Sweet Temptation

Lately all I really want to do is bake and then write about it, but for the last three posts all I have done is bake. We actually do eat real meals in this house. I promise that we do not gorge a plate of cookies and call it dinner. Oh no no no. quite the contrary. As much as I am polarized to make anything needing whipped, sifted, or creamed, we do not live on sweets alone. Honestly, I long for salty, crisp, savory foods much more than I do for sweet, but the baking part gets me every time. For many perfectly justifiable reasons, I typically succumb to the urge. In my freezer I have three, three? yes, three batches of raw cookie dough, a batch of peanut butter cookies, and one chocolate cake. After reading that, you might also try to reason with me about not needing to bake anything else right now, but but but...
The thing about it is (justifying commences) that starting tomorrow we will be with our families for nearly  6 days. Of course they would love it if I baked something else to take, right? And to make the temptation even harder to resist, look what Stephen just gave me:

How can I not bake a cake when this is on my counter? He found the yellow platter at a vintage store downtown, and when he gave it to me he said it looked like the perfect plate for lemon cake.
He is so subtle.
When we were visiting family last month, I spotted an aluminum cake carrier like the one pictured above, and I could hardly keep my eyes off of the square but soft edges. Stephen secretly searched on ebay and found this one for me. The subtle 'please make cake' clues get more and more obvious. Of course I do not want to disappoint him, and I would hate it if he felt I did not like his gift. So, I will bake a lemon cake to take for Christmas. You know all about that cake already, but in case you missed it click here.
In an effort to peel myself from baking, soups offer a bit of temptation too. Soup tastes better after it simmers for awhile and the waiting is a valuable gift. Now, more than ever, a lot of us need the precious moments of waiting on something, letting it take its time, and enjoying it after we have waited for it.
My list of favorite soups is nearly as extensive as my list of favorite things to bake. One lovely little soup is winter minestrone. I make a variation for vegetarians and meat eaters. Both lovely, both delicious, both worth making in double-sized portions and serving to a group of family or friends, soon! (whoops. a little slip in the patience...) One trick to the depth of flavor in this soup is that you must simmer with the Parmesan rind. Most of your better cheese departments will sell you just the rind for a dollar or so. They usually do not put them out, so ask them if they have any in the back. They might wrap one up just for you! special little you... Some people will give you a funny look if they have not been exposed to much Italian soup making, but be easy on their skepticism; they do not know what they are missing. If your market does not sell just the rind, buy a small hunk of Parmesan with the rind still attached and cut it off at home. Then you will have to eat the Parmesan, which will be torture, I know, but try to be strong.

Winter Minestrone serves 5

1 yellow onion, diced
2 carrots, peeled and diced
3 stalks celery, diced
3 garlic cloves, minced
2 cups chopped lacinato kale or spinach
1 yukon gold or russet potato, peeled and diced
1 tsp fresh minced rosemary
1 tsp dried thyme
1 14 1/2 oz can diced tomatoes
1 15 oz can cannellini beans
1 quart vegetable broth (Pacific Foods or Hains brands are good store bought broths)
1 3x3 inch or equivalent piece Parmesan rind
2 tbsp minced fresh parsley

if making meat version, add 3 oz chopped pancetta to vegetables during sauté and use beef broth

1. In large soup pot, sauté onions, carrots, celery, potato, (and pancetta if using) in olive oil over medium heat until brown. about 5 minutes
2. Smash half of the beans with 1/2 cup broth in a bowl or food processor. add to vegetables
3. Add herbs, garlic, tomatoes, beans, broth and Parmesan rind to pot
4. Simmer for at least 30 minutes over low heat, stirring occasionally
5. Remove rind, add parsley, and enjoy.

enjoy your holidays... merry christmas. oxoxoxo

Comments

[riley]

Looking forward to Christmas and discussing recipes.

[L*Joy]

one more day!
looking forward to hearing about your next cooking experiment...
L*Joy
p.s. i saved you a hunk of whiskey cake :)

[Vanesa]

I think Im going to make a delayed New Years resolution to try a new one of your recipes every week.
Maybe Sundays.