Weekend with my Parents

My parents and sister came to visit this weekend so I spent the day yesterday shopping and cooking while waiting for them to get past all the other Canadians at the border headed down here for the cheap outlet shopping. The weak US dollar has been a real boon for the Premium Outlet.

As with anytime I plan a big meal and am looking for one place to find my favorite things, I shopped at Central Market! So our menu consisted of:

Crab and Artichoke dip (store bought)

Kumamoto Oysters - simply shucked with a little lemon - my friends JY and DL visited earlier and had fun helping shuck, although I couldn't convince them to stay for the actual dinne

Pureed Ginger Curry Carrot and Sweet Potato Soup (that fuzzy picture above)

Rosemary Lemon infused Honey King Salmon

Sauteed Snap Peas

Creamed Spinach

Apple tarte tatin (nobody made it to dessert, but I served it this morning at breakfast)

So the hit of the evening had to have been the carrot soup which has a brilliant orange color. I tried to serve everyone smaller portions since it was early on in the meal, but almost everyone had seconds. My sister even took the leftovers back with her to Vancouver today! This recipe is an adaptation of one from Fields of Greens.

Pureed Ginger Curry Carrot and Sweet Potato Soup

1 med onion, sliced
1 1/2 tsp cumin seed

1 tsp fennel seed

cayenne (optional, I like a lot and so does my family 1 tbsp or so)

2 garlic cloves, minced

2 tsp ginger, minced

2 lbs carrots - sliced

1 large yam (~ 2lb - garnet yams if available to enhance the orange color of the soup) - sliced

Chicken stock

1/2 cup orange juice

cream

Saute onion in a olive oil until tender. Add cumin, fennel and cayenne and saute until spices are toasted. I don't have a spice grinder, so a lot of times I don't bother grinding and just use the seeds whole in the recipe - you could grind your own if you want, but an Indian chef once told me that they don't always grind the spices in Indian cooking. Add garlic and ginger, saute briefly. Add carrots and yam and add enough chicken stock to cover. Bring to a boil and then lower heat and simmer for about 15-20 min until vegetables are tender. Puree in a food processor or blender until smooth. Place back on heat and add orange juice. Adjust seasoning with salt and pepper - more cayenne if necessary. Ladle into bowls and garnish with a drizzle of cream and cilantro (or chives, or whatever).