Tag Archives: Betty Rosbottom recipe

“Soup Nights” Part II: Roasted Carrot, Parsnip & Garlic Soup

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A simple looking soup that has a deceptive depth of flavor.

A simple looking soup that has a deceptive depth of flavor.

 

Here’s the funny thing: As much as I liked the “Pumpkin Brownies with Maple Cream Cheese Frosting” from Betty Rosbottom’s new cookbook, I liked this soup recipe even better.

Duh!

After all, the book by this food writer and cooking teacher is called, “Soup Nights” (Rizzoli).

Soup is the focus to be sure — every kind imaginable from “Creamy Smoked Trout and Cucumber Chowder” to “Vietnamese-Style Shrimp Soup” to “Icy-Cold Watermelon Soup with Whipped Feta and Mint.”

But what’s genius is that Rosbottom also includes recipes for salads, sandwiches and desserts to round out the soup meal.

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Two Treats in One: Cider to Sip and For Roasting Tender Pork

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A perfect one-dish meal of pork, apples, cider and cabbage.

A perfect one-dish meal of pork, apples, cider and cabbage.

 

Sundays are made for dishes that bake gently in the oven, filling the house with warmth and delicious aromas that rev the appetite.

“Sunday Casseroles: Complete Comfort in One Dish” (Chronicle Books) is all about dishes like that. The book, which came out in 2014 and of which I received a review copy, is by Betty Rosbottom, a veteran cookbook author and PBS host.

Fish and chips in a casserole? You bet, when the potatoes are scalloped. Risotto in the oven? Sure, when it’s baked with butternut squash, sage and Parmigiano. Mac and cheese? Absolutely, especially in variations with lobster, lemon and tarragon or smoked sausage and country mustard.

“Cider-Baked Pork, Red Cabbage, and Apples” appealed to me because I love the combination of apples and pork, a meat which always plays nicely with the sweetness of fruit.

SundayCasserolesBook

Pork loin can get dry if cooked too long, but these emerge very juicy. They bake over a bed of tart apples, onions and red cabbage, which give everything a soft, pretty fuchsia hue.

Cider vinegar and actual cider add even more vivid apple flavor.

For me, this was also the perfect opportunity to break into my samples of the new Devoto Orchards Cider. The Devoto family makes the small-batch ciders in Sebastopol from estate-grown apples. Susan and Stan Devoto grow more than 50 varieties of heirloom apples, as well as flowers and pinot noir grapes on their 20-acre farm.

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