About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Chilled Golden Beet Soup

--2 tablespoons coconut oil
--1 large sweet onion such as Vidalia, about 1 pound, chopped
--4 or 5 cloves garlic, minced
--2+ pounds golden beet chunks which have been peeled
--2 large fresh Makrut lime leaves (Citrus hystrix)
--a pinch of saffron
--1 tablespoon grated fresh ginger
--2 tablespoons fish sauce (I like 3 Crabs brand)
--1 1/2 cups 1% buttermilk
--salt to taste

Heat the coconut oil in a large saucepan or soup pot over medium heat and saute the onions and garlic until they translucent and starting to color. Add the Makrut leaves and the beets to the pan, add water just to cover the beets, cover and bring to a low boil. Turn the heat down to low and cook, covered, until the beets are very tender but not falling apart. I didn't keep track of the time, but it was at least 20 minutes.

In the meantime, lightly toast the saffron threads to dry them out. Then grind them to a powder in a small porcelain mortar and pestle or a small bowl. Add a tablespoon of hot water to dissolve the powder. Set aside.

When the beets are tender, remove the pot from the heat and remove the lime leaves. Add the dissolved saffron, grated ginger, and fish sauce to the cooked beets. Puree the soup in batches in a blender (love my VitaMix) and pass it through a fine sieve into a large heat proof bowl. Set the bowl in an ice-water bath, add the buttermilk and salt to taste to the soup, stirring occasionally until the soup is chilled. Taste the chilled soup and adjust the seasonings to your preference. Keep chilled until served.

Should serve 6 to 8 as an appetizer.

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