A colorful meal this is not. But what it lacks in hue, it delivers in complexity and comfort -- shades of white mean that the bursts of autumnal flavor hidden within the meal will elude until the very last moment. Then, that very first shocker of a bite and the cat will be out of the bag! Silky sweet and savory all at once, EmilyC's pear-kissed cauliflower soup is a warming comfort alongside mrslarkin's decadent cheese sandwich. Perhaps not so muted after all.
Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.
8 slices sourdough bread 8 ounces cheese of your choice (soft or semi-soft melty cheese only) Sage leaves (you'll need them for the sandwich and soup) Fresh thyme 1 head of cauliflower 2 small potatoes 2 small pears 1 small leek Cornichons (optional)
We assume you have unsalted butter, Parmigiano-Reggiano, grainy mustard, olive oil, onion, chicken stock, sherry vinegar, salt, and pepper. If not, you'll need those, too!
1. The soup needs about 30 minutes of simmer time, following the initial caramelization bit, so start there. Chop everything you'll need for the soup first and then dive in!
2. During the 30 minute simmer, prepare the sandwiches. Slice all the cheese, butter the bread, and assemble. Don't forget those pretty sage leaves!
3. Keep the finished sandwiches warm in a slightly heated oven while you toast the others. When the sandwiches are all finished, serve with big bowl of soup.
4. Watch those faces light up as your hungry hordes take their first bite. Enjoy.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.