Here's a weeknight dinner you're all probably familiar with, especially those of you with immersion blenders: the pureed soup. While the husband is only marginally interested in them (he craves more texture), these soups are a cook's best friend. You can make them out of nearly anything, use up all kinds of vegetables, use broth or water, add cream or don't, etc. See where I'm going with this? You can always make a delicious, creamy soup with what you've got on hand.
What I had on hand recently was a couple of small butternut squash, some leeks, sage, and (don't tell the husband) some fennel. He's not much for fennel but we often get it in the produce box, so I hide it in soups and he's none the wiser. Guess we'll find out if he's actually reading this blog.
Had I been a bit less lazy I might have fried up the sage leaves, but "short cut" is my middle name.
Looks pretty good, right?
Oh, just some cornbread...with ham.
bestseller no matter what; add some ham, as my friend Irma Rombauer suggested, and you've really outdone yourself.
I love how cornbread has that nubby texture. Do you know what I mean? It's gritty but in a good way. Last night I was wishing I had some canned corn on hand so I could surprise the husband with the cornbread of his childhood, which he lovingly refers to as "corny cornbread." Yep. But, I don't think I've ever bought a can of corn in my life. I do, however, often have Niman Ranch ham lying around. And since Irma suggested it...
I baked it in a cast iron skillet, which gave the bread a nice crispy edge.
So, do a quick inventory of your fridge and pantry, and I guarantee you'll find you have the makings of a beautiful, seasonal soup. And if you've got some cornmeal on hand, you can whip up a little batch of (ham) cornbread to go with.