Roasted Beet and Onion Salad
If you are one of those folks who have never developed a love for beets, try roasting them. Roasting sweetens them and deepens their earthy flavor. Roasted beets keep well in the fridge for 4-5 days and are great tossed onto daily green salads. This recipe brings together roasted beets and roasted torpedo onions and tops them with dill, all in the share this week. The original recipe is adapted from one by Clifford Wright. You could roast the onions and beets together but please watch the onions closely, they will be bitter if they blacken too much. The beets will take longer to roast.
2 medium size torpedo onions, sliced across the grain in 1/4 " rings
3 tablespoons extra virgin olive oil
1 lb beets, roasted, peeled and sliced (roast all of your beets and save remainder for other salads)
Salt and freshly ground pepper
1 tablespoon sherry vinegar or red wine vinegar
1/2 teaspoon balsamic vinegar
2 to 3 tablespoons finely chopped dill
1 ounce toasted almonds, chopped (2 tablespoons chopped)
Preheat the oven to 425 degrees. Place beets in a glass baking dish and add 1/4 inch of water and cover tightly and place in oven. Large beets over 8 oz will take 50-60 means to roast. Roast til they are easily pierced with a fork. Toss the sliced onions with 1 tablespoon of the olive oil and salt to taste, and place on a lightly oiled baking sheet. Toward the second half of the roasting of the beets, place the onions in the oven and roast 15 minutes, turning the onions over halfway through. They should be nicely browned and just beginning to blacken around the edges, but not charred. Remove from the heat.
Remove beets carefully when roasted, and the skins will slip from them easily (you can run them under cool water briefly if too hot to handle when removing skins, they will still retain some warmth. Slice beets into discs.
Arrange the sliced beets on a platter. Arrange the onions over the beets. Sprinkle with salt and pepper. Whisk together the vinegars, salt and pepper to taste and the remaining olive oil. Drizzle over the onions and beets. Sprinkle on the dill and the almonds, and serve.
Creme Fraiche Potatoes Gratin
This recipe comes from VT Creamery and looks amazing.
1 ounce butter lightly salted
2 medium onions, sliced thinly
2 cloves garlic, minced
Salt and freshly ground pepper to taste
1 tablespoon fresh thyme, chopped, or 1 tsp dried thyme
1½ cups whole milk
8 ounces crème fraîche
4 pounds potatoes, peeled and sliced thin
1 cup cheddar or gruyère, grated
Preheat oven to 400°F. Melt butter in a large sauté pan over medium heat. Add onions and garlic, stirring occasionally to allow the onions to become somewhat translucent and caramelized. Add salt, pepper, thyme, and milk, and allow to come to a boil, stirring frequently.
Lower heat and stir in the crème fraîche. Add the sliced potatoes and allow to simmer for a few minutes. Make sure to gently stir the potatoes so all are coated.
Butter a 10- x 14-inch gratin or casserole dish, and pour the potatoes and cream sauce into it. Sprinkle with the cheese, and bake for 1 hour, until potatoes are soft.
This is a great dish. I like to serve it warm like a German potato salad.
1 pound potatoes, cut into 1" pieces
1/2 teaspoon Dijon-style mustard
2 tablespoons white-wine vinegar
3 teaspoons dry vermouth or dry white wine
4 tablespoons olive oil
1/4 cup minced fresh dill
Cut the potatoes lengthwise into fourths and in a steamer set over boiling water steam them, covered, for 7 to 10 minutes, or until they are just tender. In a bowl whisk together the mustard, the vinegar, the vermouth, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the potatoes while they are still warm to the dressing and toss them gently with the dressing, the dill, and pepper to taste until they are coated well. Let the potato mixture stand, tossing it occasionally, for 30 minutes and serve it at room temperature. The potato mixture may be made 1 day in advance and kept covered and chilled. Let the potato mixture return to room temperature before serving.
Napa Cabbage and Caraway Slaw
This is a nice refreshing salad- not too elaborate, but still easy and tasty.
2 teaspoons white-wine vinegar
2 tablespoons vegetable oil
2 tablespoons finely chopped scallion
1/2 teaspoon caraway seeds, chopped fine
3 cups thinly sliced Napa cabbage
In a bowl whisk together vinegar, oil, and salt and pepper to taste. Add scallion, caraway, and cabbage and toss well.
Marinated Veggies with Mustard Dill Dressing
All the veggies can be prepared a day in advance and thrown together easily. The dill adds a whole new element to the dish!
2/3 cup white-wine vinegar
2/3 cup water
1 1/2 tablespoons sugar
2 teaspoons dill seed
2 garlic cloves, forced through a garlic press
1 teaspoon salt
2 pounds beets, scrubbed and trimmed, leaving about 1 inch of stems attached
2 pounds potatoes, peeled and chopped into 1 1/2-inch cubes
5 sticks celery, cut into 1 1/2-inch cubes
1 onion, peeled and cut into cubes
3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
1 tablespoon water
1 tablespoon sugar
3/4 teaspoon salt
1/3 cup olive oil
3 tablespoons finely chopped fresh dill
In a small saucepan bring marinade ingredients to a boil stirring until sugar is dissolved and cool.
Preheat oven to 400°F. Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Combine potatoes, celery, and onion on a baking dish and drizzle with olive oil. Roast in the oven until tender.
Unwrap beets carefully and cool. Slip off beet skins and slice beets, transferring to another bowl. Add potatoes, celery and onions and marinate, covered and chilled, at least 4 hours. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.
In a bowl whisk together mustard, vinegar, water, sugar, and salt and add oil in a stream, whisking until dressing is emulsified. Whisk in dill.
Just before serving, drain beets, potatoes, celery, and onions. Arrange vegetables decoratively on a platter and drizzle with dressing.
Mapley Acorn Squash
This is my favorite way to enjoy acorn squash.
2 acorn squash (each about 1 1/2 pounds), halved crosswise and the seeds and strings discarded
2 TBS unsalted butter, softened
1/4 cup pure maple syrup
1/8 teaspoon ground allspice, or to taste
2 tablespoons dried currants
Spread the cavity of each squash half with about 1/2 teaspoon of the butter, sprinkle the halves with salt and pepper to taste, and arrange them, cut sides down, in a large baking pan. Add enough water to reach about 1/4 inch up the sides of the squash halves and bake the squash in the middle of a preheated 400°F. oven for 30 minutes. While the squash is baking, in a small saucepan combine the remaining butter, the maple syrup, the allspice, the currants, and a pinch of salt and heat the mixture over moderately low heat, stirring, until the butter is melted and the currants are plumped. Remove the squash from the oven, turn it cut sides up, and brush it generously with some of the maple mixture. Return the squash to the oven and bake it, brushing it with the maple mixture occasionally and adding more water to the pan as necessary to keep the bottom covered, for 20 to 30 minutes more, or until it is very tender. Season the squash with salt and pepper.
Beets with Stout and Sauteed Greens
If you don't feel like using a beer in this recipe you can sub balsamic vinegar.
1.5 pounds beets, trimmed, leaving 2 inches of the stem ends intact
3 tablespoons Guinness stout
1 tablespoon red-wine vinegar
1/2 stick (1/4 cup) unsalted butter
1 bunch of beet greens, coarse stems discarded and the leaves washed well, spun dry, and chopped very coarse
In a kettle cover the beets with 2 inches cold water, bring to a boil, and simmer the beets, covered, for 20 to 35 minutes (depending on their size), or until they are tender. Drain the beets and under the cold running water slip off and discard their skins and stems. In a skillet bring to a boil the stout and the vinegar and whisk in 2 tablespoons of the butter. Stir in the beets, quartered, add the salt and pepper to taste, and keep the beets warm, covered. In a large skillet heat the remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it sauté the reserved beet greens, stirring, for 5 minutes, or until they are tender, and stir in the salt and pepper to taste. Arrange the greens around the edge of a platter and mound the beets in the center.
Black Bean Chili
Chili is also one of those dishes you can add other veggies and ingredients to very easily. I like to add diced carrots (cook like potatoes), frozen corn (add at end) and pickled jalapenos (add to taste) to mine at home.
1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved OR 4 1/2 cups cooked beans, 1/2 cup broth reserved
1 16-ounce jar tomato sauce
Chopped fresh cilantro
Creme Fraiche or Sour Cream
Grated MontereyJack cheese
Chopped green onions
Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
Ladle chili into bowls. Pass chopped cilantro, creme fraiche, grated cheese, and green onions separately.