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Fresh beets...what to go with?
I have some fresh beets in the garden...what would be a good meal to plan
around them? What kind of meats generally go good with them. I was just going to steam the beets, but am open for alternatives... Thanks |
Fresh beets...what to go with?
Fx199 wrote:
> I have some fresh beets in the garden...what would be a good meal to plan > around them? What kind of meats generally go good with them. > I was just going to steam the beets, but am open for alternatives... I. Roasting generally gives a deeper flavor than steaming. Cut off most of the stems, leaving about a quarter-inch. Wash the beets well, then put a light coat of olive oil. Roast at 400F until a knife encounters only slight resistance. Here's Alton Brown's method, which isn't much more complicated: Roasted Beets: 6 medium beets, cleaned with 1-inch stem remaining 2 large shallots, peeled 2 sprigs rosemary 2 teaspoons olive oil Preheat oven to 400 degrees F. In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes. Once roasted, you can pickle the beets if you like. This recipe was posted here a while back: Pickled Beets with Red Wine [Makes about 7 pints] "These have none of the harshness of typical pickled beets. Even people who usually scorn beets may like these." 6 lbs beets, with rootlets and 2 inches of tops 1 teaspoon whole cloves Two 4-inch cinnamon sticks, broken One 1-inch piece fresh ginger, sliced thin 3 cups sugar 2 cups red wine 3 cups red wine vinegar 1 tablespoon pickling salt 1. Scrub the beets. Put them into a large pot, and cover them with boiling water. Return the water to a boil, and boil the beets 15 to 35 minutes, depending on their size, until they are just tender. 2. Drain the beets, and cover them with cold water. When they are cool, trip them and slip off their skins. If they are large, halve or quarter them--or, if you prefer, slice all the beets into 1/4-inch-thick rounds. 3. Tie the cloves, cinnamon, and ginger in a spice bag or scrap of cheesecloth. Put the spice bag, sugar, wine, vinegar, and salt into a nonreactive pot. Bring the contents to a boil, stirring to dissolve the sugar and salt. Simmer the syrup, uncovered, for 10 minutes. 4. While the syrup simmers, pack the beets into pint mason jars. If you've sliced the beets, pack the slices loosely. [! E.] Pour the hot syrup over the beets, leaving 1/2 inch headspace. Close the jars with hot two-piece caps. 5. Process the jars for 30 minutes in a boiling water bath. [Mind the altitude adjustments-E.] 6. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the beets. [Note: I boiled the beets to tender stage and even after BWB for 40' at my altitude, the slices still had nice texture, but I'd go maybe for a little tiny bit less initial boiling next time-E] Either roasted or pickled, beets go well with all manner of fish or fowl. Beets and horseradish are a classic combination to accompany fish. I like to put pickled beets into potato salad, which goes with pretty much anything grilled. II. You can cook the beet greens separately. For that matter, you can cook the stems separately; I recently saw Mario Batali prepare this dish: Beet Stalks with Prosciutto: Coste di Bietola con Prosciutto Mario Batali. 2 bunches beet greens, beets reserved for another use 2 tablespoons extra-virgin olive oil, plus 1 tablespoon 2 ounces prosciutto di San Daniele, thinly sliced, then julienned 2 oranges zested, plus 1 orange juiced Pinch cinnamon 1/2 red onion, sliced paper thin Clean the beet greens, removing the leaves and setting them aside for another use. Trim the stalks on the cut end to 6 inches long. Bring 1 quart of water to a boil and set up an ice bath nearby. Cook the stalks for 2 to 3 minutes in the boiling water until tender, then shock in ice water. Once cooled, remove the stalks and pat dry. Cut the stalks into 1/4-inch julienne and set aside. In a 12 to 14-inch saute pan, heat the 2 tablespoons olive oil over high heat until almost smoking. Add the beet stalks, prosciutto, orange zest, cinnamon, remaining olive oil and red onion and toss to coat, about 30 seconds. Splash with the orange juice and toss again. Season with salt and pepper and divide among 4 plates. Serve immediately, with fish or grilled meats. The greens can be treated like chard or spinach. Bob |
Fresh beets...what to go with?
Fx199 wrote:
> I have some fresh beets in the garden...what would be a good meal to plan > around them? What kind of meats generally go good with them. > I was just going to steam the beets, but am open for alternatives... I. Roasting generally gives a deeper flavor than steaming. Cut off most of the stems, leaving about a quarter-inch. Wash the beets well, then put a light coat of olive oil. Roast at 400F until a knife encounters only slight resistance. Here's Alton Brown's method, which isn't much more complicated: Roasted Beets: 6 medium beets, cleaned with 1-inch stem remaining 2 large shallots, peeled 2 sprigs rosemary 2 teaspoons olive oil Preheat oven to 400 degrees F. In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes. Once roasted, you can pickle the beets if you like. This recipe was posted here a while back: Pickled Beets with Red Wine [Makes about 7 pints] "These have none of the harshness of typical pickled beets. Even people who usually scorn beets may like these." 6 lbs beets, with rootlets and 2 inches of tops 1 teaspoon whole cloves Two 4-inch cinnamon sticks, broken One 1-inch piece fresh ginger, sliced thin 3 cups sugar 2 cups red wine 3 cups red wine vinegar 1 tablespoon pickling salt 1. Scrub the beets. Put them into a large pot, and cover them with boiling water. Return the water to a boil, and boil the beets 15 to 35 minutes, depending on their size, until they are just tender. 2. Drain the beets, and cover them with cold water. When they are cool, trip them and slip off their skins. If they are large, halve or quarter them--or, if you prefer, slice all the beets into 1/4-inch-thick rounds. 3. Tie the cloves, cinnamon, and ginger in a spice bag or scrap of cheesecloth. Put the spice bag, sugar, wine, vinegar, and salt into a nonreactive pot. Bring the contents to a boil, stirring to dissolve the sugar and salt. Simmer the syrup, uncovered, for 10 minutes. 4. While the syrup simmers, pack the beets into pint mason jars. If you've sliced the beets, pack the slices loosely. [! E.] Pour the hot syrup over the beets, leaving 1/2 inch headspace. Close the jars with hot two-piece caps. 5. Process the jars for 30 minutes in a boiling water bath. [Mind the altitude adjustments-E.] 6. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the beets. [Note: I boiled the beets to tender stage and even after BWB for 40' at my altitude, the slices still had nice texture, but I'd go maybe for a little tiny bit less initial boiling next time-E] Either roasted or pickled, beets go well with all manner of fish or fowl. Beets and horseradish are a classic combination to accompany fish. I like to put pickled beets into potato salad, which goes with pretty much anything grilled. II. You can cook the beet greens separately. For that matter, you can cook the stems separately; I recently saw Mario Batali prepare this dish: Beet Stalks with Prosciutto: Coste di Bietola con Prosciutto Mario Batali. 2 bunches beet greens, beets reserved for another use 2 tablespoons extra-virgin olive oil, plus 1 tablespoon 2 ounces prosciutto di San Daniele, thinly sliced, then julienned 2 oranges zested, plus 1 orange juiced Pinch cinnamon 1/2 red onion, sliced paper thin Clean the beet greens, removing the leaves and setting them aside for another use. Trim the stalks on the cut end to 6 inches long. Bring 1 quart of water to a boil and set up an ice bath nearby. Cook the stalks for 2 to 3 minutes in the boiling water until tender, then shock in ice water. Once cooled, remove the stalks and pat dry. Cut the stalks into 1/4-inch julienne and set aside. In a 12 to 14-inch saute pan, heat the 2 tablespoons olive oil over high heat until almost smoking. Add the beet stalks, prosciutto, orange zest, cinnamon, remaining olive oil and red onion and toss to coat, about 30 seconds. Splash with the orange juice and toss again. Season with salt and pepper and divide among 4 plates. Serve immediately, with fish or grilled meats. The greens can be treated like chard or spinach. Bob |
Fresh beets...what to go with?
Try Bortsch or Bortch it is very good. I do it in a wok with lid
Heat up wok containing about 2 - 3 tablespoon of oil. Begin to stir-fry raw potatoes until brown, takes about 5 minutes. Alternatively, turn down heat to medium and cover, but remember to stir occasionally or the potatoes will stick Add onions and continue to stir-fry until they are transparent [about 5 minutes] then add the shredded cabbage. Stir-fry for about 30 seconds. Add part cooked beetroot. [boil for 45 minutes first and remove skin] Stir in stock, vanegar, whole bay-leaf, salt, plenty of fresh ground pepper, small bunch chopped sage leaves and 2 thyme leaves. Bring to the boil. The dish seems to need plenty of fresh ground black pepper to give it a bite. Then turn down to low, cover and simmer for about 15 minutes. Make sure the vegetables are well covered with liquid before leaving to simmer Preparing Vegetables. The character of the dish will be reliant on the amount of stock used, the technique detailed below is more of a solid vegetable meal than a soup. Experience has shown that 20 floz [1 pint] of stock is needed for 2 portions but this depends on the amount vegetables For two people: 2 medium beetroots 10 oz 1-2 potatoes 10oz 6 ozCabbage 8 oz Onion 14-20 fl oz stock [1-2 good vegetable stock cubes] Slice onion in 1/2" square pieces Cut potato in slices. 1" x 1/2" Cut cooked beetroot into 1" x 1/4" x 1/4" slices .[First cook for 3/4 hour to tenderise and remove skin] Cabbage sliced into 1/2 wide strips 1-2 tablespoons vinegar [The vinegar is important as it adds flavour and character to the dish] 2 sage leaves. Small bunch of fresh thyme or 1/2 teaspoon of dried thyme 3/4 - 1 teaspoon of fresh ground black pepper 1/2 - 1 teaspoon of salt 1 teaspoon sugar About 14-20 fl oz of vegetable stock will be required to cover the vegetables. [Use more stock if you want more of a soup] Traditionally chunks of fat boiled bacon would be the first ingredient. The melting fat along with lard was used to fry the potatoes at the beginning. Home made Beef stock can also be ussed to enhance the flavour. All the recipes i have seen include the addition of a large spoonful sour cream or double cream before serving Mick Brown |
Fresh beets...what to go with?
Try Bortsch or Bortch it is very good. I do it in a wok with lid
Heat up wok containing about 2 - 3 tablespoon of oil. Begin to stir-fry raw potatoes until brown, takes about 5 minutes. Alternatively, turn down heat to medium and cover, but remember to stir occasionally or the potatoes will stick Add onions and continue to stir-fry until they are transparent [about 5 minutes] then add the shredded cabbage. Stir-fry for about 30 seconds. Add part cooked beetroot. [boil for 45 minutes first and remove skin] Stir in stock, vanegar, whole bay-leaf, salt, plenty of fresh ground pepper, small bunch chopped sage leaves and 2 thyme leaves. Bring to the boil. The dish seems to need plenty of fresh ground black pepper to give it a bite. Then turn down to low, cover and simmer for about 15 minutes. Make sure the vegetables are well covered with liquid before leaving to simmer Preparing Vegetables. The character of the dish will be reliant on the amount of stock used, the technique detailed below is more of a solid vegetable meal than a soup. Experience has shown that 20 floz [1 pint] of stock is needed for 2 portions but this depends on the amount vegetables For two people: 2 medium beetroots 10 oz 1-2 potatoes 10oz 6 ozCabbage 8 oz Onion 14-20 fl oz stock [1-2 good vegetable stock cubes] Slice onion in 1/2" square pieces Cut potato in slices. 1" x 1/2" Cut cooked beetroot into 1" x 1/4" x 1/4" slices .[First cook for 3/4 hour to tenderise and remove skin] Cabbage sliced into 1/2 wide strips 1-2 tablespoons vinegar [The vinegar is important as it adds flavour and character to the dish] 2 sage leaves. Small bunch of fresh thyme or 1/2 teaspoon of dried thyme 3/4 - 1 teaspoon of fresh ground black pepper 1/2 - 1 teaspoon of salt 1 teaspoon sugar About 14-20 fl oz of vegetable stock will be required to cover the vegetables. [Use more stock if you want more of a soup] Traditionally chunks of fat boiled bacon would be the first ingredient. The melting fat along with lard was used to fry the potatoes at the beginning. Home made Beef stock can also be ussed to enhance the flavour. All the recipes i have seen include the addition of a large spoonful sour cream or double cream before serving Mick Brown |
Fresh beets...what to go with?
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Fresh beets...what to go with?
Melba's Jammin' > wrote in
: > In article >, > (Fx199) wrote: > >> I have some fresh beets in the garden...what would be a good meal to >> plan around them? What kind of meats generally go good with them. >> I was just going to steam the beets, but am open for alternatives... >> >> Thanks > > They're best held at arm's length and deposited into the nearest trash > barrel. (nothing personal, ok?) You always have the best recipes! <G> -- Wayne in Phoenix If there's a nit to pick, some nitwit will pick it. |
Fresh beets...what to go with?
Melba's Jammin' > wrote in
: > In article >, > (Fx199) wrote: > >> I have some fresh beets in the garden...what would be a good meal to >> plan around them? What kind of meats generally go good with them. >> I was just going to steam the beets, but am open for alternatives... >> >> Thanks > > They're best held at arm's length and deposited into the nearest trash > barrel. (nothing personal, ok?) You always have the best recipes! <G> -- Wayne in Phoenix If there's a nit to pick, some nitwit will pick it. |
Fresh beets...what to go with?
Fx199 wrote:
> I have some fresh beets in the garden...what would be a good meal to plan > around them? What kind of meats generally go good with them. > I was just going to steam the beets, but am open for alternatives... Here's something slightly different. It's a great way to make use of beets. Beet and Horseradish Cured Salmon Adapted from "Garde Manger : The Art and Craft of the Cold Kitchen" Yield: 2 3/4 lbs, 12 - 14 2 1/2 oz servings 3 lb salmon fillet 3/4 lb finely chopped or grated raw beets 1 lb fresh horseradish 6 oz sugar 6 oz salt 2 T cracked pepper Remove pinbones from fillet and place on plastic wrap. Mix the cure ingredients and pack evenly over salmon. Thinner portions should get less cure. Wrap well and cure under refrigeration for 3 days. Scrape off cure and serve. Keeps up to a week in the refrigerator. -- Reg email: RegForte (at) (that free MS email service) (dot) com |
Fresh beets...what to go with?
Melba's Jammin' wrote:
> In article >, > (Fx199) wrote: > > >>I have some fresh beets in the garden...what would be a good meal to plan >>around them? What kind of meats generally go good with them. >>I was just going to steam the beets, but am open for alternatives... >> >>Thanks > > > They're best held at arm's length and deposited into the nearest trash > barrel. (nothing personal, ok?) The beet greens are wonderful. Like spinach, but better. I don't know why people think the roots are also edible. They *are* good for scaring small children, or throwing at passing cars. I like to boil them first (outside of course!) so they look more disgusting and they go splat when they hit something. Do not peel them, and leave about an inch of the leaf stems and the nasty little rat-tail-root attached when you boil 'em so the red doesn't all run out. If you are perverse enough to want to actually eat the beetroots, boil them as above; when they are tender you can cool them slightly, trim, and slip the skins off. I try to alway have a few cans of beets on hand, just in case there's a food drive for the local shelter or something. Also lima beans, canned okra, and hominy. "Be prepared," that's what I always say. Best regards, Bob |
Fresh beets...what to go with?
Melba's Jammin' wrote:
> In article >, > (Fx199) wrote: > > >>I have some fresh beets in the garden...what would be a good meal to plan >>around them? What kind of meats generally go good with them. >>I was just going to steam the beets, but am open for alternatives... >> >>Thanks > > > They're best held at arm's length and deposited into the nearest trash > barrel. (nothing personal, ok?) The beet greens are wonderful. Like spinach, but better. I don't know why people think the roots are also edible. They *are* good for scaring small children, or throwing at passing cars. I like to boil them first (outside of course!) so they look more disgusting and they go splat when they hit something. Do not peel them, and leave about an inch of the leaf stems and the nasty little rat-tail-root attached when you boil 'em so the red doesn't all run out. If you are perverse enough to want to actually eat the beetroots, boil them as above; when they are tender you can cool them slightly, trim, and slip the skins off. I try to alway have a few cans of beets on hand, just in case there's a food drive for the local shelter or something. Also lima beans, canned okra, and hominy. "Be prepared," that's what I always say. Best regards, Bob |
Fresh beets...what to go with?
zxcvbob wrote:
> > Melba's Jammin' wrote: > > > In article >, > > (Fx199) wrote: > > > > > >>I have some fresh beets in the garden...what would be a good meal to plan > >>around them? What kind of meats generally go good with them. > >>I was just going to steam the beets, but am open for alternatives... > >> > >>Thanks > > > > > > They're best held at arm's length and deposited into the nearest trash > > barrel. (nothing personal, ok?) > > The beet greens are wonderful. Like spinach, but better. I don't know > why people think the roots are also edible. They *are* good for > scaring small children, or throwing at passing cars. I like to boil > them first (outside of course!) so they look more disgusting and they go > splat when they hit something. Do not peel them, and leave about an > inch of the leaf stems and the nasty little rat-tail-root attached when > you boil 'em so the red doesn't all run out. If you are perverse enough > to want to actually eat the beetroots, boil them as above; when they are > tender you can cool them slightly, trim, and slip the skins off. > > I try to alway have a few cans of beets on hand, just in case there's a > food drive for the local shelter or something. Also lima beans, canned > okra, and hominy. "Be prepared," that's what I always say. > > Best regards, > Bob OB-viously a Northerner. Don't like good Southern cooking nohow. maxine, who tries not to disparage other folks favorites, unlike SOME people, Barb.....;-) |
Fresh beets...what to go with?
zxcvbob wrote:
> > Melba's Jammin' wrote: > > > In article >, > > (Fx199) wrote: > > > > > >>I have some fresh beets in the garden...what would be a good meal to plan > >>around them? What kind of meats generally go good with them. > >>I was just going to steam the beets, but am open for alternatives... > >> > >>Thanks > > > > > > They're best held at arm's length and deposited into the nearest trash > > barrel. (nothing personal, ok?) > > The beet greens are wonderful. Like spinach, but better. I don't know > why people think the roots are also edible. They *are* good for > scaring small children, or throwing at passing cars. I like to boil > them first (outside of course!) so they look more disgusting and they go > splat when they hit something. Do not peel them, and leave about an > inch of the leaf stems and the nasty little rat-tail-root attached when > you boil 'em so the red doesn't all run out. If you are perverse enough > to want to actually eat the beetroots, boil them as above; when they are > tender you can cool them slightly, trim, and slip the skins off. > > I try to alway have a few cans of beets on hand, just in case there's a > food drive for the local shelter or something. Also lima beans, canned > okra, and hominy. "Be prepared," that's what I always say. > > Best regards, > Bob OB-viously a Northerner. Don't like good Southern cooking nohow. maxine, who tries not to disparage other folks favorites, unlike SOME people, Barb.....;-) |
Fresh beets...what to go with?
Red Flannel Hash!
-- DaveinFLL ========================== It's not the heat, it's the humidity! ========================== (..Think the humidity's bad? You should watch us vote!) |
Fresh beets...what to go with?
Red Flannel Hash!
-- DaveinFLL ========================== It's not the heat, it's the humidity! ========================== (..Think the humidity's bad? You should watch us vote!) |
Fresh beets...what to go with?
Fx199 > wrote:
> I have some fresh beets in the garden...what would be a good meal to plan > around them? What kind of meats generally go good with them. > I was just going to steam the beets, but am open for alternatives... Try this recipe (adapted from a Russian cookbook), which I posted before. Beets Trans-Volga style 1 kg (2.2 lbs) beets 250 g (0.55 lbs) carrots 5-6 mushrooms (wild for preference), dried 1-2 onions, finely minced 1/2 lemon 100-150 g (3.5-5.3 oz) sour cream 8 cloves garlic, finely minced 8 black peppercorns 3 bay leaves 1/2 teaspoon red pepper 1/2-1 teaspoon mint 1 teaspoon salt Scrub and rinse the vegetables and cut them up in large pieces (small beets in half, medium ones in quarters, large ones in 6-8 pieces). Put in a saucepan and add water to just cover them. Add mushrooms and bring to boil. Take out the mushrooms, cut them in strips and put them back again. Immediately add salt and onions and continue cooking over very low heat. When there is almost no water left, add black pepper, mint, lemon zest, half of the garlic and bay leaves and let simmer for 3-4 minutes. Mix everything well together and warm through for no longer than 5 minutes. Take from the heat, sprinkle with the juice of 1/2 lemon and let stand for 1-2 minutes. Meanwhile mix sour cream with red pepper and the rest of the garlic. To serve, cut the vegetables in smaller pieces and pour sour cream over them. Victor |
Fresh beets...what to go with?
Fx199 > wrote:
> I have some fresh beets in the garden...what would be a good meal to plan > around them? What kind of meats generally go good with them. > I was just going to steam the beets, but am open for alternatives... Try this recipe (adapted from a Russian cookbook), which I posted before. Beets Trans-Volga style 1 kg (2.2 lbs) beets 250 g (0.55 lbs) carrots 5-6 mushrooms (wild for preference), dried 1-2 onions, finely minced 1/2 lemon 100-150 g (3.5-5.3 oz) sour cream 8 cloves garlic, finely minced 8 black peppercorns 3 bay leaves 1/2 teaspoon red pepper 1/2-1 teaspoon mint 1 teaspoon salt Scrub and rinse the vegetables and cut them up in large pieces (small beets in half, medium ones in quarters, large ones in 6-8 pieces). Put in a saucepan and add water to just cover them. Add mushrooms and bring to boil. Take out the mushrooms, cut them in strips and put them back again. Immediately add salt and onions and continue cooking over very low heat. When there is almost no water left, add black pepper, mint, lemon zest, half of the garlic and bay leaves and let simmer for 3-4 minutes. Mix everything well together and warm through for no longer than 5 minutes. Take from the heat, sprinkle with the juice of 1/2 lemon and let stand for 1-2 minutes. Meanwhile mix sour cream with red pepper and the rest of the garlic. To serve, cut the vegetables in smaller pieces and pour sour cream over them. Victor |
Fresh beets...what to go with?
In article >, maxine in ri
> wrote: (snippage, including poster info) > > >>What kind of meats generally go good with them. I was just going > > >>to steam the beets, but am open for alternatives... > > > They're best held at arm's length and deposited into the nearest > > > trash barrel. (nothing personal, ok?) > maxine, who tries not to disparage other folks favorites, unlike > SOME people, Barb.....;-) Clearly that's because you're a better woman than I, Maxine. Rootie-toot-toot for you! "-) -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
Fresh beets...what to go with?
In article >, maxine in ri
> wrote: (snippage, including poster info) > > >>What kind of meats generally go good with them. I was just going > > >>to steam the beets, but am open for alternatives... > > > They're best held at arm's length and deposited into the nearest > > > trash barrel. (nothing personal, ok?) > maxine, who tries not to disparage other folks favorites, unlike > SOME people, Barb.....;-) Clearly that's because you're a better woman than I, Maxine. Rootie-toot-toot for you! "-) -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
Fresh beets...what to go with?
Victor Sack wrote: > Fx199 > wrote: > > >>I have some fresh beets in the garden...what would be a good meal to plan >>around them? What kind of meats generally go good with them. >>I was just going to steam the beets, but am open for alternatives... > > > Try this recipe (adapted from a Russian cookbook), which I posted > before. > > Beets Trans-Volga style > > 1 kg (2.2 lbs) beets > 250 g (0.55 lbs) carrots > 5-6 mushrooms (wild for preference), dried > 1-2 onions, finely minced > 1/2 lemon > 100-150 g (3.5-5.3 oz) sour cream > 8 cloves garlic, finely minced > 8 black peppercorns > 3 bay leaves > 1/2 teaspoon red pepper > 1/2-1 teaspoon mint > 1 teaspoon salt > > Scrub and rinse the vegetables and cut them up in large pieces (small > beets in half, medium ones in quarters, large ones in 6-8 pieces). Put > in a saucepan and add water to just cover them. Add mushrooms and bring > to boil. Take out the mushrooms, cut them in strips and put them back > again. Immediately add salt and onions and continue cooking over very > low heat. When there is almost no water left, add black pepper, mint, > lemon zest, half of the garlic and bay leaves and let simmer for 3-4 > minutes. Mix everything well together and warm through for no longer > than 5 minutes. Take from the heat, sprinkle with the juice of 1/2 > lemon and let stand for 1-2 minutes. Meanwhile mix sour cream with red > pepper and the rest of the garlic. To serve, cut the vegetables in > smaller pieces and pour sour cream over them. > > Victor That's an awful lot of effort, Victor, to wind up throwing them in the garbage can when finished cooking!!!! -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
Fresh beets...what to go with?
Victor Sack wrote: > Fx199 > wrote: > > >>I have some fresh beets in the garden...what would be a good meal to plan >>around them? What kind of meats generally go good with them. >>I was just going to steam the beets, but am open for alternatives... > > > Try this recipe (adapted from a Russian cookbook), which I posted > before. > > Beets Trans-Volga style > > 1 kg (2.2 lbs) beets > 250 g (0.55 lbs) carrots > 5-6 mushrooms (wild for preference), dried > 1-2 onions, finely minced > 1/2 lemon > 100-150 g (3.5-5.3 oz) sour cream > 8 cloves garlic, finely minced > 8 black peppercorns > 3 bay leaves > 1/2 teaspoon red pepper > 1/2-1 teaspoon mint > 1 teaspoon salt > > Scrub and rinse the vegetables and cut them up in large pieces (small > beets in half, medium ones in quarters, large ones in 6-8 pieces). Put > in a saucepan and add water to just cover them. Add mushrooms and bring > to boil. Take out the mushrooms, cut them in strips and put them back > again. Immediately add salt and onions and continue cooking over very > low heat. When there is almost no water left, add black pepper, mint, > lemon zest, half of the garlic and bay leaves and let simmer for 3-4 > minutes. Mix everything well together and warm through for no longer > than 5 minutes. Take from the heat, sprinkle with the juice of 1/2 > lemon and let stand for 1-2 minutes. Meanwhile mix sour cream with red > pepper and the rest of the garlic. To serve, cut the vegetables in > smaller pieces and pour sour cream over them. > > Victor That's an awful lot of effort, Victor, to wind up throwing them in the garbage can when finished cooking!!!! -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
Fresh beets...what to go with?
In article >,
alzelt > wrote: > Victor Sack wrote: > > Beets Trans-Volga style (disgusting details removed) > > Victor > > That's an awful lot of effort, Victor, to wind up throwing them in the > garbage can when finished cooking!!!! (smirk) Nice shot, Alan! He's been bugging me to make him some Beet Jelly -- tonight I did. I won't tell you what I did with the beet greens. -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
Fresh beets...what to go with?
In article >,
alzelt > wrote: > Victor Sack wrote: > > Beets Trans-Volga style (disgusting details removed) > > Victor > > That's an awful lot of effort, Victor, to wind up throwing them in the > garbage can when finished cooking!!!! (smirk) Nice shot, Alan! He's been bugging me to make him some Beet Jelly -- tonight I did. I won't tell you what I did with the beet greens. -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
Fresh beets...what to go with?
In article >, zxcvbob
> wrote: > Melba's Jammin' wrote: > > > In article >, > > (Fx199) wrote: > > > > > >>I have some fresh beets in the garden...what would be a good meal to > >>plan > >>around them? What kind of meats generally go good with them. > >>I was just going to steam the beets, but am open for alternatives... > >> > >>Thanks > > > > > > They're best held at arm's length and deposited into the nearest trash > > barrel. (nothing personal, ok?) > > The beet greens are wonderful. Like spinach, but better. I don't know > why people think the roots are also edible. > I try to alway have a few cans of beets on hand, just in case there's a > food drive for the local shelter or something. Also lima beans, canned > okra, and hominy. "Be prepared," that's what I always say. You're a sick man. > > Best regards, > Bob When I make that Beet Jelly, I peel them first -- I want the red liquid. I ran the beets through my french fry cutter blade for the fp -- by the time they were done cooking (I pressure cooked the suckers to keep down the stink) the pieces were almost white. I've got pictures. And don't tell Zelt or Harry that I ate the beet greens -- they were, as you say, better than spinach. Yum. I've got pictures of that, too. Shh-h-h-h, it'll be our little secret. -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
Fresh beets...what to go with?
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Fresh beets...what to go with?
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Fresh beets...what to go with?
Melba's Jammin' wrote: > They're best held at arm's length and deposited into the nearest trash > barrel. (nothing personal, ok?) Hey I found a bulk source for that beet powder I mentioned in another post. Would you like the link? ;-) Had grilled burgers tonight - a slice of beet is a pretty nice garnish for a hamburger.... -- Best Greg |
Fresh beets...what to go with?
Melba's Jammin' wrote: > They're best held at arm's length and deposited into the nearest trash > barrel. (nothing personal, ok?) Hey I found a bulk source for that beet powder I mentioned in another post. Would you like the link? ;-) Had grilled burgers tonight - a slice of beet is a pretty nice garnish for a hamburger.... -- Best Greg |
Fresh beets...what to go with?
Melba's Jammin' wrote:
> > > When I make that Beet Jelly, I peel them first -- I want the red liquid. > I ran the beets through my french fry cutter blade for the fp -- by the > time they were done cooking (I pressure cooked the suckers to keep down > the stink) the pieces were almost white. I've got pictures. And don't > tell Zelt or Harry that I ate the beet greens -- they were, as you say, > better than spinach. Yum. I've got pictures of that, too. Shh-h-h-h, > it'll be our little secret. -Barb, <www.jamlady.eboard.com> An update on 7/4/04. Beet greens and carrot greens belong to the rabbits that live in your garden! It's their constitutional right to eat them. :o) |
Fresh beets...what to go with?
Melba's Jammin' wrote:
> > > When I make that Beet Jelly, I peel them first -- I want the red liquid. > I ran the beets through my french fry cutter blade for the fp -- by the > time they were done cooking (I pressure cooked the suckers to keep down > the stink) the pieces were almost white. I've got pictures. And don't > tell Zelt or Harry that I ate the beet greens -- they were, as you say, > better than spinach. Yum. I've got pictures of that, too. Shh-h-h-h, > it'll be our little secret. -Barb, <www.jamlady.eboard.com> An update on 7/4/04. Beet greens and carrot greens belong to the rabbits that live in your garden! It's their constitutional right to eat them. :o) |
Fresh beets...what to go with?
"alzelt" > wrote in message
... : : : Victor Sack wrote: : > Fx199 > wrote: : > : > : >>I have some fresh beets in the garden...what would be a good meal to plan : >>around them? What kind of meats generally go good with them. : >>I was just going to steam the beets, but am open for alternatives... : > : > : > Try this recipe (adapted from a Russian cookbook), which I posted : > before. : > : > Beets Trans-Volga style : > : > 1 kg (2.2 lbs) beets : > 250 g (0.55 lbs) carrots : > 5-6 mushrooms (wild for preference), dried : > 1-2 onions, finely minced : > 1/2 lemon : > 100-150 g (3.5-5.3 oz) sour cream : > 8 cloves garlic, finely minced : > 8 black peppercorns : > 3 bay leaves : > 1/2 teaspoon red pepper : > 1/2-1 teaspoon mint : > 1 teaspoon salt : > : > Scrub and rinse the vegetables and cut them up in large pieces (small : > beets in half, medium ones in quarters, large ones in 6-8 pieces). Put : > in a saucepan and add water to just cover them. Add mushrooms and bring : > to boil. Take out the mushrooms, cut them in strips and put them back : > again. Immediately add salt and onions and continue cooking over very : > low heat. When there is almost no water left, add black pepper, mint, : > lemon zest, half of the garlic and bay leaves and let simmer for 3-4 : > minutes. Mix everything well together and warm through for no longer : > than 5 minutes. Take from the heat, sprinkle with the juice of 1/2 : > lemon and let stand for 1-2 minutes. Meanwhile mix sour cream with red : > pepper and the rest of the garlic. To serve, cut the vegetables in : > smaller pieces and pour sour cream over them. : > : > Victor : : That's an awful lot of effort, Victor, to wind up throwing them in the : garbage can when finished cooking!!!! : -- : Alan :============ Don't listen to him Victor. It sounds divine!! -- Cyndi (participating this year at: http://www.heartwalk.kintera.org/2004polkFL ) |
Fresh beets...what to go with?
In article . net>,
"Gregory Morrow" > wrote: > Melba's Jammin' wrote: > > > They're best held at arm's length and deposited into the nearest trash > > barrel. (nothing personal, ok?) > Hey I found a bulk source for that beet powder I mentioned in another > post. Would you like the link? ;-) Nah, that's okay. Thanks, though. I think King Arthur maybe sells beet powder -- you pervert. :-) > > Had grilled burgers tonight - a slice of beet is a pretty nice > garnish for a hamburger.... As God is my witness, I've never understood that concept. -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
Fresh beets...what to go with?
In article . net>,
"Gregory Morrow" > wrote: > Melba's Jammin' wrote: > > > They're best held at arm's length and deposited into the nearest trash > > barrel. (nothing personal, ok?) > Hey I found a bulk source for that beet powder I mentioned in another > post. Would you like the link? ;-) Nah, that's okay. Thanks, though. I think King Arthur maybe sells beet powder -- you pervert. :-) > > Had grilled burgers tonight - a slice of beet is a pretty nice > garnish for a hamburger.... As God is my witness, I've never understood that concept. -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
Fresh beets...what to go with?
Melba's Jammin' wrote: > In article . net>, > "Gregory Morrow" > wrote: > > > Melba's Jammin' wrote: > > > > > They're best held at arm's length and deposited into the nearest trash > > > barrel. (nothing personal, ok?) > > > Hey I found a bulk source for that beet powder I mentioned in another > > post. Would you like the link? ;-) Hmmm...I think I'll concoct a new confection - I'll add some beet powder to a vanilla milk shake and dub it the "Schaller Shake"! ;-D > Nah, that's okay. Thanks, though. I think King Arthur maybe sells beet > powder -- you pervert. :-) > > > > > Had grilled burgers tonight - a slice of beet is a pretty nice > > garnish for a hamburger.... > > As God is my witness, I've never understood that concept. It was a bleu cheeze borger - delish! -- Best Greg |
Fresh beets...what to go with?
Melba's Jammin' wrote: > In article . net>, > "Gregory Morrow" > wrote: > > > Melba's Jammin' wrote: > > > > > They're best held at arm's length and deposited into the nearest trash > > > barrel. (nothing personal, ok?) > > > Hey I found a bulk source for that beet powder I mentioned in another > > post. Would you like the link? ;-) Hmmm...I think I'll concoct a new confection - I'll add some beet powder to a vanilla milk shake and dub it the "Schaller Shake"! ;-D > Nah, that's okay. Thanks, though. I think King Arthur maybe sells beet > powder -- you pervert. :-) > > > > > Had grilled burgers tonight - a slice of beet is a pretty nice > > garnish for a hamburger.... > > As God is my witness, I've never understood that concept. It was a bleu cheeze borger - delish! -- Best Greg |
Fresh beets...what to go with?
Melba's Jammin' > wrote:
> He's been bugging me to make him some Beet > Jelly -- tonight I did. Yeah!!! Barb, our Beety Beauty Queenie, is at it again! Hallelujah!! Victor who is eagerly awaiting the beety bounty |
Fresh beets...what to go with?
Melba's Jammin' > wrote:
> He's been bugging me to make him some Beet > Jelly -- tonight I did. Yeah!!! Barb, our Beety Beauty Queenie, is at it again! Hallelujah!! Victor who is eagerly awaiting the beety bounty |
Fresh beets...what to go with?
|
Fresh beets...what to go with?
Melba's Jammin' wrote: > In article >, > alzelt > wrote: > > >>Victor Sack wrote: >> >>> Beets Trans-Volga style > > (disgusting details removed) > >>>Victor >> >>That's an awful lot of effort, Victor, to wind up throwing them in the >>garbage can when finished cooking!!!! > > > (smirk) Nice shot, Alan! He's been bugging me to make him some Beet > Jelly -- tonight I did. I won't tell you what I did with the beet > greens. Mailed them to Sam, I bet!!! -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
Fresh beets...what to go with?
Melba's Jammin' wrote: > In article >, > alzelt > wrote: > > >>Victor Sack wrote: >> >>> Beets Trans-Volga style > > (disgusting details removed) > >>>Victor >> >>That's an awful lot of effort, Victor, to wind up throwing them in the >>garbage can when finished cooking!!!! > > > (smirk) Nice shot, Alan! He's been bugging me to make him some Beet > Jelly -- tonight I did. I won't tell you what I did with the beet > greens. Mailed them to Sam, I bet!!! -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
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