Sunday, 17 June 2012 15:36

Rosy Beet/Napa Cabbage Slaw


Rosy Beet/ Napa Cabbage Slaw


From Global Cookbook. Serves 4-6.
6 c. Thinly sliced Napa cabbage leaves
1 1/2 c. Minced red onion
2 med Beets, grated
1 c. Minced fresh parsley
1/4 c. Red wine vinegar
1/2 c. Water
2 Tbsp. Brown sugar
1/2 tsp Salt
1/3 c. Minced fresh dill leaf
3 Tbsp. Minced fresh chives
1/2 c. Low fat lowfat sour cream
Salt and freshly ground pepper

 

Combine vegetables and parsley in a large bowl. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring till sugar is dissolved. Pour over vegetables and toss. Add in dill and chives and fold in well. Cover and let marinate overnight. Stir well once or twice. Just before serving, drain off excess liquid. Stir in lowfat sour cream and add in salt and pepper to taste.

Published in Salads
Tuesday, 30 November 1999 00:00

Raw Beet, Carrot, Apple &/or Radish Salad

Raw Beet, Carrot, Apple &/or Radish Salad


I chose this recipe out of the myriad available, because it's basic. 1 pound of whatever veggies you choose to use, dressed with a bit of olive oil, honey, and whatever acidic juice you'd like to add - it could be lemon juice, orange juice, cider vinegar, raspberry vinegar, etc etc. Just grate the vegetables and dress it with whatever suits your mood or meal today.

1 generous pound total of beets, carrot, apples or radishes trimmed
1 tablespoon olive oil
1 tablespoon honey
Zest and juice of a lemon
Fresh dill, chopped
Few drops of Tabasco

Grate the beet. (There's no need to peel, the grater will just push the skins back.)
Grate or chop the carrot (or use a mandoline)
Grate or chop the radishes
Slice the apples

Toss with the remaining ingredients.

Published in Salads
Tuesday, 30 November 1999 00:00

Apple and Raw Beet Slaw

Apple and Raw Beet Slaw



1 teaspoon grated ginger
1 pound beets, peeled
1 large Granny Smith apple, or similar flavored and textured apple
3 tablespoons sherry vinegar
1/2 teaspoon coarse grain salt
1/8 teaspoon cracked black pepper
1 to 2 tablespoons extra-virgin olive oil

In a medium sized salad bowl, using your microplane grater (or the smallest holes of a cheese grater) grate fresh ginger directly into bowl, about one teaspoon. Grate beets and apples, add them to the bowl with the ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt, and pepper to bowl and toss to coat evenly. Add olive oil, stir to combine. Taste and adjust seasonings. Serve immediately or keep refrigerated.

Published in Salads
Tuesday, 30 November 1999 00:00

Russian Cabbage Borscht

Russian Cabbage Borscht


If you have never made borcht, or thought perhaps you wouldn't like it, this recipe is worth a try. This is the recipe from the original Moosewood Cookbook and I have made it year after year and it never disappoints. It is rich, sweet, hearty, tangy, all at once. If you don't have the stock of celery, substitute some of your celeriac instead. Serves 4-5.

2 TB butter
1-1/2 cups chopped onion
1-1/2 cups thinly-sliced potato
1 cup thinly-sliced uncooked, peeled beets
1 large, sliced carrot
1 stalk chopped celery
3-4 cups shredded cabbage
1 scant tsp caraway seeds
4 cups stock or water
1.5 tsp salt (or to taste)
1 tsp dill (or less if you aren't a big dill fan)
1 -2 TB. cider vinegar
1-2 TB tsp. honey
1 cup tomato puree

Place potatoes, beets and water (or stock) in a saucepan, and cook until everything is tender. Save the cooking broth.

Begin cooking the onions in butter in a large kettle. Add caraway seeds and salt. Cook until onion is translucent, then add celery, carrots and cabbage. Add the broth from the beets and potatoes and cook, covered until all the vegetables are just tender.

Add potatoes, beets and all remaining ingredients. Cover and simmer slowly for about 30 minutes. Taste to correct seasonings. Serve topped with sour cream and extra dill weed, if desired.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Winter Vegetable Tart

Winter Vegetable Tart


This recipe was brought to my attention by share member Stacy Fraser who has been making it over and over again all winter using lots of different combinations of roots and things she has received in the share. It's very adaptable, you could use really any root veg combo, you could throw in some frozen red peppers and experiment with different cheeses. It's from the Edible Green Mountains website where you can find lots of great recipes (including one for Dark Chocolate Bread Pudding with Whiskey Caramel Sauce which has nothing to do with this week's share ingredients and which I now can't get off my mind). If you haven't got a go to recipe for pie crust, try this one I posted to the blog Nov. 24th. It's pretty dependable.

1 pound butternut squash (1 small), peeled, seeded and diced into 1⁄2-inch cubes beets, peeled and diced into 1⁄2-inch cubes
2 cups sliced mushrooms
1 onion, halved and cut into slivers
1 red bell pepper, diced (optional)
6 garlic cloves, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
Salt and freshly ground black pepper
pie crust for one 9- or 10-inch pie
1⁄2 pound Fontina cheese, grated

Preheat the oven to 425°F. Lightly oil a large shallow roast- ing pan or half sheet pan.
In a large bowl, combine the squash, beets, mushrooms, onion, bell pepper, if using, and garlic. Add the olive oil, rosemary and salt and pepper to taste. Toss to coat well. Transfer to the pan and arrange in a shallow (preferably single) layer.

Roast for 35 to 45 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking. Remove the vegetables from the oven and reduce the oven temperature to 375°F.
Line a baking sheet with foil. Place the pastry on the bak- ing sheet. Sprinkle the cheese over the pastry, leaving a 2-inch border around the edge. Arrange the roasted vegetables on top of the cheese. Fold the dough up to partially cover the filling and crimp to seal the edges.

Bake for about 25 minutes, until the crust is golden. Cut into wedges and serve warm.

Published in Dinner
Tuesday, 30 November 1999 00:00

Baked Chioggia Beet Chips

Baked Chioggia Beet Chips


Here's a recipe for turning your pretty chiogga beets into beet chips. The beets need to be sliced thin, but not too thin! A thicker chip will hold up to a dip, which is a good thing. The trick with these chips is to take them out of the oven earlier than you think. They won't get crispy in the oven, they need to crisp as they cool, so start checking by taking a few out of the oven instead of peaking at them while they are still inside.

2 medium beets with stems trimmed to 1 inch
1 cup water
1 Tablespoon sunflower oil
Sea salt

Peel beets with a vegetable peeler, then slice thinly (but not too thinly) with mandolin or sharp knife, using stems as handles.

Bring water to a boil in a saucepan. Add beets, then remove pan from heat and let stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more. Toss beets with oil and salt.

Put oven rack in middle position and preheat oven to 225°F.

Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer. Bake beets until dry, about 45 minutes to 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).

Published in Light Sides
Tuesday, 30 November 1999 00:00

Roasted Root Vegetables

Roasted Root Vegetables



1 pound red-skinned potatoes, unpeeled, washed well, cut into 1-inch pieces
1 pound Chiogga beets, tip and root top cut, washed, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound turnips, peeled, cut into 1-inch pieces
2 red onions, skinned, cut into 1-inch pieces
2 tablespoons chopped fresh rosemary or thyme
1/2 cup sunflower or olive oil
8 garlic cloves, peeled

Preheat oven to 400°F. Place 2 half sheet pans or cookie sheets in oven. Buy heating the pans first, it will prevent sticking of vegetables. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets for even cooking. Add 4 garlic cloves to each baking sheet. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 30 minutes longer or until you can easily pierce the vegetables with a paring knife.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Marinated Beets

Marinated Beets


This recipe just landed in my in box this very moment. How coincidental! By Martha Rose Schulman for the NYT. A little sugar softens the edge of the vinegar here and complements the natural sweetness of the beets. Keep these on hand for healthy snacks, or add to salads.

1 bunch beets
1/3 cup red wine vinegar or sherry vinegar
Salt to taste
2 garlic cloves, cut in half
2 teaspoons sugar

Place the beets in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool.

Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.

Combine the remaining vinegar and the sugar. When the sugar has dissolved in the vinegar, stir in 1/4 cup of the cooking liquid from the beets. Toss with the beets and the garlic. Refrigerate for 30 minutes, then remove the garlic from the marinade. Remove the beets from the marinade with a slotted spoon to serve.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Roasted Beets with a Horseradish Vinaigrette

Roasted Beets with a Horseradish Vinaigrette



1.5 Beets
2 tbsp oil
salt & pepper

Toss beets with oil and salt and pepper. Place on a roasting pan and put in a 350 oven. Test the beets with the tip of a knife. When easily pierced, they are ready. Let cool for 15 minutes. Using a kitchen towel, rub the skins off. This is optional as I like to leave the skins on. And of course, this towel will be dedicated to beets the remainder of the season. Slice the beets and toss with the vinaigrette. Build a salad of Pete's greens and top with beets. Nuts and a mild cheese like Lazy Lady goat would be perfect accompaniment for this salad. The dressing from the beets should be enough for the greens as well.
Horseradish Vinaigrette

1/4 cup mild flavored oil (grape seed, olive, sunflower, canola)
2 tbsp. vinegar
2 tablespoons grain mustard
.5 to 2 teaspoons horseradish***
***add a little, then try it, then add some more until it's to your liking!
Salt & pepper to taste

Whisk together vinaigrette ingredients in a large bowl.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Celeriac Remoulade

Celeriac Remoulade


Here's another from the Cook's Garden recipe. If you look up celeriac you often find a remoulade recipe, but I don't think I have put one in for nearly a year. In honor of the book and the celeriac in the share this week, I thought it might be nice for you all to be reminded of the option. This is like a cole slaw, but with a zesty celeriac twist.

1/2 cup Mayonnaise
1 tbsp Dijon mustard
2 tbsp Parsley, finely minced
2 tbsp Tarragon, finely minced
1 Garlic clove, finely minced
2 Sweet pickles (opt'l.) finely chopped
2 Young celeriac knobs (around 2 to 2.5 cups) coarsely grated

In a medium size bowl, mix together all ingredients but celeriac. Add celeriac; toss until completely coated. Cover and chill until ready to serve.
Mushroom, Barley & Miso Stew

1 cup pearl barley
1.5 cups water
1 cup shiitake or oyster mushrooms, stemmed & sliced
1/2 copra onion, small dice
1 carrot, peeled, roughly chopped
1 tbsp. garlic, minced
1/2 cup sunflower oil
1 tbsp. fresh grated ginger
1.5 quarts vegetable stock
1/4 teaspoon cayenne
8 ounces tofu, cubed (optional)
4 ounces miso (or to taste)
2 cups braising greens, sliced thinly
1 bunch scallions, thinly sliced

Rinse barley and place in pot with the water. Cook until tender but not mushy.

In a large soup pot heat oil and add mushrooms, onions, garlic and ginger. Add vegetable stock. Add cayenne and tofu. Bring to a boil, reduce heat and simmer. Remove 1 cup of the broth and mix with miso, stir into soup. Add braising greens. Bring to a boil. Remove from heat. Add barley and scallions.

***Note: You can use some of the Gilfeather turnips or beets in this soup. Slice thinly and add them when you add the stock and cook until tender.

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