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Archive for November 11th, 2012

Let’s take a moment to remember today.
*From Microsoft Clip art.

Have you ever had a dinner party cancellation at the last minute? We’ve not had them often but every few years it happens. This time it was friends who let us know Friday that the guy came down with a cold but should be OK if we don’t mind. I talked to him and he sounded fine so we said we’re on. But then at 9:25 on Saturday morning he called sounding very bad and very apologetic that he must cancel. You’re probably thinking that at 9:25am we should be OK, but the truth is I start kinda early. It’s my own fault but at that precise moment, I had just finished the gorgeous Cappuccino Panna Cotta I saw yesterday at Smidges, the bread was rising and the Moroccan Braised Beefwas already made and in the fridge (because we all know these stews are better the next day). Oh, and I just finished snapping the pic of this delicious soup. My diligence has screwed me today. I put out some feelers for the last minute stand in’s and came up short (we checked with neighbours and friends with no kids as baby sitters are hard to come by last minute). So now, I have a five course dinner for four ready, but no guests. Fortunately, I hadn’t yet made the hors d’œuvres (in fact, I was just about to get a cup of java and sit down with my new tapas cook book from Barcelona) nor had I set the table. I am sorry most of my blogging friends live so far away, otherwise, you would have received a call from me for sure. So tonight JT and I shall eat like kings and queens with a full five-course dinner and dessert to boot!

Have you ever had a last minute cancellation and how did you solve it?

The earthy golden beet was a nice compliment to the creamy celeriac.
Very tasty indeed.

Roasted Golden Beet Root with Caramelized Onion and Roasted Celeriac with Roasted Garlic Soup

Serves 4 (about 1 1/4 cup or 300 mL portion)

Ingredients:

  • 200 g golden beets
  • 300 g celeriac
  • 30 g garlic
  • 80 g sweet onion
  • Vegetable stock
  • Carnation Evaporated milk or cream
  • crispy fried onion for garnish (I hadn’t prepared it yet)

Directions:

  1. Peel and dice the beets and celeriac, spray with a bit of EVOO and roast separately for about 1 hour or until soft (I didn’t want to bleed the colours into each other). After about 30 minutes add enough water to cover the pan about 0.5cm or 1/4″ and continue roasting.
  2. Roast the garlic in a bit of EVOO and sea salt until soft.
  3. Slice the onion very thinly and caramelize on the stove top on a low setting using a bit of EVOO. This will take about 30 minutes.
  4. Using an immersion blender, combine the golden beats, caramelized onion and vegetable stock and purée until smooth and a consistency of creamed soup. Set aside.
  5. Using an immersion blender, combine the celery root, roasted garlic and evaporated milk and purée until smooth and a consistency of creamed soup. Set aside. Make sure ONE soup is slightly thicker than the other, this will help keep them separate in the bowl.
  6. Prior to serving, reheat both soups. Carefully pour the thicker of the two soups into half of the bowl. You can do this by tipping the bowl up a bit and use a large spoon to help keep that side clear of the other. Then, pour the thinner soup into the other side. Garnish with crispy fried onions.
  7. Cheers!

20121105-042826.jpg
We put a little crispy pancetta on top when we knew no one was looking ;)!

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