Mrs. Clements' Broccoli-Cheese Soup

A long time ago, I went back to work after staying home with the kids for many years.  It was a luxury to be able to do so, one for which I will always be grateful.  At the time, Nathan was old enough to be a latch-key kid (in theory) after school, but Allison was too young. I was really stressed to find the right situation.  She was still in elementary school, and I didn't want an abrupt lifestyle change for her.

Eureka! Uber-mom Mrs. Clements! Nancy and I had become friends through the school circuit; field trips, PTA, grademothers.  She has three fabulous children, a warm and inviting home, and a kind, funny husband.  Thankfully, Mrs. Clements agreed to have Allison over in the afternoons until I got home from work.  Allison had a great time, even learning to ride a 2-wheel bike while in their care.

One day when I arrived to pick up, Nancy was making the excellent Broccoli-Cheese soup.  That was the late 90s, and both of us have been making it ever since. As warning, do not attempt to make this low fat, make a smaller batch, or use anything other than steamed fresh broccoli florets.  If you do one of these things, let me know so that I can say, "I told you so!".

Mrs. Clements' Broccoli-Cheese Soup

 

2-3 heads broccoli
1 onion, diced           
1/2 stick butter          
1/4 cup flour              
4 cups chicken stock
3 chicken bouillon cubes
1 can Cream of Chicken
1 quart Half and Half    
8 oz Velveeta, cubed
1 cup shredded cheddar

Steam broccoli florets ( I use 2 bags of the pre-cut florets) and drain.  I chop some, leave others as florets.

Meanwhile, sweat onion in butter; when slightly softened, add in flour to form a roux.  Cook for 1-2 minutes to lose the raw flour flavor. Slowly pour in chicken stock, stirring constantly.  Add bouillon cubes and heat to near boiling and slightly thickened.  Add Cream of Chicken soup until incorporated, then pour in half and half.  Bring back up to medium heat, and add cheeses, simmering slowly until melted (stirring very often).  Add broccoli and enjoy!

*I think this would also be good with chicken (it could then be called Chicken Divan Soup), but I'm a purist and am leaving well enough alone.

Revelatory Caramel Cake

My dad turned 70 yesterday, so I'm going to visit on Sunday. I wanted to find a true "birthday-worthy" cake, so I was attracted to the Revelatory Caramel Cake in last month's issue of Food and Wine magazine.

The cake is white (no yolks) and is a cross between angel food and regular cake. The cake portion, while not difficult, flew in the face of the normal order of ingredients in baking.

The icing was unbelievable. There's no confectioner's sugar in it, rather it is a true caramel, cooked to soft ball stage (enter candy thermometer). It is REALLY difficult to get the sides pretty, as the icing needs to "set" after poured over/smoothed. It slowly oozes down the sides, and unlike traditional icing, it's difficult to fill in inconsistencies in the layers. I will tell you that it's a huge sticky mess, but the caramel puts Worther's to shame. There are really good tips and pix at Kitchen Parade.

I'm going to be thinking about the aesthetics of these sides....hummmm.

Spinach Chicken Alfredo Pizza

Normally, I don't follow the Neelys, but their Spinach Chicken Alfredo Pizza recipe looked pretty good.

Caramelized Onion and Goat Cheese Pizza

Here is one of Allison's favorites; it's a caramelized red onion and goat cheese pizza. The recipe comes from Allison's friend's mom, Margaret. Allison has never, ever partaken of meat on pizza, so this is a welcomed reprieve from the Margherita pizza for her. The red onions are lovingly caramelized with madeira and thyme for about an hour and a half. The refrigerated leftovers look a little gross, but tastes good when reheated.

Sausage Gravy and Biscuits

Allison is home this weekend and one of her favorites is sausage gravy and biscuits. I have to say that when I was young, I had no desire to eat what looks essentially like (and must be first-cousin to, chemically) Elmer's glue. I didn't like things that made other things mushy, such as that poor biscuit.

I was always suspicious of foods that were white or "creamed". My mother proudly makes these fresh green peas in a cream sauce that make me shudder to this day. Similarly, I do not prefer my corn to be creamed.

So, based on my previous dislike for all thing white and gooey, I am surprisingly now on board with the sausage gravy and biscuits. I'm thinking it's not doing my ass any favors, but it's ok as long as I only do it when Allison arrives.