Rosy Beet Soup & Rosemary Bread

29 Jun

When Mary and I met in France in 2004 there were two very good reasons (other than our sparkling personalities) that we became friends. First, the painting studio where we both took classes (she full-time, and I, part) was 30 minutes outside of town… and while this may not have been before iPods, we certainly didn’t have them, so a walking buddy was necessary. The second was that Mary had her own apartment. It was essentially two rooms and bathroom (a studio that most New Yorkers would kill for), but didn’t really have a kitchen. Yes, there was a hotel sized mini-fridge in the kitchen room, and yes, there was a real sink, but the “stove” consisted of two hotplates. And man, how I coveted those hotplates.

I had somehow ended up with the only host mother in Aix-on-Provence who just could not cook. We got served fish sticks and chicken fingers and plain white bread toast. Food was half the reason I’d GONE to France and somehow I was in freezer aisle 7 instead of gastric paradise. To make matters worse, my host mom hated it if we were in the kitchen for anything more than making an instant coffee (instant coffee!!!!!! BAD instant coffee!), so my options for deliciousness became to go out, or, once the reality of being on a budget set in, to cook on Mary’s hotplates. And man… we cooked on those hotplates. It started out just the two of us, but eventually our dinner parties maxed out at about twenty people. I’m not 100% sure how we did it, but it always ended up being a good time.

In the years since college, I’ve used cooking more and more as a stress reliever… In Mexico I cooked a five course meal at 11 o’clock at night to help me figure out how to deal with an assault case in one of our communities. A particularly stressful day, more often that not, will end in a very chopped or hand-whipped dinner. And yesterday, when I woke up at 7:20 already anxious about leaving New York and finding an apartment in DC for August 1, I did the only logical thing… I decided that it was time to make the bread recipe my mom had sent me the week before. The one that requires going to the bodega in my pajamas at 7:30 in the morning (why are the high schoolers still hanging out there that early? Isn’t school out?) because it has to rise for twelve hours and baking at 450 degrees on the hottest and muggiest day of the year, even though my apartment is barely air-conditioned. Then I decided I should make a roasted veggie soup that can’t be in the oven at the same time because my oven is too small and some salmon, quinoa and sautéed greens while I was at it (although those are for another day).

I’m not going to lie, a few sweaty hours later, I was still nervous about school and leaving New York, but now at least I have some darn good leftovers.

Oh, and a punny soup thing, in the hopes that everything comes up roses in the end.

Rosy Beet Soup

  • Chop about 6 parsnips, 2-3 large carrots and 4-5 beets into pinky width slices and place in a Pyrex brownie pan with a handful or two of chopped parsley, salt, pepper and olive oil
  • Cover with tinfoil and bake at 400-450 for 30-40 minutes (until you can easily fork the veggies), stirring once or twice
  • Take out the veggies and let them cool off (potentially while you’re baking your bread)
  • When adequately cooled, but veggies into a blender in batches, adding water (and ice if you were impatient… cheap trick, but it works!) to each batch to make it mixable
  • Once everything is blended, add more water if necessary, salt, pepper, the juice from one or two lemons and another handful of chopped fresh parsley and serve!
  • Could also be served with a dollop of greek yogurt, sour cream, some goat cheese crumbles or warm

Rosemary Bread:
  • Mix 3 cups of flour with 1/2 a package of yeast, some fresh chopped rosemary (optional) and about one tablespoon of salt (I was making salty bread, if you don’t want salty bread, use only 1.5 teaspoons…. I also still don’t own measuring spoons, so…. yeah). Add 1.5 cups of water and stir until it makes a dough
  • Let rise for 12 hours in the bowl
  • When your twelve hours are up, heat up your oven to 450 with the dutch oven inside (or, if you’ve already been cooking, heat it up on low on the stove top with the lid on), then pick up the dough from the bowl, coat it in olive oil and place the dough in the dutch oven (covered) and the dutch oven in the regular oven
  • Cook 20-30 minutes with the lid on, and 10-15 with the lid off
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4 Responses to “Rosy Beet Soup & Rosemary Bread”

  1. Lauren June 30, 2010 at 1:33 pm #

    A delicious rosy soup, rosemary bread and rose wine! I just know that everything is going to work out for you, snug, but in the meantime I will happily profit off your stress-relieving cooking 🙂 Love you!

  2. Maple March 25, 2013 at 9:03 am #

    You actually make it appear so easy with your presentation but
    I to find this matter to be actually one thing which I feel I’d by no means understand. It kind of feels too complex and very broad for me. I am having a look forward for your subsequent publish, I’ll attempt to get the grasp of
    it!

Trackbacks/Pingbacks

  1. East-West Portobello Stuffed Mushrooms « Monday's Soup - November 27, 2012

    […] thinking, Why don’t we update this blog anymore? And then I decided to make Alayna’s rosemary bread which is really, really easy to make and as I was mixing the dough I was thinking, I really still […]

  2. Monday's Soup - November 27, 2012

    […] thinking, Why don’t we update this blog anymore? And then I decided to make Alayna’s rosemary bread which is really, really easy to make and as I was mixing the dough I was thinking, I really still […]

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