Shark’s Tooth Salad AND 2-Headed Soup

The other day, I shared my recipe for watermelon gazpacho, which I renamed “chum” because I made a big vat of it for an event themed around a wonderfully terrible shark movie called “2-Headed Shark Attack.” Click here for that recipe. I made two other dishes for the same event, and I thought I’d share them in this post.

Dish #1: Shark’s Tooth Salad. I never ever thought I’d be saying this, but this recipe is actually based on a recipe by Paula Deen! And it doesn’t even start with two sticks of butter! Paula Deen doesn’t get a free pass, though – like every recipe I use, I modified it. I kept the core ingredients: spinach, sliced strawberries, a few walnuts that I toasted in a pan before adding. Instead of simply draining and chopping the hearts of palm, I sorted out the bigger pieces, and carefully cut them into triangles, creating the shark’s teeth in the recipe’s title:

One big round piece yielded two shark teeth, and the bits and pieces that were cut away I saved for another occasion – only the teeth went in the salad. Is it lame to cut hearts of palm into shapes? Probably. But I don’t care.

I also upped the tropical nature of the salad by adding a couple of mangoes that I chopped up.

Paula’s dressing was made on the stove, and I didn’t have time for such nonsense, so I used the same basic ingredients and completely made up everything else.

I started with the juice of three lemons, and added a few tablespoons of basil-infused olive oil, a few tablespoons of honey to balance out the sour, and pinches of poppy seeds, dry mustard, and paprika.

The dressing wasn’t great. Too much lemon. It wasn’t inedible, but I suggest you do what I didn’t do, and actually follow a recipe or just use dressing from a bottle. But the salad, as a whole, was fantastic. And beautiful – check this out!

Dish #2: 2-Headed Soup. I suppose the full title of this recipe would be called “2-Headed Roasted Broccoli and Orange Cauliflower Soup” but that seems a little unwieldy, so the shortened version will have to do.

My original intention was to make this recipe in the crockpot, but I didn’t get moving that day until a little later than expected, and the crockpot wouldn’t have had all the time it needed to work its magic. Plus, I thought that roasting the vegetables would create a bigger depth of flavor, and you know what? I was right.

Even though I didn’t use a crockpot, I did base my recipe off this crockpot recipe, which I liked because it was pretty healthy for a cream-based soup. I ended up doubling the recipe. The first thing I did was roast the veggies. On a big sheet pan, I laid out 2 (small) heads of broccoli and one big orange cauliflower, cut into florets:

If you haven’t put two and two together, I did 2 small heads of broccoli in honor of “2-Headed Shark Attack.” Not familiar with orange cauliflower? It’s beautiful (read more about it here):

And, since I was in a roasting mood, I also roasted two whole heads of garlic – this soup seemed like something that would taste better with garlic. I cut the tops of the garlic heads, and put them in a small dish:

After about a half hour at 425 degrees, they look like this:

Once they cool a little bit, you can just sorta squeeze the cooked cloves out of the paper skins. The broccoli and cauliflower don’t take nearly as long – only 10-12 minutes until they were tender and starting to turn brown, at the same time as the garlic. I forgot to take a picture when they came out.

While the veggies were roasting away, I diced two white onions, and started them sweating in my Dutch oven, with two tablespoons of butter (Earth Balance, actually).

After about 8 or 10 minutes, I added 10 tablespoons of flour and 1/2 a cup of half and half, and shortly thereafter, 6 cups of skim milk. I got that up to a simmer, and, once they came out of the oven, I added all the broccoli, cauliflower, and garlic. I let it sit for about 30 minutes, letting all the flavors marry, as they say, and then went to town with an immersion blender until it was all pureed and creamy. I ended up adding one more cup of skim milk to thin it out a little bit (the recipe calls for adding water, but that seems so boring).

The soup was served with garlic toasts (store-bought, not home-made), and It. Was. Delicious!

Keep it up, David!

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2 Responses to Shark’s Tooth Salad AND 2-Headed Soup

  1. David, that looks delicious. You must be so proud of all of your accomplishments thus far!
    I look forward to following along on your blog. I am a health coach. Follow my blog at:
    healthcoachmeg.wordpress.com
    for inspiration and advice to help you along the way! You can also e-mail me with any questions at healthcoachmeg@gmail.com

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