- 1½ tsp olive oil
- 3 medium carrots, peeled, chopped
- 3-4 beets, quartered
- 1 onion, finely chopped
- 1½ tsp balsamic vinegar
- 1 tbsp sugar
- 2 cups buttermilk
- chopped fresh chives
This recipe is adapted from Bon Appetit, June 1996
Heat oil in large non stick skillet over low heat. Add carrots, beets and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer. Working in batches, add sugar and carrot mixture to blender or food processor. Or, use an immersion blender and blend the soup right in the pan. Purée. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.) Top with chives.
- Stock (vegetable, chicken, or ‘tomato mushroom on p. 157 if you own this book)
- 1/2 pound fresh chanterelles or other mushrooms
- 3 Tablespoons unsalted butter
- Salt & Pepper to taste
- 2 medium sized leeks, white parts only, cut in half length-wise, thinly sliced, and washed, about 3 cups
- 4 garlic cloves, finely chopped
- 1 1/2 cups arborio rice
- 1/2 cup white wine (dry, not a super sweet wine!)
- 1/2 pound tomatoes, cored, seeded, chopped
- 1 Tablespoons coarsely chopped parsley
- Grated Parmesan Cheese
This recipe is adapted from Fields of Greens by Annie Somerville
If chanterelles aren’t available, use white mushrooms, or cremini, or a combination of the two.
Pour the stock into the saucepan, bring it to a boil, and reduce it to 6 cups. Keep the stock warm over very low heat.
Using a brush or a damp cloth, carefully clean the mushrooms. Remove the dirt and bits of organic matter, but don’t wash them, or they’ll soak up the water and lose their delicate flavor. Trim off the base of the stem if it is particularly dirty and discard. Cut the mushrooms into large pieces or thickly slice them, being sure to include the stem.
Heat 1 Tablespoon of the butter in a large skillet; add the chanterelles, 1/4 teaspoon salt, a few pinches of pepper, and 1/4 cup stock. Gently saute over medium heat until the mushrooms are barely tender. (cooking time depends…) Transfer to a bowl and set aside.
In the same skillet, heat the remaining 2 Tablespoons butter; add the leeks, 1/2 teaspoon salt, and a few pinches of pepper. Saute over medium high heat until the leeks begin to wilt, about 3 minutes. Cover the pan and steam the leeks until tender, about 5 minutes. Add the garlic and cook for 2 minutes.