prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 1/2 cups whole milk ricotta
1/4 teaspoon finely grated orange zest
1 1/2 teaspoon chopped fresh sage
1 1/4 teaspoon salt
1/2 teaspoon pepper
6 tablespoons unsalted butter
1 1/2 pounds beets - peeled and finely grated in a food processor
1 1/2 teaspoon balsamic vinegar
3/4 pound fresh or dried cavatelli
1/2 cup freshly grated parmigiano-reggiano
1/4 cup chopped pistachios
steps:
1. in a small bowl, combine ricotta, orange zest and sage. season with salt and pepper to taste. cover and refrigerate until ready to use.
2. in a large heavy skillet over medium heat, melt 5 tablespoons of butter. cook until foam subsides and butter is a deep hazelnut color, about 5 minutes. stir in beets and season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. reduce heat to low, cover and cook until beets are very tender, about 10 - 15 minutes. stir in vinegar. season with additional salt and pepper if needed.
3. meanwhile, in a large pot of boiling salted water, cook cavatelli until al dente. drain, reserving 1/3 cup cooking liquid. transfer pasta to a large warmed serving bowl. toss with remaining 1 tablespoon butter, the grated cheese and most of the reserved liquid. toss well, add remaining cooking liquid if necessary to reach a creamy consistency. stir in beet mixture. season with salt and pepper. dollop spoonfuls of seasoned ricotta on top of pasta and sprinkle with pistachios and pepper.
- new york times, october 2013
Showing posts with label beets. Show all posts
Showing posts with label beets. Show all posts
10.18.2013
beet and chia pancakes
prep time: tbd
cook time: tbd
servings: 15 pancakes
ingredients:
1 large beet
1 cup wheat flour
1/2 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups buttermilk
3 tablespoons chia seeds
3 tablespoons sunflower, grapeseed or canola oil
steps:
1. preheat the oven to 425 degrees. cut the greens away from the beet, leaving about 1/4 inch of the stem. scrub the beet and place in a baking dish. add 1/3 inch water to the dish. cover tightly. place in the oven and roast for 60 minutes or until very soft and easy to penetrate with a knife. remove from the oven and allow to cool in the covered baking dish. cut away the ends and slip off the skins. puree in a food processor fitted with a steel blade until smooth. measure out 1/2 cup (freeze any extra).
2. sift together the flours, baking powder, baking soda, salt, and sugar. in a medium-size bowl, beat together the eggs, buttermilk oil, vanilla beet puree and honey. quickly whisk in the flour mixture and fold in the chia seeds.
3. heat a large skillet or griddle over medium-high heat and brush with butter or oil. drop the pancakes by the scant 1/4 cup onto the hot pan or griddle. cook until bubbles break through and turn pancakes. they will be quite moist so make sure to wait long enough so they don't fall apart when you turn them cook for 1 - 2 minutes on the other side until lightly browned. remove to a rack. serve with maple syrup and butter.
- new york times, october 2013
cook time: tbd
servings: 15 pancakes
ingredients:
1 large beet
1 cup wheat flour
1/2 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups buttermilk
3 tablespoons chia seeds
3 tablespoons sunflower, grapeseed or canola oil
steps:
1. preheat the oven to 425 degrees. cut the greens away from the beet, leaving about 1/4 inch of the stem. scrub the beet and place in a baking dish. add 1/3 inch water to the dish. cover tightly. place in the oven and roast for 60 minutes or until very soft and easy to penetrate with a knife. remove from the oven and allow to cool in the covered baking dish. cut away the ends and slip off the skins. puree in a food processor fitted with a steel blade until smooth. measure out 1/2 cup (freeze any extra).
2. sift together the flours, baking powder, baking soda, salt, and sugar. in a medium-size bowl, beat together the eggs, buttermilk oil, vanilla beet puree and honey. quickly whisk in the flour mixture and fold in the chia seeds.
3. heat a large skillet or griddle over medium-high heat and brush with butter or oil. drop the pancakes by the scant 1/4 cup onto the hot pan or griddle. cook until bubbles break through and turn pancakes. they will be quite moist so make sure to wait long enough so they don't fall apart when you turn them cook for 1 - 2 minutes on the other side until lightly browned. remove to a rack. serve with maple syrup and butter.
- new york times, october 2013
10.16.2013
seared fish with beet salsa
prep time: tbd
cook time: tbd
servings: 4
salsa ingredients:
3 medium mix of golden, chioggia and red beets - roasted, peeled and cut in a very small dice
2 - 3 serrano or jalapeno chiles - minced
1/4 cup chopped cilantro
salt
2 tablespoons fresh lime juice
2 tablespoon minced shallot or chives
1/2 small tart apple - cored and cut in a very small dice
2 tablespoon olive oil
fish ingredients:
1 1/2 pounds cod fillets
salt
pepper
1 tablespoon sunflower oil, grapeseed oil or olive oil
juice of 1 lime
salsa steps:
1. combine beets, serrano chiles, cilantro, lime juice, shallots, apple and olive oil in a medium bowl. stir together, taste and adjust salt. set aside for at least 30 minutes.
fish steps:
1. preheat the oven to 400 degrees. season the fish with salt and pepper. heat a heavy ovenproof skillet over high heat and add the oil. tilt the pan to film the bottom. add the fish fillets and cook for 1 minutes, or until you can easily slide a spatula underneath and turn the fish over.
2. turn the fish over and place in the oven for 5 - 10 minutes, depending on the thickness of the fillets, until the fish is opaque and can be pulled apart with the tines of a fork. remove from the heat and transfer to plates or a platter. squeeze lime juice over each piece of fish and serve, garnishing each serving with a generous spoonful of salsa.
- new york times, october 2013
cook time: tbd
servings: 4
salsa ingredients:
3 medium mix of golden, chioggia and red beets - roasted, peeled and cut in a very small dice
2 - 3 serrano or jalapeno chiles - minced
1/4 cup chopped cilantro
salt
2 tablespoons fresh lime juice
2 tablespoon minced shallot or chives
1/2 small tart apple - cored and cut in a very small dice
2 tablespoon olive oil
fish ingredients:
1 1/2 pounds cod fillets
salt
pepper
1 tablespoon sunflower oil, grapeseed oil or olive oil
juice of 1 lime
salsa steps:
1. combine beets, serrano chiles, cilantro, lime juice, shallots, apple and olive oil in a medium bowl. stir together, taste and adjust salt. set aside for at least 30 minutes.
fish steps:
1. preheat the oven to 400 degrees. season the fish with salt and pepper. heat a heavy ovenproof skillet over high heat and add the oil. tilt the pan to film the bottom. add the fish fillets and cook for 1 minutes, or until you can easily slide a spatula underneath and turn the fish over.
2. turn the fish over and place in the oven for 5 - 10 minutes, depending on the thickness of the fillets, until the fish is opaque and can be pulled apart with the tines of a fork. remove from the heat and transfer to plates or a platter. squeeze lime juice over each piece of fish and serve, garnishing each serving with a generous spoonful of salsa.
- new york times, october 2013
10.14.2013
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
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
10.11.2013
shredded beet slaw with rice noodles
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 ounces rice vermicelli or thin rice noodles for stir fry
1/4 cup rice vinegar
2 teaspoon soy sauce
1 large red beet - peeled and grated
1/2 cup chopped cilantro
3 tablespoon slivered mint leaves
2 tablespoons slivered basil
1 - 2 tablespoon minced pickled ginger
2 teaspoons grated orange zest
salt
romaine lettuce
steps:
1. place the rice noodles in a large bowl and cover with hot water. soak for 20 minutes, or until pliable. bring a large pot of water to boil. drain the noodles and add to the boiling water. boil 1 minute and drain. rinse with cold water and transfer to a bowl. using kitchen scissors, cut the noodles into 2-inch lengths. toss with 2 teaspoons of the rice vinegar and the soy sauce.
2. place the grated beets and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste. add the noodles, pickled ginger and orange zest and toss together. taste and add salt if desired.
3. line plates with lettuce leaves and top the lettuce with the salad.
new york times, october 2013
cook time: tbd
servings: 4 - 6
ingredients:
2 ounces rice vermicelli or thin rice noodles for stir fry
1/4 cup rice vinegar
2 teaspoon soy sauce
1 large red beet - peeled and grated
1/2 cup chopped cilantro
3 tablespoon slivered mint leaves
2 tablespoons slivered basil
1 - 2 tablespoon minced pickled ginger
2 teaspoons grated orange zest
salt
romaine lettuce
steps:
1. place the rice noodles in a large bowl and cover with hot water. soak for 20 minutes, or until pliable. bring a large pot of water to boil. drain the noodles and add to the boiling water. boil 1 minute and drain. rinse with cold water and transfer to a bowl. using kitchen scissors, cut the noodles into 2-inch lengths. toss with 2 teaspoons of the rice vinegar and the soy sauce.
2. place the grated beets and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste. add the noodles, pickled ginger and orange zest and toss together. taste and add salt if desired.
3. line plates with lettuce leaves and top the lettuce with the salad.
new york times, october 2013
10.09.2013
spinach salad with beets
prep time: tbd
cook time: tbd
servings: 6
dressing ingredients:
1 teaspoon balsamic vinegar
2tablespoons sherry vinegar
salt
1 teaspoon dijon mustard
1 small garlic clove - pureed
6 tablespoons olive oil
salad ingredients:
2 medium beets - roasted, peeled and cut in a small dice
1 cup cooked red quinoa
1 red belgian endive - thinly sliced crosswise
2 tablespoons slivered basil
2 ounces blue cheese - crumbled
6-ounces stemmed baby spinach - washed
pepper
dressing steps:
1. whisk together the vinegars, salt, mustard and garlic. whisk in the oil. set aside.
salad steps:
1. in a large bowl, combine the beets, quinoa, endive, basil, and all but 2 tablespoons of the blue cheese.
2. place spinach in another bowl and toss with dressing. transfer the spinach to another bowl. toss the beets mixture with the remaining dressing. top the spinach with the beet mixture.. add pepper to taste and sprinkle the remaining blue cheese on top. toss to serve.
- new york times, october 2013
cook time: tbd
servings: 6
dressing ingredients:
1 teaspoon balsamic vinegar
2tablespoons sherry vinegar
salt
1 teaspoon dijon mustard
1 small garlic clove - pureed
6 tablespoons olive oil
salad ingredients:
2 medium beets - roasted, peeled and cut in a small dice
1 cup cooked red quinoa
1 red belgian endive - thinly sliced crosswise
2 tablespoons slivered basil
2 ounces blue cheese - crumbled
6-ounces stemmed baby spinach - washed
pepper
dressing steps:
1. whisk together the vinegars, salt, mustard and garlic. whisk in the oil. set aside.
salad steps:
1. in a large bowl, combine the beets, quinoa, endive, basil, and all but 2 tablespoons of the blue cheese.
2. place spinach in another bowl and toss with dressing. transfer the spinach to another bowl. toss the beets mixture with the remaining dressing. top the spinach with the beet mixture.. add pepper to taste and sprinkle the remaining blue cheese on top. toss to serve.
- new york times, october 2013
3.08.2013
gnocchi of a different color
prep time: tbd
cook time: tbd
servings: tbd
potato gnocchi ingredients (master ingredients):
1 1/2 pounds starchy potatoes
salt
paper
1/2 - 3/4 cup flour + more as needed
potato gnocchi steps:
1. heat the oven to 400 degrees. bake potatoes until tender, about an hour. immediately split them open to let the steam escape. when you can handle the potatoes, scoop out their flesh.
2. (see options below if interested) bring a large pot of water to a boil and salt it. pass potato flesh through a ricer or food mill, and season to taste. sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just come together. pinch off a piece of the dough, and boil it to make sure it will hold its shape. if it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little ragged when ready.
3. roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
4. add gnocchi to the boiling water a few at a time, and stir gently; adjust the heat so the mixture doesn't boil too vigorously. a few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish sauce.
gnocchi flavor options:
beet gnocchi steps:
1. peel and grate 1/2 pound beets. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 25 - 30 minutes. transfer to food processor, and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
spinach gnocchi steps:
1. roughly chop 8 ounces spinach. cook in 2 tablespoon olive oil over medium-low heat, seasoning to taste and stirring, until soft and wilted, about 5 minutes. rinse under cold water and squeeze dry. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
carrot gnocchi steps:
1. peel and grate 1/2 pound carrots. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 20 - 30 minutes. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (most likely will need an extra 1/4 cup flour).
sauce options:
tomato sauce steps:
1. cook a small chopped onion in olive oil until soft. add minced garlic, 3 - 4 cups chopped tomatoes and salt and pepper. cook at a steady bubble until "saucy." if the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. garnish with torn basil and/or grated parmesan.
olive oil and garlic steps:
1. put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies cook until the garlic is turns golden (but no more than that). toss with the gnocchi, some of their cooking water and plenty of chopped parsley.
bacon and cream steps:
1. cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. stir in 1/2 cup heavy cream and a lot of pepper. let the cream thicken slightly before adding the gnocchi.
brown butter, sage and parmesan steps:
1. put 4 tablespoon butter and a handful of fresh sage leaves (40) in a skillet over medium heat. cook until the butter is light brown and the sage is sizzling, about 3 minutes. toss with the gnocchi, some of their cooking water and loads of grated parmesan.
- new york times, february 2013
cook time: tbd
servings: tbd
potato gnocchi ingredients (master ingredients):
1 1/2 pounds starchy potatoes
salt
paper
1/2 - 3/4 cup flour + more as needed
potato gnocchi steps:
1. heat the oven to 400 degrees. bake potatoes until tender, about an hour. immediately split them open to let the steam escape. when you can handle the potatoes, scoop out their flesh.
2. (see options below if interested) bring a large pot of water to a boil and salt it. pass potato flesh through a ricer or food mill, and season to taste. sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just come together. pinch off a piece of the dough, and boil it to make sure it will hold its shape. if it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little ragged when ready.
3. roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
4. add gnocchi to the boiling water a few at a time, and stir gently; adjust the heat so the mixture doesn't boil too vigorously. a few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish sauce.
gnocchi flavor options:
beet gnocchi steps:
1. peel and grate 1/2 pound beets. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 25 - 30 minutes. transfer to food processor, and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
spinach gnocchi steps:
1. roughly chop 8 ounces spinach. cook in 2 tablespoon olive oil over medium-low heat, seasoning to taste and stirring, until soft and wilted, about 5 minutes. rinse under cold water and squeeze dry. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
carrot gnocchi steps:
1. peel and grate 1/2 pound carrots. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 20 - 30 minutes. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (most likely will need an extra 1/4 cup flour).
sauce options:
tomato sauce steps:
1. cook a small chopped onion in olive oil until soft. add minced garlic, 3 - 4 cups chopped tomatoes and salt and pepper. cook at a steady bubble until "saucy." if the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. garnish with torn basil and/or grated parmesan.
olive oil and garlic steps:
1. put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies cook until the garlic is turns golden (but no more than that). toss with the gnocchi, some of their cooking water and plenty of chopped parsley.
bacon and cream steps:
1. cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. stir in 1/2 cup heavy cream and a lot of pepper. let the cream thicken slightly before adding the gnocchi.
brown butter, sage and parmesan steps:
1. put 4 tablespoon butter and a handful of fresh sage leaves (40) in a skillet over medium heat. cook until the butter is light brown and the sage is sizzling, about 3 minutes. toss with the gnocchi, some of their cooking water and loads of grated parmesan.
- new york times, february 2013
7.23.2012
roasted beets with feta
prep time: tbd
cook time: 35 minutes
servings: tbd
ingredients:
4 medium beets - peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
4 scallions - chopped
2 teaspoon lemon juice
feta
steps:
1. toss beets with olive oil, salt and pepper and place on a baking sheet. roast at 450 degrees, stirring once or twice, until tender, about 35 minutes.
2. transfer to a bowl, toss with scallions and lemon juice. top with crumbled feta.
- food network magazine, april 2011
cook time: 35 minutes
servings: tbd
ingredients:
4 medium beets - peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
4 scallions - chopped
2 teaspoon lemon juice
feta
steps:
1. toss beets with olive oil, salt and pepper and place on a baking sheet. roast at 450 degrees, stirring once or twice, until tender, about 35 minutes.
2. transfer to a bowl, toss with scallions and lemon juice. top with crumbled feta.
- food network magazine, april 2011
4.18.2012
clean beet carpaccio with marinated bean salad
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 medium beets
1/2 pound green or mixed beans - trimmed
1/4 cup toasted pine nuts
1/4 cup fresh parsley - chopped
2 shallots - finely chopped
1 teaspoon dijon mustard
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
sea salt
freshly ground pepper
steps:
1. preheat oven to 400 degrees. wash beets well and remove green tops if necessary. line a roasting pan with aluminum foil and place the beets in the pan. coat them with a tablespoon of olive oil and sprinkle with salt. cover the beets with aluminum foil, place in the oven to roast for about an hour or until tender. beets are done once they can be easily speared with a fork. remove from oven and let cool.
2. meanwhile, mix the shallots in a large bowl with the parsley, mustard and vinegar. slowly whisk in the rest of the olive oil and season with salt and pepper to taste. set aside.
3. bring 6 cups of water to a boil. add the beans and let them cook for about 3 minutes to blanche the beans, not cook them through, so that they stay firm and beautifully bright green. remove beans from the water and add them to the marinade. once the beets have cooled, slice them as thin as you like, season with salt and pepper and arrange in a single layer over 4 large plates. top with green beans, spooning any leftover marinade on top, and sprinkle with toasted pine nuts.
- goop, january 2012
cook time: tbd
servings: 4
ingredients:
4 medium beets
1/2 pound green or mixed beans - trimmed
1/4 cup toasted pine nuts
1/4 cup fresh parsley - chopped
2 shallots - finely chopped
1 teaspoon dijon mustard
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
sea salt
freshly ground pepper
steps:
1. preheat oven to 400 degrees. wash beets well and remove green tops if necessary. line a roasting pan with aluminum foil and place the beets in the pan. coat them with a tablespoon of olive oil and sprinkle with salt. cover the beets with aluminum foil, place in the oven to roast for about an hour or until tender. beets are done once they can be easily speared with a fork. remove from oven and let cool.
2. meanwhile, mix the shallots in a large bowl with the parsley, mustard and vinegar. slowly whisk in the rest of the olive oil and season with salt and pepper to taste. set aside.
3. bring 6 cups of water to a boil. add the beans and let them cook for about 3 minutes to blanche the beans, not cook them through, so that they stay firm and beautifully bright green. remove beans from the water and add them to the marinade. once the beets have cooled, slice them as thin as you like, season with salt and pepper and arrange in a single layer over 4 large plates. top with green beans, spooning any leftover marinade on top, and sprinkle with toasted pine nuts.
- goop, january 2012
4.13.2012
roasted beet and goat cheese salad
prep time: tbd
cook time: tbd
servings: 4
ingredients:
3 red beets - tops removed
3 golden beets - tops removed
1 tablespoon sugar
1 teaspoon ground coriander
salt
1/3 cup pecans
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon dijon mustard
3 kirby cucumbers - peeled and thinly sliced
1 fennel bulb - halved lengthwise and thinly sliced crosswise
1 bunch arugula
4 to 6-ounces soft goat cheese - crumbled
steps:
1. preheat the oven to 425 degrees. rinse the beets and wrap in foil (together if similar sizes). place on a baking sheet and bake for 1 hour, or until the beets yield to gentle pressure. when cool enough to handle, unwrap and slip the skins off (use a paper towel or kitchen gloves so you don't stain your hands). cut the beets in half and thinly slice.
2. meanwhile, in a small skillet, combine the sugar, coriander, and 1/4 teaspoon salt. add the pecans and cook over low heat, tossing occasionally, until the sugar has melted and is lightly caramelized (the color of a brown paper bag), about 5 minutes. immediately transfer the nuts to a plate to stop further cooking and darkening of the sugar.
3. in a large bowl, whisk together the lemon juice, oil, and mustard. season with salt to taste. add the beets, cucumbers, fennel, arugula, and pecans and toss to combine. serve with the goat cheese scattered over the top.
- goop, november 2011
cook time: tbd
servings: 4
ingredients:
3 red beets - tops removed
3 golden beets - tops removed
1 tablespoon sugar
1 teaspoon ground coriander
salt
1/3 cup pecans
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon dijon mustard
3 kirby cucumbers - peeled and thinly sliced
1 fennel bulb - halved lengthwise and thinly sliced crosswise
1 bunch arugula
4 to 6-ounces soft goat cheese - crumbled
steps:
1. preheat the oven to 425 degrees. rinse the beets and wrap in foil (together if similar sizes). place on a baking sheet and bake for 1 hour, or until the beets yield to gentle pressure. when cool enough to handle, unwrap and slip the skins off (use a paper towel or kitchen gloves so you don't stain your hands). cut the beets in half and thinly slice.
2. meanwhile, in a small skillet, combine the sugar, coriander, and 1/4 teaspoon salt. add the pecans and cook over low heat, tossing occasionally, until the sugar has melted and is lightly caramelized (the color of a brown paper bag), about 5 minutes. immediately transfer the nuts to a plate to stop further cooking and darkening of the sugar.
3. in a large bowl, whisk together the lemon juice, oil, and mustard. season with salt to taste. add the beets, cucumbers, fennel, arugula, and pecans and toss to combine. serve with the goat cheese scattered over the top.
- goop, november 2011
7.12.2011
pickled beets (sweet)
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
small, young beets
2 cups sugar
2 cups water
1 teaspoon cloves
1 teaspoon allspice
1 tablespoon cinnamon
steps:
1. wash beets. leave 3-inches of tops on and roots. cook until skins slip easily, about 15 minutes. put into cold water. remove skins, top and roots.
2. combine sugar, water, vinegar, cloves, allspice and cinnamon. bring to a boil.
3. pack beets into jars to within 1/2-inch of top. pour boiling syrup over beets to within 1/2-inch of top of jar. process 30 minutes in boiling water bath.
- unknown
cook time: tbd
servings: tbd
ingredients:
small, young beets
2 cups sugar
2 cups water
1 teaspoon cloves
1 teaspoon allspice
1 tablespoon cinnamon
steps:
1. wash beets. leave 3-inches of tops on and roots. cook until skins slip easily, about 15 minutes. put into cold water. remove skins, top and roots.
2. combine sugar, water, vinegar, cloves, allspice and cinnamon. bring to a boil.
3. pack beets into jars to within 1/2-inch of top. pour boiling syrup over beets to within 1/2-inch of top of jar. process 30 minutes in boiling water bath.
- unknown
7.09.2011
spicy pickled beets
prep time: tbd
cook time: tbd
servings: 4 pints
ingredients:
4 pounds beets - 1 - 1 1/2-inch diameter
3 cups thinly sliced onions
2 1/2 cups cider vinegar
1 1/2 cups water
1 teaspoon salt
2 cups sugar
1 tablespoon mustard seed
1 teaspoon whole allspice
steps:
1. wash and drain beets. leave 2 inches of stems and tap roots. cover with boiling water and cook until tender. remove peel; trim ends.
2. combine remaining ingredients in a large saucepot. bring to a boil. reduce heat and simmer 5 minutes. add beets and cook until hot throughout.
3. pack hot beets into hot jars, leaving 1/4 inch headspace. ladle hot pickling liquids over beets, leaving 1/4 inch headspace. remove air bubbles. adjust 2-piece caps. process 30 minutes in a boiling-water canner.
- unknown
cook time: tbd
servings: 4 pints
ingredients:
4 pounds beets - 1 - 1 1/2-inch diameter
3 cups thinly sliced onions
2 1/2 cups cider vinegar
1 1/2 cups water
1 teaspoon salt
2 cups sugar
1 tablespoon mustard seed
1 teaspoon whole allspice
steps:
1. wash and drain beets. leave 2 inches of stems and tap roots. cover with boiling water and cook until tender. remove peel; trim ends.
2. combine remaining ingredients in a large saucepot. bring to a boil. reduce heat and simmer 5 minutes. add beets and cook until hot throughout.
3. pack hot beets into hot jars, leaving 1/4 inch headspace. ladle hot pickling liquids over beets, leaving 1/4 inch headspace. remove air bubbles. adjust 2-piece caps. process 30 minutes in a boiling-water canner.
- unknown
3.08.2011
vegetable wedges with creamy dill and cashew sauce
prep time: tbd
cook time: tbd
servings: 4
ingredients:
5 medium carrots - cut into thick wedges
2 large beets - tops discarded and cut into thick wedges
1/8 cup lemon juice
3 heaping tablespoons of cashew butter
3 tablespoons extra virgin olive oil
1/4 cup water
1 teaspoon curry powder
1/4 cup fresh dill or 2 tablespoons dried
salt
pepper
steps:
1. steam the carrot and beet wedges in a steaming basket until tender, roughly 15 - 20 minutes. drain and place in a bowl to cool.
2. in another bowl, mix together the lemon juice, cashew butter, olive oil, and water. add curry powder and dill. season to taste with salt and pepper.
3. pour over the carrot and beet wedges and add additional fresh dill to garnish. serve at any temperature.
- goop, january 2011
cook time: tbd
servings: 4
ingredients:
5 medium carrots - cut into thick wedges
2 large beets - tops discarded and cut into thick wedges
1/8 cup lemon juice
3 heaping tablespoons of cashew butter
3 tablespoons extra virgin olive oil
1/4 cup water
1 teaspoon curry powder
1/4 cup fresh dill or 2 tablespoons dried
salt
pepper
steps:
1. steam the carrot and beet wedges in a steaming basket until tender, roughly 15 - 20 minutes. drain and place in a bowl to cool.
2. in another bowl, mix together the lemon juice, cashew butter, olive oil, and water. add curry powder and dill. season to taste with salt and pepper.
3. pour over the carrot and beet wedges and add additional fresh dill to garnish. serve at any temperature.
- goop, january 2011
2.10.2011
warm winter vegetable salad
prep time: tbd
cook time: 45 minutes
servings: tbd
ingredients:
1 red onion
1 butternut squash - sliced in half or in sections for easy roasting and peeling after cooking
1 carrot - cut into pieces
1 parsnip cut into pieces
1 large beet - cut into pieces
enough olive oil to coat
salt
1 teaspoon apple cider vinegar
juice of 1 lemon
1 teaspoon mustard powder
1 handful parsley leaves
steps:
1. preheat oven to 425 degrees and toss the vegetables with the oil and salt to taste. roast until tender, about 45 minutes.
2. whisk the vinegar, lemon juice and mustard in a large bowl with extra olive oil and season with salt and pepper to taste. toss with vegetables and serve warm.
- goop, january 2011
cook time: 45 minutes
servings: tbd
ingredients:
1 red onion
1 butternut squash - sliced in half or in sections for easy roasting and peeling after cooking
1 carrot - cut into pieces
1 parsnip cut into pieces
1 large beet - cut into pieces
enough olive oil to coat
salt
1 teaspoon apple cider vinegar
juice of 1 lemon
1 teaspoon mustard powder
1 handful parsley leaves
steps:
1. preheat oven to 425 degrees and toss the vegetables with the oil and salt to taste. roast until tender, about 45 minutes.
2. whisk the vinegar, lemon juice and mustard in a large bowl with extra olive oil and season with salt and pepper to taste. toss with vegetables and serve warm.
- goop, january 2011
1.07.2011
beet-rum mousse
prep time: tbd
cook time: tbd
servings: 8
ingredients:
1/4 cup cold milk
1 envelope unflavored gelatin
3/4 cup milk - heated to boiling
1 large egg
6 tablespoons steen's can syrup (lyld's brand or molasses works too)
5/8 teaspoon fine sea salt
4 small red beets - roasted, peeled and roughly diced
6 tablespoons dark rum
2 cups heavy cream
2 ice cubes
1 tablespoon sugar
1 teaspoon vanilla
2 ounces bittersweet chocolate
steps:
1. put the cold milk into a small bowl and sprinkle the powdered gelatin on top. stir the gelatin mixture to make sure it is completely hydrated. let it sit at room temperature for 10 minutes to allow the gelatin to bloom.
2. while the gelatin blooms, boil 3/4 cup milk in a small pot over medium-high heat. transfer the hot milk to a blender and add the gelatin. blend on low to evenly disperse and melt the gelatin.
3. increase the speed to high and add the egg, cane syrup and 1/2 teaspoon salt and puree until fully blended, about 15 seconds. turn the speed to medium and add the beets. increase the speed to high to puree the beets. when the mixture is smooth, about 30 seconds, add the rum, 1 cup heavy cream and two ice cubes. blend until the ice cubes have dissolved, then put the beet mixture into a bowl set over an ice bath.
4. stir the mixture with a rubber spatula as it cools so that it cools evenly and does not begin to gel on the edges of the bowl. when the mixture feels ice cold, put half of it into an isi canister. close the lid and charge with one nitrous charge. shake the canister and dispense the mixture into 4 1/2-pint mason jars (you will need another 4). fill the jars and put on the lids immediately. put the jars into the freezer to allow the gelatin to set; this takes about 4 hours. repeat this process with the remainder of the beet mixture.
5. remove the jars from the freezer. open each jar to break any vacuum. put the jars of mousse in the refrigerator to warm for about 2 hours or until ready to serve.
6. put 1 cup shipped cream into a bowl and add 1 tablespoon sugar, 1/8 teaspoon salt and the vanilla. whip the cream to stiff peaks. top each jar of mousse with a dollop of whipped cream and grate some chocolate on top with a microplane to finish.
note: if you do not have an isi canister, cool the beet mixture in the ice bath. while it is cooling, whip the second up of cream with the vanilla and 1/8 teaspoon slat. when the cream is whipped, fold it into the beet mixture in three stages to that the cream acts to lighten the entire base. put the mixture in mason jars or parfait glasses in the refrigerator to chill and set, about 6 hours. finely grate the chocolate over the top of each mousse and serve.
- new york times, december 2010
cook time: tbd
servings: 8
ingredients:
1/4 cup cold milk
1 envelope unflavored gelatin
3/4 cup milk - heated to boiling
1 large egg
6 tablespoons steen's can syrup (lyld's brand or molasses works too)
5/8 teaspoon fine sea salt
4 small red beets - roasted, peeled and roughly diced
6 tablespoons dark rum
2 cups heavy cream
2 ice cubes
1 tablespoon sugar
1 teaspoon vanilla
2 ounces bittersweet chocolate
steps:
1. put the cold milk into a small bowl and sprinkle the powdered gelatin on top. stir the gelatin mixture to make sure it is completely hydrated. let it sit at room temperature for 10 minutes to allow the gelatin to bloom.
2. while the gelatin blooms, boil 3/4 cup milk in a small pot over medium-high heat. transfer the hot milk to a blender and add the gelatin. blend on low to evenly disperse and melt the gelatin.
3. increase the speed to high and add the egg, cane syrup and 1/2 teaspoon salt and puree until fully blended, about 15 seconds. turn the speed to medium and add the beets. increase the speed to high to puree the beets. when the mixture is smooth, about 30 seconds, add the rum, 1 cup heavy cream and two ice cubes. blend until the ice cubes have dissolved, then put the beet mixture into a bowl set over an ice bath.
4. stir the mixture with a rubber spatula as it cools so that it cools evenly and does not begin to gel on the edges of the bowl. when the mixture feels ice cold, put half of it into an isi canister. close the lid and charge with one nitrous charge. shake the canister and dispense the mixture into 4 1/2-pint mason jars (you will need another 4). fill the jars and put on the lids immediately. put the jars into the freezer to allow the gelatin to set; this takes about 4 hours. repeat this process with the remainder of the beet mixture.
5. remove the jars from the freezer. open each jar to break any vacuum. put the jars of mousse in the refrigerator to warm for about 2 hours or until ready to serve.
6. put 1 cup shipped cream into a bowl and add 1 tablespoon sugar, 1/8 teaspoon salt and the vanilla. whip the cream to stiff peaks. top each jar of mousse with a dollop of whipped cream and grate some chocolate on top with a microplane to finish.
note: if you do not have an isi canister, cool the beet mixture in the ice bath. while it is cooling, whip the second up of cream with the vanilla and 1/8 teaspoon slat. when the cream is whipped, fold it into the beet mixture in three stages to that the cream acts to lighten the entire base. put the mixture in mason jars or parfait glasses in the refrigerator to chill and set, about 6 hours. finely grate the chocolate over the top of each mousse and serve.
- new york times, december 2010
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