Happy Valentine's Day!!
I am a firm believer in enjoying collective culinary experiences. I know next to nothing about football, but I am quite happy on Superbowl Sunday to eat wings, chili, chips and dips. I do take a pass on the beer though. A taste for which I have never acquired. So even though my sweetie and I have opted to stay in for dinner, rather than go to a restaurant, I want our dinner to somewhat reflect the spirit of the day. Given a little love, the single lonely and dowdy beet in the fridge was turned into a colorful borscht. Salmon for the entree will continue the valentine color scheme with a demure pink. Loaded with omega 3-fatty acids salmon is heart healthy as well. For dessert? Why chocolates of course.
I am not a cutesy, heart and ruffle kind of gal, but I decided to take a look around the house for hearts. I was sure to find some in my collection of folk art.
Graceful twining grape leaves adorn the center of a colorful hooked rug filled with a beautiful design of cottage flowers. This is one of my Claire Murray rugs which I love. The black background gives the design a strong modern edge. The overall look is graphic and vibrant, without looking too sweet and cutesy.
Papercuttings. The heart in hand motif was popular in many types of folk art symbolizing love, friendship, generosity and truth. The papercutting on the right also has embossed hearts around it.
This is a reproduction red-ware pedestal dish. The design is a Pennsylvania Dutch sgraffito, which involves layering colors and scratching away layers to make the design.
This is a fairly large wooden plaque,carved and painted and framed in rustically carved wood. This piece adorned the door of a millinery shop in my neighborhood.
~ Peace and Love~
Roasted Beet Soup
- 1 large beet, roasted and chopped ( for a large beet. roasting will take an hour or more)
- 1 stalk of celery, chopped
- 1/2 of small onion, chopped
- 1/3 of cup of chopped canned tomatoes
- 1clove of garlic, chopped
- small apple,cored,pared and chopped
- 1Tbl of butter
- 1Tbl of vegetable oil
- 4 cups of beef stock (or chicken or vegetable)
- bay leaf
- thyme
- lemon juice
- salt and pepper
- 1 Tbl of prepared horseradish
- sour cream for garnish
Heat butter and oil in pan and add chopped vegetables, apple and a couple of tablespoons of the beef stock. Stir and cook with the pot lid on for about 15 minutes, on med/low heat. Shake the pan occasionally, so the vegetables won't stick to the bottom of the pan. Add the rest of the beef stock, a bay leaf, sprinkling of thyme, a little lemon juice and salt and pepper. Bring the mixture to a boil and then lower the heat and gently simmer for 30 minutes. Add the horseradish and puree the soup until it is creamy and smooth. Ladle the soup into bowls and garnish with sour cream. You can change the soup and add whatever vegetables you like: tomatoes, carrots, potatoes etc.
