It’s fall! And Los Angeles is doing an impressive job playing at it; yesterday I wore close toed shoes. Like oh my god. Hey, good enough excuse for me to start in on the spices and root vegetables and squashes. With soup in mind, I opened up Ina Garten’s Barefoot Contessa Family Style (Side note: Did you know it’s “Eye-nuh” not “Eee-nuh”? Please explain.) and found “Roasted Vegetable Soup,” which boils down to (see what I did there?) oven roasting chunks of carrots, butternut squash, sweet potatoes, and parsnips in olive oil until tender, pureeing with chicken stock, and heating.
Oh yeah, I instantly caught a cold when the “weather” changed. I may have also compromised the immune system by staying up until 3 beating a certain computer game. (It WILL become your world.) So the soup definitely helped.
Ina’s recipe includes brioche croutons, but no recipe for brioche. She suggests instead to use “that leftover bread in the freezer.” This is, in fact, the second time she references her frozen supply; the French toast incorporates “leftover challah from the freezer.” What would Ina think if she opened my egg bread-less freezer? If you find yourself equally unprepared, I suggest Cooks Illustrated online’s “Quick Brioche.” Let me know if you need the recipe, and I will first scold you for not being a member and then whore out my password.
I’m usually not a big fan of this season, but this year I’m determined to root for it and spice it up (had to) with autumnal cookery. And then go outside and tan by the pool.