Wednesday Food Blogging

Polenta with Roasted Beets and Bordeaux Reduction

Beets and wine, for Valentines.

Before I left on my recent trip to the U.S., I made my husband a special pre-Valentine's meal, using the beets I'd bought in anticipation of a real Valentine's meal. They're heart-shaped, you see, as well as heart-healthy. (You just knew I was going to work that in there, huh?)

And what else is heart healthy? Red wine! I had a nice Bordeaux, so naturally that was my first choice. The reduction took some time, but it was worth it. It was smooth, a fine fruity gravy that complimented the beets very well.

By the way, if you're in England, you'll notice beets are referred to as "beetroot" instead of just beets. Seems redundant, but then we can't pronounce "butter" so I'd be careful about complaining.

The recipe is below, though to make polenta you can find instructions here.

Thai Carrot Soup

Thai Carrot Soup: Filling, not frou frou.

With an excess of carrots in my veggie bin, and a hankering for soup, I knew I had to make carrot soup. But I wanted something different, something spicy and warm, not the delicate carrot soups I normally make (for the record, it's the recipe in the original Moosewood cookbook). So I got the idea for coconut milk instead of cream, and pretty soon I realized I was going in the Thai direction. I stirred in some peanut butter and lime juice, and when I tasted the result, I knew I had a winner.

This is not your grandmother's carrot soup. It's rich, and exotic, and filling—a second bowl easily filled me up, with nary a cracker or salad to go alongside. And the smells—all night I could smell the warm curry spices still emanating from my kitchen.

I dressed it up for its photo, but you don't have to go to the trouble—although swirling a few dribbles of coconut milk hardly takes a moment. The next day, after a snowy hike around the Chilterns, I heated up the remains for lunch and I swear they were even better.

If you're tired of frou frou carrot soups, give this one a try. Directions below.

Food news, with a dash of opinion

First, the bad news: It appears sugar is worse for you than previously thought. In addition to increasing your waistline, it also increases your wrinkles.

If you think you've been served awful airplane food, read this guy's letter to Virgin Atlantic on what is possibly the worst airplane meal ever.

Food cures, for cavities, strengthening eyes, and other health issues. Turns out something as simple as parsley can strengthen your bones.

Winter whites that are also superfoods, despite their lack of pigmentation.

But don't forget to eat your broccoli.

Starbucks cuts back on Decaf. (Try their Tazo Zen tea instead.)

If, like me, you don't like Cadbury Creme Eggs, try using them for this instead. Looks like fun!

Seeds of change!

Who is the food villain of the week? I vote for the mercury, I mean corn syrup, producers.

A mum received a note from her child's school, admonishing her for packing an unhealthy lunch for her child. What do you think, is it a school's business what a parent chooses to provide for their child at lunch? I think, as we can see from reading my food news tidbits, there is no agreement on what's healthy and what's not among the general public. I see no problem with a chocolate sandwich now and then; in my book it's better than a tuna sandwich.

Two by Two Roasted Roots

Winter whites pack flavor as well as health into a convenient stick.

I've been buying a lot of parsnips and turnips, two of my favorite root vegetables. They're so easy to pop into the oven, and taste delicious when roasted. If you've never had parsnips, which aren't very common in America, you'll love their creamy melt-in-your-mouth texture. Turnips, too, take on a special sweetness when roasted with olive oil, maple syrup, and lemon juice.

I actually would try this without the carrots, which add color but not as much taste bud excitement as their white cousins.

I've tried many different marinades for roasting roots, but this one is the easiest, and easy to remember: It's just two of everything: 2 carrots, 2 parsnips, 2 small turnips, cut into similar sized wedges or sticks. Place them in a baking dish and pour over a mixture of 2 tablespoons each: olive oil, maple syrup, and lemon juice.

Bake in a 200C or 425F oven for about 30 minutes, or until the vegetables are soft. About half way through, stir them around with a fork.

I originally served these with a bean cake that also baked in the oven, but they're a great side with almost any main dish. For a pretty and tasty garnish, sprinkle some tender young thyme sprigs on top.