Tag Archives: beetroot

Red Light Green Light

There are TWELVE days of Christmas – all of you ever so eager to put those lights UP in November, don’t be in such a hurry to take them down – keep ‘em around at least until the 6th of January, the Feast of the Epiphany. That’s the day the Three Wise Guys, um, I mean Wise Men, finally get to the party. And let’s face it – January could use some low key good times, not to mention a little more light.

As for the red light….

Beets.

beetroot

Can’t beat them, so just enjoy them.

Last summer I used fresh tomatoes in salads and uncooked sauce for pasta. Once I found one recipe for uncooked tomato sauce, it seems as if there were thousands.

Or at least several.

Lidia!

lidia_bastianich_2014

Lidia Bastianich

Marian Morash!

vgcb

 

Total stranger from somewhere else!!

Newspapers and magazines…..

So when I got a new Italian cookbook (much of the Italian being American chefs in Italian restaurants…and the Italian cooking was restaurant cooking too.)

italian_intermezzo

 

AND

It came with music. To cook and dine with Italian music. The music was the deal-breaker.

As I was listening to Ciribiribin

– not to be confused with Chili Bean

 

I found yet another variation on the uncooked tomato sauce, but this one had a twist.

The variation called for beets.

RED LIGHT

That were cooked. For 1 1/2 hours.

Which is very different from uncooked. Or tomatoes.

So I really don’t know how this qualifies as a variation and not a whole new recipes.

BUT

I had beets….

GREEN LIGHT

So I scrubbed them, tossed them with a little olive oil and roasted them in a 350 oven for 90 or so minutes until they were tender.

I took them out of the oven and put some water on for the pasta…..

Alton Brown has embraced the cold water method for cooking pasta….

abeverydaycook

 

Cold water pasta is another post.

Anyhow,

While the pasta cooked

farfalle_pasta

Farfalle – butterflies!

I peeled the beets and cut them into a dice. Tossed with some olive oil wine vinegar, salt and pepper. Also some minced parsley and a little rosemary.

Added with the now cooked pasta and some ricotta, a 1/2 cup or so of the pasta water. Stir, taste, adjust, EAT.

It was pink…..and it was good.

It was NOTHING like the uncooked tomato sauce.

But it was delicious.

It was also good re-heated the next day.

 

 

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Filed under Books, Dinner, Italian, Recipe, winter

Red Potato Salad

More of a pinkish mauveish reddish….pnkyredthat’s what happens when you mix red beet root ….

with just about anything.

In the Victory Garden Cookbook it’s called Russian Beet and Potato Salad. Not red potatoes, not this time.
I thought I could play up Spud/ Sputnik angle by calling it Spudnik, but then I thought it might go unnoticed…..or worse, you’d think that I could NOT spell, and  didn’t even know how to use Spellcheck.
Sheryl Julian who was with the Phoenix back in the day, now with the Globe – I have a whole lot of her Sunday Globe columns in my clippings file. Here’s a story with her Apron obsession, which doesn’t sound so obsessive to me…..

The New York Times also had an Apron photo essay/story recently….

But the season is good for beets and potatoes, and this salad is almost a stand alone meal, if you add a hard boiled egg – a cold one for a hot day and a hot one for a cool night. For now is that part of September that is still Summer, but encroaching Autumn.

Autumn Leaves - John Everett Millias 1856

Autumn Leaves – John Everett Millias 1856

Red Beet and Potato Salad

2 medium potatoes

¼ c chopped parsley

1/3 c chopped scallions (or chives or Vidalia’s)

1 cucumber

1 dill or half sour pickle (or 2, 2 pickles)

Salt and pepper

4-5 medium beets

Mayonnaise

Horseradish mustard

  1. Cook potatoes until just tender, peel as soon as they can be handled and cut them into ½ inch pieces.
  2. Peel cucumber, cut in half and remove seeds with a spoon. Cut into ½ pieces.
  3. Cut pickle in to ½ dice and add with spuds and cukes.
  4. Add parsley and scallions and mix gently.
  5. Cook beets, slip off their skins and cut to ½ pieces.
  6. Just before serving add beets and season to taste.
  7. Dress the whole thing with a mixture of mayo and horseradish mustard.
  8. The longer the beets sit with everything the more magenta the whole thing gets. Sprinkle with vinegar of it’s too flat. Salt and pepper everything, too.

Victory Garden Cookbook p. 25.

Victory Garden Cookbook - Marian Morash

Victory Garden Cookbook – Marian Morash

Fractals, chlorophyll and solstice - what's not to love about September?

Fractals, chlorophyll and solstice – what’s not to love about September?

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Beet it!

It’s a great time of year for beets, and by beets I mean red beetroot.

Central Italian School, 17th century

Central Italian School, 17th century. On closer inspection these ‘beets’ look more like turnips, but the little pan with the eggs….and that great big beautiful ham…and the cabbage, Oh, the cabbage..and the lovely little smoked mozzarella.

‘Turnip the Beet’ would be a great name for a rock band…..seems it’s not my most original thought today

 

 

Mint_2014-06-01_00-53

Mint – great time to pot some up to take indoors for the winter

But it’s also a great time for mint….actually it’s a great time for gardens in general. Warm days, cool nights, everything ready for the Harvest Moon on the 10th.harvest moon

Back to mint – so you have a few handfuls of mint, either because it’s chosen to grow everywhere you didn’t plant it or it’s doing just fine where you did plant it (you put it in a pot, didn’t you?) or they had really big bunches at the Farmer’s Market and they were practically giving it away? In any case, dry some for the winter (wash, shake, hang upside down out of direct sunlight but where there is good air circulation and when it’s dry, take it down and put it in a jar, either still on the stem or take the leaves off and use it all winter, because when the snow melts and the weather warms up, there will be more fresh.

Or you can make some mint vinegar.

Yes, you can.

Yes, YOU can.

Easy Peasey.

Mint Vinegar

1 pint wine vinegar, heated (save the bottle for the finished product)

1 pint clean fresh mint leaves

2 cloves

1 clove garlic, peeled

Crush the leaves slightly in your hands. Add clove and garlic and pour over the heated vinegar. Cover and let stand.

After 24 hours, remove the garlic clove.

Let stand 2 weeks.

After 2 weeks, strain and press though a cloth through a cloth. Discard the plant material. Bottle the vinegar and cover tightly. I use the same bottle the vinegar came in, and add a big MINT label to it. You can use other herbs the same way. Tarragon, for instance.

Irma Goodrich Mazza. Herbs in the Kitchen. Third edition, revised. Little Brown and Company.1939, 1947, 1975.

Herbs in the KitchenEven easier? Wash and dry the mint (say a cup, pack it in, it needs to be a little crushed, leaves no stems)  Put it in the bottom of a large clean jar. Top with vinegar, up to a quart. LABEL and set in the sun. After 2 week, if it smells good enough, strain through a coffee filter lined strainer and re bottle to use.

Minty Fresh Beet Salad

8 medium sized beets (2 inches diameter)
2 tablespoon raspberry vinegar (or any other fruit vinegar or apple cider vinegar or mint vinegar)
3 tablespoons oil, whatever you like on your salads
3 small very well mushed and minced garlic cloves (I love my garlic press)
½ teaspoon salt
¼ (packed) cup fresh coarsely chopped mint leaves
Optionals – this is the and/or list to make the salad:
½ cup crumbled feta cheese or ½ cup crumbled blue cheese or ¼ cup shaved Parmesan cheese….you see the pattern
½ cup or more plain Greek yoghurt
Leafy greens – lettuce, spinach, any sort of salad mix…..
4 hard boiled eggs, peeled and quartered
2 cups cold cooked white beans (more or less)
2 cups cold cooked macaroni (more or less)
1. Cook the beets. (If it’s not fresh beet season and you have a can, drain and rinse and proceed). Boil them or bake them until tender. Rub the skins off in cold running water.

2. Dry your now tender naked beets with a paper towel. Slice them in half the long way and cut them into very thin half moons. Put them in a bowl or a jar with a cover.
3. Mix together the dressing: the vinegar, oil, garlic, salt and mint. Pour over the beets and mix well.
4. Cover and let marinate for at least 12 hours. This will keep for up to a week….I usually manage 3 or 4 days…..
5. Salad time options:
a. Add cheese and serve.
b. Add Greek yoghurt and serve.
c. Serve over leafy greens, with or without dairy.
d. Top with quartered hard boiled eggs, with or without leafy greens
e. Add cooked white beans while marinating and serve with or without dairy, topped or not with hard boiled eggs over leafy greens or not…..
f. Mix with cold macaroni and Greek yoghurt over leafy greens and if there’s anything left, beat a couple of eggs, stir it all together and have a frittata, topped with whatever cheese you have on hand…
g. And pears – this goes really well with pears, especially pears and blue cheese….
Adapted and inspired from ‘Marinated Beets with Mint’ if Mollie Katan, Still Life with Menu 1988 Ten Speed Press. p. 57.

Still life with Menu

 

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