chicken + beet green pilaf

prep time:  tbd
cook time:  tbd
servings:  4

chicken broth ingredients:
chicken carcass with wings attached
1 carrot - roughly chopped
1 medium white or yellow onion - roughly chopped
2 bay leaves
salt
pepper

pilaf ingredients:
2 cups chicken broth
1 cup wild rice
2 shallots - chopped
2 garlic cloves - minced
greens from one bunch of beets
1 lemon - garnish
parmesan - garnish
olive oil
salt
pepper

chicken broth steps:
1.  place the chicken in a large pot and add just enough water to cover the top.  add the carrot, onion, bay leave and a pinch of salt and pepper and bring to a boil over medium-high heat.  reduce heat to medium and simmer for about an hour.  let cool and remove the carcass and set aside.  strain the rest of the stock and set aside.

2.  shred the remaining meat from the carcass and set aside.

pilaf steps:
1.  in a pot over medium heat, drizzle just enough olive oil to coat the pan and add the shallots.  let cook for about a minute until fragrant and translucent.  add the garlic and cook for another minute until soft.  add the rice and cook for a minute, mixing with the other ingredients. 

2.  add the two cups of broth, lower heat to medium, cover and cook for about 30 minutes until the rice has absorbed almost all the broth.

3.  add the beet greens and stir.  cover and cook for another five minutes until the rice is cooked through.  remove rice from the heat and leave covered for about five minutes to rest.

4.  uncover the rice and fluff with a fork.  add the shredded chicken to the rice.  season with salt, pepper, parmesan and lemon zest to taste.

- goop, march 2014

moroccan beet greens

prep time:  tbd
cook time:  tbd
servings:  2

ingredients:
3 bunches beet greens - red stems removed
2 tablespoon olive oil
1/4 teaspoon cumin
1 teaspoon paprika
1 pinch salt
1/4 piece preserved lemon
1 tablespoon olive oil
1 pinch chili pepper
2 cloves garlic - grated
1 tablespoon cilantro - chopped
1 tablespoon parsley - chopped

steps:
1.  wash the greens and leaves them in a bowl full of cold water.  heat 2 tablespoons of olive oil in a saucepan over medium-high heat.  when just warm, add the grated garlic, cumin and paprika.  as soon as the garlic becomes fragrant, remove the greens from the water, without draining.  chop them coarsely and then add them to the pan.  turn the heat to medium and stir to coat the greens.  cover tightly, and turn down heat.  let simmer for 5 minutes. 

2.  meanwhile, take 1/4 of preserved lemon and slice into 1/4-inch cubes.  uncover the cooking pan and add a few cubes and the cilantro and parsley.  stir.  cover and let cook for 5 more minutes.

3.  to serve, drizzle about 1 tablespoon of olive oil on top.  garnish with preserved lemon cubes and a sprinkle of chili powder.

- goop, february 2014

stir-fried beets greens, tofu and beets

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1/2 teaspoon sugar
1/4 - 12 teaspoon salt (to taste)
1 tablespoon soy sauce
2 teaspoon dry sherry
2 teaspoon sesame oil
1 tablespoon grapseed oil, sunflower oil or peanut oil
6 ounces firm tofu - diced
2 teaspoons minced garlic
1 tablespoon minced fresh ginger
2 large beets - peeled and cut in 2-inch julienne
1 medium-size leek, white and light green parts only - cut in half lengthwise, cleaned and sliced thin
1 pound beet greens - stemmed, washed and coarsely chopped
2 teaspoons sesame seeds
1/4 cup minced cilantro
2 teaspoon cornstarch dissolved in 2 tablespoon water

steps:
1.  combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another.  heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added.  swirl the oil by adding it to the sides of the pan and swirling the pan.

2.  add the tofu and spread out in a single layer.  don't stir for 1 minute, then stir-fry for 1 - 2 minutes, until it begins to color.  add the garlic and ginger and stir-fry for no more than 10 seconds.  add the beets and stir-fry for 1 minute.  add the leek and stir-fry for 30 seconds - 1 minute, until softens, then add the beet greens and salt and sugar.  stir-fry for 1 - 2 minutes, until the greens have wilted. 

3.  add the sesame seeds, soy sauce, sherry and sesame oil, the beets and cilantro and stir-fry for 1 minutes.  stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute.  remove from heat and serve with rice.

- new york times, october 2013