 30 minutes before serving.

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One Year Ago – Gingerbread Decorations
Two Years Ago – Sticky Buns
Three Years Ago –
Cranberry Coffee Cake

Four Years Ago –
Fish Stew Provençal

Five Years Ago –
Twice-Baked Potatoes

Six Years Ago – Baked French Toast
Seven Years Ago –
Braised Lamb with Artichokes and Mushrooms and Creamy Polenta

Eight Years Ago –
Beef Tenderloin with Red Wine Mushroom Sauce

Nine Years Ago – Potato, Leek & Kale Soup
Ten Years Ago – Salmon & Lentils

Or Click Here! for a complete list of and links to all the recipes on this blog!

What are you serving this Christmas Eve? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Another Holiday Special – A Cozy Souper Supper

A cozy supper is the perfect end to any day filled with holiday fun. Maybe you have been out and about visiting Santa, touring the neighborhood looking at lights, trimming the tree or sledding. Whatever has kept you busy, unwind with family and maybe a few friends and a souper delicious supper.

Here are a few favorite soups to consider –

Hearty Sausage Soup with Beans & Greens
Potato & Cheddar Soup
Spicy Shrimp Chowder
Moroccan Chickpea Soup
or Nana Nye’s Fish Chowder

Add a festive salad – 

Romaine, Radicchio & Avocado Salad with Pomegranate & Walnuts
Roasted Beets with Goat Cheese Salad
or keep it simple with a big bowl of mixed greens tossed with Classic Vinaigrette

Finally, top it all off with a sweet treat – 

A selection of your favorite Christmas Cookies
Gingerbread Cupcakes
or Apple Bread Pudding

Bon fête and bon appétit!

Want more? Try my Cocktail Party Menu, any and all of my favorite Christmas Cookies, or one of my seasonal menus. Feel free to create your own menus with the help of my extensive recipe index.

What are your favorite soup recipes? I’d love to hear from you! Let’s get a conversation going.

© Susan W. Nye, 2018