Soup weather. It’s happening to me this week. And not in a good way. The rain has been wicked. And the wind. Oh my gosh. My dog and I were out the other morning and I was actually laughing (cackling?) to myself over how ridiculous the whole situation was. Picture this: I’m soaking wet, standing at a angle because the wind so strong that I had to lean into, wearing sunglasses (yes, always) and a bright pink rain jacket, soaked to the bone, a miserable looking dog by my side and I’m just in hysterics with the giggles. Being out in a Nor’easter at the coast will do that to you. People probably thought I was a crazy lady.
Life lesson: you have to laugh at this kind of stuff.
So soup. Yeah I need a big bowl of comforting soup real bad.
This Spicy Sausage, Kale and Potato Soup is great weeknight fare. You can get it all together in 30 minutes and it’s a real crowd pleaser. Everyone likes ground sausage and potatoes, right? And I think most people like kale now too!
You can use pork or chicken sausage for this recipe (I used pork). And I like to use a mix of sweet potatoes and regular russet potatoes, but you could certainly use all of one kind or the other. I find sweet potatoes take a tad longer to cook, so I toss them in about 3 to 4 minutes before the russets to give them a bit of a head start.
Recipe adapted from The Candid Appetite
One year ago: Acorn Squash with Wild Rice Stuffing
I just realized THIS is my 200th recipe on Floating Kitchen! That’s a lot of eating and a lot of dishes. And what better way to celebrate my dishpan hands than with Maple Cream.
You all know by now that maple syrup is near and dear to my heart. Like most New Englanders, I take the whole issue of maple syrup very seriously. And when I die, you’ll have to pry that cute leaf shaped bottle from my cold, stiff hands. Real talk.
One of the most downright decadent and delicious things you can do with maple syrup is turn it into Maple Cream. Never had Maple Cream before? Then you are missing out. Maple Cream is maple syrup that has been coaxed (or if we are being more scientific, the sugars become crystallized) into a thick, spreadable cream. You can use it however you would use maple syrup. In fact, I beg you to slather some on top of your pancakes or waffles. But you can also use it for so many other things. I like to dip sliced apples or pears in it. It’s great on toast with peanut butter. Or spread it between two cookies for some homemade cookie sandwiches (it’s particularly wonderful with these Maple Ginger Snaps).
Oh and don’t forget about my most favorite way to enjoy it: straight from the spoon!
Feeling generous? Give this as a gift to the maple syrup lover in your life. The Holidays are a creeping in people.
I love me some Grade B maple syrup. Despite it’s label, I find the taste far superior to Grade A. BUT, for this recipe I recommend using Grade A. Some internet searching hinted that the process doesn’t always work with Grade B (differences in the sugar content or density maybe?). So this is probably the only time I’m ever going to say this: get yourself some Grade A for this recipe.
America’s Test Kitchen has a great tutorial with step-by-step photos of the whole process. I highly recommend reading through it before you start. And there are some great tips buried in the comments thread as well. Another tip: make sure your thermometer is accurate. You don’t want to overcook this stuff!
Oh and fair warning: your arm will get tired from all the stirring. But the little extra work out is worth it for this special treat!