Saturday, January 12, 2013

Food52's Roasted Carrot Soup


The hubby's lunch, Roasted Carrot Soup and Sprouted English Muffin "grilled cheese"  
 
I am ecstatic to report that as of Monday, (this Monday, the day after tomorrow Monday!?!), I will be starting my new job as Director of Ad Sales at Food52. Apparently, dreams do come true.

If you haven't checked out the site, please do! It is a wonderful social cooking hub with mouth-watering photography, witty editorial, tens of thousands of user tested recipes and a food hotline.  It rocks my culinary world.  Outside of family, friends and yoga, I've always had two passions: my sales career and my love of food. The opportunity to marry these two worlds is beyond thrilling.  I literally can not wait to get to work!

In the middle of a particularly icky winter, and to unveil this amazing change in my life we enjoyed a Food52 Best Carrot recipe winner, Roasted Carrot Soup. Rich not heavy, robust not grassy, we all sopped it up.  By all, that means baby too!

Now pardon me while I get back to my happy dance.

Roasted Carrot Soup
Best Carrot Winner, Food52.com
Ingredients
  • 8 large carrots 
  • 1/4 cup olive oil
  • 6 cups vegetable or chicken stock (low sodium)
  • 1 inch piece ginger, peeled
  • 1 sprig thyme, plus more for garnish
  • 1/2 large sweet onion, diced
  • 2 large garlic cloves, chopped
  • Salt & Pepper
Directions
  • Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss carrots with 2 tablespoons of the olive oil and sprinkle with salt. Set an oven rack 8 inches from the top, turn broiler on high and broil  carrots until they brown, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
  • Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme to the pot and simmer for 15 minutes.
  • Place the diced onion in a stock pot with remaining olive oil. Brown over medium heat, stirring frequently. Then add the garlic, and carrots.
  • Remove the ginger and thyme from the stock, then pour the stock into the onion pot. Bring to a boil then simmer for 5 to 10 minutes.
  • Use an immersion or a standard blender to puree until smooth. Add salt and pepper to taste. 
My Amazing New Bamboo Personalized Cutting Board, from here
Bamboo Personalized Cutting Board

Carrot Rounds for roasting

roasted carrots
 Leftovers make GREAT Baby Lunches
Baby lunch, carrot soup

Friday, January 4, 2013

Pot Au Feu

This super easy Pot Au Feu hails from one of my first and most-used cookbooks, Martha Stewart's Healthy Quick Cook--Four Seasons of Great Menu's.  A good friend gave it to me as a housewarming present almost 15 years ago, and its worn edges and faded cover make me smile.

The hearty broth intoxicates the kitchen while simmering on the stove, and the mashed potato topping adds a royal dose of richness. I've enjoyed it for Sunday supper, with a group of skiers after a day on the slopes, at winter dinner parties and sometimes, when the root veg overflows my kitchen, as my lunch for the week. The best part about this dish is you can use any root vegetables you have on hand. 

I've made it twice this fall forgetting to photograph the final product. I suppose I can't wait to dive in!

Pot Au Feu


Root Vegetable

Pot-au-Feu with Horseradish Mashed Potatoes
Ingredients  
Serves 4
  • 1 tablespoon vegetable oil
  • 1 pound beef tenderloin, trimmed of fat
  • 6 cups / enough chicken stock to cover the veggies
  • 2 medium carrots, peeled, sliced crosswise 1/2 inch thick on the diagonal and quartered
  • 1 rutabaga or turnip (1 pound) peeled, sliced crosswise 1/2 inch thick on the diagonal and quartered
  • 2 parsnips, pared, sliced crosswise 1/2 inch thick on the diagonal and quartered
  • 2 celery stalks, sliced crosswise 1/2 inch thick on the diagonal and quartered
  • 1 leek, white part only, quartered and thinly sliced
  • 1 sprig each fresh thyme, rosemary and parsley 
  • Salt and pepper
Potatoes
  • 4 russet potatoes, peeled and chopped
  • 1 cup of milk
  • 2-4 tablespoons of horseradish
  • Salt, pepper and butter
Directions 
  • Heat oil in a heavy soup pot over medium heat. Season the meat with salt and pepper and brown it on all sides. Add vegetables, cover with chicken stock and simmer until the vegetables are tender, 20 to 30 minutes. 
  • Meanwhile, in a large pot, bring the potatoes to boil in salted water over high, then reduce to simmer and cook until potatoes are tender, about 15 minutes. Drain and return potatoes to pot. Mash until potatoes are to your desired consistency. 
  • Meanwhile, in a small saucepan, heat milk and butter over medium-low until butter melts. Slowly pour mixture into potatoes, stirring until combined. Whisk in horseradish to taste, and season with salt and pepper.
  • Remove meat onto a cutting board. Season the broth with salt and pepper. Divide the vegetables among 4 large shallow bowls and ladle broth into them. Slice the meat into 8 pieces and place two slices in each bowl. Serve topped with horseradish mashed potatoes.
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