Thinking of dinner and breakfast

So for dinner tonight I figured I had better use up the celeriac that had been sitting aging in the fridge.  Celeriac’s flavour, while distinct, is mild, so I wanted some mild flavours to balance, but not overpower.  I had lots of onions, so thought i would try caramelizing the onions, and add some potatoes to the mix.  Is definitely worth making for another dinnertime — possible change for next round would be to brighten with a bit of lemon juice at the end, or try roasted lemons simmered in the broth and removed before pureeing.

Caramelized Onion, Celeriac and Potato Soup

Caramelized Onion, Celeriac and Potato Soup

3 cups onions, sliced thin from pole to pole
5-6 medium garlic cloves
1/2 cup sherry
salt and pepper to taste
1/2 teaspoon celery seed
4 cups celeriac, diced
3 cups potatoes, diced
8 cups stock

Saute the onions over medium-high heat, reduce heat and cook until caramelized.  Add minced garlic and cook for 1 more minute.  Deglaze with sherry, and cook until sherry is reduced by 1/2.

Add celery seed, celeriac, potatoes and stock, and bring to a simmmer.  Cook until celeriac and potatoes are very tender.  Remove from heat and puree.  Garnish with a drizzle of balsamic vinegar and olive oil.

To go with the soup, I made an Olive-Feta-Shallot roll using the Buttermilk bread dough from the Artisan Bread book.

I think i like this dough even better than the enriched sandwich dough, so will probably have a batch of this going every other dough cycle.  The Feta cheese was pre-crumbled with garlic and herbs, the olives were marinated, and the shallots just sliced thin and sprinkled on the dough raw — roll everything up, and let the dough rest for about 1 hour before baking — voila — tasty bread to go with the soup.

Finally, I leave you with my attempt to turn a humble muffin into food p*rn!

Bran muffin

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