The holiday season starts with my brother’s birthday. He is a Christmas baby. This year, Eric and I wanted to do something really special for him. My family loves hockey, and he is no exception. David has been dying to go to a San Jose Sharks game for a long time. So, we surprised him with tickets yesterday afternoon. I know you can’t tell by looking at this picture, but he was SO EXCITED!
The most exciting part is that he got a close up of the players when they were warming up.
David is currently in the “I don’t want to show my teeth” phase.
We all had a blast and the Sharks won, which was a good way to end the night.
And I almost forgot – earlier this week, Eric and I made a Moroccan sweet potatoe soup, and I promised to share the photos with you. It was a really good soup – a good balance of sweetness and heat.
We peeled and roughly chopped the potatoes, carrots, shallots, and threw them onto a baking sheet with whole, unpeeled cloves of garlic. Drizzled with olive oil, cayenne and black pepper.
In the oven they go, at 400° for about 45 minutes.
The garlic smell filled the room and gave the vegetables great flavor.
We fished the garlic out of the veggies, squeezed it into a ready dutch oven, and cooked with veggies.
That was pretty much it. We just added the broth and Eric used our emulsifier to puree the soup. You can also leave some chunks if you prefer a chunkier texture.
Soup cooking can get messy. If you’re chatting and emulsifying.
Here it is. All done. Eric got really creative with the plating – thinly sliced red Serrano pepper and green onion. The pepper added perfect heat, and in the words of Emeril Lagasse, “kicked it up a notch”.
Ground pepper and a drizzle of fresh lemon juice on top. Perfect touch
We had leftovers for lunch this week.
My favorite way to have leftovers throughout the week is to add a twist. One of the days this week, we added chickpeas. I roasted chickpeas with cumin, garlic, curry powder and salt and pepper. The chickpeas added a crunch a made a whole new soup.
Once we get home, gift wrapping is on the schedule for today.