## ## Quarantine cooking 101
I’m part of a weekly Zoom based happy hour the host has dubbed “The Discreet Charm of the Bourgeoisie” after the 1972 Luis Buuel film. For those unfamiliar with the flick, it’s a surreal, direly French exploration of a party of upper middle class swells attempting and largely failing to dine together. Given the quarantine, this plot also reflects the state of the American dinner party (apart from the class bit in my case to quote Richard Faria, “I’ve been down so long it looks like up to me”). And this despite the depths of my misanthropy and an introverted disposition so profound that my personality has actually turned inside out and appears extroverted this is among what I miss: dinner parties.
That said, I refuse to attempt a Zoom dinner party. Not only would it virtualize poorly (the cacophony of overlapping conversations and drunken laughter alone would cause Zoom’s audio processing to implode), we should preserve a few social activities to share together in the future when this is all over. In the meantime, host a dinner party with your partners in quarantine and wow them with this simple but classy Quarantine Cauliflower Bisque inspired by a recipe in Mollie Katzen’s Moosewood Cookbook:
Put everything in a stockpot except the 2 cups of reserved cauliflower, milk and cheese. Bring to a boil, then lower the heat to a simmer. Meanwhile, toss the reserved cauliflower and fennel bulb with olive oil and roast at 400 degrees for 20 minutes (or until just browned). When the simmering veggies have softened, pure with a handheld immersion blender (the high walls of the stockpot will keep the slapstick to a minimum). Alternately, carefully pour into a blender, pure and then return to the stockpot.