Honestly though, the break has been nice. Being able to just make dinner and not have to worry about writing down every ingredient's measurements and not worrying about trying to take photos. Just cooking, pouring a glass of wine and sitting down to savor the meal with my husband. I've enjoyed it.
It's also been great to step back and take a look at what I'm doing here on the blog. Is it something that I want to continue with? What purpose does it serve? Does anyone even read it? (and even if they don't, do I care?)
I haven't come to any grand conclusions but I know that this blog serves a purpose, even if it is just for me. It makes me put thought into what I'm cooking and inspires me to try new things. And by putting down recipes I have a record for when I want to try them again, which I love. In the past I would just try to remember and guess what went into my recipes and the results weren't always stellar! And, perhaps, someone else out there will find something useful among the mess. Really, isn't the best part of cooking and food is how it can bring people together? The joy of sharing it with one another? Learning from one another? So I will plod on. The posts may stay few and far between for a bit, but I will continue to return because food and its community are my passion.
This celeriac soup is basic and straightforward yet completely satisfying. It reminds one that with great ingredients, simplicity in cooking is rewarded. Joe and I had this dish at Eleven Madison Park for our anniversary dinner and it was so beautiful there that I had to try to recreate it at home. It may not have lived up quite to the restaurant's standards, but was delicious nonetheless. The addition of scallops is unnecessary, but lends a luxurious touch and makes the dish hearty enough to be an entree. Next time I prepare this I will add sauteed shallots and garlic for extra flavor, but for a simpler approach it is not necessary.
3 small bulbs celeriac, peeled and chopped
2-3 c. chicken stock
1-2 c. water
salt and pepper
1 t. celery salt
1 t. season salt
1 c. heavy cream
2 TB butter
Extra Virgin Olive Oil, for drizzling
6 large diver scallops, cooked
2 TB Olive oil
Place the celeriac, stock, and water in a large pot. You want enough liquid to cover the celeriac. Bring to a boil and simmer until celeriac is tender, about 25-30 minutes. Remove from heat. Push the celeriac through a ricer back into the stock and water or use an immersion blender to blend all of the ingredients together. If the soup is very thick, add water to bring to consistency of your liking (remembering that you will be adding cream as well). Add celery salt, season salt, and pepper. Return the pot to the stove and bring to a simmer. Stir in the heavy cream. Taste, and add more salt and pepper if necessary. Stir in the butter and serve over the cooked scallops with a drizzle of extra virgin olive oil.