A Plentiful Pot of Roasted Tomato & Root Vegetable Soup

March 2015

A plentiful pot of soup is like a return to your childhood home after many months or years away. Every ingredient, like every quilt, stuffed animal or lingering teen heart-throb poster, tells a story and stirs nostalgia. This soup stirred a few tales.

lentiful Pot of Roasted Tomato & Root Vegetable Soup // www.WithTheGrains.com

First, there were friends gathered around our dining room table. The Urban Farmer and I shared our roasted chicken, vegetables, and hearty bread. They shared their heartwarming tales of transforming travels in Peru. That chicken became stock, and that stock became a base for this soup.

There was a long photoshoot. It began with meticulously styled, petite portions of chopped vegetables. It ended with a back seat and a trunk FULL of produce. Those excesses became a warm oven of slow roasting tomatoes, a house that smelled of Italy, and finally, a robust red sauce. That red sauce stirred the cravings for comforting tomato soup.

There was a Valentine’s Day break from reclusive hibernation and a bundled excursion to the butcher shop. The return adventure was a blinding blanket of white, a determined dog with a backpack full of bacon, and a very chilling walk on quiet, empty streets. Two honey-cardamom lattes and a chess game later, we were warm enough to think clearly. That bacon belonged in our soup!

Those tales simmered, bubbled and blended into something new.

lentiful Pot of Roasted Tomato & Root Vegetable Soup // www.WithTheGrains.com

With one hand on the old, familiar doorknob and the other hovering near the light switch, you hesitate. You breathe in the familiar smell. You hear the distant laughter, complaints and squabbles. You see the homework struggles, the sleepovers, the trophies and toys. Once back in the present moment, your hovering hand flips the light switch, pulls the door knob and closes the door on that childhood chapter. Similarly, each ingredient’s tale hovered, but new moments emerged as well, ready to be recalled with the next bowl of piping hot soup. This is why I slow cook.

Single-Grain

Go Stir Some Stories!
-Quelcy

Roasted Tomato & Vegetable Soup

About This Recipe: From the homemade stock to the slow roasted tomato sauce, this soup is a journey and a labor for the love of cooking. The result is a hearty vegetable soup that takes advantage of winter’s lingering root vegetables and warms the last chill in the air. Use whatever lingering root vegetables you have. Use a vegetable stock and skip the bacon if you want to avoid meat. Substitute a favorite pasta sauce instead of making your own. Be creative, experiment, and enjoy!

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Rustic Root Vegetable Pie with Blue Cheese & Herbs

January 2015

Every other Saturday, the Urban Farmer bursts through the kitchen door in his decades-old Woolrich coat and snowy boots, and he raises a green bag into the air triumphantly. This prized green bag contains his CSA allotment (Community Supported Agriculture), and aside from supporting our region’s farmers, these bags of veggies have pushed us to cook more and to cook more creatively.

With The Grains Veggie Pie 01

Each CSA share is like a cooking show challenge. Beets, turnips, celeriac…go! For this specific green bag, the Urban Farmer really had pie on his mind. As I began to muse, he interjected my visions of beet slice rosettes atop sweetly spiced squash, “No, I want to make a savory pie.” Before he had finished verbalizing his pie goals, he had already begun peeling and chopping, so we dove into his savory plan in that fluid style of cooking- a sprinkle of this, a dash of that, a slice, a chop and a vague recipe underpinning.

With The Grains Veggie Pie 02

Recipe Notes: This recipe is very loose, and you can adapt it based on your winter vegetable bounty and personal preferences. We began with a large baking stone’s worth of roasted vegetables and had more than we needed for the pie, but that excess makes for easy, healthy dinners later in the week. I’ve been reading about sneaking vodka into pie crusts as way to combat the gluten formation that risks a tough crust. Rather than Vodka, I used a few Tablespoons of Art in the Age’s Sage liquor, hoping to avoid gluten and reap the benefits of the herb flavors. You can also experiment with the cheese, herbs and proteins. This would be delicious with salty shavings of pecorino, and next time, we’ll probably add a spicy sausage to the filling. Be inspired, get creative and go crazy!

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Bon Appétit!
-Quelcy

p.s: We’re looking forward to this time next year when we’ll be making rustic root veggie pies from the fruits of the Urban Farmer’s labor. He’ll be farming his own land this spring!

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Heirloom Whole Wheat Pumpkin Gnocchi with Browned Sage Butter, Cranberries, Pecans & Goat Cheese

October 2014

I had a roommate who lived off gnocchi alone, well almost anyways. She was the first person to introduce this foreign pasta pillow to me. Based on her description, I held these doughy nubbins on a pedestal of complication, thinking they contained a filling much like ravioli. How could one roll such a small encasement? It seemed impossible! When I finally ate one, I learned she was far better at architecture than she was at food descriptions. However, in some part of my brain, I maintained the idea gnocchi making would be laborious.

Whole Wheat Pumpkin Gnocchi // www.WithTheGrains.com

Then I went to a farm dinner, and I watched several chefs roll out dough at their makeshift prep table. Granted, that prep table surely cost more than most of my kitchen accoutrements combined, but still. There they were, far from their commercial kitchen comforts, pumping out dough pillows, and making it look approachable.

Whole Wheat Pumpkin Gnocchi // www.WithTheGrains.com

At long last, I made the gnocchi leap for myself, and much like making mayo for the first time, I now question why I waited so long. These little pillows are so, so, so easy, and the ROI, if you will business jargon friends, is high!

Whole Wheat Pumpkin Gnocchi // www.WithTheGrains.com

This bowl of pumpkin gnocchi exudes fall’s traditional flavors. I used a real pumpkin à la the Urban Farmer’s harvest and a special grainy gift from a friend- Heirloom Sonora Variety Whole Wheat Flour grown in Pescadero, California. However, if you don’t have farmers and wandering, wheat-gathering friends, feel free to use an organic canned pumpkin and an organic whole-wheat pastry flour. Be creative with your toppings too. This is not a recipe of the precise persuasion.

Let your autumn cravings be your guide!

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