We did it! We finally managed to pull off a Valentine’s day dinner on Valentine’s day. The past five years since we’ve had our daughter Anna we’ve been unable to celebrate on the day because she was either too young and we had no energy to or she has just happened to be sick on this day. But today after a hectic day of Kindergarten, helping a neighbor pack for his move at the end of the month into an assisted living home :(, a doctor’s appointment, a dance class, a trip to the grocery store and finally home I managed to make this wonderful soup that we both love but for some reason haven’t made in over a year and, with Anna’s help, I managed to throw together a galette for desert all between the hours of 6:30 and 8pm this evening. Whew, what a day! Boy am I glad that we had a few moments to sit down and slowly enjoy a meal together this evening after putting Anna to bed and being ever so quiet with our spoons and conversation as not to wake our darling little Valentine! Happy Valentine’s day! I hope you find the time to spend it with someone you love.
adapted from Mark Bittman
3 tablespoons olive oil
3 small or 1 large Onion (thinly sliced or diced)
4 Celery stalks (chopped)
4 cloves garlic (small dice)
3⁄4 cup white wine (divided)
3 cups diced tomatoes (from a can is fine)
1/2 bunch of fresh Thyme (about 8-10 stems)
6 cups Vegetable Stock
1 cup Bulgur Wheat
1⁄4 cup chopped fresh parsley (for garnish)
Salt and black pepper to taste
Saute the onion in hot oil in a large soup pot or dutch oven over medium-high heat. When the onions are translucent add the garlic and saute for a minute more until fragrant. Add the celery and saute for an additional minute or two while stirring occasionally. Add 1/2 cup of wine and cook for another minute or so, then add the tomatoes, thyme, stock, bulgur wheat and bring to a simmer over medium-high heat. Taste the soup and add the additional 1/4 cup of wine if it needs extra and salt and pepper to taste. Let the soup simmer on low with a lid on, stirring occasionally for about 20 minutes or until the bulgur wheat is tender. Serve with chopped fresh parsley on top.
Single Pie Crust
- 1 1/2 cups Flour
- 1 stick of cold Butter (cut into Tbs sized pieces)
- 6-8 Tablespoons ice cold Water
- 2 Tablespoon Sugar
- Zest of 1 Lemon
Combine the dry ingredients in a large bowl and mix to combine. Cut the cold butter into the flour mixture with a pastry cutter or a food processor until the butter is no larger than the size of small peas. Slowly add the ice water stirring it in to form a dough. Only add just enough so that the dough will come together to form a ball but isn’t too sticky. Wrap the dough in plastic and allow to rest in the fridge for at least 20 minutes prior to rolling and baking.
3 cups of fresh or frozen Blueberries
3 cups of fresh or frozen Peaches
Juice from 1 lemon
3 Tbs Corn Starch
3 Tbs Flour
1/2 Turbinado or Raw Sugar (plus extra for sprinkling)
1/4 cup Milk (for brushing on the crust)
Preheat the oven to 375° F (190°C). Mix the fruit together with the lemon juice in a large bowl. In a separate smaller bowl combine the flour, cornstarch and sugar. Mix the dry ingredients with the fruit mixture until well combined. Roll out the chilled dough into a large circle so that the dough is about 1/8th of an inch thick. Put the rolled out dough on a baking sheet lined with parchment paper. Put the filling in the center of the dough and spread out to within 2 inches of the edge of the dough. Fold the corners of the dough up all around, brush with milk and sprinkle with sugar. Bake for 45-50 minutes or until the filling is set and the crust is lightly brown on top. Let cool before serving with a large helping of freshly whipped heavy cream or coconut cream.