I think soup is the most forgiving of all recipes when it comes to mistakes. Maybe sandwiches because they are easy to reverse, but in terms of cooking soup can handle a lot of errors. For example, I was happily prepping everything I needed for this recipe when I noticed something.
Shoot. I need garlic. I generally always have garlic around, and of course this is the one week I didn’t. As a result, I had to make do with what I had around (garlic powder and one teeny tiny piece of fresh garlic). Luckily, I think the soup turned out excellently and probably would not have been that much different with fresh garlic. Right? Probably. Anyways, the notes;
For the pretzel buns, you need to boil each roll in a boiling water and baking soda mixture. In the past, I’ve had some bad experiences with baking soda. What do I mean by bad? Well….
I don’t really want to talk about it.
Needless to say I walked into this pretzel bun recipe determined to not have a repeat of The Great Purim Disaster of 2013. I had to talk myself up a bit before starting; no mistakes, no explosion of ingredients, no scrubbing the stove top for hours.
So my words of wisdom for you; please make sure you use a pot that is significantly larger than 6 cups of water in step 12 of the pretzel recipe. When you add the baking soda it does foam up quite a bit so be ready for it.
This mustard was really good. Even better than the fact that this was a grainy mustard, it was infused with beer. Need I say more? Well, yes I do. Technically you didn’t need this mustard to go with the pretzels. It’s nice as an independent recipe from this meal, to just have around for when you want a hot dog or something. Why did I not save it then, and post it with a more suitable accompaniment?
ROASTED CAULIFLOWER AND AGED WHITE CHEDDAR SOUP
1 small head cauliflower, cut into florets
2 tbsp olive oil
salt and pepper to taste
1 tbsp oil
1 medium onion, diced
1cloves garlic, chopped
½ tsp garlic powder
1 teaspoon thyme, chopped
3 cups parve chicken stock
1 1/2 cups aged white cheddar, shredded
1 cup milk
salt and pepper to taste
1. Preheat the oven to 400 degrees.
2. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
3. Roast the cauliflower until lightly golden brown, about 20-30 minutes.
4. Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Add the broth and deglaze the pan.
7. Add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
8. Puree the soup until it reaches your desired consistency (use a stick blender if you have it, if not transfer the soup to a blender, puree, and return to the pot).
9. Mix in the cheese, let it melt without bringing it to boil again.
10. Mix in the milk, season with salt and pepper and remove from heat.
1/2 cup warm water
1 and 1/8 teaspoons active dry yeast (or one packet)
1 and 2 tbsp bread flour, plus more for dusting the work surface
1/2 tablespoon granulated sugar
1/2 teaspoon kosher salt, plus more for sprinkling on top of the pretzels
6 cups water
4 tbsp baking soda
1. In the bowl of your standing mixer fitted with the dough hook, combine the warm water and the yeast. Let sit until bubbling, about five minutes.
2. Meanwhile, coat a large mixing bowl with a thin layer of vegetable oil and set aside.
3. In a (third) large bowl, whisk together the flour, sugar, and salt.
4. Add the flour mixture to the yeast mixture and, using the dough hook, mix the dough on low until it is just combined.
5. Once combined, increase the speed to medium and knead until elastic and smooth, about 8 minutes or so.
6. Roll the dough into a ball and lightly roll the dough in the pre-oiled bowl to completely coat. Cover with a light cloth and let rest in a warm place until doubled in size, about 30 minutes.
7. Meanwhile, heat the oven to 425°F
8. Line a baking sheet with parchment paper, coat the paper with vegetable oil, and set aside.
9. Once the dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth.
10. Divide the dough into 4 pieces and form into rolls. Place the rolls on the baking sheet and cut diagonal slashes across the top of each.
11. Cover with a light cloth and let the dough rise again in a warm place until almost doubled in volume, about 15 to 20 minutes.
12. Bring the 6 cups of water to a boil in a large saucepan over high heat.
13. Once the rolls have risen, stir the baking soda into the boiling water (see note above on foaming).
14. Boil two rolls for 2 minutes per side. Using a slotted spoon, remove the rolls, drain, and place on the baking sheet, cut side up. Sprinkle well with salt and repeat with the remaining rolls.
15. Once all the rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes.
Scant ½ cup mustard seeds
1/3 cup of white wine vinegar
1/3 cup of Guiness Extra Stout beer
1/4 tsp cracked black pepper
1 tbsp light brown sugar
pinch of salt
1/4 tsp tumeric powder (it adds colour)
1. Begin by lightly toasting the mustard seeds over medium heat. You only want to toast the seeds for a few minutes, shaking the pan every minute or so to move them around.
2. During this time combine the other ingredients into your jar of choice.
3. Remove the seeds and add them into the mixture.
4. Give a good shake, let the mixture come to room temperature, then cover, and place in the refrigerator overnight.
Count to 86,400
Pretzels 12-13, meanwhile soup 8