20 Questions with Serge

Growing up in Madagascar, Serge Razafindrakoto was determined to go to college in America. Beginning at age seven he studied English in Zambia. When college rolled around, he began the snail mail process of applying to American colleges just as he’d planned. LSU was the first to answer and a 30+ year partnership was forged. He earned multiple degrees and worked his way up in the university’s telecommunications department. 

Serge has never met a stranger and loves gathering friends for crawfish boils or jambalaya feasts in his backyard. I landed in the bullseye when I moved into a great neighborhood across the street from Serge. When our neighbor Tabby was being filmed for a Nova program, Serge suggested we celebrate her with a parade. And so we did, along with a little gumbo-fueled block party. 

At the beginning of the year, Serge left LSU in for a new job with Texas A&M. Lucky them! We miss him already.

What’s your 20 minute recipe? I have tons of recipes. Whatever’s in the fridge and I improvise. Ninja stuff! I like making those really simple things that taste really good and you can make it really fast with standard ingredients you can keep on hand. I make a red lentil soup like that! (snaps his fingers). You can make it with broth or water, it’s really flexible. Add some bread if you have it and you have a great flexible meal.

What’s your favorite city? Any city in Europe. Summer in Europe is always fabulous! Long days, everybody’s outside. The mix of the locals and tourists, it’s just happy. I love the little pubs and bars you can go to and the street food and cafes.

What’s your favorite restaurant in your current city? Zorba’s is my favorite in Baton Rouge. I love the souvlaki plate.

Treasured find in the back of your fridge (or freezer or pantry)? Oh it’s gotta be vanilla, vanilla beans from Madagascar stashed away somewhere.

Who taught you to cook? My mom taught me the fundamentals. When I was 12, my grandpa passed away and my mom left for a month. At the time I could only boil a hotdog or fry an egg. When she came back I told her ‘this is not acceptable! I must learn to cook.’ My brother and I would cook on Sundays. We invited our friends over and mom would buy tons of meat. T-bones! And that began my love for the grill. My love for eating and traveling led me to pick up new tips and ideas everywhere I go. Then I moved to Louisiana and learned a whole new set of foods, techniques and ingredients! As part of my hiring package at Texas A&M I wanted to ask for tuition at Brisket University.

Surf? or Turf? It’s gonna be turf. It’s crazy, there was a time in my life when I didn’t care for fish. Now I love everything!

What’s on your cooking playlist? Latin music.

Coffee, tea, or Kombucha? Coffee! Cafe au lait, mostly at home.

Date night—at home? or out? Both

Most stained cookbook? A Louisiana cookbook that a friend gave me in college. I’m a non-recipe follower, I really use them as a reference and tweak accordingly. My brownie bottom cheesecake is my most stained recipe. I had it in college when a woman who made it photocopied the recipe and I’ve shared it around all these years. People ask me to make it for them. It’s become my signature, highly requested thing. I LOVE to cook!

Indispensable kitchen tool? A Japanese knife that I bought at a garage sale. It has a thin 8-inch blade with a bent tip and a worn wooden handle. It’s very versatile.

Staple childhood comfort food? Beef with garlic and ginger. Mom always makes it. It’s a standard, made with beef that has a lot of fat, it becomes the gravy with the garlic and ginger. It cooks long and slow. You serve it with long grain white rice and tomato salsa. You peel and seed the tomato, chop and mix with green onions and salt. In Malagasy we make a chili paste on the side and you can add it to your taste.

What’s your go-to dish for company? It depends! I have Muslim friends and vegetarian friends. An easy thing to do is a roast chicken and the sides are endless. Depending on the season, then there’s something for everyone. And I use butter of course.

Go-to olive oil? Extra virgin olive oil from Puglia. I used to like the Tuscan ones, now I like the more southern ones, Puglian or Sicilian.

Who would you most like to share a meal with? past, present or fictional? Anybody who enjoys eating! If you enjoy eating, you will enjoy the person’s company. That’s what I love about Louisiana. I went to a boucherie at John and Betty Chenier’s farm in Opelousas. If you’ve never been to a boucherie, it’s a real experience, the whole hog. They asked me to make my mom’s hog’s head cheese which is different than the way they make it in Louisiana.

Ideal grilled cheese? Definitely an artisanal white bread with some good cheddar. In Zambia they have this Zam loaf. You cut big hunks of the bread and cheese from the farm. Butter the bread and layer on some cheese. Cook it open face under the broiler until it’s ooey, dark and dripping cheese.

How do you like your toast? Medium well, not charred. Just below the scraping point.

Favorite pizza topping? Oh anything meat!

Where would you want to take a cooking class? There are multiple. I really want to go to Argentina, do the whole carcass and fire cooking. That’s an experience I’d really like to have. I’d like to learn from anyone who wants to teach with the ingredients that they have.

What’s your Counter Intelligence cooking tip? I really think that fresh garlic and fresh ginger are ingredients that can’t be substituted with anything else. I like to crush them both with the mortar and pestle. I even keep a jar of 50-50 in the fridge.

Three things next to your stove? Salt, pepper, oil, maybe a  little pot of ghee in my special ghee pot my friend’s mom brought back from India. And a spoon.

Best thing you’ve ever eaten in an airport? I was in Narita Airport in Tokyo for an 8 to 12 hour layover from Chicago to Beijing. Drank a lot of sake and ate these giant beef bowls with noodles. There was a bunch of us! It was memorable.

What’s your favorite sports team? Gotta be the Tigers! National Champs!! 

Serge’s red lentil soup is a crowd pleaser! Serve with hot chili oil and a squeeze of lemon.

Red Lentil Soup 

I tested the recipe twice (it’s soooo good and soooo easy!) the second time, I quick soaked the lentils in a small bowl of hot tap water just to soften them a bit while I prepped the rest. It shaved a few minutes off the cooking time.

• 1 tablespoon butter

• 1 small onion, finely chopped

• 3 to 4 cloves garlic, minced or crushed 

• 2 small carrots, peeled and finely diced

• ½ teaspoon ground cumin

• 1 cup red lentils

• 2 to 3 cups chicken or vegetable stock or water

• Salt to taste

HEAT the butter in a medium saucepan over medium heat.

ADD the onion and cook a few minutes to soften, then add the garlic and carrot. Cook a few minutes then add the cumin and stir for a minute to toast.

ADD the lentils (drain them if you’ve soaked them) and 2 cups of your chosen liquid. 

BRING to a boil, season with salt to taste. Reduce heat to medium low and let simmer vigorously until lentils fall apart. Serve with chili oil which you can make while the soup simmers.

Notes from Serge: look at the pot and see how thick it is. Add more liquid if needed. When it’s cooked, the lentils will break apart.

Quick Chili Oil

• ½ cup olive oil

• ½ to 1 teaspoon red pepper flakes

HEAT the olive oil in a skillet or small saucepan over medium high heat until it almost smokes. Add the red pepper flakes and cook for a few seconds while it sizzles and fills your kitchen with that spicy peppery crackle. 

REMOVE from heat and drizzle a bit over each serving of soup. 

STORE remaining oil in an airtight container in the fridge.

Croissants from Scratch, Sunshine on a Snowy Day

We interrupt the regularly scheduled simple recipes for everyday blog posts to bring you this. Anything but simple, a muscle-building, thought-provoking multi-day baking event. Croissants, from scratch. 

Looking out the window, the air is vibrating with fresh snow, falling an inch an hour into a beautiful landscape that locks everyone indoors and hopefully safe inside their well-stocked kitchens. When the Governor’s mandate comes to ‘stay home!’ I celebrate, break out the recipes from the ‘baking events’ file, and pick one. 

Croissants have been on my list since the moment my sister gave me the TARTINE cookbook ten years ago. I told her we should make them. She only laughed at me and boasted she could drive her car from Santa Cruz to San Francisco, search for a parking spot, wait with the dozens of bakery-goers, at the famed Tartine, and drive back to Santa Cruz in the time it would take to make them.

Now that I have made the leap into quasi-croissant master, I can declare her wrong. She could do this two days in a row, possibly three, and still have me ‘beat.’ I’m claiming victory, though. I conquered something outside my comfort zone without having to play in the snow, decoding a task that’s been on my list for an entire decade.

Before diving in to the croissant project, I studied the recipe, all eight pages, and pondered. I had enough butter, 5 1/2 sticks. My courage wavered. I consulted my friend Libby, our local bakery rockstar, and she answered in three words.

“Go for it!” I broke a sweat just thinking about the endeavor. I hoped that Libby would steer me away, but no such luck.

My adventure-seeking husband escaped ahead of the storm, racing to the mountains for a weekend of fresh powder. I opted to stay behind and flex my muscles in the kitchen.

Saturday afternoon, I brewed a pot of espresso and mixed the preferment, a combination of flour, yeast, and not-cold milk. It was a grapefruit sized jagged ball of dough. The book referred to it as a batter which made me question if mine was right. I stashed it in the fridge downstairs for an overnight rest and proceeded with my day, periodically inspecting my little ball of dough. I thought it might flow out of the bowl considering the amount of yeast, but it just stared back at me, unchanged.

Sunday morning brought sunshine! and with it, the temptation to head outdoors. The snow shovel outside my kitchen door caught my eye with a wink, reminding me to keep cozy inside. My mind returned to the preferment. Surely it had ballooned into an unruly mass. It was time to face my fears. Descending one step at a time to the basement, thinking about my husband winding his way down the powder-packed slopes, I reached the fridge to peek at my dough. This was the moment of truth, I might be off the hook if I discovered a disaster instead of a puffy pillow of starter.  I lifted the cover from the bowl, relieved. Just as the recipe promised, I had a soft dough that had doubled in volume. Confidence restored, I forged ahead. 

‘Mix the preferment with yeast, add half the milk...’ the instructions continue for three paragraphs which I followed to the letter, until I had a satiny ball of stretchy dough. After the yeast works its magic, the dough gets pressed out into a rectangular shape and chills again for a 4 to 6 hour rest. I had to do some math here. The steps that follow would require more hours of hands-on and off and I had somewhere to be at 6:00 and 20 inches of snow obscuring the truck and driveway (Tickets to Mountain Stage, the phenomenal radio show that is performed and recorded just minutes from my home. This one featuring The Westies, Robert Earl Keen, Rhett Miller, and Guster. Nothing was going to keep me from my coveted seat at this sold out show). I cued up The Old 97’s and kept focus on my croissants.

The French are fascinating kitchen wizards, discovering hundreds of years ago that if you wrap cold butter inside a yeast dough and fold and roll and layer and turn and roll some more, the two become one with impossibly flaky layers of crisp, buttery pastry. There is little margin of error in this process which fueled my apprehension. As instructed, I whipped my cold butter in the KitchenAid and then smeared it into a sheet on plastic wrap, covered the sheet of butter with more wrap, and into the fridge.

It was 3:00 and I was racing to get the dough and butter properly united before the show. Rolling pin engaged to the tune of the music, I did the rolling, the folding, the turning, all the while questioning if I was doing it right. My creation looked like a neat book, waiting for a title to be inscribed on the front. Just like a fairy tale, my husband appeared from his powder weekend and kept beat with the snow shovel, digging out the driveway and his truck, our way out. 

Monday morning, another snow day for my high school student and more rolling pin sessions for this intrepid baker. I messaged my friend Allison from our bakery for a last shot of courage and a few hours later, 16 croissants were born. The dough performed as promised and the kitchen boasted the perfume of browning butter. I watched them cool just long enough, selected one from the pan and uncoiled the layers, savoring my first bite. Eyes closed, the days of work validated, I recognized the danger of being snowed in with homemade croissants. I spread the cheer, inviting friends to stop by if they were un-stuck, then delivered two for Libby and Allison who responded, “Love the layers! And flavor -- the preferment adds some oomph. Good bold bake adds structure and flavor also. Big thumbs up!” 

Let it snow! When the next blizzard threatens, I’ll be ready with my butter and flour, with rolling pin and courage intact. I hope you’ll join me.

Croissants

adapted from TARTINE by Elizabeth M. Prueitt and Chad Robertson

Preferment

• 3/4 cup skim milk
• 1 1/3 cups unbleached flour
• 1 tablespoon instant yeast

Dough

• 4 teaspoons instant yeast
• 1 3/4 cups whole milk (plus extra if needed)
• 6 cups unbleached flour
• 1/3 cup sugar
• 4 teaspoons salt
• 1 tablespoon unsalted butter, melted
•  

Roll-in Butter

• 2 3/4 cups unsalted butter, cool but pliable (5 1/2 sticks)

Egg Wash

• 2 egg yolks
• 2 tablespoons heavy cream
• pinch of salt

Make the preferment:

Warm the 3/4 cup skim milk in a small saucepan over low heat just to take the chill off. The milk should not feel warm or cold to the touch, 80-90 degrees.

Combine the 1 1/3 cups flour with the 1 tablespoon yeast in a mixing bowl and add the milk, stirring to create a soft dough. Cover the bowl with plastic wrap and let the mixture rise until doubled in volume, about 2 hours at room temperature or overnight in the refrigerator.

Make the dough:

Measure all the ingredients for the dough (like the French do -- mise en place!). Transfer the preferment and the 4 teaspoons of yeast to the large bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the yeast is incorporated, stopping the mixer to scrape the bowl as needed. When the mixture is well combined, increase the speed to medium and mix for a couple of minutes, then slowly add half of the whole milk and mix well.

Reduce the mixer speed to low, gradually add the flour (to prevent the ‘whiteout’ flour explosion), sugar, salt, melted butter, and the remaining milk. Scrape the dough from the paddle and switch to the dough hook. Mix until well combined, about 3 minutes.  Turn off the mixer and let the dough rest for 15 to 20 minutes.

Turn the mixer on to low and mix until the dough is smooth and elastic, adding additional milk one tablespoon at a time as needed. Take care not to overmix, about 4 minutes is all it takes. Cover the bowl with plastic wrap and let rise in a cool place until volume increases by half, about 1 1/2 hours.

Transfer the dough to a lightly floured work surface and press into a 2-inch thick rectangle. Wrap the rectangle in plastic wrap and place in the refrigerator to chill for 4 to 6 hours.

About 1 hour before you are ready to start laminating the dough, put the rolling-in butter into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, but not soft, about 3 minutes. Spread the creamy cold butter out onto a sheet of plastic wrap into a rectangle about 12 by 18-inches. Lay another sheet of wrap over the butter and place in the refrigerator to chill but not resolidify.

To laminate the dough, lightly dust a large work surface with flour. Remove the chilled dough and butter from the refrigerator. Unwrap the dough and roll it into a rectangle 28 inches long and 12 inches wide. Unwrap the sheet of butter and lay it over the dough, covering two thirds of the dough from the left side. Fold the uncovered third over the butter and then fold the left-hand third over the center, as if folding a tri-fold brochure. You now have a plaque. With your fingers, push down along the seams on the top and the bottom to seal the butter in the plaque.

Give the plaque a quarter turn so that the top and bottom seams are now to your right and left. Again, roll the dough into a rectangle 28 inches long and 12 inches wide and fold again in the same manner. Wrap in plastic wrap and place in the refrigerator for 1 1/2 to 2 hours to relax the gluten in the dough before you make the third fold, or ‘turn.’

Clean the work surface, dust again with flour, and remove the dough from the refrigerator. Unwrap, place the dough on the floured surface, and again roll out into a rectangle 28 by 12 inches. Fold into thirds in the same manner. You should have a plaque of dough about 9 by 12 inches, and about 1 1/2 to 2 inches thick. Wrap in plastic wrap, place on a sheet pan, and place in the freezer to chill for at least 1 hour. If you plan to make the croissants the next morning, leave the dough in the freezer until the evening and transfer to the refrigerator. In the morning, the dough will be ready to roll out and form into croissants, proof, and bake. Or you can leave the dough in the freezer for up to 1 week, just remember to transfer it to the refrigerator to thaw overnight before using.

When you are ready to roll out the dough, dust the work surface again. Roll out the dough into a 32 by 12 inch rectangle, about 3/8- inch thick. Using a pizza wheel or chef’s knife, cut the dough into long triangles that measure 10 to 12 inches on each side and about 4 inches along the base. Using the pizza wheel or chef’s knife, make a 3/4-inch split in the center of each base.

Line 2 half-sheet pans with parchment paper. You are now ready to shape your croissants. Starting at the split base, gently pull the base apart at the split, then roll the base toward the point. Grab the point with one hand and stretch it slightly and continue to roll, tucking the point underneath the rolled dough. Place it point-down on the prepared pan and continue rolling and shaping the remaining dough. Space the croissants evenly on the 2 prepared pans, leaving a few inches between to allow room for rising. Lightly drape a sheet of plastic wrap over each pan and set the pans in a draft-free area to let the pastries rise until they are puffy and doubled in size, about 2 to 3 hours.

Heat the oven to 425 for 20 to 30 minutes.

About 10 minutes before baking, prepare the egg wash. Whisk the egg yolks with the cream and salt until you have a pale yellow mixture. Gently brush the egg mixture onto the pastries, being careful not to allow the egg mixture to drip onto the pan. Let the wash dry for about 10 minutes before baking.

Place one pan of croissants in the oven and reduce the temperature to 400. Rotate the pan, front to back, after 10 minutes to ensure even baking. Continue baking for 6 to 10 minutes longer, until the pastries are deep golden brown on the top and bottom, crisp on the outside, and feel light when they are picked up, indicating that the interior is baked through.

Remove the croissants from the oven and let them cool on a wire rack.

Increase oven temperature to 425 and repeat baking instructions for the second pan.

Enjoy the croissants warm from the oven or at room temperature. Store any leftovers in an airtight container at cool room temperature for up to 3 days. Recrisp them in a 375 degree oven for 6 to 8 minutes.

Makes 16 to 18 golden croissants

Sweet Potato Chili

What do you get when you combine one ton of sweet potatoes and an elementary school? You get an all-hands-on-deck chili fest! When KEYS for Healthy Kids, a Charleston, WV based non-profit that focuses on children's health, received a pallet of West Virginia grown sweet potatoes from the state Department of Agriculture, they made sure the crop made it into good hands.

Principal Henry Nearman at Ruffner Elementary hosted "Sweet Potato Day," inviting children into the cafeteria to jump in for some sweet potato read aloud and a bunch of cooking fun, followed by a tasting for all. We made a 20-times batch in the cafeteria's soup kettle to rave reviews. Get your hands on some sweet potatoes and try this at home!

Sweet Potato Chili for 3 (or 300)

for our tasting, a 20-times batch made 300 sample servings. At home, a single batch will feed 3 or 4. Add a green salad accented with orange segments and avocado and it's dinner!

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 teaspoons chili powder (I prefer pure Ancho Chili Powder) 
• 1 cup water
• 1 10-ounce red-skinned sweet potato, peeled, cut into 1/2-inch cubes
• 1 (14 ½ -ounce) can diced tomatoes (I prefer Fire Roasted)
• 1 (15- to 16-ounce) can black or pinto beans, drained
• 3 tablespoons chopped fresh cilantro
• 1 ½  teaspoons grated orange peel 

Heat olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add chili powder and stir 1 minute. Add water and sweet potato cubes. Cover pan; reduce heat to medium and simmer until potato is almost tender, about 10 minutes. Add tomatoes with their juices and beans. Simmer uncovered until chili thickens and potato is very tender, about 10 minutes. Mix in cilantro and orange peel. Season to taste with salt and pepper and serve. 

Serves 3 or 4, and easily doubles

Prosperity in a Pot

“People are so worried about what they eat between Christmas and the New Year, but they really should be worried about what they eat between the New Year and Christmas.”--unknown

Fresh food instead of fast, an attainable endeavor that reaps tremendous rewards. Kick off with prosperity-producing provisions, a gorgeous stew of fresh greens which symbolize green paper currency and black-eyed peas which resemble a handful of shiny coins.  It might not make us rich or thin, but it’s easy, aromatic, delicious, and fresh. 

The moment I started planning the New Years Day feast with black-eyed peas on the menu, the crew in my kitchen broke out into song, belting out the hits from The Black Eyed Peas and reminiscing about their performance at The Greenbrier a few summers back. It’s a full blown dance party in the kitchen, cue “Tonight’s Gonna Be a Good Night.”  After a bit of chopping and a long simmer, we have steamy bowls of satisfying soup.  And a perfect start to another great year.

Cue the playlist, gather your group and start chopping.

I hope you’ll enjoy the cooking routine.  When the next holiday season rolls around, you can enjoy and indulge without worry.

Prosperity in a Pot

Loosely adapted from a classic Persian recipe Aash, as shared by my friend Cosima Amelang.  Chop the greens once you get the black-eyed peas simmering

• 1/4 cup olive oil, plus additional for serving
• 1 medium onion, chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 tablespoon chopped fresh ginger
• 3 cups dried black-eyed peas, rinsed
• water
• 1 large bunch Swiss chard, leaves chopped and stems reserved for another use
• 1/2 pound fresh spinach, chopped
• 1 large leek, chopped*
• 1 bunch green onions, chopped
• 1 bunch fresh parsley, leaves chopped
• salt and pepper
• 1 teaspoon hot sauce (Sriracha is nice here)
• 2 tablespoons honey
• 1 tablespoon lemon juice
• *for best results with leeks: trim the ends, remove the top greens and reserve for other use.  Cut the leeks in half lengthwise, slice thinly crosswise and rinse well in water.  Lift them out into a strainer to drain.

Heat the 1/4 cup olive oil in a large stockpot over medium heat. Saute the onion until translucent. Add the turmeric, cinnamon, and cumin and saute 1 minute. Add the chopped ginger and cook another minute. Add the black-eyed peas and enough water to cover (about 2 quarts). Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes. Add the chopped chard, spinach, leek, green onions, and parsley.  Stir well to combine and add additional water if needed just to cover the greens.

Cook over low heat for one hour, until black-eyed peas are just tender. Season with hot sauce, honey and lemon juice, and salt and pepper to taste. Continue cooking for 15 minutes to infuse with the seasonings.

Serve, topping each portion with a swirl of olive oil.

Happy Cooking!

Makes 8 servings

Ode to the KitchenAid

My mother marked the arrival of her fourth baby in 1963 with a sparkling stainless steel stand mixer. Hands-free, she could mix cakes from scratch for birthdays, cookies for school parties and church bake sales, and her still-famous roll dough. The KitchenAid rescued this busy mother and curated untold thousands of batches of good things.

Some mothers quiet their fussy babies with a drive around the block, a lullaby in the rocking chair, or with a hopeful pacifier. My mother turned on the KitchenAid mixer, with me, the fifth baby, on her hip. I know this, not because she has told me or because there are photos to prove it, but because to this day, the gentle hum of the KitchenAid mixer makes me feel at ease. It whisks away stress. It restores calm.

When the word came that her mixer ‘quit,’ we kids sprang into action and bought her a new one. In this new age of mail order, it was a one-click transaction, we received our thanks and that was that.

Mom turned 85 last year and it was decided that she needed to downsize from the big house where we were raised, across the street from the ocean, our forever home. We sorted through the decades of photos, memorabilia, the old prom dresses, the shelves of books, each of us selecting a few keepsakes. “Who wants this?” my sister asked. It was a KitchenAid box with the spiffy new logo and image of a white stand mixer. I opened it to find mom’s original mixer, the one that quit years ago. Abandoning the photo drawer, I pulled the shiny mixer from the box, inspected it, and clutched it like my firstborn. 

Mom is happily settled into her new home, a manageable 2 bedroom condo with a perfect kitchen, across the street from the ocean. Her white KitchenAid is dusted with flour from the Thanksgiving roll dough. The Original now graces my counter in the hopes that she will fire up as she once did, making cakes by the batch and singing me her sweet lullaby.

Butter Horn Rolls

Recipe adapted from Duncan Hines Adventures in Good Cooking and The Art of Carving in the Home. I promise, these are worth the effort!  

Makes 3 dozen

• 4 cups unbleached flour
• 2 teaspoons ‘instant’ yeast (Rapid Rise)
• 3/4 cup butter at cool room temperature (1 1/2 sticks)
• 1/2 cup sugar
• 1 1/2 teaspoons salt 
• 3 eggs, lightly beaten
• 1 cup milk at room temperature
• additional flour for the work surface

Whisk together the flour and yeast in a medium bowl.

Cream the butter, sugar, and salt together in a large mixing bowl, preferably using a stand mixer and the paddle attachment. Scrape down the sides of the bowl. Pour in the eggs and milk, then add the flour/yeast mixture. Mix together on low speed until well blended. (Draping a kitchen towel over the whole mixer will help prevent the flour from flying out). Scrape the bowl down to the bottom to ensure everything is well incorporated. (OR get a Sideswipe paddle attachement for KitchenAid!)

Cover the bowl with a clean towel and allow it to rise until doubled, about one and a half hours.

Fold the risen dough with a large spoon or scraper. Transfer to a one gallon size zip-top bag and chill at least 6 hours or up to 3 days.

For Crescent Rolls:

Roll out one third of the dough on a well-floured cloth to a 1/4-inch thick round. Cut the dough into 12 triangles (like a pizza). Roll each triangle into a crescent roll shape, starting at the outer wide end. Place the rolls 2-inches apart on a parchment-lined baking sheet. Repeat with remaining dough.

Cover each sheet with a clean towel and allow the rolls to rise until doubled, about one and a half hours.

Bake uncovered at 350 for 12-15 minutes or until lightly browned. Cool for a few minutes on the baking sheets before removing to a basket. Serve warm.

Carrot Ginger Soup

Market fresh carrots and snappy ginger dance together in this soothing-sunny soup

Handwarmer mugs, saluting West Virginia, from Wingard Pottery

This silky carrot soup is as quick to make as it is satisfying.  Sizzle some chopped onion in a little olive oil, add as much fresh ginger as you like–I go for a strong ginger bite.  Throw in a pound of sliced carrots.  Add vegetable stock and simmer until everything is tender. Then puree.  Done.  An immersion blender is key here.  Keep the soup right in its pot and buzz until smooth.

When my friend Amy sampled a spoonful, she sang, “OH!  This is OH, OHHH!  This is better than chocolate!”

The following day, she shared that she had enjoyed it cold, for breakfast.

Make a big batch to enjoy and share.  This soup makes its rounds in town whenever someone is under the weather.  Sunshine on a cloudy day.

Carrot Ginger Soup

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, crushed or minced
• 1 to 2 tablespoons minced fresh ginger
• 4 large carrots (about 1 lb. preferably organic), peeled and sliced
• 4 cups chicken or vegetable broth (I typically use veg.)

HEAT the olive oil in a large saucepan over medium heat.

ADD the onion and saute for 5 minutes to soften.

STIR in the garlic and ginger and saute 1 minute (enjoy the fragrance!)

ADD the sliced carrots and cook for 5 minutes to soften.

STIR in 3 cups of the broth and bring to a boil.

REDUCE heat and simmer for 20 minutes or until carrots are tender.

PUREE soup in batches (blender or food processor), or in the pot with an immersion blender.

RETURN soup to the pot and heat, adding additional broth if needed and seasoning with salt (depending on saltiness of broth).

Let cool completely before packing in mason jars or containers.

Chill until ready to serve, then reheat. Some even like it chilled!

Share the love:)

Cuisinart CSB-79 Smart Stick 2-Speed 200-watt Immersion Hand Blender with Attachments

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