(Jamie Ford, on my Kindle). A poignant story about a Chinese-American, growing up in Seattle at the beginning of World War II. Henry falls in love with a young Japanese girl before her family is interned in a relocation camp. It a very secretive relationship because his parents would highly disapprove. The story goes back to the 40’s and forward to the 1980’s when Henry is in his 50’s and his wife (not the Japanese woman) has just died of cancer. The story pulls you in from the first page, especially when some artifacts are found in the basement of an old hotel which contain personal belongings from several Japanese families who were suddenly taken away back in 1942. You can see where it’s going, can’t you? I heard criticism of this book that it was just a little bit contrived. Halfway through I’m enjoying it very much.
(Kathryn Stockett on my Kindle); if you haven’t heard about this book, you should! It’s a novel written from the voice of the black servants and some of the people they work for, all residents of Jackson, Mississippi. In the 1950’s. The maids generally are disrespected, still have to ride in the back of the bus, and some are prevented from using the bathroom in the houses where they work. The story is about a young woman (daughter of one of the society ladies) who decides to write a book about the stories of the maids. Anonymously. But not quite, of course. So it’s not only the stories themselves, but about the society-ladies’ relationships, and about the stealth required to interview the maids and write the book. And the repercussions when it’s published. A fantastic read.
by Jetta Carleton (Kindle edition); 
by Susan Richards (Kindle edition); 
by Sally Gunning (Kindle edition)
; 
; 
(Mario Batali & Gweneth Paltrow); 
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Parsnips are a hugely under-rated vegetable. My mother never served them. In fact, until I was an adult I thought a parsnip was another one of those root veggies like turnips and rutabagas, i.e. round, globe shaped, which I didn’t like, really. But parsnips are a completely different animal. They look like anemic carrots, but they’re very firm. But also extremely tasty. I forget to buy them. But then, my local grocery store doesn’t carry them except on an occasional basis. Probably because lots of other people THINK they don’t like them, either. Or, they don’t know how to prepare them. Parsnips have a lovely, sweet taste when cooked, kind of like carrots do. They blend beautifully into soups, as a matter of fact, and add another layer of flavor if you’re making a carrot or potato soup. They also make a very nice vegetable (a carb, albeit) to serve with a roast or a grilled piece of meat. You can mash it just like potatoes once they’re cooked. Just peel well, simmer and mash with a little butter and salt and pepper.
I’ve had parsnips several times when I’ve visited places in the United Kingdom. The Brits know all about parsnips. I think our friend Pam once served us a parsnip soup as a first course for a lovely Sunday dinner. Sometimes you’ll see them in long quarters beside a big juicy roast – like we’d serve carrots.
So, when Cherrie and I were served this apple and parsnip soup the other day (at a cooking class at Our House, South County in San Juan Capistrano), we both did our best to lick the inside of the cups clean. We couldn’t quite, but we tried. It’s a simple soup, really, with a nice gentle undercurrent of curry powder (eliminate it if you don’t like curry). This would freeze well, except for the garnish, although you could toast the pecans and put them in a small plastic bag inside the soup bag.
Everyone at our table raved about the soup too. It was a stunner. The winner in my book, if there was one, of all the recipes in the class. It was served with a cheddar and apple panini (pictured with the soup, above). My hats off to Sarah, the chef at the cooking school (who reads my blog, she told me!). Well done, Sarah! I’ll be making this soup next week without a doubt.
Apple and Parsnip Soup
Servings: 6
SOUP:
1/2 cup unsalted butter
2 large onions, sliced
2 large parsnips, scrubbed and cubed
1 clove garlic, chopped
1 pound apples, Granny Smith, peeled, cored, cubed
2 teaspo0ns curry powder
6 1/4 cups chicken stock
1/4 cups half and half
GARNISH:
1 cup pecans, chopped
1 teaspoon unsalted butter
2/3 cup creme fraiche
1. Melt the butter in a large soup pot and saute the onions and garlic over a moderate heat until the onions are translucent. Stir in the parsnips and apple, and saute for about 3 minutes, stirring occasionally. Stir in the curry powder and cook for one minute. Pour on the chicken stock, bring to a boil, cover and simmer for 20 minutes.
2. Puree the soup in a blender in batches and return to the pot. Stir in the cream, season and reheat gently.
3. Garnish: Melt the butter in a saute pan and add the pecans. Saute over a medium heat for 5 minutes. Swirl the creme fraiche on top of the soup, and sprinkle pecans on top.
Per Serving (about 1 1/2 cups): 538 Calories; 42g Fat (69.7% calories from fat); 6g Protein; 35g Carbohydrate; 8g Dietary Fiber; 85mg Cholesterol; 2280mg Sodium.
To print a PDF recipe, click HERE.
ThursdayNext
said on December 2nd, 2007:
I only started cooking with parsnips last winter because many of Emeril’s recipes call for them – I have missed out. I love the flavor it lends to stews and roasts. This recipe sounds lovely…and perfect for such a snowy day like today is here in New York.
Carolyn T
said on December 2nd, 2007:
Glad you’re enjoying the parsnips. They’re on my grocery list for today; just hope one of the markets even HAS them.