Roasted Cauliflower Soup

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Roasted Cauliflower Soup

Ingredients:

1 medium head of cauliflower, trimmed
1 pound yukon gold potatoes, scrubbed
2 medium-large cooking onions, peeled
2 sprigs of fresh rosemary chopped (about a tablespoon)
2 tbsp. avocado oil
2 cloves of garlic
salt to taste
1-teaspoon of white pepper
2 tbsp. of fresh lemon juice
5-6 cups vegetable stock (Trader Joe's has a great one)

Instructions: 

1.     Preheat the oven to 400 degrees F.

2.     Remove the core from the cauliflower and chop it into rough florets.

3.     Place the florets into a 9 x 13 glass baking dish.

4.     Add the 2 cloves of garlic

5.     Chop the potatoes into 1 inch pieces and toss them into the baking dish as well.

6.     Chop the onions into rough 1-2 inch pieces and toss them into the dish

7.     Add rosemary by sprinkling the rosemary over the vegetables in the dish.

8.     Salt the vegetables and season with pepper to taste. Add the oil and toss the vegetables until evenly coated with the oil, herb and seasoning.

9.     Roast vegetables for about an hour, flipping them with a spatula to get even browning.

10.  When done, remove from the oven and pour the lemon juice over the hot vegetables

11.  Toss the vegetables with the lemon juice, getting all the browned bits off the bottom.

12.  Cool vegetables

13.  Start blending vegetables in blender with stock until all blended

14.  Take soup pot and pour your mixture in and heat until starts to bubble.

15.  Turn down and simmer for ½ hour

Note: Serve soup hot with optional garnishes:  Garlic crouton, sourdough croutons, sautéed pine nuts, snipped chives, sautéed macadamia nuts

 

Photo credit: Sweet Pea & Saffron

Randy's Bundt Pan Stuffing

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Randy's Bundt Pan Stuffing

Ingredients:
 

3- 6 oz bags of Mrs. Cubbison’s dressing your choice of herb or cornbread ( they have some new flavors out this season so pick what you would enjoy)
11/2 cup chopped onions 1/4 “
11/2 cup coarsely sliced celery
1 1/2lb LARGE sliced mushrooms sautéed in butter till golden and crisp. Then I flambé them with some sherry (this is important as it changes the flavor when you get your mushroom golden brown) if you are doing the Bundt pan then pull out the mushrooms you need to do the pan
1 cup sweet butter
1 cup chicken stock
½ cup sherry
Extra butter for the pan and you will need for when you do the mushrooms
I make extra so I have left over’s for the next few days

Method

1 In bowl open you bags of dressing and pour in.
2 in sauce pan met your butter and heat your stock till simmering
3. then ad the onions and celery just to get you onions soft
4 add your sweet sherry
5. ad mushrooms and stir
6. then pour over you stuffing mix and stir or blend well till all is moist
Note if you like moister stuffing go ahead and ad more stock
From this point you can either stuff your turkey or put is in a buttered ring mold or Bundt pan and I baste with butter and then bake the stuffing till crisp on top and it will be moist on the middle which then makes everyone happy if you have family or guest that like moist and crisp.

To do like the picture I take my Bundt pan and butter the pan well then I take large nice looking slices of mushrooms, place on each large indentation on the Bundt pan, and then carefully add the stuffing on top
I put into a 350 oven until the top is crisp and crunchy about 35 to 45 minutes

Some Other Things You Can Add
1 lb cooked sausage (I like to do the spicy)
½ cup Sunsweet Cherry’s or Cranberry’s
1 cup of sautéed in butter pecans

Holiday Salad: Beet Pear Goat Cheese Salad with Micro Greens

A Great Holiday Salad
Beet Pear Goat-Cheese Salad With Micro Greens

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4 servings

INGREDIENTS:

½ cup fresh orange juice
2 tablespoon red wine vinegar
¼ cup of Chambord liquor
2 tablespoon olive oil
11/2 tablespoons honey mustard
2 tablespoons lemon juice
2 cups roasted beets that have been cut into wedges
2 firm ripe Red or Bartlett pears
4 oz crumbled goat cheese or apricot stilton
8 oz micro greens or baby greens
1/3 cup toasted pecans or candied pecans (you can find in high end stores)

METHOD:

1. In a medium bowl, whisk together juice, Chambord, olive oil, and the mustard. Season with salt
and pepper.
2. Cut pears in half core and then slice ¼” lengthwise and rub with lemon juice.
3. Take micro or baby greens and toss with ½ of the dressing.
4. Place in middle of dinner size plate.
5. Arrange beets and pears and drizzle with rest of dressing or to your taste.
6. Sprinkle with goat cheese or apricot stilton and pecans and serve with a great crusty bread.
This salad has it all. A sweet, savory, fruity, crunchy soft and with a blend of all these flavors you can’t help but win with this recipe. The Chambord give this salad a nice rich fruity flavor

Its time to earn some Brownie Points!

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MENU

RANDY’S BROWNIES

Are made with the freshest of ingredients and Randy’s tender loving care
RANDY’S BROWNIES are packed in a hot pink and chocolate brown box
With a choice of hot pink or chocolate brown taffeta ribbon
With your personal note attached.
Each box is 11/2 LBS. of chocolate HEAVEN
Choose from the 4 flavors to create you personalized gift
RANDY’S BROWNIES can be shipped anywhere in United States
BROWNIE GIFT BOX COSTS $35.00
2 Day shipping is available for $16 anywhere in the United States
Picking up at location is available and delivery is available cost pending on area to be delivered

BROWNIE CHOICES

To create your gift box you may pick all of one flavor or mix is up with the 4 brownie flavors of your choice

WHITE CHOCOLATE RASPBERRY
What put Randy on the map!
A rich dark chocolate brownie blended with lots of white chocolate and raspberries.

BUTTERFINGER
You will want to put your fingers on my Butterfinger Brownies

A dense dark chocolate brownie with dark chocolate chips and Reeses’s peanut butter chips topped with crushed Butterfinger’s

COOL MINT

For the chocolate lover who loves mint this will be a cool choice!
A rich brownie blended with dark chocolate chips and creamy mint chocolate

 GOOEY CARAMEL PECAN

For the person that love gooey and nutty these brownies are made with tons caramel and southern pecans.

A rich dark chocolate brownie blended with gooey caramel and toasted southern pecans

RANDY’S CAKES
Baked to order for you and your friends to enjoy! They come beautifully gift-wrapped.
These are only available for local pick up or delivered to you at a additional cost
SERVES FROM 12 TO 24 SLICES DEPENDING HOW YOU CUT THE CAKE

CAKE CHOICES

CHOCOLATE KAHLUA CAKE   COST $60
A chocolate lovers DREAM!
A dense rich dark chocolate cake swirled with over 2lbs of dark chocolate and swirled with Kahlua. Smothered with a dark chocolate ganache

SOUR LEMONADE CAKE         COST $50
Makes your lips pucker
A moist lemon cake with European yogurt and drizzled with a lemon citrus glaze .

CARROT CRANBERRY PINEAPPLE CARROT CAKE           COST $60
You love carrot cake then this is your cake!
A dense moist carrot cake made with carrots, crushed pineapple, cranberries and shredded coconut then topped with a citrus cream cheese frosting and finished off with toasted coconut

To order RANDY’S BROWNIES OR CAKES please call 310-854-9155 to place your order

Ask us to make Holiday Baskets for your gift giving. Call and talk to Randy!