Monday, November 8, 2010
Soups and soups and brioche
We have been so busy. Much more than anticipated.
Did I say that before?
How was this first week? Well, I made a lot of soup!!!
I offered two soups per day and sold out almost every day even though I made ginormous batches.
This is what I think I did so far:
Chunky chipotle chicken soup
Spicy butternut squash with lemongrass, galangal, lime leef
Sweet Potato and butternut squash
Soft beet and goat cheese
Potato, leek and bacon
Broccoli and cheddar
Tomato and roasted red pepper
Tomato, garlic and basil
Homestyle chunky vegetable
Another spicy butternut squash
Beef and barley with mushroom
Acorn squash, apple and cashew
Isn't this insane?
Below is the recipe for the acorn squash soup.
I have trouble putting the finger on how I am feeling. It is definitely setting in that I have a café/restaurant... This weekend was proof that I need to hire someone. So far, I have had so much help from friends and family.
This friend is pure gold
Meet Lynne. She is extraordinary. And larger than life (really, she is tall.)
She comes in and works for food on Saturday mornings (and Sunday this week too!) and we chat food, we make food, we serve food, we live live for food. Everyone needs a Lynne in their life.
Everyone needs cute kids in their lives too.
The hair, the hot chocolate mustache, the wool pants (I want those)
We finally got our business cards, they are screenprinted!
My fave dessert of the week, banana and caramel cream pie.
So, week two is a go. Shopping, making menus, fixing little things in the space. Trying to figure out how much food is needed (on Saturday, we ran out of most of the food!). Trying to figure out what will work on the menu as well - Lynne and I were sooooo happy to offer French Toast and it just did not sell as anticipated. Rethinking for next weekend morning food...
I changed the hours as well - days off are now Monday and Tuesday.
We put up a temporary website.
Acorn squash, apple and cashew soup (small recipe! not restaurant size!)
2 onions, diced
3 carrots, diced
1 rib celery, diced
2 acorn squash, roasted, pulp only
1/2 cup roasted cashews
salt and pepper to taste
In a saucepan, cook the onions in vegetable oil (or butter) until slightly golden. Add the carrot and celery, cook for 4 minutes, stirring from time to time. If it dries out, add a bit of water. Add the squash, apples and enough stock to cover - simmer until all vegetables are tender. Remove from heat, add cashews, purée until silky smooth. Add fresh thyme leaves and season with salt and pepper to taste.