Fall into Michigan
I refused to stop my open swimming or turn on my heat until today.
This morning, wrapped in a robe and slippers, I counted how many more months I would have to endure the cold. Sometimes it’s warm in March, so really just four months, I thought to myself. Not very Zen.
Then it hit me, this is a terrible way to live. We must stay in the moment. Right in front of me is where I need to be, grounding myself in the wonderful Michigan change of season.
My choice to swim Alcatraz Island is a plan for 2026, but for now, how can my pup and I regain the peace I felt at the beach?
With that thought in mind, I turn to fall food. It is time to enjoy warm soups, crusty bread and-don’t hate me-casseroles!
I lit a fire, put on long pants (first time since spring) and an MSU hoodie. Football is upon us, and the Tiger’s lost, so baseball season is over.
My neighbors are UofM fans, which gives us plenty to tease about as both teams seem to be holding their own. Maize and Blue a bit more than my team. The Lion’s are having a winning season again, so Saturday and Sunday both have options for food parties.
Football food belongs in its own category. I used to have theme parties, if the Lion’s were playing the Eagles, everything was Philadelphia food-lots of cream cheese. The Dolphins, tapas and seafood. For New Orleans, I made Hurricane cocktails-that one got a bit out of control.
This season I am going to focus on soups. I made a broccoli and cheese soup, basic beef chili and pumpkin scones. Today, my taste buds are calling for Vermont Cheese soup. I make this with a dark beer, and I use bread flour in the roux. It is thick, flavorful and keeps you warm. The nor ’eastern winds are driving me into the kitchen.
Happy Fall!
Vermont Cheese Soup Recipe:
½ cup diced red onion
1 cup each of red and yellow bell pepper
1 cup diced carrots
1 cup diced celery
5 oz bread flour
5 oz clarified butter
1.5 quarts of stock
¾ lb shredded Vermont cheese
2 cups heavy cream
1 cup dark beer (optional) add and reduce while veggies simmering
Sauté vegetables in the butter. First carrots, then celery, and onions and peppers last.
Add dark beer and reduce before adding flour.
Slowly add the bread flour to the sautéed veggies while stirring.
Stir in the chicken stock and bring the soup to almost boiling point.
Add the cheese and remove from heat.
Finally, stir in the heavy cream and stir.
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