Monday, August 6, 2012

One Cool Cat!

I just couldn't resist sharing this adorable cat, and her hat is awesome! If only I could get my cat to do that... in Paris... we could go to a bistro together! Do they allow cats in bistros in Paris? Maybe not, but you can always dream!

So, while I'll probably never get my cat to ride on my bike, I did put together a beautiful bistro menu:

I started off with a very unusual and surprisingly complex tasting soup, "Creme de Carottes au Cumin," or "Carrot and Cumin Soup." This recipe comes from Steak Frites and Classic French Bistro Cooking, by Pierre-Yves Chupin. Chupin writes, "Made with fresh, flavorful carrots, this easily prepared soup has a delightfully sweet flavor. Try it and see; your guests will ask for more!" Well, my kids ate it well enough, but my husband, who swears he hates cumin, did ask for more!!! Little did he know the secret ingredient! This soup, which I served with a baguette, paired very well with the entree! Don't forget to check back for the rest of the menu!

Creme de Carottes au Cumin (Carrot and Cumin Soup)

Serves 4


8 medium carrots (1 lb) washed, peeled, and cut into chunks
1 cup (8 oz) full-fat creme fraiche
1 teaspoon ground cumin
Salt and fresh ground black pepper (I used white pepper)


Place the carrots in a large pot and cover with water. Bring to a boil and simmer for 30 minutes. Remove the carrots from the pot and place them in a mixing bowl. Add the creme fraiche, the cumin, and a quarter of the cooking water (I used 1 cup of the cooking liquid). Mix well. (I used my immersion blender.) Season and serve lukewarm or cold.

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