Hail To the Chef
Magickal Recipes of Ron Miller
reprinted from the Compost NewsLetter
[These recipes appeared in the Compost NewsLetter during 1990-92, while Ron was the executive chef of the Ristorante Donatello in San Francisco. All Magickal interpretations and comments are by Valerie Walker.]
Chilled Cucumber and Dill Soup with Beet Mousseline
1 large onion, peeled and sliced
3 tablespoons peanut oil
4 tablespoons chopped fresh dill, about 5 or 6 sprigs
2 cups rich, gelatinous chicken stock
4 English hothouse cucumbers, peeled, seeded and cut into 1/2 chunks
2 tablespoons lemon juice
1 8 oz. tub of sour cream
2 large beetroots
1/2 cup water
2 tablespoons balsamic vinegar
1/4 cup heavy cream, whipped until stiff
salt and ground white pepper to taste
To make the soup:
Remove the dill leaf from the stems. Chop the dill fine and reserve to be added to the soup when it has chilled. Coarsely chop the stems. Place the stems, the sliced onion and peanut oil in a large heavy pot over a low flame. Cook gently until the onion has turned transparent, about 10 minutes. Add the chicken stock and lemon juice. Bring to a boil, turn the flame down and simmer for 10 to 15 minutes. Add the cucumbers to the simmering liquid in the pot. Return to a boil and simmer for another 10 minutes. Puree the soup in a blender and strain into a storage container. When the soup has cooled to room temperature, stir in the sour cream and the chopped dill. Season to taste with salt and pepper.
Refrigerate for at least 2 hours before serving.
To make the beet mousseline:
Preheat the oven to 350 degrees.
Trim the stem and root ends from the beets. Place the beets and 1/2 cup of water into a casserole with a heavy, tight-fitting lid. Cook, covered, in the preheated oven until tender, about 1 to 1 1/2 hours. Set aside to cool. When the beets are cold, peel them and cut into quarters. Puree the beets in a food processor or a blender with the balsamic vinegar. Fold the whipped cream into the beet puree. Season with a pinch of salt and pepper and refrigerate until ready to serve.
To serve:
Ladle the soup into chilled bowls. Place a large dollop (about 2 heaping tablespoons) of beet mousseline into the center of each serving. Garnish with a sprig of dill and serve.
Serves 6.
[Magickal uses of this recipe: use for a self-healing and visualization of your own inner beauty and to attract love into your life. Cucumber for peace and healing, beets for love and beauty, onions for protection, dill for love, milk for love--vw]
The Chef