Chicken Soup with Roasted Purple Potatoes

The weather's been a bit finicky lately in NYC.  It was in the 50s today but in the 30s just a few days ago.  Go figure.  The weather may be warming up, but there's alway time for soup.

Chicken soup is a favorite comfort food, and it doesn't hurt that they're so easy to make.  I decided to roast the potatoes instead of boiling them in the soup because I didn't want the starch to thicken the soup.  Plus, roasted potato skin is delicious.

Milk Tart?

 

 

At long last, a dessert post!  Making a tart has been on my mind lately, and I originally planned on making something with fruit before I came across a recipe for a milk tart whilst flipping through my cookbooks for inspiration.  It's a classic South African dessert, and I thought I'd make something different from my usual fruit tarts.

Butternut Squash Bread

I had a butternut squash lounging around desperate to be transformed into something magical, but I didn't want to roast it or make a soup out of it.  I had some dill bread recently on a cookbook shoot and was so obsessed with it that I ended up making two loaves of my own.  As I was already fixated on bread, it seemed like the logical thing to do was to roast and puree the squash and transform it into a loaf of bread.  It turned out surprisingly well, fragrant with spices and lovely served toasted with some cream cheese and maple syrup.

Kale Salad

I'm having lots of fun playing around with Capture One, a RAW converter and photo editing software.  The image on the left is totally unprocessed while the one on the right has all of the adjustments I made using the software.  I love how easy it is to white balance and to make the colors pop!