Moosewood Meals, Con't.

For lunch today, I made Cheddar and Parsnip Soup, with Grilled Sandwiches.


This is the part I hate most; chopping all those onions!

Add cubed parsnips and potatoes, ground fennel seeds (the recipe also called for caraway seeds, only then did I discover we didn't actually have any) and water, and simmer till potatoes are fork-tender.

Now for the yummy part

Add three cups of cheddar and three cups of milk. Melt cheese and puree.

I used a nice rustic Italian bread for the sandwiches. Matt's was Gruyere, proscuitto and basil, mine veggie ham slices and Gruyere. We don't have a panni maker, so I flattened the sandwiches with a rather large cast iron skillet.

Seemed to work out well!


And because I was in a British Isles kind of mood, I went ahead and made a trifle for dessert.
But not a typical, gross trifle. This is a chocolate toffee trifle. And believe it or not, I took a bite...a very small one, mind you. But still, a bite. Very rich. And Matt gets to eat the rest!