Here’s the impressive array of recipes for this SundaySupper:
I had this post already in line, (my 100th!), when I heard about andjoined Sunday Supper.
The idea of the family supper, the gathering around the table to share a homemade meal speaks of warmth and care and love. Today’s theme is father’s day, or a malefigure in our life. This is one of the few celebration days where thenorth and south calendars match (I’m in Buenos Aires, so we are starting ourwinter).
I had just had lunchwith my dad a few days ago and had been laughing about one of our greatest issueswhen I was growing up. This is not his favorite dish, but since I’ve been in bed with pharyngitis for the last week, I’m posting this which, after all, is about sharing time with my father and having a good time together.
My father made me eat fish as a kid. We laugh about it now, but at the time it was my worst nightmare. I hated it, even threw up once, but still, he would serve it to me again and again until I ate some. He said we should be able to eat anything. (For the record we never had to eat cucumber because he didn’t like it and then he would be forced to eat it too, something that gave way to endless debates over the years).
The idea sounds good, to not be picky about food, but it didn’t work; more than thirty years later I still don’t like fish, it didn’t build my character or my palate. It might even have had the opposite effect, since I’m sure I would be eating some now given the time to develop a taste for it.
How I dreaded those dinners when I knew what was cooking, literally. I felt I was being tortured in the worst possible way. Well, in my defense I was a budding teenager and as such, whatever was going on at the time in my own life seemed of life or death importance. My associations are a bit more thoughtful and profound now.
I didn’t like pears or tomato sauce or sometimes even grated parmesan cheese, and of course grew to love them. So my intolerance to anything fishy is a big disappointment; I find pictures very appealing and I do like to cook it, just never for myself since my goal is, of course, to enjoy my food.
Beets are also an acquired interest as an adult. It wasn’t on my father’s radar so I slowly discovered it. What always bothered me was boiling them since the water would turn so red that it felt like you got half of what you started with. Now, I always roast them, putting the washed beets in a foil pouch with some black pepper and olive oil, so they remain extremely flavorful. Then use it a lot in risotto. Or with other roasted veggies, directly from the bowl, drizzled with extra olive oil.
It was not long ago that I discovered borscht or beet soup. It has vodka in it which gives it a fresh, sharp tone, together with the earthy flavor of the beets; everything goes into the blender so it’s not only different it´s also easy to make.
It’s great cold or hot, and the color! I am amazed at it every single time I make it. Everyone should make it at least once just to get that oohh feeling. Really, I get so excited by the smallest things in my kitchen that sometimes feel like I’m eight and just found some hello kitty stickers. There’s never a boring moment, all courtesy of Mother Nature.
My dad came to lunch and I made him this soup. He loved it. And I behaved like a loving daughter and didn’t, accidentally, made tzatziki or cold cucumber soup. How nice am I? He also left with a piece of cake for his afternoon tea.
adapted from Miss Dahl´s Voluptous Delights, by Sophie Dahl
Note: this soup is good hot or cold.
6 medium beets, washed but not peeled
½ medium red onion, chopped
1 scallion or green onion, chopped
about 6 cups vegetable or chicken stock
a shot of Vodka
juice of ½ a lemon
Salt and pepper
Preheat oven to 350ºF/180ºC
Put washed beets on a big piece of aluminum foil. Drizzle with a Tbs of olive oil, some black pepper and close the foil making a packet. Put on a baking sheet and bake for 1 ½ hours. This depends on the size of the beets. They are done when they can be easily pierced with a fork.
Let cool. Peel and cut in medium pieces.
Sweat the red and green onion with some olive oil in a large pan for about 5 minutes. Do not let them brown. Add the beets and some stock and let simmer for 5 minutes.
Transfer to a blender, add vodka, lemon juice and puree until smooth. Check for seasonings and add more stock if you want a thinner soup.
Transfer to serving bowls, drizzle some cream on top and sprinkle with dill.
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