dinner at my house... soup + bread

     After a week of warmth and days spent in the garden, I welcomed the recent rain and cooler temperatures.  Sweet peas, various lettuces, French Breakfast radishes, and dill + cilantro seeds have been planted.  The remaining seeds will go into the ground this weekend. 
     When warm weather arrives and I start planting the vegetable garden, everything in the house seems to be ignored.  Meals are many times an after thought, I'm sad to say.  But the rain has allowed me a few days in my kitchen and I made two of my favorites that we haven't eaten in a long while... Black Bean Pumpkin Soup + Roasted Potato and Onion Focaccia.

     My desire to be indoors has been short lived, however, and I'm now hoping for sustained warmth so I am able to plant the entire vegetable garden.  I will also take some photos soon of the potager and its progress so far this spring.  I know this for certain... my eight rhubarb plants are already ridiculously huge.  It was my foolish goal last summer to keep them under control, but no matter how hard I tried or how much rhubarb syrup, tarts, pies, breads, muffins, cakes, slush or chutney I mixed up in my kitchen, it was useless.  I failed miserably.  I expect to see many containers of rhubarb in the freezer this coming winter.  In addition, I may be forced to set up a rhubarb stand on the corner of Pinehurst and Davern, like I threaten every year.

           The Black Bean Pumpkin Soup includes dry sherry and ham in its ingredients.

+ Black Bean Pumpkin Soup

• from Larry's Markets, Seattle, WA.

• three 15 1/2-ounce cans black beans
• 1 cup drained canned tomatoes, chopped
• 1 1/4 cups chopped onion
• 1/2 cup minced shallot
• 4 garlic cloves, minced
• 1 tablespoon plus 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 stick (1/4 cup) unsalted butter
• 4 cups beef broth
• a 16-ounce can pumpkin purée
• 1/2 cup dry Sherry
• 1/2 pound cooked ham, cut into 1/8-inch dice
• 4 tablespoons Sherry vinegar

1.  In a food processor coarsely purée beans and tomatoes.
2.  In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.  Stir in bean purée.  Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
3.  Just before serving, add ham and vinegar and simmer soup, stirring, until heated through.  Season soup with additional salt and pepper if needed.
4.  Serve soup garnished with sour cream.  Makes about 9 cups.

+ Roasted Onion and Potato Focaccia

• adapted recipe, from Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine by Lora Brody

FOR THE DOUGH
• 2 teaspoons yeast
• 1 tablespoon sugar
• 1 cup lukewarm water
• 3-4 cups unbleached flour
• 1 1/2 teaspoons kosher salt
• 2 ounces unsalted butter, melted
• 1/4 cup plus 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 2 teaspoons fresh rosemary, chopped
• Roasted vegetables (recipe follows)
1.   Place the yeast and sugar in a small bowl and add the lukewarm water.  Let proof for 5 minutes.  In the bowl of a stand mixer, combine 3 cups of the flour and the salt.  Add the yeast mixture, butter and 1/4 cup olive oil and combine.  Using a dough hook, mix at medium speed adding up to 1 cup more flour if necessary.  You want a soft dough that cleans the sides of the mixing bowl.  Beat for 8-10 minutes.  Place the dough in a large bowl that has been rubbed with olive oil.  Cover with plastic wrap and let rise until double, approximately 1 to 1 1/2 hours.  Gently fold dough over onto itself and let rise again until double.

ROASTED VEGETABLES
• 1 1/2 large, sweet onions
• 1 1/2 pound Russian Banana or small Yukon Gold potatoes
• 1/4 cup olive oil
1.  PREHEAT oven to 375 degrees.  Peel onions and slice into wedges.  Cut potatoes in half.  Place onions and potatoes, along with olive oil, into a roasting pan and roast in middle of oven for approximately 50 minutes, or until golden.  It may help to add onions about 10 minutes after the potatoes since they tend to brown faster than the potatoes.  Stir frequently until done.

BAKING THE FOCACCIA
1.  Turn the dough onto a lightly floured surface and pat into a rectangle that will fit into a 18 x 13-inch sheet pan.  Pour 2 tablespoons of olive oil into the pan and distribute evenly.  Transfer the dough to the pan and rub with the additional tablespoon of oil while pressing dough to fit the pan.  Let rest for about 20 minutes.  Preheat oven to 425 degrees.  Gently place potatoes and onions evenly on top of the focaccia dough.  Sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon pepper and the 2 teaspoons chopped fresh rosemary.  Let rest an additional 15 minutes.  Bake focaccia for 15 minutes or until golden.  Remove from oven and slide to a wire cooling rack.

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