"I am resolved..." Aside from being a phrase in a late 1700' Edmund Burke speech, it is also the theme common amongst many people this time of the year. New year, new ideas, a jumping off point...
Personally, I am not a resolutioner. Resolutions seem so large. They loom over you in their state of incompleteness. Whispering in your ear, taunting you. Or they slowly vanish from the foreground. Like a poof of smoke. There. And gone. The whole concept of resolutions is overwhelming to me. Way too much like committment. Shudders.
But I do like goals. Little chunks. And nibbles. Things that I can bite off - literally or figuratively. Things that can be measured and are acheivable. And have a time frame associated with them - because I am a deadline girl. If it doesn't have a deadline - I will probably never, ever get it done (personal flaw). Maybe we should move along before this starts sounding too much like a therapy session...
Since this is my one year "blog-o-versary", I did do a little reflecting on my culinary goals for the coming year. Here are the first few that popped into my head: 1) Incorporate more fruit & vegetables into my diet (still need to make this one more specific), 2) make soup once a week and 3) eat meat-free at least two days per week.
Before I leave anyone with the wrong impression, it should be mentioned that if you were to scroll further down this mental list, many of my goals are not as nutritiously noble and involve copious amounts of flour, butter, cream and sugar... Moving on, moving on.
Totally unrelated side note - the bamboo cutting board that I am now the proud owner of was a Christmas present from The Dude. All together now... AAAWWWWWWWW. And my knives are all very grateful for this latest addition to the kitchen and have rewarded me with much better slicing and dicing of food!
When Paris Mushroom Soup was picked as the first recipe for FFwD, it seemed like an omen (a good one) - a sign that I had chosen my goals well. It contained vegetables. It was soup. It was meat-free. (Before anyone raises their hand, I should very quickly point out that I substituted vegetable stock for the chicken stock...)
Since I had a "super-Dorie weekend" (I made three of the January recipes over a two-day period), I paired this soup with the Gnocchi a la Parisienne and a loaf of crusty bread - which made for a very comorting meal on a miserable, cold winter evening. (after my "episode" with the bechamel sauce, I was way overdue for some comfort - but we'll save that story for next week).
Another random note - cake spatulas make really good transporters of chopped up items from cutting board to stove top. 64 square inches of surface area helps keep those nicely chopped vegetables from sliding off onto the floor during the journey. The nine square inches of a regular spatula - not so much. Just saying...
Ultimately, this soup was what I wanted and needed it to be - a really good mushroom soup that will nicely pair with a wide variety of menus. The pureeing gave it a nice, thick presence; the salad underneath lent textural appeal.
Good + versatile. Wow. In the words of Ms. Garten "who wouldn't love that?"
A few minor tweaks were made to the original recipe: vegetable stock, a shallot and some portabella mushrooms (I couldn't get a full pound and a half of white - plus I love my 'bellas).
So, week one of the New Year is behind us. Whew. May I breathe now? Here's to 2011 (and lots of deep breathing).
This post participates with French Fridays with Dorie - come check out what the other FFwD'ers have been up to. Even better yet, come join us!