Liz: If you ask me, all that glitters is GOLD! The Olympics has had us all dreaming of gold. But truth be told, I have always been a gold girl! In fact I have been known to reject a beautiful purse just because the hardware on it was the "wrong" color.
Jane: J'adore gold especially goldendoodles!
Liz Lange: Why is my sister so consumed with animal jewelry? Every time I look at her hand she has a new animal insect crawling up her finger. I'm not kidding, I think she has a snake ring, snake earrings, an eagle ring, a ring in the shape of a moth (?), I think I saw a diamond ghekko... How am I doing Jane? Missing anything?
Jane Wagman: Je pense no! And you are correct, I do have a bad case of jungle fever. It all started with that jumbo gold Cartier panther ring. Damn you Cartier. Honestly I love something kind of weird - like a moth, scorpio, hedgehog... done in a really elegant way. It makes you do a double take. Now if I could only get my grubby hands on all of the above items or more accurately if only I get all the above on my grubby hands, ears, neck, wrist...
Liz: It's dairy free, it's vegetarian, it's vegan and it's magically delicious...
This soup might seem plain, but trust us. Paul Bertolli, who was at the helm of Chez Panisse and Oliveto for over 20 years, knows exactly how to make a vegetable become the best it can be. This recipe comes from Cooking by Hand, Bertolli's IACP award-winning book of recipes and essays, and makes for a soup that's delicate, sweet, and smooth as a flannel scarf.
- 3 tablespoons olive oil
- 1 medium onion (6 ounces), sliced thin
- 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
- Salt, to taste
- 5 1/2 cups water, divided
- Extra virgin olive oil, to taste
- Freshly ground black pepper, to taste
- Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
- Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
- Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
- Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.