Roasted Garlic Soup
Happily, I found the exact recipe I’d been longing for–it was at an Emeril restaurant and I found the recipe here. I also made the chicken stock from scratch, though I used skinned chicken thighs in place of chicken bones. Deep, rich flavor. I’m going to make another batch today for my tamales.
The crowning delight were the poires roties avec syrop de vin rouge, which I found on a food blog that’s an absolute delight to read, Ms. Glaze’s Pommes d’Amour. Her photograph is ever so much more beautiful than mine, but I must say they were fantastically delicious and very easy and so pretty to serve!
CR has been pining for duck tamales, so I’m going to spend this snowy weekend making a big batch to freeze, along with my own favorite traditional tamales, and a couple of experiments for the vegetarians coming to visit over Christmas. A cilantro-green onion sauce with almonds looks promising. We’ll see.