Home |
Search |
Today's Posts |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
Beet Lovers Treat - Not For Me, Thank You
From Today's N. Y. Times Food Section
Beets and Peppers for the Candy Dish Eating your vegetables has never been sweeter, at least since Fauchon introduced pte de légumes, a new line of vegetable-based confections. Like their cousins, pte de fruits (fruit jellies), these jewel-toned, sugary squares have intense flavors, but with beet, red pepper, fennel and carrot replacing the usual passion fruit and black currant. Imported from France, they are made using the same technique as Fauchon's pte de fruits, substituting vegetables that are naturally high in sugar. While beet, with its magenta hue, is the most striking, the red pepper is the eye-opener. Tangy, ripe and spicy, with a dried-apricotlike vibrancy, it makes you wonder why red peppers are not used more often in desserts. Pte de légumes are $40 a pound at Fauchon, 442 Park Avenue (56th Street), (212) 308-5919; 1000 Madison Avenue (77th Street), (212) 570-2211; and 1383 Third Avenue (78th Street), (212) 517-9600. |
|
|||
|
|||
Beet Lovers Treat - Not For Me, Thank You
"Margaret Suran" > wrote in message ... > From Today's N. Y. Times Food Section > > Beets and Peppers for the Candy Dish > > Eating your > vegetables has never been sweeter, at least since Fauchon > introduced pte de légumes, a new line of vegetable-based > confections. Like their cousins, pte de fruits (fruit > jellies), these jewel-toned, sugary squares have intense > flavors, but with beet, red pepper, fennel and carrot > replacing the usual passion fruit and black currant. > Imported from France, they are made using the same > technique as Fauchon's pte de fruits, substituting > vegetables that are naturally high in sugar. While beet, > with its magenta hue, is the most striking, the red pepper > is the eye-opener. Tangy, ripe and spicy, with a > dried-apricotlike vibrancy, it makes you wonder why red > peppers are not used more often in desserts. Pte de > légumes are $40 a pound at Fauchon, 442 Park Avenue (56th > Street), (212) 308-5919; 1000 Madison Avenue (77th Street), > (212) 570-2211; and 1383 Third Avenue (78th Street), (212) > 517-9600. Thanks, I'll schtick mit pickled beets. Jack Root |
|
|||
|
|||
Beet Lovers Treat - Not For Me, Thank You
"Jack Schidt®" wrote:
> "Margaret Suran" > wrote in message > ... > > From Today's N. Y. Times Food Section > > > > Beets and Peppers for the Candy Dish > > > > Eating your > > vegetables has never been sweeter, at least since Fauchon > > introduced pte de légumes, a new line of vegetable-based > > confections. Like their cousins, pte de fruits (fruit > > jellies), these jewel-toned, sugary squares have intense > > flavors, but with beet, red pepper, fennel and carrot > > replacing the usual passion fruit and black currant. > > Thanks, I'll schtick mit pickled beets. > > Jack Root That's it - that's the deal. The new taste sensation to replace chipotle - Beet! Beet and spinach chips. Beet dip. Red dried beet sprinkles for stuff. Beet lasagna. Beet pizza dough. Now I am vindicated. Edrena |
|
|||
|
|||
Beet Lovers Treat - Not For Me, Thank You
"The Joneses" > wrote in message ... > "Jack Schidt®" wrote: > > > "Margaret Suran" > wrote in message > > ... > > > From Today's N. Y. Times Food Section > > > > > > Beets and Peppers for the Candy Dish > > > > > > Eating your > > > vegetables has never been sweeter, at least since Fauchon > > > introduced pte de légumes, a new line of vegetable-based > > > confections. Like their cousins, pte de fruits (fruit > > > jellies), these jewel-toned, sugary squares have intense > > > flavors, but with beet, red pepper, fennel and carrot > > > replacing the usual passion fruit and black currant. > > > > Thanks, I'll schtick mit pickled beets. > > > > Jack Root > > That's it - that's the deal. The new taste sensation to replace > chipotle - Beet! Beet and spinach chips. Beet dip. Red > dried beet sprinkles for stuff. Beet lasagna. Beet pizza dough. > Now I am vindicated. > Edrena > > I wouldn't go THAT far. Jack Limit |
|
|||
|
|||
Beet Lovers Treat - Not For Me, Thank You
On 2003-11-12, The Joneses > wrote:
> That's it - that's the deal. The new taste sensation to replace > chipotle... I'll eat just about anything but chipotle! > Beet! Beet and spinach chips... Sounds good! > Beet dip. Red > dried beet sprinkles for stuff. Beet lasagna. Beet pizza dough. Why not. Howzabout beet candy? Young beets are incredibly sweet. Or, use sugar beets. I had a Mexican treat this weekend, a candy made with sweet potatoes. Sinfully good. nb |
|
|||
|
|||
Beet Lovers Treat - Not For Me, Thank You
In article <fmssb.133597$ao4.422148@attbi_s51>, notbob
> wrote: > > Beet dip. Red > > dried beet sprinkles for stuff. Beet lasagna. Beet pizza dough. > > Why not. Howzabout beet candy? Young beets are incredibly sweet. > Or, use sugar beets. I had a Mexican treat this weekend, a candy made > with sweet potatoes. Sinfully good. > > nb Candy made from sweet potatoes is one thing, nb. You can't make candy from beets -- all you can make is cattle fodder! I know these things. Gack! -- -Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.) |
|
|||
|
|||
Beet Lovers Treat - Not For Me, Thank You
On 2003-11-13, Melba's Jammin' > wrote:
> Candy made from sweet potatoes is one thing, nb. You can't make candy > from beets -- all you can make is cattle fodder! I know these things. > Gack! I can see we'll forever be at odds on this issue, Barb. That's OK. I think I'll try and make some beet jelly next year. nb |
|
|||
|
|||
Beet Lovers Treat - Not For Me, Thank You
On 2003-11-13, Melba's Jammin' > wrote:
> Candy made from sweet potatoes is one thing, nb. You can't make candy > from beets -- all you can make is cattle fodder! I know these things. > Gack! Hey, I just thought of something. What kind of sugar do you use for your jellies. Could it possibly be sugar made from sugar BEETS!!? ......Bwuaah-hah-hah-hah-hah nb |
|
|||
|
|||
Beet Lovers Treat - Not For Me, Thank You
In article <A6Usb.194051$Tr4.546857@attbi_s03>, notbob
> wrote: > On 2003-11-13, Melba's Jammin' > wrote: > > > > Candy made from sweet potatoes is one thing, nb. You can't make candy > > from beets -- all you can make is cattle fodder! I know these things. > > Gack! > > Hey, I just thought of something. What kind of sugar do you use for > your jellies. Could it possibly be sugar made from sugar BEETS!!? > > .....Bwuaah-hah-hah-hah-hah > > nb Bwwaahhaahhaah yourself! <8*c) C&H, The Pure Cane Sugar From Hawaii. :-P -- -Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.) |
|
|||
|
|||
Beet Lovers Treat - Not For Me, Thank You
In article <Q3Usb.196186$e01.714752@attbi_s02>, notbob
> wrote: > On 2003-11-13, Melba's Jammin' > wrote: > > > Candy made from sweet potatoes is one thing, nb. You can't make candy > > from beets -- all you can make is cattle fodder! I know these things. > > Gack! > > I can see we'll forever be at odds on this issue, Barb. That's OK. I > think I'll try and make some beet jelly next year. > > nb I've posted the recipe. Find the raspberry Kool-Aid. -- -Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.) |
|
|||
|
|||
Beet Lovers Treat - Not For Me, Thank You
Melba's Jammin' wrote: > In article <fmssb.133597$ao4.422148@attbi_s51>, notbob > > wrote: > > >>>Beet dip. Red >>>dried beet sprinkles for stuff. Beet lasagna. Beet pizza dough. >> >>Why not. Howzabout beet candy? Young beets are incredibly sweet. >>Or, use sugar beets. I had a Mexican treat this weekend, a candy made >>with sweet potatoes. Sinfully good. >> >>nb > > > Candy made from sweet potatoes is one thing, nb. You can't make candy > from beets -- all you can make is cattle fodder! I know these things. > Gack! Hey Barb, These people will try any subterfuge known to man to get people to eat that vile tasting stuff. -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
|
|||
|
|||
Beet Lovers Treat - Not For Me, Thank You
Margaret Suran wrote:
> > From Today's N. Y. Times Food Section > > Beets and Peppers for the Candy Dish > > Eating your > vegetables has never been sweeter, at least since Fauchon > introduced pte de légumes, a new line of vegetable-based > confections. Like their cousins, pte de fruits (fruit > jellies), these jewel-toned, sugary squares have intense > flavors, but with beet, red pepper, fennel and carrot > replacing the usual passion fruit and black currant. > Imported from France, they are made using the same > technique as Fauchon's pte de fruits, substituting > vegetables that are naturally high in sugar. While beet, > with its magenta hue, is the most striking, the red pepper > is the eye-opener. Tangy, ripe and spicy, with a > dried-apricotlike vibrancy, it makes you wonder why red > peppers are not used more often in desserts. Pte de > légumes are $40 a pound at Fauchon, 442 Park Avenue (56th > Street), (212) 308-5919; 1000 Madison Avenue (77th Street), > (212) 570-2211; and 1383 Third Avenue (78th Street), (212) > 517-9600. OOoooh! The best part of this post for me is seeing that Fauchon is in the United States. Someday I may find the cookies I used to love when I lived in Japan. -- Jean B. |
|
|||
|
|||
Beet Lovers Treat - Not For Me, Thank You
"Jean B." wrote:
> OOoooh! The best part of this post for me is seeing that Fauchon > is in the United States. Someday I may find the cookies I used to > love when I lived in Japan. > -- > Jean B. There is a website for them http://www.fauchon.com/fr_home.aspx |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
beet lovers unite! | General Cooking | |||
Hey, beet lovers! | General Cooking | |||
for all you beet lovers | General Cooking | |||
REC: (for all you beet lovers out there) | General Cooking | |||
For ALL you BEET LOVERS out there | General Cooking |