Chilled Beet Soup with Grapefruit

Perhaps a drunk, rather overworked intern took the helm one day at Quinciple. I can't confirm that, but the food box delivery service with recipe cards that correspond to the produce enclosed showed up on my doorstep with a recipe card heralding Chilled Beet Soup with Yogurt and Blood Oranges--meanwhile the recipe itself and the produce that went along with it insisted that ruby grapefruit be used for this cheering soup starter. There's even a wooden juicer (not required) in the accompanying photo and half of a frazzled, juiced blood orange next to it. Anyway: of little matter. Our chilly friend is a perfect transitional dish to be served year round--a hint of fresh spring may be found in parsley and scallion garnishes over the lull of a summer of ripe fruit, with earthy beets serving a reminder that cooler months may be soon upon us.

I never made this when the box arrived (I used the ingredients for some other purpose back then), and only dug out the recipe card recently, sometime later, and made it for myself with ingredients already at home. Instead of the nuisance of pulling out a knife to supreme the grapefruit (removing the peel and pith) I used some fantastic pink grapefruit juice that I had on hand, adding in a burst of flavor at the last minute. I recommend chilling the super soup overnight, not just an hour, as the recipe suggests.

Chilled Beet Soup with Yogurt and Grapefruit
Serves 2
Open up a package of fantastic already peeled and cooked Love Beets (usually four beets) and quarter them. Add in half a sliced green apple, core and stem removed along with the white parts of two scallions cut into 1/2 inch pieces in a small-ish, sturdy pot with a tablespoon of olive oil (I used coconut oil), sweating for about 10 minutes. Add some water to barely cover, bring to the boil and reduce heat to simmer gently, until vegetable are truly tender. This does not take long. Add salt and pepper and throw everything in a blender, until a smooth puree is achieved. Add in about a 1/2 cup of fresh pink grapefruit juice and chill, covered! Overnight, is preferable, I think. Serve with drizzled plain yogurt and chopped green parts of scallions and parsley. Easy? You bet! Perhaps serve with a crisp white wine, as undoubtedly that intern I mentioned did. Do enjoy!

Hail Caesar!

I often compare a Caesar salad to a margarita as it's a delicate balance with both to equally, accurately define the tart, sweet and sour. I think I hit it with a recipe from this week's Quinciple box. Read on about Quinciple, the fresh from the farm food delivery service replete with recipes. They don't provide all the ingredients called for however, so I used a few good squeezes of anchovy paste, for example, that I had on hand instead of purchasing a tin of anchovy fillets. Also--the dressing is quite fully flavored. Although I quite enjoyed dressing the first night tossed with half of the the romaine lettuce, I loved it the next afternoon with the rest of the romaine allowing the dressing to mellow overnight in the refrigerator.

Ingredients

4 tbsp. chopped chives

1 head romaine lettuce

2 slices Bien Cuit's rye miche

1 egg yolk

½ lemon

1-2 anchovy fillets

2 cloves garlic, roughly chopped

1-2 tsp. Dijon mustard

¼ cup finely grated Parmigiano Reggiano, plus more for garnish

Red wine vinegar

Worcestershire sauce

Tabasco sauce

Olive oil, about ¼ cup

Salt and pepper

Method

An unidentified writer scribed the following:

"This is not the Caesar Salad to end all Caesars because of some secret special recipe (though I do have to give credit to Jeff Smith, my college boyfriend’s dad for teaching it to me). It is an amazing salad because the classic Caesar dressing, when made from scratch is truly mind blowing. The stuff you get out of the bottle bears no relation. You’ll need to taste as you go and tweak to your liking.

Use a mortar and pestle to smash the garlic and anchovies (or you can do this on a cutting board with the bottom of a water glass). Add to a small mixing bowl with the egg yolk and stir. While stirring, add a few drops of olive oil. Continue stirring and slowly adding olive oil in a thin stream (the constant stirring is needed to ensure a good emulsification). Add enough olive oil to double the volume. Add a splash of red wine vinegar, a small squeeze of lemon juice and the Dijon mustard, along with two dashes each of Worcestershire and Tabasco. Add in ¼ cup grated Parmesan and a few grinds of black pepper. Now you’ll need to taste (use a small piece of lettuce if you like). If it is too strong add a bit more olive oil or some more cheese. I often add a bit more Tabasco and an extra squeeze of lemon juice for more zing. Toast the bread and cut into small ¼” cubes for croutons. Wash the romaine and chop into 2” strips. Toss the dressing with the lettuce and garnish with the croutons, chives and a bit more grated Parmigiano." 

Hail the Caesar Salad! And Quinciple as well!

Thanks to naveedrahman.wix.com.