As the end of 2006 approaches, I find myself taking stock of what I did and learned this year. Thus far, I’ve resumed my status as a freelance graphic designer, we moved into a new house, and I started this website. Also, I really improved as a cook this year. In celebration of what Ted and I have decided is the best year we’ve had together since we got married, this month’s meal is all about our family sitting around a table, sharing a pot of soup. It sounds kind of random, but it basically sums up a great deal of my family dining experience during the holidays.
I have my mother-in-law to thank for the recipe for this soup, since I didn’t know that anything this wonderful existed until she came over to our house and made it for us. Thanks Emily, I will continue to share it with others.
MAIN DISH
Lentil Soup
In a large stockpot, heat up some red palm oil or macadamia nut oil. Sauté one roughly chopped onion sprinkled with a little sea salt. Once onions are totally cooked through, add 2 1/2 cups of dry green lentils, 6 peeled and sliced carrots, 4 sliced stalks of celery, 3 or 4 (depending on size) peeled and cubed yellow creamer potatoes, and some dried minced garlic. Add one package of Italian or Polish sausage (four links), cut into one inch pieces. Make sure the sausage are precooked, or else you’ll end up with some messy sausage slices.
Cover the ingredients in the pot with an inch or so of water, and bring to a boil. Reduce heat and simmer for 1 1/2 hours, adding a little water if necessary to maintain a stew texture. After it’s done cooking, taste for salitness and adjust the seasoning. Serve warm with a dollop of good plain yogurt. We prefer a brand called Fage Classic Yogurt because it’s unbelievably thick and creamy.
SIDE DISH
Cornbread
My mother-in-law makes amazing cornbread, and I think she uses buttermilk in it, but I haven’t yet perfected it. I guess I just don’t have the cornbread touch… So I’m providing a link to a basic recipe, which you can view over here. I’ll keep you updated on my progress with this dish.
We serve cornbread warm, sliced across the middle and spread with butter and honey or jam. Since this is sweet and yummy, we usually don’t eat dessert after this meal.
MUSIC
Album: Sufjan Stevens, Songs for Christmas
I love Sufjan Stevens, and I’m fiending for his recent Christmas album. I almost bought it on iTunes, but fortunately I read the reviews before I did so. Apparently, if you buy the CD the old fashioned way, in a CD case, it comes with stickers, short stories, and other goodies that will make you feel like it’s Christmas all over again.
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