- Beet Soup with Truffle Oil
- A Borscht Like Nana’s
- Breakfast Borscht with Poached Egg
- Beet Root, Beet Greens with Raspberry Vinegar
Tag: beets
A Borscht Like Nana’s
Beet Soup with Truffle Oil
- 4 or 5 beets
- 1 chopped head cabbage
- 1 sliced medium onion
- 4 sliced carrots
- 7 crushed garlic cloves
- 2 bay leaves
- 1 bunch dill
- 1 large can seeded peeled tomatoes
- 8 c. stock ((beef or vegetable)
- sugar, red wine vinegar, salt and pepper to taste
- truffle oil and crème fraîche for garnish
An Extraordinary Dinner with Fellow Bloggers
A Salad of Steamed Baby Beets, Frisée , Cumin-Paprika Fried Organic Garbanzos, Shallots and Greek Feta
The inspiration for this dish came from our dinner at AOC. Here, organic garbanzo beans are fried in olive oil with diced shallot, smashed garlic clove, hot paprika, and ground cumin.
Organic frisée is layered with very thinly sliced shallots, steamed baby beets splashed with good red wine vinegar and sea salt and freshly ground pepper, topped with Greek feta cheese. Warm garbanzo beans with the cumin-paprika olive oil is spooned over the top. The red wine vinegar on the beets plus the fragrant olive oil on the beans makes a great “deconstructed” vinaigrette. (I am excited to submit this dish, too, to “My Legume Love Affair” Event by Susan of The Well Seasoned Cook Blog).
Last week, the folks at Foodbuzz invited Featured Publishers to dine at Suzanne Goin’s awesome AOC restaurant in Los Angeles. Ben of Château Petrogasm blog selected the refreshingly esoteric wines to pair with this extraordinary meal including one of the few domaines that make excellent red Sancerre, Domaine Vacheron 2005. Ben’s wine blog of tasting notes through images is pure genius…
Strangers just a few hours earlier, we departed after hugs and well wishes.
A heartfelt thank you to the folks at Foodbuzz for hosting this event and especially for fostering a unique camaraderie among strangers with a like passion for all things food related.