Door to Door Organics Delivery – 02/16/10 – Curry Parsnip and Carrot Soup

This week’s delivery included:

1 – Leek
2 – Cucumbers
6 – Valencia Oranges
6 – Braeburn Apples
1 lb Bananas
1 – Broccoli
6 – Bosc Pears
1 – Bunch Spinach
3 – Avocados
2 – Mangos
2 lbs Yellow Onions
1 lb Carrots
1 – Head of Red-Lead Lettuce (not shown since Brie had already shredded it for salad)

I used the parsnips from last week with the carrots and leek from this week to create a delicious winter soup.  My recipe:

Curried Parsnip and Carrot Soup
1 lb Parsnips, peeled, roughly chopped
1 lb Carrots, peeled, roughly chopped
1 onion, roughly chopped
1 leek, rinsed, white part only, roughly chopped
2 tsp curry powder
2 cloves garlic
1/2 tsp white pepper
1/2 tsp salt (or to taste)
3 cups chicken broth
2 Tbsp olive/vegetable oil

Preheat oven to 450F.  Toss vegetables in oil.  Place vegetables and garlic in oven-safe pan and roast at 450F, stirring/rotating vegetables every 10 minutes, until lightly browned and soft.  Remove from oven and let cool for 5 minutes.  Place vegetables, spices, salt, and broth in a blender and blend until smooth.  Pour into pan and bring to simmer over LOW heat.  Once heated through, place in preheated bowls and serve immediately with a dollop of sour cream/yoghurt and some parsley flakes.

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Pork Chops with Leeks and Mustard Sauce

After a long week, the thought of staying in and having a nice meal and a bottle of wine is quite possibly my version of nirvana.  Brie made pork chops in a lovely leek, mustard, bacon (oh thank you!) and yoghurt sauce featured in the May, 2009 Bon Appetit magazine. The Chobani brand of yoghurt that she used is so thick it easily replaced the sour cream/crème fraîche that the recipe called for.  Along side the entrée was a side of steamed broccoli and roasted butternut squash from the Door to Door organics delivery that arrived earlier in the week.  With the stronger flavors of mustard and bacon I decided to go with a lighter red and chose a 2006 Saint Joseph Domaine Faury Rhone Syrah.

It was a great meal and a decent bottle of wine, although I don’t think I would buy another bottle again: it was fair, but it didn’t deserve the price tag.  To top it all off, Brie is pulling out a loaf of banana bread from the oven.  Happy place, happy place, happy place!