At the first sign of cool weather, my meal-planning thoughts turn to warm and hearty soups.  I made this up a couple of years ago when I was craving curry and this hit the spot.  This is comfort food in a hurry, rich and satisfying. 

1 1/2 C chicken broth
1/2 C chopped onions
2 T butter
2 T all-purpose flour
salt and pepper to taste
1 C cream
2 C cauliflower, chopped (fresh or frozen)
1 t curry powder
hot sauce to taste (a few drops of Tabasco Habanero sauce is wonderful)

• In a medium saucepan, bring chicken broth, onion, cauliflower, curry powder, salt and pepper to a boil.
• Reduce heat, cover and simmer for 10 minutes or until cauliflower is very tender.  Remove from heat.
• Carefully ladle half of mixture into blender or food processor and puree until smooth, or use blender stick in saucepan (far simpler).  Repeat with remaining soup.  Pour into large bowl.
• Melt the butter in the soup pan.  Whisk in the flour until smooth.  Add the cream all at once.  Cook until smooth and bubbly, whisking continuously.
• Stir in the cauliflower soup mix and cook until heated through.  Adjust seasoning to taste with salt, pepper and hot sauce, if desired.

October is traditionally the month Rod and I are assigned our Dinner Club rotation.  It’s typically cool enough to eat outside on the porch, so we try to plan casual menus.  For an Oktoberfest theme one year, we featured this recipe.

4 C sliced, boiled potatoes
4 slices bacon, cut into small slices
1 onion, diced
1 T flour
1 T sugar
1 t salt
1 t paprika
½ C cider vinegar
½ C water

• Brown bacon and drain. Crumble bacon and sprinkle over the potatoes. Add onion to the hot bacon fat and cook only a few minutes to avoid burn­ing. Add the flour to the bacon fat and onions; blend. Add sugar, salt, paprika, vinegar, and water. Cook until clear, stirring constantly.
• Pour the mixture over the potatoes and bacon. Mix well. Serve hot or cold.

These are beyond good.  One of the best places locally to savor fried green tomatoes is the Red Top Cafe in Apalachicola.

1 T self-rising flour
1 1/2 C self-rising flour
1 1/2 C buttermilk
2 large eggs
1 t salt, divided
1 t pepper, divided
3 green tomatoes, each cut into 4 slices
2 C vegetable oil

• Whisk together 1 T flour, buttermilk, eggs, 1/2 t salt, and 1/2 t pepper in a small bowl.
• Stir together remaining flour, 1/2 t salt, and 1/2 t pep­per in a shallow bowl.
• Dip tomato in buttermilk mixture; dredge in flour mixture.
• Heat oil in a heavy 10-inch skil­let to 350°. Fry tomato slices 2 1/2 minutes on each side or until gold­en. Drain on a cooling rack over paper towels. Serve im­mediately.

Serves 6 (unless I’m around, then it’s every diner for themselves!)

This is Jill’s signature salad, super simple and beyond good.  Be sure to give it a try.

10 Strips crispy cooked bacon, cut or crumbled
4 bunches spinach leaves, washed & dried
3 hard-boiled eggs
Red onion - sliced. (I use ¼ of onion).

Dijon Vinaigrette Dressing

1 T grated Romano Cheese
¼ C Tarragon Vinegar
¼ C mayonnaise
½ C Dijon mustard (generous ½ C)
1 ½  sugar
1/8 t EACH of salt, paprika, garlic salt, celery seeds, poppy seeds, sesame seeds and black pepper.
1 C vegetable oil

1. Combine all ingredients except the oil in a mixing bowl or blender. Slowly blend while adding oil in a thin, steady stream.

I’ve been on a couscous kick lately.  This is one of the first couscous recipes I ever tried and it’s great.  Sally brought this as a salad course to one of our lunches and was nice enough to share the recipe.

1 C chicken broth
1 C couscous
2 T fresh lemon juice
1 t grated lemon zest
1 t Dijon mustard
1 T olive oil
2 cloves garlic crushed
¼ C red onion or thinly sliced green onions
1 C chopped red pepper
1 C steamed and quartered fresh green beans
½ C coarsely chopped pitted Kalamata olives
2 cups of quartered or halved cherry tomatoes
1 can (15 ozs.) garbanzo beans rinsed and drained.
1 T chopped fresh cilantro or basil
Salt and Pepper to taste

• Heat the broth to boiling. Put the couscous in a large bowl, pour in the boiling broth. Stir, cover and let sit for 5 minutes or until thoroughly cooked.  Fluff with a fork.

• In a small bowl, whisk together lemon juice, zest, mustard, olive oil and garlic.

• Toss the remaining ingredients into the couscous, fluff until evenly mixed.  Chill and serve.