To Taste: Curried Chicken Wrap + Cumin-Mint Cauliflower Soup

Now that I’m armed with an immersion mixer and a bountiful harvest from my farm share, I’ve been a soup-making maniac. From a lower-carb version of 101Cookbook’s ribollita to 2 rounds of butternut squash + leek, my favorite creation of the fall was a bowlful of cumin-mint cauliflower soup. It was a one pot, minimal ingredient, flavorful blend of cheddar cauliflower via Greensgrow, toasted cumin powder, onion, chicken stock, fresh mint from my herb garden, and S&P.

What’s soup for dinner without a sandwich? My sister, Kerry, gave me a fragrant curry powder that had been taunting me from the spice cabinet and seemed like a curry chicken wrap was the right match. As the weather cools, this meal definitely warmed my belly.


Cumin-Mint Cauliflower Soup

Serves (6). Makes approx. 1.5 quarts.

  • cheddar or standard cauliflower – one head, chopped into florets
  • chicken stock – 3 cups, about 1.5 small cans
  • yellow onion – medium, chopped
  • butter or olive oil
  • ground cumin – 1tsp or to taste
  • fresh mint – 2T, chopped
  • S&P
  1. Bring chicken stock to a boil in a heavy stock pot. Add chopped cauliflower, cover, and bring back to a boil. Simmer for about 10 min or until cauliflower is fork tender.
  2. While cauliflower is cooking, heat a deep saute pan on medium. Add butter/olive oil, chopped onion, & cumin. Sweat for approx 8 min. until tender & translucent, making sure to turn lower heat if they begin to brown.
  3. Add onion & cumin mixture to the pot of cauliflower & stock. Combine and simmer for 10 min on medium heat.
  4. Turn off heat and stir in mint and S&P to taste.
  5. Blend mixture in the stock pot with an immersion blender or in batches in a standard blender. Thin as needed with water or additional chicken stock.
  6. Serve with shredded cheese, fresh mint garnish, and your favorite sandwich.


Chicken Curry Wrap

Serves 2.

  • boneless, skinless chicken breast – 2 breasts, trimmed & cut into strips
  • yellow onion – 2 medium, sliced
  • dry wine – 1/2 cup
  • yellow curry powder – 2 tsp
  • sour cream – 3/4 cups
  • lettuce – chopped or shredded, your preference
  • tomato – chopped or sliced, your preference
  • tortillas – 2 burrito-sized flour wraps
  • S&P
  1. Heat olive oil in a saute pan on medium heat. Season chicken breast with 1 tsp of the curry powder and S&P. Add to hot pan and toss regularly, until browned & cooked through, approx. 10min. Remove from pan and set aside.
  2. Keep pan on medium and add 1/2 cup of white wine to deglaze. Scrape brown bits from bottled to pan with a spatula. Allow to evaporate until minimal amount of liquid remains in pan.
  3. Heat 2 T of olive oil in the same pan over medium until shimmering. Add onions and saute for about 5 min.
  4. Add remaining 1 tsp of curry powder and sweat for approx 4 min longer until tender and browned.
  5. Return chicken to pan and add sour cream. Combine ingredients and warm over medium-low heat for about 3 minutes.
  6. Lay out tortillas. Add chicken, lettuce, & tomato. Wrap like a burrito and enjoy with a toasty bowl of cumin-mint cauliflower soup.
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Saturday w/ Sarah: Ansill’s Menu @ Ladder 15

This past weekend, Dre & I went on a mission to the bookstore for Dalai Llama wisdom, food rules via Michael Pollan, & hopefully a continued subscription to Cook’s Illustrated. He headed off to work at 3 and I ventured across Broad is pursuit of a long-overdue Saturday w/ Sarah.

I’m glad I recalled that David Ansill (of Pif & Ansill restaurant notoriety) had revamped the menu* at the relatively new Ladder 15 – 1528 Sansom Street. Our waitress was great and beyond adorable, so I took her recommendation on the Pear Complex from their (also newly revamped) cocktail menu. DELICIOUS! We started off the meal with the Curried Lamb Empanadas. The three rich, crispy, & dense pockets were  savory and perfectly paired with an Apple Chutney & Mango Yogurt.

Curried Lamb Empanadas w/ Apple Chutney & Mango Yogurt

Ahh, the new buzz menu item around Phily – the Ladder 15 Burger! This burger is on a new level of decadence. Eff a kobe burger… a sizzling bone full of marrow & truffle sauce are where it’s at! For those that can’t handle it, they have a classic burger, too. Both are paired with perfectly crisp fries & parmesan mayo dipping sauce… with caviar on top?!?!

Burger 15 - Prime Sirloin, Braised Short Rib, Red Wine Mushrooms, Grilled Red Onion, Bone Marrow, & Truffle Sauce on Metropolitan Bakery Brioche**

Ansill’s self-titled restaurant (that unfortunatley closed last Summer) had a buzz menu item of its own – Korean Tacos! I never had the opportunity to try them, so it was exciting to have a second chance. The order came with (2) soft tacos – a Pork Belly one & a Braised Short Rib one. They were of a richness beyond my imagination with a fatty Korean BBQ marinade, kim chi, scallion, & sesame seeds. I WILL be back for these again soon… and to try whatever flaming dish I envied as it was delivered to another table.

Ansill's Korean Tacos - (1) Pork Belly & (1) Braised Short Rib

The highlight of the experience was not one, but two visits to our table by Chef Ansill. He made a welcome point to show Sarah his vision on topping off the Burger 15 and popped over again to see how we were enjoying everything. Now that’s a chef I can surely respect & support!

*Check out Ansill’s full new Ladder 15 menu HERE!

**Thanks to Metropolitan Bakery for their Twitter shoutout of my Burger 15 pic on Flickr!