Cold Poached Salmon with Three Horseradish Sauces
Creamy, Red Beet, and Golden Beet
I was contemplating a starter course that would possibly appeal to more people on Passover. Those of us who absolutely adore our Eastern European Gefilte Fish are apparently and sadly, few and far between.
But is there anyone among my relatives who doesn’t love salmon? Of course, we will always honor tradition and keep serving gefilte fish. I wouldn’t have it any other way.
This year, we also serve another elegant first course – a lovely, flavorful Cold Poached Salmon with THREE Horseradish Sauces and lots of fresh herbs. The entire dish can be prepared in advance, so it is easy and ready to go when it is Time to Eat during the Seder! Edible flowers are optional, but they sure do add to a pretty spring-like presentation.
Cold Poached Salmon and Horseradish Sauces Recipes
Continue reading “Cold Poached Salmon, Horseradish Sauces”
Wilted Beet Greens
Tossed with Garlic, Olive Oil, Red Wine Vinegar
Diced Thyme-Scented Roasted Red Beets, Whole-Grain Flaxseed Croutons, Roquefort
Beetroot Tails and Roasted Thyme Garnish
For a few days, my kitchen was overrun with beets – large and small organic red beets and all their greens, beet juice, beet syrup, baby candy stripe, and baby golden. Most went into the Golden Beet Salad and Candy Stripe Fettuccine, some were pickled. A few of the greens went into the charming beet & chervil centerpiece, and the remainder made this delightful wilted beet greens side dish. Not wanting to waste any part of the beet, I roasted the beetroot tails along with the beets and used them for a naturalistic garnish along with thyme sticks from the pan. These tails are edible too, they taste like beet jerky!
Continue reading “Le BEET goes on…”
Fresh Egg Fettuccine with Braised Red Cabbage, Red Onion, Roasted Red Beet
Red Wine Butter Sauce & Beet Syrup
Thyme-Scented Baby Candy Stripe Beet with Fresh Chervil
I couldn’t do it. I couldn’t toss those adorable blushing baby candy stripe beets into the pasta. Their charm would have been sadly lost. So the thyme-scented little chioggias were simply sliced in half and arranged around the pasta, with the most incredible concentrated beet syrup, and dainty little sprigs of fresh chervil.
We’re celebrating betacyanin, the pigment that gives beets their fantastic color, which also happens to be a powerful antioxidant. Candy Beet Fettuccine is the second course in a striking beet-centric vegetarian meal prepared for the 5 Star Makeover Cooking Group’s monthly challenge featuring the BEET. It joins first course, Baby Golden Beet Salad, in a color competition, posted yesterday here. Red, pink, or gold?
Continue reading “Baby Candy Stripe Beet Fettuccine, Beet Syrup”
Roasted Baby Golden Beet, Gala Apple, Kumquat
Raw Sheep’s Milk French Roquefort, Pistachio
Dandelion, Butterhead, Roasted Poblano Vinaigrette
Tricolor Viola & Wild Mustard Flower Garnish
Roasted tarragon-scented sweet soft baby golden beets are paired with tart-crisp apple, bitter-spiky dandelion, creamy-smooth butter lettuce, zingy kumquat, tangy Roquefort, rich pistachios and a playfully-spicy poblano chile vinaigrette. It’s a very refreshing, harmonious, and somewhat surprising salad – which I submit to this month’s 5 Star Makeover Cooking Group Challenge featuring BEETS.
The 5 Star Makeover Cooking Group hosted by Natasha the 5 Star Foodie & Lazaro of Lazaro Cooks! is an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations. It continues to be a great source of inspiration and my absolute pleasure to be on the team. Please visit their blogs this coming Friday to enjoy the round-up of super-creative beets recipes from this talented cooking group.
Continue reading “Resplendent Baby Golden Beet Salad”
The Beet Fest Continues…
With a Poached Egg and Rye Toast
We were pleasantly surprised at this wonderful pairing for breakfast. The gooey poached egg took the place of sour cream, and with the earthy, slightly sweet and sour borscht, it was a winning combination. And the rye toast was the perfect complement. If you happen to make A Borscht Like Nana’s
do keep some aside, or freeze, to serve for breakfast or brunch. You’ll have a delightfully unusual breakfast dish, with the simple addition of a poached egg and toast.
When making A Borscht Like Nana’s, the greens are removed from the root. The beets are simmered in water until tender. I kept the greens refrigerated until a few days later and made this vibrant side dish.
I also reserved one of the cooked beets, it didn’t go into the borscht, it was wrapped up and went into the refrigerator to pair with the greens later on.
Beet Root, Beet Greens
With Garlic, Shallot, Raspberry Vinegar
Briefly sauté minced shallot, garlic and red pepper flakes in half olive oil half butter. Then add chopped beet greens, cook until just about wilted and tender. Add the one diced beet and heat through. Finish with a splash of raspberry vinegar, salt and pepper to taste.
This concludes The Beet Fest:
Oh, and here’s one more, a great beet recipe from my archives:
What is your favorite way to serve beets?