Sunday, January 29, 2012

Two Soups!

Indecision has gotten the better of me, so I am making two completely different soups this week rather than a regular and a vegetarian version of the same soup. I'm doing this earlier in the week this time, with the intention of all orders being delivered by Friday at the very latest, so I would like to get all orders in by Tuesday night (1/31/12). You know you want some soup for lunch this week! Without any further ado...


First soup up is a minestrone style vegetable, starting with a rich beef stock and shredded beef. I will load the stock up with all kinds of vegetables (I'll get what looks best when I'm shopping), tomatoes, tiny pasta shells, and a healthy helping of beans. It's a fiber-rich soup, full of vitamins, and it's hearty and filling.


Next up is a lovely cream of mushroom, all vegetarian. A variety of mushrooms will swim in a thyme-scented vegetable broth, along with onions and garlic. This soup will be thickened with a buttery roux and finished with cream and a generous splash of sherry.


To accompany both soups, I'm making corn muffins in the sweeter, Northern style.



Soup is priced as follows (you can mix and match!): 

1 quart/$8     2 quarts/$15      3 quarts/$22

Corn muffins    6/$3.50

To order, email me: cattmkitchen@gmail.com or clp772@gmail.com. You can message me on Facebook or you can text me if you have my number! 

Wednesday, January 25, 2012

Tiny Montgomery Kitchen

While I love making soup (something about stirring a big simmering pot full of good things), I am also available to make any of the items I've posted about earlier. This includes many different kinds of cookies (and what has become my specialty, gooey butter cookies), deep dish pizzas, baked pasta, and spinach feta pie in phyllo. These are all excellent items for Superbowl parties (hint hint!).


Please check previous blog entries for pricing and specifics if you are interested. Also, you can always email me (cattmkitchen@gmail.com or clp772@gmail.com) if you have a custom request. 











Tuesday, January 24, 2012

Soup, Week 2: Tomato Lentil Chorizo!

Thanks to everyone who ordered soup last week! The feedback was good and I had some fun stirring those big pots of soup so we're going to do it again this week.


This weeks's soup is Tomato Lentil and Chorizo. The idea for this soup came to me during a westward trip down I64. I'm not sure how that's relevant, but it's a true story. I love lentils in every incarnation, and a combination of tomatoes, lentils, and spicy chorizo just seemed perfect for these chilly days. A rich tomato broth will hold brown lentils, caramelized onions, garlic, smokey spices, mild peppers, potatoes, and fresh chorizo sausage. This will be a hearty, stick to your ribs soup, with a bit of spice! I am also happy to do a vegetarian version.

As an accompaniment, I will make plain white bread boules with just a hint of cornmeal for an extra bit of crunchiness.

Soup is priced as follows: 

1 quart/$8     2 quarts/$15      3 quarts/$22

Bread Loaves    $3.50

I am taking orders starting immediately (Tuesday) until late Thursday night. I can make deliveries starting mid-day Friday, January 27 and/or Saturday, January 28. You can also arrange to pick up orders at our house starting on Friday. We might arrange pickup points, etc. if there is a central location that might serve several customers at once. We don't want to go too far out of the inner ring suburbs, but we'll go where we need to!

I can't wait to make soup for you! 

To order, email me: cattmkitchen@gmail.com or clp772@gmail.com. Or heck, you can message me on Facebook. You can text me if you have my number! 

Friday, January 20, 2012

Ready for Delivery!

Tuscan White Bean and Chicken soup chilling in the fridge.

Olive and walnut loaves

Tuesday, January 17, 2012

Is It Soup Yet? YES IT IS!


The ginormous box of quart sized deli containers arrived today which can only mean one thing: that it is time to fill ginormous pots with lots of lovely soup! Here's what I need you to know:


The Soup of the Week is Tuscan Chicken and White Bean. I will roast chicken with lots of rosemary, thyme and garlic, in order to make a fully flavorful broth. Chunks of chicken will join plenty of plump white beans, and lots of good for you and just plain good vegetables like dark leafy greens (chard, kale, etc.), carrots, onions, and celery. Thick and rich and satisfying on a cold January day! It will freeze like a charm if you have leftovers or are just not ready to eat it right away.


If I receive enough requests (at least five quarts), I can accomodate a vegetarian version as well, obviously leaving out the chicken and using a vegetable broth base. I will advise regarding the status!


1 quart/$8   2 quarts/$15   3 quarts/$22


To accompany the soup, I'm baking small rosemary and walnuts boules (small rustic bread loaf) (plain boule available upon request) for an additional $3.50 each.


I am taking orders starting immediately (Tuesday evening) until late Thursday night/early Friday morning. We will be making deliveries on Saturday, January 21 or you can pick up at our house starting on Friday evening. We might arrange pickup points, etc. if there is a central location that might serve several customers at once. We don't want to go too far out of the inner ring suburbs, but we'll go where we need to!


I can't wait to make soup for you! 


To order, email me: cattmkitchen@gmail.com or clp772@gmail.com. Or heck, you can message me on Facebook. You can text me if you have my number! I want your orders for soup and I'll take 'em however you want to send 'em!


For some reason, this song has been in my head all day...there I go there I go there I go...






Tuesday, January 10, 2012

Survey!

Hey, I made a survey! It would be super cool of you to spend a moment taking it! http://www.surveymonkey.com/s/6XHSK9K

Monday, January 9, 2012

Meatless Monday - Baked eggs and fresh bread

It's Meatless Monday and we've been a little lax about following it over the holidays. I've been eyeing photos and recipes of various baked eggs so today seemed like the perfect opportunity. Particularly, I was very interested in eggs basically oven-poached in a bed of tomatoes, herbs, and feta cheese. To sop of the delicious runny yolks I thought I would make a loaf of bread.

I used two parts white flour to one part whole wheat and let the dough have its second rise in a bamboo basket to get that nice circular design.

Before the breaking of the yolks...

...and after the breaking of the yolks.