“Soft foods,” he said, “soft foods for at least the next two, in your case, I’d say, three days. And no biting into anything or chewing on the side of the mouth where I worked.” Ggrreeaaatt. So, what was I going to eat? How was I going to eat?Did he not know how hard this was going to be? I’m not exactly a fan of mushy things; I want food to have texture and taste. I have vivid memories of the Cream of Wheat that they tried to serve us at summer camp being turned out of its serving dish like a Jello mold. (Maybe it’s a consistency thing, as I’m not fond of gelatin things or stuff in aspic either.)
I started the next day with eggs, then a lunch of “don’t-shoot-me-I’m-not-a-deer” orange mac & cheese from the company cafeteria – for all my food snobbiness, I will still eat this – and ended with dinner of oatmeal with slices of a very ripe banana. This is a far, far cry from my normal day’s eatings.
By the second day, I was a bit light-headed (too many carbs and too few calories with the painkillers and antibiotics I was taking) and [shock] a bit turned off to eating in general. This was probably due to the fact that my teeth were hurting, and I didn’t even feel like cooking for myself.
After picking the egg salad off of a breakfast sandwich and tearing a croissant into little pieces to try to melt it in my mouth (see, this is what years of dissolving communion hosts in one’s mouth have done), I was starting to think that this eating thing was getting to be too much of a chore. After a lunch of the same oatmeal-and-banana combo from the dinner the night before, I was sure of that.
With the temperatures finally turning to winter and my inability to really chew my food, I decided to try a recipe recommended on Slashfood (www.slashfood.com) for some culinary respite and relief. Last week they showcased Cauliflower and Gorgonzola soup made by Heidi Swanson at 101 Cookbooks (www.101cookbooks.com/archives/001549.html).
Here’s my effort at this recipe:
Blending it smooth
I definitely used the chicken broth option, so as to get some more protein into my system and provide some defense against the cold. Being a big fan of robust cheeses, I used the full cup of Gorgonzola. The cauliflower just needs something that strong to match its blandness.
Kitchen Witch Tip:
To blend the soup during the final steps, I used probably one of the few pieces of heavy machinery that I own (aside from the ice cream maker and food processor), one of the best inventions ever as a time-saver and water-conserver: my hand blender. If you make soups or sauces that need pureeing, this is the gadget for you.
It saves the time, mess and effort of pouring hot, chunky liquid into blender to make it smooth, only to have to pour it back into the same pot to heat it up for serving. With a little practice and control, you can easily avoid splattering (as with an electric hand mixer). Part of the trick is to remember to allow the ingredients to cool down before blending them.