On a recent Sunday we were feeling particularly bold (and free of other obligations), so we took the opportunity to spend most of the afternoon cooking a double batch of winter minestrone soup and baking some ginger cookies.
We'd received a KitchenAid mixer for Christmas and wanted to put it to the test. Unbeknownst to us, ginger cookie dough with all the molasses is about as thick a dough you can make short of bread dough, so we were glad that our mixer wasn't the low-power model (thanks Jacqui and Paul!).
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| Evidently, any mixer we got had to be red according to Julia. Makes for good pictures. |
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| The recipe called for chopped crystallized ginger. We would probably reduce the amount used next time as it's a bit strong. |
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| Sugar-coated goodness before baking |
On to the minestrone soup, which proved to be a formidable task for the Sr. Vegetable Chopper, Philippe.
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| As an unnamed mother would say, "That's some healthy s#*t" |
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| The double batch kept us well fed at the end of many long days of working for Walt and Roger. |
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| The garlic bruschetta pairs well with the hearty soup on the coldest of winter nights here in LA. We highly recommend adding some basil-infused olive oil before serving. |
Recipes:
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