From Ours to Yours…
This simple soup recipe is a French traditional family favorite that combines the nutritional value of carrots along with a subtle amount of the irresistible Indian spices of cumin or curry. Warming, healthy and délicieux!
6 medium to large sized carrots
1 large red onion
1 garlic clove
4 tsp butter
1 tbsp olive oil
1 branch of fresh fennel (anise)
1/2 tsp of curry or cumin
1 cup chicken stock
1/4 cup white wine
3 cups water
3 branches of thyme
salt and pepper to taste
•• Peel the skins from the carrots and throughly cleanse under clear water to remove any residue of dirt. •• Remove the ends and then cut the length of each carrot into thin slices, approximately 1/8-inch thick. ••
•• To prepare the onion, begin by chopping the top off, then cut the onion in half, leaving the root attached. •• Peel the skin away, discarding the brown layers until you are left with the white onion halves. •• Make 2 or 3 horizontal cuts into the first onion half, then cut down vertically, holding the onion together as you chop. •• Repeat with same cuts with the other half.••
•• Under running water, cleanse the fennel branch and remove some of the feathery leaves for presentation, then cut the branch lengthwise into thin slices.••
•• Using a large pan, heat the butter and olive oil over a medium low heat. •• When the butter begins to bubble, add the carrots first, followed by the onion, garlic, fennel, cumin and salt and pepper. •• Gently mix together, cover the pan with a lid and cook for about 10 minutes, occasionally stirring. •• Add a 1/4 cup of water or white wine to déglacer and continue to cook and mix for another 2 minutes. •• Add the chicken stock, 3 cups of water and 3 branches of fresh thyme. •• Continue to cook for 30 minutes over a low heat until the carrots are throughly softened. ••
•• Remove the thyme branches and allow the mixture to cool for a few minutes. •• Using a hand-held blender, blend the mixture until it becomes a velvety smooth “velouté”. •• Transfer the velouté into a large serving bowl or individual bowls. •• Sprinkle a few fennel leaves for presentation and serve with a warm crusty French bread and butter.••
•• Voila! ••
With our focus on food origins and the importance of the best ingredients you can source locally, we recently embarked on an experiment beyond the backyard. Although online shopping for organic fruits and vegetables never occurred to us, we decided to see what was behind a simple snail-mail flyer for Misfits Market. Within a week of signing up for a subscription for two and a delivery schedule of every other week, we received our first shipment of misfit fruits and veggies (pictured above). If you like surprises like we do, then you’re in for a bounty of healthy ingredients that also serves as inspiration for your next foray into the kitchen. Another upside to the surprise factor is finding an ingredient in your box that you may have been reluctant to try or one that you would not otherwise find locally. More recently, we participated in Misfits Market beta test for specific ordering and add-ons, versus a surprise package. Approximately a week before the next scheduled shipment, Misfits Market emailed a list of preferences within five separate categories. For those who are true meal planners and super-organized, these added features to the service, certainly come in handy.
The mission of Misfits Market is timely and long overdue. According to their About page, they state that in America, many of us still don’t have access to high-quality fresh fruits and vegetables and that we waste as much food as we eat. Almost half of what our nation’s farms grow is never eaten. Much of this is due to modern-day beauty standards for food. Misfit fruits, misshapen vegetables, and delicious but odd-sized produce are squandered at every level. It’s not healthy, it’s expensive, it’s a problem at a huge scale, and it doesn’t fit with their view of the world, hence the start-up of their new and rapidly expanding company.
But that’s not all. For meal planning and other ideas, the folks at Misfits Market also include a recipe card that includes a specific item found in your box. The shipments are via Federal Express and great care is taken with the packaging and delivery, even in inclement weather conditions. They seem to have thought of everything, right down to the recyclable cardboard boxes to the ice packs that are reusable and environmentally safe for disposal.
So go on online to get organic! When joining the Misfits movement, you can save 30% on your first box by using code LEMENUMAISON30. And for our special friends and subscribers in Florida, beginning this week, Misfits Market has officially started taking orders for delivery to all zip codes in the sunshine state.
••To Eating Well••
Whether you prefer cauliflower cooked or crunchy, this essential member of the cabbage family is high in fiber and contains many nutrients and other important sources of antioxidants. Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. The thick stalks are not recommended, but when cooked down, the green leaves are also very delicious. Because we are crazy for cauliflower, we are kicking off a few recipe shares, beginning with Roasted Cauliflower with Parmesan @ Cooking with Carole.
To eating with ease and to eating well!
There are hundreds of historic and current commercial varieties of these cruciferous vegetables used around the world. Some of the different varieties and colors of cauliflower, such as the popular Romanesco cauliflower or broccoli are pictured in the forefront at the Le Marché Saint-Louis in Fontainebleau, France.
With the waning days of summer, there is still time to grab your basket and gather up some fruit for a refreshing white Bordeaux sangria! Celebrate the end of summer by mixing up a white or red French Bordeaux wine with the best of fruits in season. For added sweetness, hold the sugar and sweeten with honey to taste. So spread out a blanket in the last lushness of sweet summer grass for an impromptu romantic apéritif for two.
1 bottle of mid-priced French white Bordeaux wine of your choice
red and white grapes
2 early McIntosh apples
honey to taste – optional
•• Throughly wash and rinse all of the fruit, leaving the skins intact. •• Remove the cores from the apples and the pits from peaches and nectarine, then slice the fruit into small mouth-sized portions. •• Set aside the grapes, uncut. •• Place the fruit into a large pitcher and pour the full bottle of wine over the fruit. ••Add the desired amount of red and white grapes, in addition to honey to taste. •• Refrigerate the sangria for a minimum of 5 hours to overnight, allowing the fruit to ferment. •• To serve, spoon the fruit into large white wine glasses, then slowly pour the sangria over. ••
•• Santé to the Summer of 2019! ••
TIP •• What to do with the left over fruit from the white Bordeaux sangria? Start another sangria by combining the deliciously fermented fruit with a red French Bordeaux! ••
The perfect accompaniment to enjoying this sangria is homemade french bread topped with an olive purée from the Kontoulis Family Olive Grove in Messinia, Greece. Producers of high quality, extra virgin olive oil, this first cold press and all natural olive oil and purée can be found at the Westport Farmers’ Market in Westport, Connecticut or you can order it online @ kontoulisfamily.com.