A Requiem for my Blenders

monochromatic soup and sandwich

Today, I finally burned out my 10+yo. hand blender while making mayonnaise. Although I never used it much before stated this project, I did pack it and move it with me to at least 5 different apartments. It will be missed. Sadder still, its demise comes less than 24 hours after my daughter dropped my blender on the kitchen floor taking a huge jagged chunk out of the top of it.

Long story. . . I had to use my 16 oz. baby food maker/food processor to blend the cauliflower soup. Huge mess. No more homemade mayo either.

I made the soup because I had never used white truffle oil before. It was also the only cauliflower soup that wasn't heavy on the milk fat.

Both of these are from Epicurious.com, but I modified the sandwich.
Cauliflower Soup with Truffle Oil
2 tablespoons (1/4 stick) butter
1 large onion, finely chopped
1 pound cauliflower florets (about 5 cups)
2 14 1/2-ounce cans low-salt chicken broth
1 teaspoon white truffle oil

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.

Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.

Ladle soup into bowls. Drizzle truffle oil over.

Serves 6 as a first-course.

Grilled Cheddar and Fennel Sandwich
2 tablespoons finely chopped shallot
2 teaspoons curry powder (hot)
butter
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 baguette
1 1/2 tablespoons unsalted butter, softened
1/2 lb Grafton Cheddar
1/4 cup very thinly sliced fennel bulb

Cook shallot and curry powder in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, 2 minutes, then transfer to a small bowl and stir in mayonnaise and lemon juice. Wipe skillet clean and set aside.

Cut 16 (1/4-inch-thick) diagonal slices (about 6 inches long) from baguette. Spread 1 side of each slice with butter, then turn over and spread opposite side with curry mayonnaise. Cut cheese into thin slices no wider than bread slices. Divide cheese among 8 slices of bread, then top with fennel and remaining slices of bread, buttered sides up.

Heat skillet over moderate heat until hot, then cook sandwiches in 2 batches, turning over once and pressing occasionally, until browned and cheese is melted, about 7 minutes per batch.

Makes 4 servings.

If I make this sandwich again I'm going to use major grey's or mango chutney instead of the curry mayonnaise.