Beets Cooking

While cooking this past week I was listening to VPR as I often do.  On Point w. Tom Ashbrook was on.  He drives me nuts but I find many of his topics and guests fascinating.  On this particular day he was conducting an interview with Adam Gopnik a staff writer for the New Yorker.  Gopnik was speaking of his new book The Table Comes First: Family, France & the Meaning of Food. 

In this book, and subsequently the interview, Gopnik discusses how Americans increased obsession with food has actually closed the door on the real meaning of what it is to eat and be human, rather than expanding it.  Gopnik explains that as eating and food has become a “fashionable object” the true meaning of “gastronomy” has become lost.  He espouses that while the discourse about what we eat, its impact on the planet etc. is important,  is masks the FEELINGS of food and eating.  This direct quote from Gopnik says it best: “I love to eat.  I love to eat simple food and I love to eat fancy food.  I love  eat out and I love to eat at home…I’ve loved to eat since I was little , when my mother was a terrific cook, would make all the dishes, large and small, near and far.  I learned early on the simple path between eating and feeling happy.” 

The above quote sums up the real reason why I love doing what I do.  I am not a trained chef but a very good home cook that loves food, loves feeding people and loves making people feel happy with food.  My goal is that every week I can impart a little joy on all of you that sit down either alone, with friends, or family and tuck into a quart or two of  happiness.

Italian Wedding Soup…A favorite with both kids and grown ups. Turkey meatballs, baby pasta & spinach floating in a garlicy chicken broth.  Ingredients: Turkey meatballs (ground Planfield turkey, whole wheat bread crumbs, garlic, basil, parsley, eggs & parm cheese), garlic, onions, olive oil, carrots, celery, chicken broth, baby pasta, spinach, fresh basil, kosher salt & pepper.  Garnished w. parmesan cheese.  13. per quart served w. bread

Ecuadorian Quinoa & Vegetable Soup…Quinoa is an ancient grain  with a mild nutty flavor and crunchy texture.  Ingredients: quinoa, olive oil, onions, potatoes, red bell pepper, diced tomatoes, zucchini, summer squash, cumin, coriander, veggie stock, kosher salt, pepper & lemon juice.  Garnished w. cilantro & optional cheddar cheese.  Vegetarian & Vegan  13. per quart served w. bread

After eating too much Halloween candy cleanse your palette with a Lemon Snap.

2 small cookies for 1.

Sorry for being so slow in posting this weeks soups & sweet!  Two days home with the kiddos, then a deluge of visiting family to celebrate my eldest child’s 9th birthday,  and low and behold it is Monday morning!!!   So, without further ado here are this weeks offerings….

Cheddar-Corn Chowder w. Bacon & Scallions…A tasty combination of crisp bacon, sharp cheddar & crunchy scallions, delish!!!  Ingredients: bacon, onion, carrots, celery, garlic, Yukon gold potatoes, chicken stock, itty bit of cayenne, coriander, corn, extra sharp cheddar cheese, whole milk, few dashes of Worcestershire, kosher salt & pepper.  Garnished w. chopped scallions.  13. per quart served w. bread for dipping   Gluten-Free

Spicy Chickpea & Butternut Squash Soup…Made with coconut milk, lime juice, tomatoes and ginger, this soup is simultaneously hot, sweet, sour, and luscious!  Ingredients: olive oil, onions, carrots, celery, garlic, butternut squash, diced tomatoes, chickpeas, veggie stock, tomato juice, soy sauce, lime juice, ginger, coriander, brown sugar, coconut milk, scotch bonnet chile (just enough for a zing, not enough to incinerate), kosher salt & pepper.  Garnished with fresh cilantro.  13. per quart served with bread.  Gluten-free, Vegetarian & Vegan

Sweet Treat…Cranberry-Apple-Walnut Crumb Bars…This week I am departing from chocolate and using falls produce for the sweet treat.  These bars have a buttery crust, streusel topping, and beautiful jewel colored filling.    If you are allergic or have a strong aversion to nuts and still want the sweet treat let me know and I will make a batch w.out nuts too!!!  1.50 per bar

As noted above in capitols the soups and sweet will be offered on Wednesday night this week.  I will be spending Thursday and Friday at home with my girls during their two-day hiatus from school.  Soups will then return to Thursday the following week. 

I thought of taking a soupcation this week…BUT it looks like the mercury finally realizes it is fall and I just can’t stop thinking about different soup combinations.  I guess I have soup on the brain!!!

Chicken Tortellini Soup…a favorite with both young and old.  This soup takes advantage of late season local spinach and freshly dug carrots and parsnips.  Ingredients: garlic  chicken stock, cheese tortellini, olive oil, chicken, spinach, fresh basil & parsley, carrots & parsnips.  Garnished w. parmesan cheese.  13. per quart served w. bread

Pumpkin & White Bean Soup…I love pumpkins!!!  They are fun to carve, they are fun to look at and they are fun to eat.  The flavor of this soup is reminiscent of squash ravioli with brown butter & sage.  YUM!  Ingredients: local pumpkin, olive oil, garlic, onions, celery, carrots, veggie stock, sage, nutmeg, brown sugar, sherry, cannellini beans, kosher salt & pepper.  Garnished w. optional Parmesan cheese & toasted pepitas.  Vegetarian, Vegan (minus parm. garnish) & gluten-free. 13. per quart served w. bread.

Sweet Treat: Brownies!!!  please specify w. or w/out nuts.  1.50 per brownie

Orders due by TUESDAY AM at 7 due to WED. Delivery!!!!

I have had lots of requests recently for creamy vegetable soups, chowders etc.  The change of seasons must be making people crave warm, cheesy goodness.  While I think that all soups typify comfort food, the soups this week should satisfy the bodies need to bulk up in order to protect itself from the frosty mornings (and soon to be days) ahead!

Cheesey Cream of Broccoli Soup…A rustic broccoli soup with a delicate flavor and color.  Ingredients: Olive oil, shallots, flour, veggie stock, broccoli, lemon juice, chives, kosher salt & pepper, whole milk & cheddar cheese.  Garnished w. pumpernickel croutons & chives Vegetarian, (if you would like vegan let me know and I can accommodate)

13. per quart served. with bread

Beef & Barley Soup…other than chicken noodle soup this maybe the ultimate comfort food soup! Ingredients: Angus stew beef, red wine vinegar, olive oil, garlic, onion, celery, carrots, barley, red wine, tomato paste, chicken stock, bay leaves, Worcestershire, fresh parsley, salt and pepper.

13. per quart served w. bread

Sweet Treat…Chocolate Chip Peanut Butter Cookies

1. per cookie

Thursday evening is going to be a great night to warm up with a quart or two of soup and a tasty chocolate filled cookie!!!  This weeks vegetarian soup is paying homage to eat local week!  A tasty root vegetable stew featuring beets, turnips, potatoes and more.  The meat soup a favorite of children and adults alike…my version of spaghetti and meatballs in soup form.  Order by midnight tonight!!!

September was a whoosh!!!  It felt great to wake up on October 1st with what felt like the first winds of fall blowing through the windows.  The first week of October is Eat Local week in Vermont.  I try to use as many local ingredients as possible…bread is always local, carrots, onions, garlic etc.  This week, for those of you that are trying to go ALL LOCAL, the vegetarian soup will be made from ALL LOCAL ingredients.  Happy October!!!!

Eastern European Vegetable Stew…A stew chock full of sweet root veggies!  It is hearty, healthy, pretty and delish!!!  Ingredients: olive oil, onions, garlic, potatoes, carrots, parsnips, turnips, beets, bay leaves, fresh thyme, fresh dill, cider vinegar, swiss chard, kosher salt & pepper.  Garnished w. yogurt and chopped dill & served w. bread.  Gluten-Free, Vegetarian & Vegan minus yogurt

13. per quart

Tomato & Meatball Soup…This is one of my FAVE soups & is a meal in itself.  If you like spaghetti & meatballs then you will LOVE this!!  A favorite with kids.  Ingredients….Meatballs made with Shadybrook Farms ground turkey (ground turkey, bread crumbs, parm cheese, basil, oregano, s&p), olive oil, onions, carrots, garlic, celery, chicken stock, diced tomatoes and baby pasta.  If you prefer no dairy let me know and I can omit the parm. from your meatballs!  Garnished w. parm & served w. bread.

13. per quart

Sweet Treat: Chocolate Sandwich Cookies…Chocolate ganache sandwiched between chocolate icebox cookies.

1.50 per cookie