Soup for the Soul
October has flown by! I had my final "Autumn Comforts" class for the month. I had a blast getting to know my new students!
I like to make the Sangria a couple of hours before class so that the fresh fruit has time to soak up all the goodness. I pass it out right as class starts to kick off the cooking lesson right!
Anything good starts with butter. I use a simple roux to start off the dip. Did you know that Spinach & Artichoke Dip first became popular in the 90's? It's time to bring it back.
I made the dip two ways. 1. Baked in adorable pretzel boats. 2. Served separately with buttered pretzel bites.
The Chicken Pot Pie Soup is a two pot wonder. I prefer to start with bone-in thighs for this soup because of how tender the chicken is and the fabulous broth it makes.
The pie crust dunks are a nice touch with this soup. Together, it makes for an easy, deconstructed version of the American classic Chicken Pot Pie.
For the Deep Dish Salted Caramel Apple Pie, I always start with a homemade crust. I prefer a thicker crust on my pies. It's funny because my kids can actually taste the difference between a homemade crust and a store bought one.
E-Creamery hooked us up this month! I designed my own flavor -- "Cinnamon Cream de la Crème" to perfectly pair with the pie. It has a cinnamon ice cream base with praline pecans and caramel swirls. So. Delish. E-Creamery's ice cream is just the best, not to mention so convenient when you order online! How fun would it be to make a custom flavor for a Christmas gift?!?
My twins have their fall musical next week so I will be on hiatus! Check back in November for my "Cozy Italian" menu...it's going to be another great one.
Cheers! XOXO Paula