Sunday Stew: Two for Ones

Whether you are under the weather or nesting quietly for a big week ahead we have two recipes to cleanse the conscience and soothe the belly. aka One hangover two solutions. 




In order to achieve the rich and creamy texture of a bisque make sure you have an emulsion blender or food processor handy. We prefer the emulsion blender because it's cheap,handheld,  and requires minimal cleanup.


3 Medium Beets 
1 1/2 teaspoons butter
1 1/2 Teaspoons Olive Oil
1 Leek Chopped 
1/2 Onion Diced 
1 Celery stalk, chopped
1/8 Teaspoon ground Ginger
1/8 Teaspoon ground Allspice
1/8 Teaspoon ground White Pepper
2 Cups of Water
1 Dried Bay leaf
1 Fresh sprig of Thyme
1 Fresh sprig of Parsley 
1/4 Cup Whipping Cream



1. Remove greens and wrap beets individually in tin foil. Roast beets in the oven at 375°F for one hour. Cooked beets will easily be pieced with a knife. 
2. Cool and rinse with cold water while peeling the beets. Cube the beets and set aside.
3. Let's talk about the Leeks. These guys really hold onto their dirt so rinse and rinse again going as far as pulling the layers apart slightly. Then chop the white and pale green parts of the Leek only.  
4. Melt butter and oil into a larger heavy bottomed pot at about medium heat. 
5. Add Leek, Onion and Celery. You want them to sweat out a little and turn clear. Stir often enough so that they don't start to stick to the bottom of your pan. 
6. Stir in all of your spices and beet cubes and cook for about eight minutes. 
7. Add 2 cups water and your Bay leaf/herbs to the pot. Bring to boil.
8. Once at a boil, reduce heat and cover for about 25 minutes until your vegetables are all soft.
9. Remove Bay leaf and herbs and turn off the heat. Add cream and S+P to taste. 
10. Carefully use your emulsion blender to essentially cream the soup to your preferred thickness. (real talk, most soups served up in restaurants and in markets have tons of salt, just take a look at the ingredients. You may be surprised by how much salt you want to add, OR take this opportunity to reduce your sodium intake!)


sprechen sie deutsch mac n' cheese  

Kaes Spaeztle is a handmade  rich  doughy noodle that we combined with caramelized onions, swiss cheese and topped off with some fresh parsley.  Sure to stick to the ribs and comfort the belly. 

Kaes Spaeztle is a handmade rich doughy noodle that we combined with caramelized onions, swiss cheese and topped off with some fresh parsley.  Sure to stick to the ribs and comfort the belly. 


1 1/2 cups all-purpose flour
 3/4 teaspoon ground nutmeg
 3/4 teaspoon salt
 1/8 teaspoon pepper
 3 eggs
 3/8 cup 2% milk
 3 tablespoons butter
 1 onion, sliced
 1 1/2 cups shredded Emmentaler cheese



1) Sift together flour, nutmeg, salt and pepper.
2) Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
3) Bring a large pot of lightly salted water to a boil.
4) Press and shake batter through a larger blade cheese grater or colander into the boiling water.
5) When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon.
6) Mix grated cheese in with the spaetzle. 
7) Melt butter in a large skillet over medium heat. Add onion, and cook until golden, about 15 minutes. 
8) Add caramelized onions to spaetzle and cheese. 
9) Serve immediately with a little fresh parsley.