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 Search this Thread Display Modes
  #1 (permalink)   Report Post  
Fx199
 
Posts: n/a
Default 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
  #2 (permalink)   Report Post  
Bob
 
Posts: n/a
Default 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


  #3 (permalink)   Report Post  
Bob
 
Posts: n/a
Default 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


  #4 (permalink)   Report Post  
MJB2626
 
Posts: n/a
Default 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

  #5 (permalink)   Report Post  
MJB2626
 
Posts: n/a
Default 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



  #9 (permalink)   Report Post  
Reg
 
Posts: n/a
Default 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

  #12 (permalink)   Report Post  
maxine in ri
 
Posts: n/a
Default 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.....;-)
  #13 (permalink)   Report Post  
maxine in ri
 
Posts: n/a
Default 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.....;-)
  #14 (permalink)   Report Post  
 
Posts: n/a
Default 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!)
  #15 (permalink)   Report Post  
 
Posts: n/a
Default 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!)


  #16 (permalink)   Report Post  
Victor Sack
 
Posts: n/a
Default 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
  #17 (permalink)   Report Post  
Victor Sack
 
Posts: n/a
Default 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
  #18 (permalink)   Report Post  
Melba's Jammin'
 
Posts: n/a
Default 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.

  #19 (permalink)   Report Post  
Melba's Jammin'
 
Posts: n/a
Default 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.

  #20 (permalink)   Report Post  
alzelt
 
Posts: n/a
Default 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



  #21 (permalink)   Report Post  
alzelt
 
Posts: n/a
Default 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

  #22 (permalink)   Report Post  
Melba's Jammin'
 
Posts: n/a
Default 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.

  #23 (permalink)   Report Post  
Melba's Jammin'
 
Posts: n/a
Default 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.

  #27 (permalink)   Report Post  
Gregory Morrow
 
Posts: n/a
Default 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



  #28 (permalink)   Report Post  
Gregory Morrow
 
Posts: n/a
Default 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



  #29 (permalink)   Report Post  
Margaret Suran
 
Posts: n/a
Default 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. )

  #30 (permalink)   Report Post  
Margaret Suran
 
Posts: n/a
Default 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. )



  #31 (permalink)   Report Post  
The Hacketts
 
Posts: n/a
Default 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 )


  #32 (permalink)   Report Post  
Melba's Jammin'
 
Posts: n/a
Default 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.

  #33 (permalink)   Report Post  
Melba's Jammin'
 
Posts: n/a
Default 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.

  #34 (permalink)   Report Post  
Gregory Morrow
 
Posts: n/a
Default 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



  #35 (permalink)   Report Post  
Gregory Morrow
 
Posts: n/a
Default 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





  #36 (permalink)   Report Post  
Victor Sack
 
Posts: n/a
Default 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
  #37 (permalink)   Report Post  
Victor Sack
 
Posts: n/a
Default 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
  #39 (permalink)   Report Post  
alzelt
 
Posts: n/a
Default 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

  #40 (permalink)   Report Post  
alzelt
 
Posts: n/a
Default 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



Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
a breath of fresh air (fresh kielbasa~!) into alt.BREGS Bread Basket[_11_] Barbecue 1 09-09-2015 07:44 PM
Approximately how many ounces of canned beets equals threemedium-sized beets? Chris Tsao General Cooking 26 03-09-2008 05:14 AM
fresh beets...... [email protected] Vegetarian cooking 4 18-11-2005 01:01 PM
Fresh California Asparagus Salad With Beets, Oranges and Olives Edoc Recipes (moderated) 0 19-06-2005 04:56 AM
Go Fresh Produce, Inc., Issues Allergy Alert on Undeclared Sulfites in Go Fresh Dried Fruit Mix Duckie ® Recipes 0 29-05-2004 01:33 AM


All times are GMT +1. The time now is 01:34 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"