happy father's day

My post today is in honor of my Dad, John Trent... a man who amongst other things taught me his love of food (and particularly fish). Here he is in Florida, having just caught a snook (which is protected by law, so of course he threw it back!)

Thanks Dad - I love you lots. And while I won't be having fish today - we'll be having red beans and rice with sausages - another Southern classic that I learned from you. Whilst chopping up the 'holy trinity' of vegetables - green peppers, celery and onion - I thought of you.

Love
Jen

honey-roasted parsnip and celeriac soup

I'll admit I ripped the idea off of Marks and Spencer. But I can make it so much better! The original tasted quite lovely, with the sweetness of the honey and parsnips matching so well with the earthy, almost indescribable taste of celeriac. I didn't need the cream at all.

Honey (obviously) has quite a lot of sugar, but it has so many good benefits too. In the depths of winter, news that honey is better than cough syrup is not only a welcome but also a tasty development.

Only using a tablespoon of set honey for the entire soup enhances the flavour dramatically without significantly adding to the calorie count.

This makes about six 300g servings and is absolutely delicious.

honey-roasted parsnip and celeriac soup
(serves 6 for a first course)

3 medium-sized parsnips, peeled and cut into sticks
1 small celeriac, peeled and cubed
4 shallots
500 ml cold water
1 litre of hot vegetable stock
1 tablespoon of set honey (though any honey will do)
a handful of fresh lemon thyme
1 bay leaf
5-10 sprays of olive oil (about 2 ml)
salt and white pepper


Preheat oven to 200 C. Line a roasting tin and add the parsnips, shallots (no need to peel them), lemon thyme, honey and olive oil. Mix together to ensure the parsnips are coated. Roast for 45 minutes.

Meanwhile, add the celeriac, cold water and bay leaf to a large pot. Bring to the boil about 10 minutes before the parsnips are due to finish roasting. Once boiling, add the hot vegetable stock, salt and white pepper to the soup.

When the parsnips are finished, remove from the oven. Add the shallots by squeezing the outside and allowing the insides to seep out. Discard the peels. Then tip the roasted parsnips into the soup and mix through.

Remove the bay leaf and use a hand blender to blitz the mixture until it takes on a creamy consistency. Serve immediately or save and freeze later.

Optional: add skimmed milk to the mixture should you like an even creamier consistency. Add slowly, whilst you are blending the soup and allow the mixture to warm through.

Tip: If serving immediately, add a small dollop of reduced fat creme fraiche and a few chives for a pleasing effect.

I had this for lunch yesterday, and freezed four portions worth for the upcoming week. My current plan is to stock my fridge full of warming winter soups for a great meal at the drop of a hat. Next soup, which I plan on making tonight: sweet potato, squash, fennel and radish.

happy Thanksgiving

To all my friends back home, I hope you had a wonderful Thanksgiving with lots of delectable trimmings. Turkey is a staple, but what you do with the turkey is up to you. Roasting, deep frying (which reduces the cooking time and leaves the breast meat still very lean), and even brining are options available to the chef. And for the vegetarians, there’s always Tofurkey, a soy “bird” that’s actually quite fun.

Stuffing is a necessity. Stove Top may be traditional, but not very fun. My parents reported trying a wild rice, Granny Smith apples, sweet Italian sausage and pecan stuffing, which sounds amazing. (Especially with the Georgian addition of pecans – well done Mom and Dad).

What I miss most about Thanksgiving, though, is the green bean casserole. (Though sweet potato pie and Mom’s mashed potatoes are also great). Cooking canned green beans in canned mushroom soup, topped with canned crispy onions. Perhaps not the freshest dish, but surely it could be updated via the produce section?

Shoppers seeking comfort foods with lack of balmy weather

The Guardian reported today that sales of strawberries have plummeted in the second financial quarter of this year, while Bisto gravy granules and Cup-a-soup are enjoying higher than average sales year-on-year (Forget sun, sea and sand: this year business is more soup by the telly, 26/07). Though they didn't mention it in their article, Domino's also announced excellent sales. Anyone spending any time in Britain this summer will know why: rain.

But I ask: why go for the freeze-dried, powdered or fast-food forms of comfort? Surely there's a better way. Obviously, buying pumpkins is not the way forward either, but comfort food comes in all shapes and sizes.

My advice is if you fancy a soup, then make one! Last night while making my five-ingredient dinner, I was struck by how easy it would be to do for a vegetable soup: stock, celery, carrot, onion, and cabbage - done. What could be more comforting than that? Add more ingredients and you may have an even better source of solace on a sunless evening.

I find it amusing that on the day that this article comes out, I have planned one of the most comforting suppers around - grilled pork chops. A classic Sunday lunch, they're often quite quick for a weeknight meal. By grilling rather than roasting, the fat content (which let's face it, in pork, can be quite high), is reduced. Trimming the fat after cooking will also help - but trim after cooking rather than before to keep the pork moist.

Served with spring greens and potatoes (mashed, boiled, crushed, however you like 'em, really), this dish is truly belly-warming. Add more veggies if you like – some grilled mushrooms perhaps? A 100 g pork chop with the veggies and a regular portion of potatoes (175 g) - and a tablespoon of wholegrain mustard - will only set you back 500 calories. And hey, since it's so chilly outside, have a glass of wine too (but just one) - you deserve it.