Root Soup

9 ounces carrots, peeled and chopped
9 ounces sweet potatoes, peeled and chopped
9 ounces parsnips, peeled and chopped
9 ounces celery root, peeled and chopped
1 teaspoon cumin seeds, toasted in a dry pan until darkened and aromatic
1/2 to 1 teaspoon crushed dried chili
3 tablespoons olive oil
1 ounce butter
5 ounces red onions, peeled and chopped
1 large leek, cleaned, trimmed, and chopped
Salt and freshly ground pepper

Balsamic reduction:
1/2 cup balsamic vinegar
1 tablespoon dark molasses

Heat the oven to 375°F.  Set half the carrots aside and put the rest of the carrots, the sweet potatoes, parsnips, and celery root in a baking pan.  Add the spices, salt and pepper, and 2 tablespoons of the oil and shake the pan until the vegetables are coated with oil.  Place in the middle of the oven for up to 45 minutes, checking and turning from time to time until the vegetables are soft and browned.

Meanwhile, heat the remaining tablespoon of oil and the butter in a large pan with a lid.  Add the onions and cook on a gentle heat until translucent, about 5 minutes.

Add the remaining carrots and the leek to the onions.  Cover the pan and cook for 20 minutes, stirring occasionally to make sure the vegetables do not burn or stick to the pan. If the mixture becomes too watery, uncover the pan until all the liquid has evaporated.  

Add 6 or 7 cups of water, the roast vegetables, and plenty of salt to the pan.  Simmer for a further 10 minutes.  Remove from the heat and leave to cool a little, then whiz in a blender until smooth.  

While soup is cooking, make the balsamic reduction:
Combine the vinegar and molasses in a small saucepan.  Bring to a simmer over medium heat; cook, stirring occasionally, until the amount is reduced by about half and the mixture is maple-syrup consistency, about 8 minutes.  Transfer to a bowl.  Cover and refrigerate; the mixture will continue to thicken as it cools. Drizzle each serving of soup with a swirl of the balsamic reduction.

Serves 4.


From Sophie Conran's Soups and Stews, with minor changes

"Someone Ate All the Condensed Milk" Honey Caramel Sauce

1/2 cup honey
8 tablespoons (1 stick) unsalted butter
3/4 cups brown sugar
1/4 cup half-and-half

Mix together honey, butter, and sugar in a saucepan.  Cook over medium heat, stirring.  Bring the mixture to a boil for about 5 minutes.  Remove from heat, and stir in half-and-half.  Reheat if solidified.  Serve over ice cream, eat with a spoon, or pour onto oiled parchment paper and eat with your fingers.


Alternate recipe ("I Have Hidden One Can of Condensed Milk for This Purpose" Honey Caramel Sauce):

1/2 cup honey
8 tablespoons (1 stick) unsalted butter
3/4 cups brown sugar
1 14-ounce can sweetened condensed milk

Mix together honey, butter, and sugar in a saucepan.  Cook over medium heat, stirring.  Bring the mixture to a boil for 2 minutes while continuing to stir constantly.  Add the condensed milk and mix well, continuing to stir until completely mixed.

Yogurt Sourdough Naan

2 1/2 cups bread flour or unbleached all-purpose flour

1/2 cup plus 3 tablespoons plain yogurt
1 teaspoon sugar

1 teaspoon salt
1 teaspoon baking powder
2 tablespoons ghee or unsalted butter (plus extra for  brushing on the naan)
1 large egg (or 1/4 cup yogurt)

To make the starter:

The day before you want to make naan, combine 1/2 cup of the flour, the yogurt, sugar and 1/2 teaspoon of the salt in a small mixing bowl (glass or stainless steel). Mix well and cover loosely with a cheesecloth or lid. Don’t use airtight plastic lids, as the starter needs to breathe. Set aside to ferment in a warm place, up to 18 hours, preferably overnight. When the starter is ready, you’ll see a couple of bubbles at the top and it will smell pleasantly sour. If it does not have any of these characteristics, leave it out for some more time.

In a food processor or in a stand mixer fitted with the dough hook, combine the remaining 2 cups of flour, remaining 1/2 teaspoon of salt, baking powder, and 2 tablespoons ghee or butter. Pulse until crumbly (in food processor) or rub ghee or butter in with your fingers (in stand mixer).  Add the starter and egg, and process/mix until the dough comes together into a ball and begins to clean the sides of the bowl.  Add a teaspoon or more additional yogurt if the dough is dry.

If you are using a stand mixer, continue kneading at medium speed until the dough is smooth and elastic.  If using a food processor, transfer the dough ball onto a work surface. Lightly coat your hands with oil and knead well, for 6-8 minutes. The dough should be slightly on the wet side: very soft, but not sticky.

Form the dough into a smooth ball, place it in an oiled bowl, and turn the ball of dough to coat it with oil. Cover loosely with a kitchen towel or plastic wrap, and let rest for 3 to 4 hours (or more time in cold weather). The dough will not rise like a yeast dough, but it will have definitely increased in volume. The consistency of the dough after rising is soft, smooth and slightly elastic.

(After the resting time, the dough can be stored, covered in a refrigerator, for up to 3 days. Bring to room temperature before continuing.  The dough is even better after a day or two.)

After the dough has risen, punch down the dough. Knead briefly until smooth. Divide the dough into 8 portions (each the side of a small orange), and roll each portion between your hands to form a smooth ball. Place the dough balls on a plate and cover with a moist kitchen towel.

Dust the work surface with flour and roll out each ball into a 5-6 inch oval/circle about 1/8 inch thick, dusting with flour as necessary.  Carefully pick up the naan and pull gently on side to shape it like a teardrop. Don’t stretch it too thin or the naan will be very crispy.

To make the naan in the oven:

Heat the oven in the broil mode and place the rack on the top shelf, about 6 inches away from the heat.

Place the naans (can make two at a time) on a baking sheet and brush the tops with some water.  Broiling time is usually 1 1/2 – 2 minutes on the bottom and 1 minute on the top. Keep an eye on the naans after the first minute; once there are some speckled brown spots, remove the tray from the oven and flip the naans to cook the other side.

(Light brown spots ensure that the naan is soft. Slightly dark brown spots make the naan crispy. Cook one naan each way and see how you like them.)

Apply some butter on top of each naan as soon as they come out of the oven. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately.  Repeat with the remaining dough.

To make the naan on the stovetop:

Heat a wide, flat pan, preferably cast iron, on medium heat for 4-5 minutes.  Place one naan at a time on the pan.  Cover the pan with a lid (use any dome-shaped lid). This step is optional, but it helps to create nice bubbles on top of the naan.  After 1 minute, remove the lid, and check the bottom of the naan.  If it is crisp and brown, flip and cook for another minute. The cooking time is usually 1 1/2 to 2 minutes on the bottom and 1 minute on the top.

Apply some butter on top of each naan as soon as they come off the pan. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately.  Repeat with the remaining dough.

Makes 8 naans.

From The Dance of Spices by Laxmi Hiremath, via Ambika’s Kitchen blog

Sourdough-Starter Naan

2 cups bread flour or unbleached all-purpose flour

1 teaspoon sugar

1 teaspoon salt
1 teaspoon baking powder
2 tablespoons ghee or unsalted butter, softened (plus extra for  brushing on the naan)
1/3 cup sourdough starter

1/3 cup yogurt

1 large egg, lightly beaten (or additional 1/4 cup yogurt)

In a food processor or in a stand mixer fitted with the dough hook, combine the flour, sugar, salt, baking powder, and 2 tablespoons ghee or butter. Pulse until crumbly (in food processor) or rub ghee or butter in with your fingers (in stand mixer).  Add the starter, yogurt, and egg, and process/mix until the dough comes together into a ball and begins to clean the sides of the bowl.  Add a teaspoon or more additional yogurt if the dough is dry.

If you are using a stand mixer, continue kneading at medium speed until the dough is smooth and elastic.  If using a food processor, transfer the dough ball onto a work surface. Lightly coat your hands with oil and knead well, for 6-8 minutes. The dough should be slightly on the wet side: very soft, but not sticky.

Form the dough into a smooth ball, place it in an oiled bowl, and turn the ball of dough to coat it with oil. Cover loosely with a kitchen towel or plastic wrap, and let rest for 3 to 4 hours (or more time in cold weather). The dough will not rise like a yeast dough, but it will have definitely increased in volume. The consistency of the dough after rising is soft, smooth and slightly elastic.

(After the resting time, the dough can be stored, covered in a refrigerator, for up to 3 days. Bring to room temperature before continuing.  The dough is even better after a day or two.)

After the dough has risen, punch down the dough. Knead briefly until smooth. Divide the dough into 8 portions (each the side of a small orange), and roll each portion between your hands to form a smooth ball. Place the dough balls on a plate and cover with a moist kitchen towel.

Dust the work surface with flour and roll out each ball into a 5-6 inch oval/circle about 1/8 inch thick, dusting with flour as necessary.  Carefully pick up the naan and pull gently on side to shape it like a teardrop. Don’t stretch it too thin or the naan will be very crispy.

To make the naan in the oven:

Heat the oven in the broil mode and place the rack on the top shelf, about 6 inches away from the heat.

Place the naans (can make two at a time) on a baking sheet and brush the tops with some water.  Broiling time is usually 1 1/2 – 2 minutes on the bottom and 1 minute on the top. Keep an eye on the naans after the first minute; once there are some speckled brown spots, remove the tray from the oven and flip the naans to cook the other side.

(Light brown spots ensure that the naan is soft. Slightly dark brown spots make the naan crispy. Cook one naan each way and see how you like them.)

Apply some butter on top of each naan as soon as they come out of the oven. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately.  Repeat with the remaining dough.

To make the naan on the stovetop:

Heat a wide, flat pan, preferably cast iron, on medium heat for 4-5 minutes.  Place one naan at a time on the pan.  Cover the pan with a lid (use any dome-shaped lid). This step is optional, but it helps to create nice bubbles on top of the naan.  After 1 minute, remove the lid, and check the bottom of the naan.  If it is crisp and brown, flip and cook for another minute. The cooking time is usually 1 1/2 to 2 minutes on the bottom and 1 minute on the top.

Apply some butter on top of each naan as soon as they come off the pan. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately.  Repeat with the remaining dough.

Make 8 naans.

From The Dance of Spices by Laxmi Hiremath, via Ambika’s Kitchen blog, with some changes

Oven-Roasted Baby Red Potatoes

1 pound baby red potatoes, scrubbed and quartered or halved (depending on the size of the potato)

2 tablespoons extra virgin olive oil

1 teaspoon salt

1 teaspoon pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon flour

 Heat oven to 425° F.

Place potatoes in roasting pan, and toss with oil, then with remaining ingredients.  Roast until somewhat browned and easily pierced by a fork.

Makes 4 servings.

From Spark Recipes website

Sweet Potato Biscuits

1 sweet potato, peeled and cut into 1-inch cubes
2 cups all-purpose flour
1 tablespoon plus 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons very cold unsalted butter or solid vegetable shortening, cut into pieces
1 cup buttermilk, or 1/2 cup milk mixed with 1/2 cup plain yogurt
1 tablespoon honey
1 egg, beaten with 1 tablespoon water

Heat the oven to 375° F. 

Steam the cubed sweet potato until soft, approximately 10 minutes.  Mash, and measure out 1/2 cup.  Reserve the remainder for another use.

Line a large baking sheet with parchment paper or a nonstick baking mat.  Sift the dry ingredients together into a large bowl.  Cut in the butter or shortening until the mixture resembles rolled oats.  

Make a well in the center of the mixture, add the buttermilk, sweet potatoes, and honey, and stir vigorously until the dough forms a ball.  Knead lightly for about 30 seconds, until the dough just begins to look smooth.

On a floured surface, pat the dough out 3/4-inch thick, making a 7-by-8-inch rectangle.  Cut into 2-inch rounds, re-rolling the scraps and cutting out more biscuits.  Transfer to the prepared pan, brush the tops with egg wash, and bake for 10-12 minutes or until lightly browned.


Makes 12 biscuits.

From Bobby Flay Cooks American by Bobby Flay (with a few changes)

Chicken and Caramelized Vegetable Pot Pie

12 pearl onions, skins removed, cut in half

2 carrots, peeled and diced

2 parsnips, peeled and diced

16 cremini mushrooms, cleaned and quartered

6 tablespoons olive oil

Approximately 1 pound boneless, skinless chicken thighs

2 quarts chicken stock

3 cups heavy cream

1 teaspoon chipotle puree

1 tablespoon honey

1 cup fresh or frozen peas

1/4 cup chopped parsley

Sweet Potato Biscuits

Heat oven to 375° F.  In a roasting pan, toss the vegetables in 3 tablespoons of the olive oil.  In another pan, coat the chicken thighs in the remaining 3 tablespoons oil.  Place both pans in the oven and roast until the vegetables are browned and caramelized and the chicken is cooked through, about 30 minutes.  Set the vegetables aside.  Cut the chicken into 1-inch cubes.  

Meanwhile, make the sauce.  Pour the chicken stock into a large saucepan, bring to a boil over high heat, and boil until reduced to 3 cups.  Pour the cream into a nonreactive saucepan, bring to a simmer over medium-high heat, and simmer until reduced to 1 cup.  Add the reduced cream, chipotle puree, and honey to the reduced chicken stock and cook for 2 minutes over medium-low heat.  Add the vegetables, chicken, peas, and parsley, and cook for 2 minutes more.  Season with pepper and salt to taste.

To assemble the dish: Heat the oven to 350° F.  Place the chicken mixture in a casserole dish and top with the biscuits.  Warm through in the oven, about 20 minutes or as needed.

Makes 4-6 servings.

From Bobby Flay Cooks American by Bobby Flay (with a few changes)