Perfect for fall, this quick bread recipe is a very easy and delicious. It will please any crowd and is most decadent when topped with a rich caramel sauce. [Read more…]
This past Friday down town hosted the monthly Fort Collins Foodie Walk. The Cupboard is happy to report that it was our most successful walk to date! Here at the cupboard we decided to feature the Cuisinart Stick Blender. This nifty little kitchen tool is great for blending soups, gravies, sauces and dips. It also make small batches of whipped cream, as was demonstrated in store on Friday. We also, for a small time, had samples of a sweet potato vichyssoise, which turned out to be a big hit.
The recipe was recommended by a staff member who found it on a food blog. Here is the recipe for those who didn’t get a copy on Friday.
Sweet Potato Vichyssoise
• 3 leeks
• 5 cloves garlic
• 4 medium sweet potatoes
• 6 cups vegetable broth
• 1 cup cooked white beans (cannellini, navy, butter…)
• knob of coconut oil, ghee (clarified butter), or butter
• 1 Tbsp olive oil
• juice of 1 lemon
• 1 tsp. sea salt
• 2 tsp. turmeric (optional)
• cayenne to taste
what to do:
• Prepare leeks by removing the very tip of the root, and the tough, dark green parts at the very top. Chop leeks, then swirl them around in a large bowl of water to remove any dirt (due to how they grow, leeks can have a little grit between their layers).
• In a large stock pot, heat a knob of coconut oil or butter, add turmeric, cayenne and leeks with a teaspoon of sea salt. Stir to coat and let cook on medium heat for five minutes or so, until leeks have softened. Mince garlic and add to the pot.
• Scrub the sweet potatoes, and chop them into rough cubes (leave the skin on!). Add them to the pot, stir and cook for a few minutes. Add broth and beans. Bring a boil, reduce to simmer and cook until sweet potatoes are soft, about 15 – 20 minutes.
• Using a regular blender or stick blender puree the soup until totally creamy. Add olive oil and lemon juice, plus salt to taste if necessary, blend once more and serve with Ginger-Kissed Pumpkin Seeds.