There is a thing to be said about long weekends. It really can go either way and it ends up being a lot of
Fortunately for me, a friend is visiting from the other coast and it went the
way. We caught up on the years in between, being across land and seas and a lot of missed laughs despite the frigidity that the city was wrapped in.
We rediscovered Chelsea Market and the incredible pastas at
(take-away is definitely a better option than sit-down!). We supped on warming soups and warm brownies while we watched back episodes of
(we are collectively mad about the show!). We discovered hidden chocolate shops and
in the Village. We deprived ourselves of sleep in favor of conversation, tea and more brownies.
So, anyway, like I said, it went the way it should! :-)
And, I leave you with an easy and tasty winter recipe for the short week -
Roast Parsley Root and Lady Apple Soup
1 cup peeled and chopped parsley root
1 cup cored and quartered lady apples
2 shallots, diced
5 cloves of garlic, minced
1 tsp chili flakes
3-4 sprigs of thyme
pinch of Maldon sea salt
pinch of pepper
2 cups water or homemade vegetable stock
Olive oil as needed
Toss the parsley root and lady apples in oil, salt and chili flakes. Pour into a roasting pan. Tuck in the sprigs of thyme between the chunks. Cover the pan with foil and roast in a pre-heated oven at 400F for about 15 minutes till everything is soft but not mushy.
Meanwhile, heat oil in a heavy bottomed pan and toss the garlic in it for a couple of minutes till its fragrance is released. Saute the the shallots until soft. Add in the roasted veggies along with the release fluid. Add water/stock and bring to a boil. Lower heat to let the soup simmer for 10 minutes.
Process the soup into a smooth puree. Bring the soup back to a boil and adjust the liquid content for needed consistency. Serve the soup with a dash of good olive oil and a sprinkling of chili flakes for just a touch of heat.