Tickling the tastebuds, from 'Dragon's Eggs' to cauliflower soup

“I am not a glutton — I am an explorer of food.” 

 — Erma Bombeck

Luckily, on my return trip from the Bay Area to visit my sister, Erica, I had the opportunity to stop at a fruit stand in Gilroy, and stocked up on apricots, cherries, and a melon-sized jicama. 

As I sampled a half-cup of the stand’s unique garlic ice cream, I was satisfying a long-standing curiosity about the product, which tasted like the Béchamel that I prepare for my linguine and clam sauce, except it was sweet and much more garlicky. Readers close to me know I do not like garlic, but I did finish sampling in the interest of research. Once is enough.

As I was leaving, there were those mini avocados, each about the size of a large egg. A bag of a dozen cost only as much as two jumbo Haas, so it was well worth ripening for a sample at home, but I was still without a botanical name. 

They are delicious, and the tiny pit is proportionate to its size, not like some of the gigantic fruits with gigantic pits. I would choose them again, for snacking or appetizers.

My quest for recipes from outside our area led me to JoAnn Suppes, who recently moved from Oklahoma’s Tornado Alley to San Mateo. She is as glad to be here as we are to have her, complete with a fistful of unique recipes. This one’s for Friday’s cauliflower from our farmers market:

Cream of Cauliflower Soup

• 1 large white cauliflower, about 1 quart chopped
• 1 carrot, shredded
• 1 medium white onion, chopped
• 1 cup chopped celery
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley, divided
• 2 quarts low sodium chicken or vegetable stock
• Bouquet garni of 1 teaspoon dry thyme, 1⁄2 teaspoon peppercorns, 1⁄2 bay leaf, tied in cheesecloth
• 4 tablespoons butter
• 6 tablespoons all-purpose flour
• 2 cups milk
• 1 cup half and half
• 1 cup sour cream, room temperature
• Salt and white pepper to taste

In a small saucepan, melt the butter; whisk the flour into the milk and slowly add to the butter, stirring briskly until the white sauce thickens to medium consistency. Remove from heat and add the half and half, then mix into the simmering soup with a wooden spoon. 

Allow to cook uncovered about 15 minutes; remove bouquet garni, and season to taste.

At serving time, place sour cream in a 3-quart tureen, blend in 1 tablespoon parsley and about 1 cup of the soup. Slowly add in the remainder of the soup, sprinkle with paprika for color, and serve immediately with your favorite hot bread and butter. Feeds 6-8.

Schedule change

Marjorie Ott’s schedule at the Olallieberry Inn has a changed for Gayle Jenkins’ class to June 22 at 11 a.m.  

Her menu is olive and sun-dried tomato tapenade; shrimp grilled on Himalayan salt, carrot pasta, and citrus cake. 

Don’t miss this unique opportunity, which includes lunch, recipes and more for only $45; call 927-3222 for reservations.

This story was originally published May 20, 2015 at 12:59 PM with the headline "Tickling the tastebuds, from 'Dragon's Eggs' to cauliflower soup."