Creamy Roasted Red Pepper Soup with Pimiento Cheese Biscuits for Dipping for Cook the Books Oct/Nov Pick: "The Secret, Book & Scone Society" & Souper Sundays

As November comes to a close, so does the current round of Cook the Books and as usual, I am coming in under the wire with my post for The Secret, Book & Scone Society by Ellery Adams, hosted by Simona of briciole. (See her announcement post here.) I'll be giving you my thoughts on the book along with a couple of tasty recipes for Creamy Roasted Red Pepper Soup with Pimiento Cheese Biscuits for dipping and dunking.

I was very happy that Simona picked The Secret, Book & Scone Society as our October/November read because I had purchased the e-book ages ago and needed that push to finally get it read. I had even forgotten the premise of the book and had it in my head that it was set in Scotland (the scones I guess?) instead of western North Carolina. But once I opened the pages I was hooked and ended up buying the other two books in the series (on e-book sale, yay!) as I was reading it. 

Here's the Publisher's Blurb:

A quirky club in small-town North Carolina holds the keys to health, happiness, friendship—and even solving a murder—all to be found within the pages of the right book…

Strangers flock to Miracle Springs hoping the natural hot springs, five-star cuisine, and renowned spa can cure their ills. If none of that works, they often find their way to Miracle Books, where, over a fresh-baked “comfort” scone, they exchange their stories with owner Nora Pennington in return for a carefully chosen book. That’s Nora’s special talent—prescribing the perfect novel to ease a person’s deepest pain. So when a visiting businessman reaches out for guidance, Nora knows exactly how to help. But before he can keep their appointment, he’s found dead on the train tracks.
 
Stunned, Nora forms the Secret, Book, and Scone Society, a group of damaged souls yearning to earn redemption by helping others. To join, members must divulge their darkest secret—the terrible truth that brought each of them to Miracle Springs in the first place. Now, determined to uncover the truth behind the businessman’s demise, the women meet in Nora’s cozy bookstore. And as they untangle a web of corruption, they also discover their own courage, purpose, and a sisterhood that will carry them through every challenge—proving it’s never too late to turn the page and start over…

I'm a a cozy mystery fan and especially a fan of foodie or bookish cozies and this book combines all of these elements. The town of Miracle Springs, North Carolina and the little bit of magic that can be found there drew me in. I believe in the healing power of books and love stories where a bookseller can suss out the exact book or books a person needs and Nora, our MC, does that for townspeople and visitors alike, inspired by a kind hospital nurse who helped her in her hour of need. She has some dark secrets holding her back from connecting with people outside of her bookstore and so when a murder brings her together with other local women trying to heal and hide away from their secrets and pasts, they form a group and slowly become friends as each shares their secrets to build trust. Where does the food come in? With Hester, the local bakery owner who can determine what kind of scone would comfort someone, plus there are mentions of delicious-sounding food throughout the story. It's a cozy, so the mystery of the murder isn't too hard to solve--although there was a surprise or two in there. For me the heart of the story is the friendship and redemption of the four main characters and how friendship, books, and food can comfort us and bring us together. It was a good escape during stressful times, and I look forward to learning more about Nora, Hester, Estella, and June in future books. 

As I mentioned, there was plenty of food in the book from the comfort scones (in flavors like chocolate chip, cheese and ham, apple-cinnamon, peanut butter and chocolate, and red berry jam-filled), cinnamon twists, chamomile tea, champagne, cheddar cheese straws and peach pie bites, lemonade, fresh blackberries, corn bread, chili, snack mix, coconut shrimp, mango and basil martinis, a basket stuffed with breads--dill rolls, cornbread muffins, rosemary flatbread, and pimiento cheese biscuits with bowls of honey butter and roasted red pepper spread for spreading and dipping, chicken-fried steak, hush puppies, fried chicken, chess pie, hummingbird cake, cheese grits and sausage gravy, fried catfish, Cobb salad, strawberry milkshakes, eggs, bacon toast and an iced tea, coffee drinks named for authors, green beans, cookies and eclairs, egg-salad sandwich, vanilla yogurt topped with wild raspberries and blackberries, cucumber salad and white chicken enchiladas, Thanksgiving turkey, cookies, muffins, cobbler, bagels and cream puffs, spinach salad, corn on the cob, bacon-wrapped tenderloin, sliced watermelon, Peppermint Pattie, dark chocolate and strawberry, banana split and samoa-flavored s'mores, stir-fried bok choy, coffee and book-shaped puff pastry, 

With all of that inspiration, I did have in mind to try a scone but as I state pretty frequently, "I am not a baker!' Also, I was more intrigued by the mention of the pimento cheese biscuits and the roasted red pepper spread out of a bread basket Nora and her friends noshed on than I was with the scones. Since it is Sunday, i adjusted the roasted red pepper dip to be a Creamy Roasted Red Pepper Soup (a Giada recipe) to dunk my Pimiento Cheese Biscuits in. Being not a baker, and wanting something easy, I doctored up a cheddar biscuit mix for my biscuits (this one), but if you have a favorite recipe, you could use it instead. 

 

Creamy Red Pepper Soup

Slightly Adapted from Giada de Laurentiis via FoodNetwork.com 

(Yields 4 to 8 Servings) 

 

4 Tbsp olive oil 

2 onions, chopped

2 carrots, peeled and chopped  

3 garlic cloves, chopped

2 tsp chopped fresh thyme leaves  

6 cups chicken broth

2 (12-oz) jars roasted red bell peppers preserved in water, drained  

1 russet potato, peeled and coarsely chopped

1/2 cup dry white wine  

1 Tbsp sugar

salt and freshly ground black pepper  

16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes (omitted)

1/2 cup mascarpone cheese

 

Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.  

 

Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.

Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.

Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve. 

Pimiento-Cheese Biscuits

By Deb, Kahakai Kitchen & Red Lobster Cheddar Bay Biscuits

(Makes About 10 Biscuits)

 

a package of your favorite biscuit mix or your favorite biscuit recipe

3/4 cup cold milk (replace the water for biscuit mix)

3/4 cup freshly grated extra sharp cheddar cheese

4 oz jar diced pimientos, well drained

1/2 cup chopped scallions (I use just the green tops)

1/4 cup butter, melted

your favorite herb seasoning

Preheat oven to 425 degrees F and line a baking sheet with parchment paper. 

 

Follow the directions on the biscuit mix--basically stir in the mix, cheese, pimientos, green onion and cold milk gently together--not over-mixing it. Scopp dougn (about 1/4-1/3 cup  and place 2-inches apart on sheet. 

Bake 14-16 minutes, until golden brown. Mix herbs into melted butter and spoon or brush butter sauce on the tops of the biscuits. Serve immediately. 

 

Notes/Results: The soup is rich and creamy and has good roasted pepper flavor. I like the mascarpone topping but you could use sour cream, yogurt, creme fraiche or cream cheese if you prefer. The biscuits were cheesy and good, not too heavy but buttery and a little decadent. Together they make a fabulous combination. I will happily make both recipes again.

Thanks to Simona for picking this book and hosting. The deadline for this round of Cook The Books is tomorrow, November 30th. If you missed this round and like food, books and foodie books, join us for our December/January pick, Eat Joy: Stories & Comfort from 31 Celebrated Writers and hosted by yours truly.

This post is linked up at I Heart Cooking Clubs where this week's theme is Pilgrim Plate. Not sure that Giada's soup is a typical Thanksgiving dish but 2020 was not your typical Thanksgiving so I think it qualifies! ;-)

Now let's check into the Souper Sundays kitchen

Crafty Gardener is here with a Potato and Ham Soup, saying "This is a good recipe for using up left over ham and along with potatoes, onions, mushrooms, celery and a cream soup it makes a delicious soup made in the crock pot. As usual I tend to tweak recipes that I find to suit myself, so this is one that I put together myself."

Judee of Gluten Free A - Z Blog brought Butternut Squash and Apple Soup and said, "Butternut Squash makes a delicious soup that is slightly sweet, thick, and satisfying. Add some apple and you have a genuinely nourishing rich autumn soup. The beautiful bright orange color, so reminiscent of the season, brings warmth and a glow to our fall table."

Thank you for joining me this week Judee and Crafty Gardener!

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!
 

The Book Tour Stops Here: A Review of "The Blue Zones Kitchen" by Dan Buettner, Served with Coconut Chia Pudding

I am very excited to be a stop on the TLC Book Tour for The Blue Zones Kitchen: 100 Recipes to Live to 100 by Dan Buettner, a gorgeous new cookbook from National Geographic. Along with my review, I'm sharing a tasty and healthy recipe for Coconut Chia Pudding from the book.

Publisher's Blurb:

Best-selling author Dan Buettner debuts his first cookbook, filled with 100 longevity recipes inspired by the Blue Zones locations around the world, where people live the longest.

Building on decades of research, longevity expert Dan Buettner has gathered 100 recipes inspired by the Blue Zones, home to the healthiest and happiest communities in the world. Each dish–for example, Sardinian Herbed Lentil Minestrone; Costa Rican Hearts of Palm Ceviche; Cornmeal Waffles from Loma Linda, California; and Okinawan Sweet Potatoes–uses ingredients and cooking methods proven to increase longevity, wellness, and mental health. Complemented by mouthwatering photography, the recipes also include lifestyle tips (including the best times to eat dinner and proper portion sizes), all gleaned from countries as far away as Japan and as near as Blue Zones project cities in Texas. Innovative, easy to follow, and delicious, these healthy living recipes make the Blue Zones lifestyle even more attainable, thereby improving your health, extending your life, and filling your kitchen with happiness.

Hardcover: 304 pages
Publisher: National Geographic; 1st edition (December 3, 2019)

My Review:

I have been reading and learning about the blue zones for a few years now--those places around the world where people live the longest, and live happy and healthy lives. I'd watched Dan Buettner on a few talk shows before the book came out and I was on the waiting list at the library before I had an opportunity to jump on this book tour and I consider myself really lucky to get a copy of my own to review. The Blue Zones Kitchen is actually more than a cookbook, it's also a wellness book, a travelogue and a resource for healthy eating and longevity. Because it is published by National Geographic, you know it's going to be full of beautiful and breathtaking photos of food as well as the blue zones it represents and some of the people living their best lives in the five blue zones: Sardinia (Italy), Okinawa (Japan), Nicoya (Costa Rica), Ikaria (Greece), and Loma Linda (California). 

The book starts with an index of the recipes and a general introduction to the blue zones, tips for eating to be 100, and The Blue Zones Food Guidelines which include Retreating From Meat, Go Easy On Fish, Cut Down on Eggs, Eat A Daily Dose of Beans, and Slash Sugar. Indeed, Buettner notes that he chose plant-based recipes for the book as his research shows that eating mostly plants is the best way to achieve longevity. From there the book is broken down by each zone with a slice of life there, key foods and people of the region and of course the recipes. The recipes include small plates, entrees, salads and soups, beverages and desserts. Not every recipe has a picture, but those that do are stunning and the information on the people, foods, and customs interesting. There's a page on How to Cook Beans (remember your daily dose) and a list of the Top Longevity Ingredients for each country and a Metric Conversions chart. 

The only thing I found lacking was a good index of the recipes by type and ingredient. When I cook it's usually based on what foods I have on hand or want to eat and the type of dish it is--main dish, breakfast, salad, etc.--the recipes are only listed by country which isn't exactly practical in the kitchen. Otherwise I have no complaints and I've tagged many recipes to make from each country like from Sardinia, Quick Greens and Onions, Fennel and Potato Cassola, Toasted Fregula with Asparagus, Spaghetti with Walnut Pesto, Porcini Mushroom Risotto, Quick and Chunky Tomato Sauce, and Chickpea (Falafel) Patties. From Okinawa I want to try Green Papaya Champuru, Sweet and Spicy Carrot Medley, Mushroom Dashi, Cream of Pumpkin Soup, Tofu Steak with Miso Mushrooms, Iced Banana Turmeric Smoothie, and Chinese Five-Spice Banana Ice Cream with Roasted Pineapple. From Nicoya I tagged Veggie Hash with Corn and Onions, Hearts of Palm Ceviche, Hearts of Palm Picadillo, Tender Bean, Potato and Onion Stew, Sweet Corncakes, Lemonade with Chan (or chia) Seeds, and Breadfruit (Ulu) Poke. Ikaria, Greece tempted me with Tomato Pasta Soup, Fennel Pot Pie, Chickpea Soup with Lemon and Herbs, Winter Potato Salad, Baked Rosemary Chickpeas, Ingenious Garlic Spread, and Ikarian Winter Ratatouille. Finally from Loma Linda, California I tagged Cantaloupe Berry Cooler, Granola Mexicana, Oatmeal Breakfast Cookies, Adventist Gumbo, Haystacks (Adventist Taco Salad), Veggie No-Meat Balls, One-Pot Lasagna Soup and 4-Ingredient Chocolate Mousse Pie.

The recipes I looked at and the one I have tried so far seemed easy enough. Those challenged by limited shopping options may struggle with some of the ingredients like fregula, yucca or green papaya--although for example with an ingredient like hearts of palm, although I can buy it fresh here, the recipe mentions that canned or jarred can be used and may be easier to locate for most people. A natural foods store and a good grocery store should get you most of the ingredients called for. It may not be the book for a beginner cook or a voracious carnivore, but those interested in cooking to improve or maintain their health will find plenty to love about The Blue Zones Kitchen. I am looking forward to cooking much more from it as soon as I have shaken the bug I have been battling. 

-----

Author Notes: Dan Buettner is the founder of Blue Zones, an organization that helps Americans live longer, healthier lives. His groundbreaking work on longevity led to his 2005 National Geographic cover story “Secrets of Living Longer” and two national bestsellers, The Blue Zones and Thrive. He lives in Minneapolis, MN. 

Visit him on Facebook, Instagram, and Twitter, and at his website bluezones.com. 

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I had planned to cook multiple dishes from this book before reviewing it but I have felt under the weather this past week and didn't get to it. I do plan to make a soup or two from the book and the No-Tuna Tuna Salad (because I am always looking for a good vegan tuna salad recipe) soon, and I'll report back on those dishes. With the sore throat I have been nursing all week, it's cold, smooth and fruity foods that sound the best to me and so the Coconut Chia Pudding from the Loma Linda section was the recipe that tempted me the most. I've made chia pudding before but don't usually use coconut cream or add lemon zest and I wanted to see what they added to the mix. I followed the recipe for this one, just adding a bit of granola and pumpkin seeds to the fresh berries for the topping. 

Update: You can see the recipe and my trial of the Tomato Pasta Soup here!

Coconut Chia Pudding
Reprinted from The Blue Zones Kitchen
(Makes 6 Servings)

Chia seeds, a staple of the Adventist diet, which pack a punch of nutrients as well as an energy boosting blend of omega-3 fats, fiber, protein, vitamins, and antioxidants, have recently become a popular superfood, but their origins are ancient; the Maya used them as food for runners and warriors to enhance endurance and strength. Chia seeds gel up and thicken in liquid, which makes this smooth, creamy pudding something that is healthy enough to eat for breakfast but decadent enough to enjoy as a dessert. 

1 cup coconut cream
1 cup coconut milk
3 Tbsp agave network
1/2 tsp finely grated lemon zest
1/2 (3 oz) chia seeds

Whisk coconut cream, coconut milk, agave nectar, and lemon zest together. Pour over chia seeds and stir well.

Cover with plastic wrap and let sit until thickened, at least 40 minutes or overnight in the refrigerator.

When ready to eat, stir well and top with fruit, nuts, and seeds, if desired.

Note: You can substitute stevia or honey for the agave, and swap in soy milk, almond milk, or rice milk for the coconut milk. If you're watching your fat intake, reduce the amount of coconut or just use a plant-based milk. If you do so, reduce the liquid to 1 1/2 cups to maintain consistency.

Notes/Results: This was perfect for me--sweet, but not too sweet and good coconut flavor. If you have never had chia seed pudding, this is a good starter recipe--the coconut cream makes it ultra rich and creamy. I like to but some fruit on the bottom of my serving dish and another layer on top of the pudding. This makes a good breakfast, snack, or dessert and I would happily make it again.

I'm linking up this post to this month's Foodies Read. You can check out March's Foodies Read linkup, hosted by Heather at Based on a True Story, to see what everyone is reading this month.   

And I'm sharing it at the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

Note: A review copy of "The Blue Zones Kitchen" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.  

You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.

 

Whole Roasted Cauliflower with Warm Harissa Hummus for Cook the Books October/November Pick: "The Temporary Bride" by Jennifer Klinec

Happy Saturday and happy last day of November. It's time for my usual procrastinator's special post of our Cook the Books selection, The Temporary Bride: A Memoir of Love and Food in Iran  by Jennifer Klinec. Selected by co-host and my fellow Hawaii-based blogger Claudia of Honey From Rock (see her announcement post here), it's a foodie memoir about a food lover who seeks out food traditions recipes from around the world and heads to Iran to explore Persian cuisine and in addition to exotic dishes, finds a forbidden love. Since I love Persian food and a good foodie memoir, this book was a hit with me and so was the tasty vegan Whole Roasted Cauliflower with Warm Harissa Hummus I made as my bookish dish.

Jennifer Klinec is a interesting and brave woman who leaves her safe and expected corporate job to open up a kitchen school in London and then spends much more time in Iran in a very precarious relationship with the son of the woman she is learning to cook Persian food from. I prefer to travel the world of Middle Eastern Cooking through cookbooks and books because of the political climate in countries like Iran that make it dangerous for travelers, particularly women to journey there. I look at Klinec with admiration for her courage but shake my head a bit at the chances she took with Vahid--even after receiving a "temporary marriage" status. I guess you can't help loving who you love, but as for me I'll stick to armchair travel to Iran. 

The food descriptions were my favorite parts of the books as Klinec's appreciation for food and flair for describing it come across beautifully not just with the Persian dishes and ingredients but the Eastern European recipes she grew up cooking with her mother and the many cuisines she tried along the way. I had tagged a few recipes to make in Sirocco by Sabrina Ghayour, one of several Persian cookbooks I own but sadly, my local grocery store's gourmet section seemed to be missing the usual grape leaves and preserved lemon I rely on them for. I had a plan A,B, and C but because of my procrastination, found myself madly googling harissa recipes at the store, as it was something I had on hand.

It ended up being kismet as I found a recipe for a Whole Roasted Cauliflower with Warm Harissa Hummus from Olive magazine that sounded fabulous and as I already had all of the spices and basics at home, led to me just needing to grab a head of cauliflower, a pomegranate and some coriander. 

Vegan Whole Roasted Cauliflower with Warm Harissa Hummus
From OliveMagazine.com
(Serves 2 to 23

2 Tbsp vegetable oil
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cumin
1 tsp chili powder (I used Aleppo pepper)
1 large cauliflower, larger leaves trimmed
2 Tbsp red wine vinegar
1 Tbsp chili oil
1/2 pomegranate, seeds scooped out
small bunch coriander, leaves torn

Hummus
2 Tbsp olive oil
1/2 onion, finely diced
2 cloves garlic, crushed
1 (400 g / 15 oz) tin chickpeas, drained and rinsed
2 Tbsp tahini
1 lemon, juiced
1 Tbsp harissa

Heat the oven to 200 degrees C or 400 degrees F. Put the vegetable oil and spices into a bowl with salt and pepper and mix. Add the cauliflower and toss around well--making sure it is well covered with the seasoned oil. Put on a baking pan and roast for 1 1/4 to 1 1/2 hour or until the stem is tender when pierced with a knife.

Meanwhile, whisk together the red wine vinegar and chili oil with some salt and pepper, then stir in the pomegranate seeds. 

Near the end of the cauliflower's cooking time, heat the olive oil in a pan with the onion and a pinch of salt. Cook gently for 5 minutes until soft, then add the garlic and cook for 1 minute. Stir in the chickpeas and heat for 2 minutes, until warm. Tip pan into a food processor with the tahini, lemon juice, harissa and 150 ml of water , and whiz to a puree. Put the hummus in a small pan and keep warm until the cauliflower is ready.

Serve the roasted cauliflower on the warm hummus with the pomegranate seeds and the dressing drizzled over, plus a sprinkling of coriander leaves.

Notes/Results: This cauliflower takes only time and a few exotic spices and ingredients, but little effort to prepare and it is delicious. A good mix of flavors and definitely spicy spicy, but without a strong burn. The cauliflower is tender and takes on the flavors of the cumin, coriander, turmeric, and chili and gets a burst of tart acidity from the vinegar and pomegranate seeds. I may start stirring harissa paste into all the hummus I make--it adds another layer of flavor and a bit of heat and the warm hummus is a nice addition to the dish. I think it would be a spectacular recipe to serve during the holidays with its jewel-like colors and exotic flavors and would appeal to meat eaters as well as veg-friendly and gluten free friends. I will happily make it again.

The deadline for this round of Cook the Books is today, November 30th and Claudia will be rounding up the entries on the CTB site soon after. If you missed this round and like food, books, and foodie books, join us for our December/January pick, The Language of Flowers by Vanessa Diffenbaugh and hosted by Debra of Eliot's Eats. 

I'm also sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

And finally I'm linking up to this month's Foodies Read. You can check out November's Foodies Read linkup, hosted by Heather at Based on a True Story, to see what everyone is reading this month.   

(Vegan) Caldo Verde Soup for Cook the Books August/September Pick: The Food Explorer & Souper (Soup, Salad & Sammie) Sundays

It's Cook the Books time again, and your truly was the host for our foodie non-fiction, The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats by Daniel Stone. (See my announcement post here.) Of course the deadline for entries is tomorrow as per usual, I am dashing in at the last moment with my review and book-inspired dish.

The Food Explorer hits all my foodie book buttons as I love reading about botany, food history and travel, and it has plenty of all three. I was given mangoes from a friend's yard recently, I packed seedless grapes for lunch this week, and I can't go too long without avocado toast. that these foods are part of the vast selection of produce from beans to watermelon, that we have available to enjoy today, we can thank David Fairchild who brought these and many other crops to America from around the world in the late nineteenth century. I had no idea that kale came from Croatia (called capuzzo by the people of Austria-Hungary) and that he introduced the gorgeous cherry blossoms to Washington DC. Although there were a few dry spots in the book, it is a fun read and even a bit of a nail-biter reading about Fairchild's exploits and his brushes with the law, disease, and bureaucratic red tape. There are two kinds of people, those who eat to live and those who live to eat and I think the later group can't help but be charmed by this interesting book. Many thanks to my Cook the Books co-host Simona of briciole who sent me a list of books as suggestions for my pick as it might not have come across my plate (pun intended) otherwise.

For my book-inspired dish, I had to go with kale, probably one of the most polarizing ingredients--at least among people I know. they either seem to love it and eat it regularly, or call it bitter and avoid it at all costs. I am closer to the love camp--if it's Tuscan kale (aka black or lacinato kale) and if it's prepared well. I like a good kale salad, love it sauteed in lots of garlic with a runny egg, and also I enjoy it in soups.

When it comes to kale soups I like the humble Portuguese Caldo Verde, simple and delicious. I decided to look to Nigel Slater's Classic Caldo Verde from TheGuardian.com as my starting point and make a vegan version. 

Nigel says, "In its purest form, this heart-warming Portuguese broth contains nothing more than potatoes, garlic, couve gallego (a type of kale) and water. A soup for hard times. Even with freshly picked kale and new garlic without a hint of bitterness, the basic soup will warm and fill us, but little more. Most people will be looking to take this soup upscale by swapping the water for stock and adding some onion, bay leaves or smoked paprika. Many will add slices of chorizo."

The Recipe:
Cook a finely chopped onion and clove of garlic in a little olive oil for 2 minutes. Add 3 or 4 large potatoes, peeled and diced, cook them for a minute or two, then pour in a litre of water or stock. Simmer for 20 minutes, until the potatoes are soft (if they break up then all to the good). Thickly slice 150g of spicy sausage then fry briefly in a nonstick pan. Remove the sausage, leaving the fat behind, and drop it into the soup. Finely shred 2 generous handfuls of kale and stir it into the hot soup. Serve with a small pool of olive oil floating on the surface. Serves 4. 

The Trick:
Traditionalists will make this with water, but vegetable or chicken stock deepens the flavour immeasurably. The trick is knowing when to stop tinkering. Caldo verde was a soup born to cope with an empty store cupboard, and gussying it up too much will lose its rustic soul.

The Twist:
Complete as it stands, this warming greens-based broth could be embellished with a few ingredients of your choice. Hide a round of garlic toast in the bottom before you ladle in the broth; introduce some cooked pasta – perhaps the diminutive rice-shaped orzo – or stir in some rinsed canned cannellini beans. Kale is standard, but any of the brassica family will work – the tougher and more fibrous the better.

Deb's Notes: I wanted a vegan but still meaty version so I started by slicing and cooking some Field Roast Vegan Italian Sausages in olive oil until the sides were browned and slightly crispy. I scooped out the sausage to drain on paper towels, then tipped the oil into a large soup pot, adding finely sliced onion and a clove of minced garlic and sauteing about 10 minutes until the onions started to brown. I added a couple of dashes of hot smoked paprika and sliced baby Yukon Gold potatoes and sauteed for another minute before adding 6 cups of non-chicken broth. I simmered the soup for about 15 minutes until potatoes were soft, then added the cooked sausage and one bunch of Tuscan kale, finely sliced. I simmered the soup for another 10 minutes before tasting for seasoning with salt & black pepper.

 Notes/Results: A tasty bowl of soup that could almost pass as meat-filled with the crispy bites of sausage. I like the slight bitterness of the kale and the sweet, creamy little potatoes. A classic soup, not too fancy. Next time I'll try Nigel's trick of the slice of garlic toast in the bottom of the bowl. I would happily make this again.

The deadline for this round of Cook the Books is tomorrow, September 30th and I'll be rounding up the entries on the CTB site soon after. If you missed this round and like food, books, and foodie books, join us for our October/November pick, The Temporary Bride: A Memoir of Love and Food in Iran by Jennifer Klinec, hosted by Claudia of Honey From Rock.

I am linking up this Nigel Slater recipe with I Heart Cooking Clubs where it is Potluck week. Our chance to cook with any of our 19 featured chefs. 
 

And finally linking up to September's Foodies Read. You can check out the September Foodies Read linkup, hosted by Heather at Based on a True Story, to see what everyone is reading this month.   

Now let's look into the Souper (Soup, Salad & Sammie) Sundays Kitchen and see who is here.

 
Judee of Gluten Free A-Z Blog shared Asian Quinoa Slaw Salad and said, "This festive Asian Quinoa Slaw will make a beautiful presentation at any get together. It's a colorful healthy recipe that includes shredded red cabbage, shredded carrots, crunchy pecans, raw sunflower seeds, sesame seeds and chopped green scallions and is mixed with a generous portion of flavorful tricolored quinoa and Asian dressing."

Tina of Squirrel Head Manor brought Irish Beef and Root Vegetable Stew and said, "I was told this is a very easy recipe and prep. Oh. My. I wish I could share the aroma of this stew as it brewed. Incredible. I highly recommend this Irish Stew.  This was prepared in the Instant Pot but I'm sure it could be adapted to a Dutch Oven....not sure if it would be as tender though."

 
Thanks to Judee & Tina for joining in this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here. 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!