Sunday, November 6, 2011

my bride with the fantastic pre-reception food

cream puffs and homemade beef stew that's even better than what you can get at din tai fung? yes please! click here to see her same day edit by avec lumiere out of california.

IMG_8068

IMG_8267

IMG_8301

IMG_8324

IMG_8402

IMG_8504

IMG_8844

IMG_8862

IMG_8916-2

IMG_8914

IMG_8948

IMG_9122

IMG_9008

IMG_9159

IMG_9248

IMG_9178

IMG_9198

IMG_9276

IMG_9336

IMG_9422

IMG_5307

IMG_5314

IMG_5343

IMG_5350

IMG_9464

IMG_5425

IMG_5441

IMG_5463

IMG_5467

IMG_9557

IMG_5476

IMG_5500

IMG_5546

IMG_5548

IMG_9636

IMG_9640

IMG_9646

IMG_9650

IMG_9707

IMG_9710

IMG_9711

Thursday, October 27, 2011

borscht; steam the beets, simmer the veggies in white wine

IMG_6839

•3 quarts beef or chicken broth
•1/4 tsp butter
•2 garlic cloves, minced
•white wine
•1 turnip, thinly sliced
•1 teaspoon dried marjoram
•2 celery stalks, trimmed, thinly sliced
•1 carrot, peeled, thinly sliced
•1/2 head shredded cabbage
•1 bay leaf
•salt and pepper to taste
•4 beets, peeled, grated
•4 tbsp lemon juice
•sour cream

other recipes involve:
•no beets at all!
•1/4 cup dill, minced
•2 onions, diced
•1 leek, white and light green parts, thinly sliced
•2 parsnips, peeled, thinly sliced
•whole allspice berries
•potatoes
•bacon
•meat
•2 Tbsp tomato paste
•6 Tbsp honey
•beet stalks and beet greens
•pickle juice


Scrub beets, cut off tops an inch from the base. I steam them in a double boiler and peel off the skin with gloves when they've cooled. Reserve any juices that have dripped into double boiler. Other recipes bake them in foil or boil them.

Bring broth to a simmer while you prepare the vegetables. Heat a large soup pot over medium heat with the butter. Add garlic. Cook for 1 minute and stir in the marjoram.


Add the celery, turnips, carrot, and cabbage. I add a generous splash of wine to minimize the use of butter. Cover and simmer over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes

Add the vegetables and bay leaf to broth. Season to taste with salt and pepper. Simmer partially covered for 10 minutes before grating the beets directly into the soup. Add any beat juices that dripped into the double boiler. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Add the lemon juice.

Cover and chill in fridge for a few hours or overnight. Reheat before serving, but not to boiling or the color will disappear. Serve with sour cream.