Chanterelle, Leek and Potato Personal Pies
Wintry Brothy Borscht with Parsnips and Potatoes
It's Friday, I'm tired. If you are intrigued by the above descriptions, make a comment and I'll get my crap together and post the recipes!Happy Winter Weather, my friends.
BORSCHT:
*recipe adapted from Crescent Dragonwagon's (I know, I know, just trust me)
Dairy Hollow House Soup and Bread Cookbook.
This borscht is the chunky variety, with enough broth to sop up with crusty bread.
Stunning to look at, fun to make.
3-4 large fresh beets, greens removed (+ saved for sauteeing later with garlic.. mmm)
Veg oil for rubbing beets
3-4 TBS butter
2 L yellow onions, chopped
4-5 cloves garlic, minced
2 medium carrots, peeled + sliced
1 parsnip, peeled and sliced thin
1 can (16 oz) tomatoes and their juice, chunky puree
4 C Chicken stock or well-flavored veg stock
2 TBS honey
1/2 C loosely packed fresh dill, roughly chopped, no stems
2 bay leaves
1 TSP ea. dried oregano + basil
1 TSP salt
1/2 h cabbage, cut into thin ribbons
12-15 small red potatoes, boiled til tender
sour cream + dill for garnish
Leave tails and top stem base on, rinse, dry and rub with veg oil. wrap each in foil, or put together in a snug-fitting baking dish, cover with foil, and bake @ 350' til beets can be pierced with a fork. (Baking this way keeps flavor concentrated in the beet flesh.) Let them cool while you:
Sautee onions in butter til soft, then add carrots, garlic, parsnip. Lower heat and sautee til veg are slightly limp, about 6 mins. Add tomatoes, stock, honey, herbs, salt. Bring to boil, turn down heat and cover, simmering about 40 mins. Boil the potatoes til tender and set aside.
Back to the beets: rinse in cool water, the skins should slip easily off, as well as the crusty stem cluster and tail. dice beets and add with cabbage, simmering covered until cabbage is tender, about 15-20 mins. Adjust seasoning to taste, serve piping hot with 1 or 2 potatoes in each bowl, garnished with sour cream and a dill sprig. Serve with a yummy slab of warmed crusty bread. mmmm.
2 comments:
Yum! I like the sounds of the borscht and would love to learn more. Also curious, was it a deep red or more clear and watery? In my experience, the peasants love both types!
We had roasted delicata squash tonight. So amazing how easy that stuff is to make.
It's a deep sexy red, with nice tender hunks of vegetables. MMM love delicata! And kabocha. Love winter food in general.
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