31 March, 2008

Celeriac Soup


This was supposed to be an Easter post. I was even going to make a cute reference to the egg-like shape of the celery root (celeriac) that I picked up the other day... but then life intervened, and the Easter-egg reference is now all-but-useless.

I had a giant celery root (celeriac) forcibly gifted to me at the Turkish market the other day. I bought a handful of bell peppers from a shop keeper who obviously had an over-supply of root vegetables on hand, and he snuck a celeriac in my bag when I wasn't looking. It sat around my kitchen for almost a week, looking lumpy and forlorn, before I finally got around to using it for something.

That something ended up being this tangy, creamy soup. I find the taste of straight celeriac too strong - think of the inner stalks of a bunch of celery - but I found that the eggplant and lemon helped balance that into something a bit friendlier-tasting. In fact, in the future I might even use a few more eggplants for a smoother taste.

You'll need either a blender or immersion blender for this soup, but as long as you have that available you could do dozens of variations on this theme - for example, adding curry powder, or some chopped apples. (Think of the scrumptious flavor of fried apples and onions, then imagine the pleasant surprise of finding apples in your dinner soup.) Leave out the bacon for a vegetarian version, substitute soy milk for a vegan treat. I think it would be hard to go terribly wrong with this base.




Celeriac Soup
I left this soup rather thick, but you could thin it down with more milk if you want. Leaving it thick, I think it would make a nice veggie dip as well - especially with a bit of tahini blended in.

Ingredients:

2 Leeks
1 Celeriac
2 small eggplants
1 cube vegetable bullion
4 ounces bacon, cut into small pieces
1 orange bellpepper, chopped (reserve about 1/4 for garnish)

6 Tbs milk
2 Tbs lemon juice
about 1/2 tsp each, cinnamon and pepper

Prepare the Celeriac and Leeks:
Slice leeks thinly, and cut the celeriac into cubes about the size of dice. Dump them all in a pot and just cover with cold water. Crumble your boullion cube over the top, and bring to a boil. Turn down the heat and simmer until very soft, about 30 minutes.

Broil the Eggplant:
Meanwhile, halve the eggplants and put them under the broiler until the skins wrinkle and they get more-or-less squishy. This should take about 20 minutes.

Brown the Bacon and Bell Peppers:
While the eggplants are broiling, brown the bacon over medium-high heat until the fat is mostly melted off. Dump off most of the fat, leaving just a tablespoon or two. Add the bell pepper and sautee for a few minutes, until the pieces are softened. Turn the heat off and let this sit while you prep the eggplant.

Peel the Eggplant:
When the eggplant is soft, pull it out of the oven and let it cool a few minutes. When you can handle it comfortably, peel the skin off. You should be able to just grab the skin on one and and peel it back, like a banana. Throw the skin away.

Blend the Soup:
Chop the eggplant into rough chunks, to help it blend more easily. If you have an immersion blender, you can can add this to the pot with the celeriac and leeks. Hold off on the bell pepper for now. If you have a regular blender, dump the celeriac, leeks, cooking liquid, and eggplant in together. Add about half the milk and start blending. Add the rest of the milk slowly, blend thoroughly, and add the lemon juice. When the soup is nice and creamy, add the bell pepper and bacon and blend for a few more pulses. You want to leave a little bit of texture here. Stir in the cinnamon and pepper.

To Serve:
Dish up the soup and sprinkle a bit of chopped bell pepper on top for color. Sprinkle with cinnamon and pepper (fresh ground, if you have it).
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04 March, 2008

Homemade Hummus

hummusDSCF0047

I eat a lot of Middle Eastern food here. Falafel, schawarma, döner... I can't get enough of them. And the hummus you get with a plate of schawarma meat: the creamy, mild sweetness of the chickpeas blending with tart lemon and sharp garlic. The little drizzle of olive oil over the top. I could eat it all day long.

I haven't made hummus myself since college, but the urge has hit again lately. Without a blender or food processor in the house, though, I was stuck. Until last weekend. My roommate permanently endeared himself to me by coming home with a hand-held submersion blender. Pureed soups and sauces are just a few quick flicks of the wrist away. And dips. And... hummus!

With a blender, food processor, or immersion blender, this is quite a simple recipe. You should be able to find tahini in the "ethnic foods" aisle of most large grocery stores. If that doesn't work, you could try a middle eastern food shop, or just leave it out. The hummus will still be delicious without it.

It takes a little pre-planning to make this with dried chickpeas, but the improvement in flavor and texture is really worth the time. If you need to whip it up in a rush, substitute a 16 oz can of chickpeas and go to town.

Hummus2


Homemade Hummus

I like my hummus with enough garlic to stave off vampires for weeks. If you aren't so worried about being bitten, start with two cloves, blend them in, and add more after tasting.


Ingredients:

3/4 cups dried chickpeas
2-4 cloves garlic, chopped
1/2 lemon, juiced (about 2-3 tablespoons)
1-2 tablespoons tahini
1 tsp salt
1 tsp cumin
Parsley, to garnish

Cooking the Chickpeas:
Cover the chickpeas in water and soak for about 20 minutes. Dump out the soaking water before cooking. This helps avoid any bitterness. Put the chickpeas in the cooking pan, and add enough water to come a few inches above the top of them. Bring water to a boil, and cook over low heat about an hour to an hour-and-a-half, or until tender. Don't add salt, as this will make the beans tougher and increase the cooking time.

Preparing the Hummus:
When the chickpeas are cooked (or, if you are using canned), drain and rinse them. Dump them into your blender, or a mixing bowl if you're using a hand-held blender. Add the lemon juice and about 1/2 a cup of water to help with blending. While blending, add the tahini, garlic, salt, and cumin. Blend until the hummus is mostly smooth, with just a bit of texture. Add as much water as you need to reach your preferred consistency. I like mine fairly thick - if you want it thinner, you may need to adjust your seasonings to compensate. As a variation: I also like this hummus with about half a cup of minced parsley mixed in. The flavor reminds me of tabouleh salad, and the parsley will help fend off the inevitable garlic breath!

To Serve:
Pour your hummus into a serving dish. Make a small well in the top, and add a tablespoon or two of olive oil. Chop a few leaves of parsley and sprinkle over the top.



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