We also imagined that these witches live deep in the forest, tucked away from humanity so that they can live freely to revel in their Wiccan ways. For the reason, we included things that they could forage in the forest, like weeds instead of salad leaves and bugs baked into brittle. The salad is covered in Dana Cowin’s buttermilk dressing from her recent book Mastering My Mistakes in the Kitchen, which is so delicious it would make anything (including this chick weed) taste delectable.
Bloody Beet Soup
1 TABLESPOON COCONUT OIL
3 LARGE YELLOW ONION, DICED
3 CLOVES GARLIC, FINELY CHOPPED
3 BUNCHES RED BEETS, PEELED AND CUT INTO 1/4-INCH PIECES
4 CUPS VEGETABLE STOCK
1 TABLESPOON DRY TARRAGON
½ TEASPOON FINE SEA SALT
¼ TEASPOON FRESHLY GROUND BLACK PEPPER
½ CUP GREEK YOGURT (PLAIN FLAVOR)
- In a large pot, heat coconut oil over medium heat. Sauté garlic and onion about 5 minutes, stirring often.
- Add cut up beets to the stock, bring to a boil, then reduce heat. Add the tarragon, and simmer until beets are fork-tender, about 20 minutes.
- With an immersion or regular blender, puree soup.
- Stir in yogurt and add salt and pepper to taste.
– Serves 4-
24 escargot (weirdly, they come in a can)
1 shallot, thinly sliced
½ cup white wine
1 head of garlic, peeled and separated
1 ounce (28 g) flat parsley leaves
4 ounces (112 g) butter
Salt and pepper
- In a sauté pan, combine the escargot, shallot, and white wine and bring to a simmer.
- Cook for 15 minutes, then drain and set the snails aside.
- In the food processor, combine the garlic and parsley and pulse until finely chopped.
- Add the butter into the processor and mix until everything is a smooth, green paste.
- Season with salt and pepper.
- Once snails have been cooking for 15 minutes, place one snail in one shell and stuff the remaining space inside with the parsley butter.
- To cook, set the oven to broil, place the snails in a baking dish, and broil until the butter is sizzling.
- Serve immediately with bread.