red pepper pear parsnip soup
March 7, 2010
It’s a good day. Andrew and I saw 3 Eastern Bluebirds which are quite rare in these parts. I have been hankering to see bluebirds up close since we bought our farm in the county 7 years ago. And today, 3!!! Right on our front terrace. What that has to do with this soup I’m not too sure but this has to be my all-time fav. Bekah’s too. I’ve been waiting for a special day to share it with you and, I guess because of the bluebirds, today is that special day. So here it is. One of the best soups ever.
6 tbsps olive oil
5 sweet peppers, seeded and diced (the original recipe calls for roasted peppers, skinned and diced, but I never do that)
3 shallots, diced
2 cloves garlic, minced
2 ripe pears, skinned, seeded, and diced
2 pounds parsnips, peeled and chopped
6 cups veggie stock
sea salt and pepper
1. Heat olive oil in large saucepan. Saute peppers, shallots, garlic and pears over medium-high heat.
2. Add parsnips and stock.
3. Bring to a boil and let simmer until parsnips are tender.
4. Let cool slightly. Puree until smooth.
5. Season with sea salt and pepper to taste.
6. Garnish with fresh herbs and serve immediately.
From the Martha Stewart empire.
romesco sauce
February 20, 2010
This recipe comes from Deborah Madison. She suggests making it in association with the Potato Chickpea Stew but it’s great on sandwiches, other stews, or as a dip.
Romesco Sauce
Ingredients:
2 red bell peppers, roasted, peeled, and seeded
1/4 cup almonds, roasted
1/4 cup hazelnuts, roasted and peeled
1 slice country-style white bread
Olive oil for frying
3 cloves garlic
1-1/2 tsp. ground red chile or red pepper flakes
4 small plum tomatoes, roughly chopped
1 tbsp. chopped parsley
1/2 tsp. salt
Freshly ground pepper
1 tsp. sweet paprika
1/4 cup sherry vinegar
1/2 cup plus 2 tbsp. extra-virgin olive oil
Makes 2 cups
This Catalan sauce is utterly delicious served with chickpeas, roasted potatoes,
or grilled vegetables.
To roast the peppers, place them under a broiler or over a gas flame until the skins are charred. Put them in a bowl, cover with a plate, and set aside for 15 min. Peel and seed the peppers.
Roast the nuts in a 350°F oven for 7 to 10 min., or until they smell toasty. Let them cool slightly, and then rub the hazelnuts between the folds of a towel to remove loose skins. (The almonds don’t need peeling.)
Fry the bread in a little olive oil until golden and crisp. When the bread is cool, grind it with the nuts and garlic in a food processor or a mortar until fairly fine. Add everything else but the vinegar and oil and process or work with the pestle until smooth. With the machine running, or your arm working if you’re using a mortar and pestle, gradually pour in the vinegar, then the oil. Taste to make sure the sauce has enough salt and plenty of piquancy.
v:gourmet 
