Tarragon, Lemon & Garlic Roasted Sugar Beets
So there are not too many recipes out there for the sugar beet. This is one that I found on a blog that I added tarragon to because I love the way tarragon has a sweet, earthy undertone that pairs perfectly with lemon. If you prefer you may want to substitute dill, fresh or dry.
1 large sugar beet, cubed into 1/2" pieces
1/2 tsp lemon zest, fresh
2 Tbs lemon juice, fresh
1 Tbs extra virgin olive oil
4 cloves garlic, minced
1 tsp dried tarragon
salt and pepper to taste
Preheat oven to 375F. Toss all ingredients. Use a glass baking dish and spread evenly on bottom of the dish. Cover with foil making sure the lemon and foil do not come into contact (if tight put a piece of parchment paper between beet mixture and foil). Roast 30 minutes, remove foil top and cook uncovered for 10 minutes or until beets are soft.
Three Variations on Latkes
Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem. Fried Potato Pancakes (called Latkes in Yiddish and Levivot in Hebrew) are the holiday favorite. While traditional latkes are made from potatoes, today one can find many creative twists to the traditional latkes recipe.
Here I give you the traditional latke. Do not be afraid to spice up a little with leeks, horseradish, cheese or whatever else sounds appealing.
4 medium potatoes, shredded (skin on or off)
1 medium yellow onion, shredded
3 eggs, beaten
2 tsp matzoh meal *see subs below
2 tsp kosher salt
1/2 tsp coarse black pepper
oil for frying
Applesauce or sour cream (optional)
Heat oil in a large skillet over medium heat. Add eggs, matzoh meal, salt and pepper and mix well. Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy. Fry 3 to 4 minutes on each side, until golden and crisp around the edges. Blot excess oil with paper towels. Serve warm with applesauce, sour cream or for a real treat spread Harbison cheese on top.
TIP: Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy. Other on the fly substitutes for Matzoh are crushed saltine crackers, crushed cornflakes or crushed potato chips.
Butternut Squash Latkes
2 lb fresh butternut squash, peeled and cubed
1 1/2-2 c all-purpose flour
1/2 c sugar
1 tsp salt
4 eggs, beaten
oil for frying
Place pieces of squash into a large pot. Cover with water. Bring to a boil. Lower flame. Cook until squash is tender enough to mash with a fork. Drain and cool to room temperature. Mash with a fork. Squeeze out excess water. In a separate bowl, mix flour, sugar, salt with beaten eggs. Mix in mashed squash. If the pancake mixture is too thin, then add more flour. Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy. Fry 3 to 4 minutes on each side, until golden and crisp around the edges. Blot excess oil with paper towels. Serve warm with applesauce, sour cream or for a real treat spread Harbison cheese on top.
And for something a little more heart friendly, I propose the cabbage latke.
2 c cabbage, finely grated
1 whole egg plus 2 egg whites
1 scallion, chopped (if available)
2 tbs whole-wheat flour
salt and pepper to taste
non-stick cooking spray
1 Tbs vegetable oil
Place the cabbage in bowl. With a wooden spoon, mix in the eggs and scallion. Add flour and season to taste. Use wet hands, form latkes. Wipe a non-stick frying pan with a paper towel dipped in oil and spray the pan with non-stick cooking spray. On medium heat, heat pan and drop batter by tablespoonfuls into pan. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy. Fry 3 to 4 minutes on each side, until golden and crisp around the edges. Blot excess oil with paper towels.
Butternut Squash with Creamy Green Gratin
This dish is layered like a lasagna with long, thin slices of Butternut squash alternating with a cream and greens sauce made with greens from the share.
1 c greens, steamed and drained (use chard, kale, cress whatever you have)
5 Tbs unsalted butter
1 medium yellow onion, chopped
3 cloves garlic, minced
1 1/2 tsp salt
3/4 tsp black pepper
1/4 tsp nutmeg (freshly ground if you have)
1 c heavy cream
1 large Butternut squash (4lb), peeled, quartered lengthwise
1/4 c Parmesan cheese or Romano cheese
Special tools: a mandoline or other adjustable blade slicer is helpful but not necessary
Cool greens and finely chop, add to mixing bowl. Saute onion and garlic in 3 tablespoons of the butter, stirring until softened about 3-5 minutes. Add mixture to greens in bowl along with salt, pepper, nutmeg and cream. Combine ingredients.
Slice squash into 1/8" slices the long way. In baking dish layer bottom layer with squash and then cover with one quarter of creamy greens, repeat three times ending with a layer of squash. Sprinkle top evenly with cheese and dot with remaining 2 tablespoons butter. Cover top with parchment or wax paper.
Bake at 350F for 25-30 minutes until squash is tender and filling is bubbling then remove parchment and bake until top is browned another 10-15 minutes.
This can be assembled the night before and cooked the next morning. The eggs and thick slices of garlicky bread are transformed into custardy bread pudding making a savory base for your favorite breakfast treats like broccoli, greens, onions, sausage etc for filling.
1/2 loaf of french bread, cut into 1" slices
4 Tbs (1/2 stick) unsalted butter
1 clove garlic, coarsely chopped
2 dozen eggs
1 c whole milk
2 tsp salt
1 tsp black pepper
1 c cheddar cheese, shredded (optional)
Put rack in middle of oven and preheat to 375F. Saute toppings and set aside.
Generously butter a 13x9 baking dish. Melt butter and add garlic to it. Brush a layer of garlic butter on each side of bread, arranging bread tightly packed into bottom of baking dish.
Whisk together eggs, milk, salt and pepper in a large bowl until frothy and then add half of cheese (if desired). Layer filling over bread. Pour egg mixture on top of filling. Bread will float to the top, push down with spatula to help absorb liquid. Sprinkle with remaining cheese. Butter underside of sheet of foil and over baking dish. Bake for 30 minutes. Carefully remove foil and bake until top is slightly puffed and eggs are cooked all the way through about another 20 minutes. Let cool for 10 minutes before serving.