Chestnut and Celery Root Soup

Thanksgiving was at my house this year, and I took it on as an exciting opportunity to integrate some new and interesting dishes into the holiday routine.  Tangy and refreshing pomegranate seeds were stirred into the cranberry sauce.  Instead of stuffing or dressing, we had butternut squash and kale bread pudding.  And to start?  Soup and salad of course.  But not just any soup and salad.  Brussels sprouts and red cabbage, pine nuts and dried cranberries were dressed in a chile and honey mustard vinaigrette to play the salad role.  For the soup?  I revived this chestnut and celery root soup recipe from a couple of years ago...and then wondered why I hadn’t been making it the whole time.  Not only did our Thanksgiving guests love it, with its creamy texture, earthy depth, and just a touch of chestnut sweetness, but it was a breeze to put together, and even could be done the day before.  It will surely be making an appearance again over the holidays, and probably once more in January or February, when its hearty warmth will be most welcome in the dead of winter.

Use a sharp Y-shaped peeler to peel the celery root without going mad.  And season liberally, but don’t sweat the heavy cream if you’d rather not add the extra fat - I think it’s perfectly delicious without it.

You can find the recipe for Chestnut and Celery Root Soup here.

Rhubarb Cardamom Galette

Rhubarb season is here. And - let's face it - rhubarb is not everyone's favorite. I, for one, am not fond of the copious amounts of sugar that seem to be inherent to every rhubarb recipe. But, like it or not, I am sure to receive my fair share of rhubarb in our CSA box. And, if we're trying to eat local...

I have found one "cheater" recipe that is an easy use for my rhubarb, thanks once again to Sunset magazine. The bonus is that it also uses cardamom, which is my new favorite dessert spice. Pick some up in the bulk aisle if it seems too pricey!

Unfortunately, the Rhubarb Cardamom Galette is not an exception to the sugar rule. However, it is not cloyingly sweet in the end (I promise), and I've found that it makes an excellent breakfast pastry when made ahead of time and served at room temperature. And it is quite good - sweet, sour, flaky, buttery, and exotic. And, yes, I purchase the puff pastry - making it myself is one territory into which I have yet to venture!

The recipe suggests using only red rhubarb, but I think it is pretty regardless - pink and green make a lovely spring color combination. One other piece of advice when making this recipe? It is important to make sure the rhubarb is packed densely side-by-side in order for the flour, sugar, and spices to meld properly. Gaps will leave you with dry spots of raw sugar and flour - not so appetizing! Trim the crust if you don't have enough rhubarb.

You can find the recipe for Sunset's Rhubarb Cardamom Galette here.