Comments on: Cauliflower soup with crème fraîche.

By: robin

robin — Thu, 03 Dec 2009 23:47:20 +0000

Hi Beth,

I should’ve mentioned it in the recipe, but yes, cut off most of the green part then slice the halves. Make sure to wash them REALLY well.

By: Beth

Beth — Wed, 02 Dec 2009 05:54:56 +0000

This looks fantastic and I can’t wait to try it. But I’m not sure about leeks? I’ve never worked with them before. So…do you cut off all the green part? and do you leave them in just halves? Or chop them like onions? Thanks in advance!

By: Anita / Married with dinner

Anita / Married with dinner — Thu, 22 Oct 2009 17:57:32 +0000

I’m terribly behind in my reading — even my favorite blogs (yours included) are getting the short end of the stick. So I’m doubly sad to hear about your uncle’s passing, and that I didn’t have a chance to say so when you first posted. It sounds like he savored every minute, and I am sure he would have loved your remembrance of him being accompanied by a recipe.

The soup looks delicious — I can’t wait until we have cauliflower here again. And congratulations on your new soup venture. :)

By: Catanea

Catanea — Tue, 20 Oct 2009 21:58:29 +0000

Thank-you, Robin. I have tended to ignore specifications for salted or unsalted butter (unless I really know the local butter…in Brittany, say). And there you are saying 3/4 tsp per “stick” – really I forget how much an American “stick” of butter is…is it (I know – I should go to Wikipedia or my cookbooks’ back pages every time…1/4 lb? and is that….125 grams-ish? I really cook with visualized measurements (or maybe medieval ones: a “nut” of butter, a “raig” = ray/sunbeam of oil…) but when somebody I respect specifies, I want to know why. Thank-you.

By: Maria

Maria — Mon, 12 Oct 2009 20:40:55 +0000

That lemon oil is really good on freshly cooked green beans, with some coarse salt and perhaps a bit of fresh marjoram. I was stymied by that oil too and it sat around on my counter looking pretty until I discovered that use . . . now it’s all gone!

By: Robin

Robin — Mon, 12 Oct 2009 14:31:21 +0000

Thank you for the condolences, Catanea.

I use unsalted butter in most of my cooking and baking because it gives me greater control over the amount of salt that I put into the recipe; I don’t have to factor in the salt in the butter when I am seasoning the dish. There’s about 3/4 of a teaspoon of salt in a stick of butter, which is enough that you’ll need to think about it when deciding how much salt to season your food with.

However, in most cooking, it’s not going to be a problem. This soup, for example, can take a lot of salt, so if you have only salted butter (or if unsalted is more expensive), by all means use it. Just taste the soup before you add more salt towards the end.

I’m a believer that you can use salted butter in practically any cooking, too, just taste your food before seasoning with extra salt. And for baking, I think it would depend on the recipe. I’ve used salted butter in my chocolate cakes and liked the result. And I usually add a good amount of salt to yellow and pound cakes, so I imagine you could sub in salted butter.

I guess what I’m trying to say is, it really doesn’t matter. Give recipes a try using whatever butter you have, and in the event it tastes too salty, you’ll know that next time you should use unsalted butter.

By: Catanea

Catanea — Mon, 12 Oct 2009 09:43:51 +0000

Our condolences on the loss of your uncle. He sounds like an amazing man. Peanutbutter and onions. Wow.
Maybe someone’s asked you before, but could you explain why you use unsalted butter but then add salt to the recipe? Often one or the other type of butter isn’t easy to find wherever I happen to be. As nearly all sweet recipes have a pinch of salt; why does it matter? Could you clarify? (haha, that’s almost a pun).

By: we are never full

we are never full — Sun, 11 Oct 2009 23:30:48 +0000

so sorry for your loss. a tragedy all around – so young. he sounded like he really enjoyed life, especially his last years. this soup is a great tribute!

By: Lauren

Lauren — Sat, 10 Oct 2009 14:29:36 +0000

I’m very sorry to hear about your loss, how sad for you and your family.

I am very impressed with your soups! How’s business going?

By: Marie

Marie — Fri, 09 Oct 2009 17:50:39 +0000

I also lost my uncle to lung cancer. My deepest condolences! You may find this becomes “his” soup and remember him each time you make it. Your love will come to outweigh your pain, I promise.