Tag Archives: roasted beets

ROASTED GOLDEN BEET SOUP WITH SOUR CREAM AND DILL

Root vegetables are making their mark on the garden scene as autumn begins to blend into winter. All the vendors at the farmers market have an abundance of beets. Even though beets are not among my favorites, it seems a shame not to give them a go. Bright red borscht seems an obvious choice, and for years we have made a clear beet soup that almost gleams. An alternative seemed to be in order. The other thing about red beets is that they stain everything they touch, including your GI tract.

Golden beets seemed like a good alternative choice, and so I bought a nice bunch at a recent farmers market. Even then, there are several choices: beet salad, Harvard beets, or beets and greens. Honestly, the consistency of cooked beets is not pleasing to me, so I opted for soup.

There are a couple of classic partners to beets: dill and sour cream. The recipe below combines those ingredients.

Bunch of golden beets from the farmers market

Bunch of golden beets from the farmers market

Roasted golden beet soup with sour cream and dill

Roasted golden beet soup with sour cream and dill

RECIPE

Roasted Golden Beet Soup with Sour Cream and Dill

Ingredients

  • 1 bunch golden beets, tops removed – about 4 to 5 medium size beets
  • vegetable oil
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1/3 cup long-grain white rice
  • 2 cups chicken stock
  • water
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste
  • 1/2 cup sour cream + more for garnish
  • 1/2 cup fresh dill fronds, snipped + more for garnish

Method

  1. Wash and dry the beets. Coat generously with vegetable oil and wrap individually in squares of aluminum foil. Place on a baking sheet lined with foil, and roast in the middle of an oven pre-heated to 350 for 30 minutes or until they are easily pierced with a kitchen fork. Remove from the oven, unwrap, and cool until they are easy to handle. The skin should slip off easily between your fingers. Cut the peeled beets into 1/2 inch cubes and set aside.
  2. In a medium saucepan over a medium flame, heat the oil and sweat the onions, covered, for 5 minutes until translucent and the juices have been released. Do not brown. Stir in the rice and cook for a minute or two until the grains are translucent. Ad the chicken stock, and simmer for 30 minutes or until the rice is completely cooked and soft. Add water as needed if the soup is too thick.
  3. Add the beets and simmer for another 10 minutes. Stir in the nutmeg.
  4. Remove from the heat and puree in a blender or with a stick blender until smooth. For aded smoothness, you may pass the puree through a strainer or chinois. Adjust seasoning with salt and pepper.
  5. Stir in the sour cream and dill. Serve hot or cold with a dollop of sour cream and more minced dill as garnish.

 

 

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BOUILLABAISSE

Live lobster

Fish soup or chowder in one of the true delights of an early winter evening this time of year. There are so many delicious soups that it is hard to list them: clam chowder – both New England and Manhattan – cioppino, fish stew, seafood gumbo, and on and on. Probably the most elegant of all, though, is bouillabaisse.

Cooked lobster

Lobster ready to go in the soup

In Volume I of “Mastering the Art of French Cooking”, Julia Child reminded us that bouillabaisse started out as a simple fish soup made from the catch of the day or from leftovers of the fish monger. These days, though, the soup has morphed into something special served at the best restaurants.  There are hundreds of variations of this French classic, and each is claimed to be more authentic than the next.

Fresh vegetables for the soup

Prepared vegetables

Whenever we visit our daughters, they always try to make something special and yet also play on one of our favorites. This year, we visited our daughter in Los Angeles during the Thanksgiving week. This is her version of bouillabaisse, based upon a recipe by Alfred Portale in his classic cookbook, “Gotham Bar and Grill Cookbook”, Doubleday, 1997. It is filled with lobster, clams, mussels, shrimp, and crabs. You can add any other fish you like, and squid is also a good addition.

Stirring the pot

Ready to be served to the hungry crowd

The recipe is lengthy, to say the least, but worth the effort and expense.

Serve it with a light salad. My daughter chose a salad of roasted golden beets, sugared pecans, and warm goat cheese on a bed of mesclun. She also served a crusty French bread for dipping after the shellfish and lobsters are all eaten.

Roasted beet salad with candied pecans and warm goat cheese

RECIPES

Ingredients

Bouillabaisse

2 live lobsters

1/2 Cup olive oil

4 Cups fish stock

1 medium onion, chopped

1/2 Cup chopped fresh fennel

1/2 Cup chopped leeks, whites only

1 head garlic, cut in half

2 teaspoons ground fennel seed

2 teaspoons ground white pepper

10 sprigs fresh thyme

2 sprigs fresh tarragon

1 star anise

1/2 teaspoon saffron threads

1/4 teaspoon sweet paprika

1/8 teaspoon red pepper

1 bay leaf

4 Tablespoons tomato paste

1 Cup canned tomatoes with juice

1 Cup dry white wine

2 Cups chicken stock

1 medium red bell pepper, seeded and thinly sliced

1 medium yellow bell pepper, seeded and thinly sliced

1/8 teaspoon saffron threads

24 large, unshelled shrimp

24 Manila clams

20 mussels

8 ounces lump crab meat

2 Tablespoons Pernod

Bouilli Butter

3 three-inch strips of orange zest

8 Tablespoons unsalted butter, softened

1 large garlic clove mashed to a paste with salt

1/2 teaspoon chopped fresh tarragon

Kosher salt to taste

1/2 teaspoon sweet paprika

1/4 teaspoon ground star anise

1/4 teaspoon ground fennel seed

1/4 teaspoon saffron

1/4 teaspoon cayenne

1/4 teaspoon white pepper

  1. Bring at 3 gallons (12 quarts) of salted water to a rolling boil in a large pot. Plunge the lobsters in the boiling water, cover, and cook for about 4 minutes.
  2. Remove the lobsters to a cutting board, twist off the large claws and return them to the pot for an additional 4 minutes.
  3. Separate the lobster heads from the tails. Cut the tails in half lengthwise and combine them with the cooked claws in a large bowl. Cover and refrigerate.
  4. In a large stockpot over medium heat, heat the oil and then add the lobster heads. Cook for about 10 minutes, stirring frequently, until the lobster heads are bright red. Then add the fish stock, onions, fennel, leeks, and garlic. Reduce the heat to low, cover, and cook for about 5 minutes.
  5. Add the fennel seed, white pepper, thyme, tarragon, star anise, saffron, paprika, red pepper, and bay leaf. Cook for 5 minutes. Then add the tomato paste, tomatoes, and wine. Raise the heat to high and cook until reduced to about half.
  6. Add the chicken stock and enough water, if needed, to cover the ingredients. Bring to a boil then reduce the heat and simmer uncovered for 45 minutes.  Remove from the heat for 20 minutes. Then strain into a large container, pressing the solids to extract the flavor.
  7. Cook the fingerlings in  a large pot of salted boiling water until tender, about 15 minutes. Set aside in the cooking water.
  8. In a large stockpot, heat the remaining oil over low heat. Add the onion and fennel, cooking until tender. Add the red and yellow peppers, cooking for another 15 minutes
  9. Add the strained stock. Bring to a boil over high heat. Drain the potatoes and add them to the boiling stock. Add the shrimp. clams, and mussels. Cover and cook for 3 minutes. Then add the cooked lobster with its juices and the crab.  Cook until all the shellfish open, about 3 minutes.
  10. In the meantime, prepare the bouilli butter. Blanch the orange zest in boiling water for 1 minute, drain, chop finely, and combine with paprika, star anise, fennel, saffron, cayenne, and white pepper. Add to the softened butter and combine throughly. Place the mixture on a plastic wrap, shape into a log, and chill for one hour in the refrigerator.
  11. Strain through a large colander into a large bowl. Transfer the shellfish and vegetables to a large serving bowl. Pour the strained liquid back into the stockpot and bring to the boil. Add Pernod and 4 tablespoons of the prepared bouilli butter. Then pour the soup into the serving bowl.
  12. Serve in large, deep soup bowls with plenty of good French bread for dipping.

Serves 6 to 8

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