Dinner Ala Dorie

Homemade croutons awaiting modifications. 

Photographed in my adorable Korean pottery.  Looks like I took this picture in the middle of my unmade bed, but I can assure you it's just an equally wrinkled tablecloth.

Around My French Table has some wonderful tartine recipes that are brilliant combinations of flavors that make you wonder, "why didn't I think of that?"  We modified this one slightly to include some our fresh globe basil that keeps on keeping on despite the Texas heat.

 Goat Cheese and Strawberry Tartines

Toasted french bread rounds about 1/2" thick

Soft goat cheese-spread on toasts

Sliced fresh strawberries

Basil

Balsamic vinegar

Freshly ground pepper

Combine according to your preference.  We each ate 4 with our cauliflower soup.  I made it earlier in the day, reheated for dinner although it was equally good chilled.

I know, I really need to iron this tablecloth.

Cauliflower Soup

1 head cauliflower--cut off florets and discard tough stem

3 stalks celery, sliced thinly

2 cloves garlic, thinly sliced

1 medium onion, coarsely chopped

1 quart chicken broth

salt/pepper to taste

2 thyme sprigs, leaves stripped

1 TBS olive oil

1 TBS butter

Heat large dutch oven over low heat, add butter/oil.  Add sliced vegetables, thyme and saute for ~20 minutes stirring occasionally.  Do not brown.  Add chicken stock and cauliflower, bring to a boil, then simmer uncovered for ~20 minutes or until the cauliflower is completely tender.  Puree in batches until smooth.  I used my Vitamix and didn't strain.

A creamy soup without the cream.  Looking forward to having this in the fall with a hot toddy .