{Contest Winner} Roasted Cauliflower Gruyere Soup

This isn't just any soup. Seriously - it's dangerously good. You may feel ripped off when you see the amount it makes. But after one taste, you'll realize how rich and filling this recipe is. You won't be able to stop yourself. It'll serve 3-4 people.

How does Elizabeth feel about dairy?

What I love about cooking with dairy products is how, even after growing up on a dairy farm and eating far more than three servings a day of dairy for my 23 years of life, I can still find new ways to cook with dairy; There truly is a limitless amount of ways to use dairy in great recipes. Also, I love how dairy can be incorporated into a healthy diet without losing flavor or the integrity of the dish knowing that full flavor means full of nutrients, too.

Tell us about your recipe:

For the past couple years during the beautiful months of May and June, I traveled to and enjoyed all that Switzerland has to offer. One amazing thing about Switzerland was their out-of-this-world gruyere cheese. Another was their use of seasonal vegetables in knock-your-socks off ways. Together it was like heaven on earth. So I set out to create something similar for us yanks on state-side.

This soup brings Gruyere cheese, milk, and cauliflower into a delicious love triangle that is surprisingly healthy for you. Each helping contains roughly one serving of vegetables, one serving of dairy, and is gluten free. Plus, the taste is fresh yet rich, and subtle with a kick of cayenne pepper. Enjoy!

Roasted Cauliflower Gruyere Soup

Recipe by Elizabeth Olson of Alexandria, MN - Main Dish category winner of the I Dairy^ou to Cook! recipe contest

Gluten free

Ingredients:

1 head of cauliflower (cut into florets)
1 tsp. of salt
4 C. 2% milk
¼ C. cream
1 halved onion
3 halved leeks
Pinch of thyme leaves
½ tsp. cracked black pepper
½ C. Gruyere cheese
Pinch of cayenne pepper (more or less for personal taste)

Directions:
1. Preheat oven to 400 degrees Fahrenheit

2. Wash and cut head of cauliflower, remove stalks, salt raw florets, let sit for ten minutes

3. Bring milk, cream, halved onions, halved leeks, thyme, and black pepper to a slow boil in either a Dutch/French oven or soup pot over medium heat

4. Place cauliflower florets in a pan covered in tin foil, cook in preheated oven for 25 minutes or until slightly golden brown, shake pan every 5 minutes to avoid burning

5. Scoop onions and leeks out of milk mixture once they are nearly transparent

6. Put roasted cauliflower florets in milk mixture over medium heat, stir every couple minutes

7. Turn off heat once cauliflower has soaked up the milk (roughly 10 minutes)

8. Puree soup with a food processor wand or simply a food processor, soup will be slightly lumpy, add milk for desired thickness

9. Stir in gruyere cheese

10. Mix in cayenne pepper, I use three shakes

11. Serve and enjoy!

{Contest Winner} Smoked Salmon Avocado Salad

If you're looking for an appetizer to impress, this is it. It's simple, fresh and festive (see description below). I don't know about you, but I simply can't get enough smoked salmon. Seriously.

Why does Hidemi love dairy?

Low in calorie, lots of health benefits and light taste. 

Tell us about your creation:

I made this for Christmas dinner as an appetizer in the image of White Christmas. Green and red are Christmas colors and I used cottage cheese to make the dish look snow flake-like. Simply seasoned with olive oil, lemon juice and white wine vinegar.

Smoked Salmon Avocado Salad

Winning ‘I Dairy^ou to Cook!’ appetizer recipe by Hidemi Walsh of Plainfield, Indiana

(2 servings)

Ingredients:

0.5 lb Smoked Salmon pieces
1 Avocado
1/2 cup Cottage Cheese
2 tablespoons Olive Oil
2 tablespoons Lemon Juice
2 tablespoons White Wine Vinegar
6-8 Capers
Salt & Pepper, to taste

Directions:

1. Make dressing. In a bowl, whisk together olive oil, lemon juice and white wine vinegar. Add salt and pepper to taste.

2. Halve avocado, remove seed, scoop avocado pulp and chop. Put into another bowl and stir in 1/3 of dressing.

3. In another bowl, combine smoked salmon pieces and 1/3 of dressing. Toss to coat.

4. In each serving plate, place mold pastry ring (3”x2”) (or your serving glass/dish) and put 1/2 of avocado, 1/2 smoked salmon pieces then 1/4 cup cottage cheese in the mold pastry ring. Make one more serving. Remove the mold pastry ring and pour the rest of dressing over the salad. Top with capers.

I used mold pastry ring but if it is not available, use your favorite glass or bowl and layer as the instructions.

I Dairy^ou to Cook! Recipe Contest

I've decided to put myself on the other side of the line and host my own recipe contest. Please enter. I dairy^ou. I'm not doing it alone, necessarily. The prizes have all been donated by surrounding businesses and organizations and my 'support staff' deserves some recognition as well.

Why dairy? I'm a dairy farmer, cheese lover and recipe obsessed. And well, June Dairy month is approaching quickly.

Why enter? Because you could win some great dairy/food related prizes and everyone will get to see how great of a cook/baker you are. Don't deny it. You're good - and it's about time you get recognized for it.


See the contest image at the top of the banner on the right of this page? That's where you enter. You can link on the image of this blog post too. You have from May 1st until May 31st, but don't be a procrastinator, or you'll stress me out. All of the details are included in that link, but you're more than welcome to ask me questions if you have any. Just use the 'contact me' form at the bottom right of my blog.

Are you ready for this? June Dairy month is coming! I can't wait to try all of your recipes.