Today is a very rare day in Savannah, Georgia. It’s SNOWING! We received around 3 inches of pure, white fluffy snow. With freezing temperatures outside, this called for a special lunch inside. Continue reading “Snow Day Comfort Food: Roasted Tomato Soup + Grilled Cheese”
Growing up, Thanksgiving was always an exciting holiday. Both my parents’ families are large, and each year we would alternate which side to spend it with – the Faulks in Macon (my dad’s family) or the Coopers in Augusta (my mom’s family). No matter where we were, two things were always constant: lots of good food and togetherness. Continue reading “Thanksgiving Traditions: A Celebration of Family and Food”
“Sweet tea should not be like drinking cane syrup. It is meant to be a refreshing, cold beverage that does not put you into a diabetic coma.” – Rebekah on Perfect Sweet Tea Every Time, Episode 6 of SKG-TV
Today, I’m really excited to finally share with you the first episode of my new YouTube Channel. Continue reading “Introducing SKG-TV: New YouTube Channel Launch”
My husband, Kurt, got his first deer this year: a 125-pound Middle Georgia doe, which yielded about 40 pounds of meat. Continue reading “Deer Turned Dinner: Vegetable Venison Lasagna”
I have just one week of finals to go before I complete my second semester of culinary school. Finals week marks the end of the most rigorous 16-week schedule I’ve experienced yet, and come December 9, it will be time to celebrate! Continue reading “Finals and Finishing Strong”
My second semester of culinary school is moving at an exciting pace. I’m finally beginning to feel comfortable in the professional kitchen, getting my bearings and learning how to use the large scale equipment. Continue reading “Cooking & Baking My Way Through Culinary School”
The news of author Pat Conroy’s death just yesterday evening (March 4, 2016), has wrecked me. Pancreatic cancer took him from us at the age of 70. To feel such a connection to a man I’ve never met, never looked in the eye or shook hands with is surreal. As we take in the tragic loss of one of the greatest writers to ever grace this earth, that feeling of closeness and sense of shared place is exactly what so many of Conroy’s fans are experiencing. Continue reading “Farewell to The Great Pat Conroy”
It may be springtime, but let’s face it: the weather can be crazy and unpredictable. For those not-so-springlike nights this season, I’ve got a recipe for Roasted Root Vegetable Soup with Homemade Thyme Croutons that’ll give you an excuse to transform leftovers and get the most out of your farmers’ market finds.
This recipe is a classic example of technique. Once you master it, you can substitute whatever ingredients you choose. Roma tomatoes and onions would be absolutely fantastic with a grilled cheese sandwich. I made Roasted Root Vegetable Soup using leftover carrots and turnips that I’d made for Easter dinner with my Roasted Leg of Lamb and Mint Chutney. I seasoned the vegetables with salt and pepper, then tossed them in a good quality olive oil and roasted them at 425 degrees for 30 minutes. I love reinventing leftovers. It’s ultimately fun to create something totally new with the same ingredients from another dish.
In a food processor or a blender, puree the vegetables until fluid, adding a little chicken broth or water to help the vegetables liquefy. You can also use an immersion blender, but that’s a fancy tool I’ve yet to acquire. If you’d like your soup to have a little texture, don’t puree them totally. Just pulse your blender a few times, leaving some of the vegetables chunky. I enjoy bites of carrot here and there, rather than pure creaminess, but it’s personal preference.
I just so happened to have a french baguette on my counter top that was more than a few days old. What better way to give stale bread new life than to chop it into cubes and make crunchy croutons? I did just that. With the Holy Trinity of kosher salt, freshly ground black pepper and olive oil, I added dried thyme, and roasted them in the oven, also at 425 degrees, for 10-15 minutes until golden brown and fragrant.
If you look closely, you can see chunks of carrot adding texture to the soup. With a pop of green color from my carrot tops for garnish and the addition of my Homemade Thyme Croutons, soup never tasted better on a cool, springtime night.
Here’s a quick look at what you’ll need:
Roasted Root Vegetable Soup featuring Carrots and Turnips
- 1 Bunch Carrots, peeled
- 3 Large Turnips, chopped
- 3-4 cups Chicken Broth
- Kosher Salt
- Freshly Ground Black Pepper
- Dried Oregano
- Parsley or Green Carrot Tops for Garnish
Homemade Thyme Croutons
- Day old bread or Stale Bread, such as a French or Italian baguette
- Kosher Salt
- Freshly Ground Black Pepper
- Dried Thyme
- 3 Tablespoons of Olive Oil or enough to coat bread well