i am curious to the fate of days: the short distance that beckons time with a second hand, as well the energy of a further future. this past week has been but a whir in the dimension of a lifetime. a week where each minute has lapsed so slowly into the next, the sordid kind of stop-motion animation you feel when sleep is but a dream. the wind buckles you in your footstep if you don’t brace your bones. fifty miles an hour is a good day, in season. but there is a pregnancy to the air in our recent mornings, the slights of humidity and moisture as though the atmosphere is ready to shift. a general consensus that spring will come early this year.
this is a big deal. the spring is an unassuming entity turned rarity in our town. more often than not we have an extended winter, only to to be chaotically suppressed by torrid heat one day beginning in june. yet to be granted a head-start on growing in an unpredictable land is of the greatest things we can drift our thoughts to while still winter-bound. and so it is that each recent morning i step outside and fill my lungs deep with air, lately warm and heavy, i envision the transformation of grays to greens, somber to subtle, and bleak to bursting again. slowly sifting and slowly shifting.
two recipes today, in helping to pass time fast or slow. a loaf of dark and rich rye bread to kiss the deep and pale shades of winter. and be it one the best flavors to ever be coupled with the earthy candor of beets. a collective sigh of all that is good on the days we question good.
- 2 cups dark rye flour
- ¼ tsp instant/rapid rise yeast
- 1¼ cup luke-warm water
- 2 tsp instant/rapid rise yeast (remainder of packet)
- 1¼ cup bread flour
- 1 tsp salt
- 2 tbl molasses
- 1-2 tbl dark coco powder (preference)
- 1 tbl olive oil
- 2 tbl caraway seed
- FOR THE BREAD: in a large bowl combine rye flour, yeast, and water, until soft and incorporated. if you'd prefer to test your yeast first, reserve ¼ cup of the water for proofing. cover dough with plastic wrap and allow to rise 8-12 hours.
- add the remaining yeast, bread flour, salt, molasses, and coco powder. knead until all ingredients are incorporated and dough is tacky. if still sticky, add more flour, little by little, until dough is smooth. add olive oil and caraway and fold into dough. form dough into a ball, place in bowl, cover, and allow to double in size - 1 hour.
- heat oven to 350 degrees. spread a fine layer of cornmeal onto a baking sheet. remove dough and knead briefly, forming into a loaf (sealed at the bottom). dust finely with wheat flour, place on baking sheet, and cover loosely with plastic wrap. allow to rise, until doubled, about 40 minutes. at the end of this time, remove plastic wrap, slash lightly, and bake in oven 35-40 minutes, until done.
- 1 lb red beet, 1 lb golden beet
- ¼ cup olive oil
- 3 tbl white wine vinegar
- zest of 1 blood orange
- ½ tsp prepared horseradish
- ½ tsp maple syrup
- salt and pepper to taste
- ¼ cup pistachios
- 1 tsp maple syrup
- ½ tsp sugar
- ¼ tsp cumin
- ½ loaf of dark rye bread (recipe above), torn into pieces
- ½ bunch parsely, chopped
- ½ bunch dill, fronds chopped
- ¼ cup kalamata olives, chopped
- 3 oz goat cheese
- preheat oven to 400 degrees. scrub beets, dry, coat with olive oil and pepper, and wrap individually in foil. roast on a sheet pan for 45 minutes - 1 hour.
- the last 15 minutes of roasting time: spread pistachios on a separate baking sheet and toast, 5 minutes. remove, coat with maple syrup and place back in oven for an additional 10 minutes. mix sugar with cumin and mix with warm pistachios. spread and allow to dry.
- once beets are removed rub off skins. if you experience trouble hit them with a slight of cold water and they will slip right off. if you wish to retain the colors of the beets, chop and keep in separate bowls until ready to serve salad.
- toss rye bread with dressing, coat, and allow to soak 5 minutes. add pistachio, parsley, dill, olives, and goat cheese. toss and gently combine beets into mixture. serve tossed with additional oil and vinegar if desired.
This salad has me swooning. How in the world did you come up with something so beautiful and unique?? It must be the cold, short days of winter that make your mind wander to the heavier flavours of rye, cumin and beets, and I couldn’t be happier that it does. Though I understand your yearning for spring, I also greatly enjoy this season with its abundance of citrus and slowly cooked food.
happy heart day to you ksenia – and thank you always for such a beautiful outlook – i’m happy to be able to make you swoon. indeed does the coldest and bleakest days convert taste-buds to richness. hope you are well. xo
You are such a beautiful writer, Danielle. Your words on the transition from winter to spring really evoke the spirit of the seasons <3
This means so much to me, thank you with my entirety Sarah. The seasons are surely what my heart lives by. ♥
Your way with words is beyond beautiful and the creativity of your recipes has me inspired in a whole new way. So much warmth in this cold grey season! Love!
Thank you Grace, it means an incredible amount to me. Wishing you all winter wealth and gold amongst the gray. ♥
Oh I absolutely love love that you made bread with beets. I cannot wait to try this out.
On another note, writing so beautifully is an art and you are so artistic. I absolutely loved reading it.
Have a wonderful weekend my dear.
xx
Asha, thank you. Being able to reach others through not just food, but also words – this is where my passion is strong. Have a beautiful weekend, and thank you deeply for reading. ♥
Such a gorgeous post & beautiful photography Xx
Thalia, thank you, and so much for visiting! I’m so happy the beets and rye intrigued you. xo