Skirt Steak, Garlic / Herb Butter, Sauted Scallion & Red Beets / Potato Puree

. > Last  nights dinner finally gave me an opportunity to use the red beet I bought a few days ago. Originally I had bought it to make a salad, but I changed my mind and integrated the beet into my garlicky mashed potato. Good stuff !  🙂 Here is how it went : > […]

Red Beet “Pasta” With Mushroom Cream

> > > If you a fan of great texture, this “Pasta” is for you. Most of the earthy flavor of the red beets will be lost after cooking the thin strands in salted water, but the texture is phenomenal, assuming you cook them exactly right. Overcooking results in a mushy mess, under-cooking in a […]

Grilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry Vinaigrette

> > > Usually, if you’d be so inclined and check my fridge, you would find at least one or two pickled/marinaded vegetables in there. Mostly cucumbers, cauliflower, broccoli, red beets and red or white cabbage, but sometimes artichokes, green or white asparagus, mushrooms, grilled carrots, or whatever else I took my fancy that week. […]

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

> > While  I love grits and eat them quite often, after a while they can become a bit boring, so I like to dress them up a bit with additional flavors and textures. The version here is especially yummy and pretty, what with the added red beets who give a brilliant red hue, the interesting and […]

Red Beet Delight

> Link to :  “Hans’ Lighter, Healthier Comfort Food” > > Like  most kid’s, when I was little I used to hate vegetables. One of my favorites in the hate department were red beets. Mom used to make a salad with them, so that salad combined the TWO most hated food stuffs – beets and onions […]

Steamed Cod Filet With Red Beet Risotto And Sugar Peas

> > Risotto  is such a delicious, easy preparation of rice that I am amazed it does not show up more frequently in homes and restaurants. Maybe because it has a stigma of being difficult to prepare and labor intensive, which is far from being the truth. While it does take time to prep and simmer […]

Food Glossary & Classic French Garnishes

> > > > 1) English/French Food Glossary 2) Classic French Garnishes / Descriptions —————————————————————— 1 English/French Food Glossary > ? A À emporter (adj) to go (as opposed to sur place, for here). À l’ancienne old-fashioned, as in une baguette à l’ancienne. À point (adj) medium rare. Abats (m. pl.) offal. Abricot (m) apricot. Addition (f) check/bill. Agneau (m) lamb. Agrume (m) citrus. Aiguillette (f) in a bird (mostly […]

Sauteed Veal Breast

: : I hate  to use the moniker “deconstructed” when it comes to food. Specifically,  in order to de-construct something, wouldn’t you have to construct it first? (Another term I hate is to  “de-nature”  food. I just hate these stilted monikers 😦 However, If I would use the term deconstructed, last nights dinner would qualify for […]

” Borscht “

. . On a cold and / or rainy night, a hearty borscht will make you instantly feel better and give you great visual as well as culinary satisfaction. I have had borscht with all kinds of protein, fish, beef, pork, poultry, and sometimes vegetables only. My favorite two are goose and veal. No goose […]

Chicken & Cabbage Egg Rolls

. . Another  winner. Easy, economical and quick to prepare . Unless you are lucky and have a great asian place nearby, these are so much better than most of the soggy, cabbage and carrots only crap they sell you in most neighborhood joints. As usual, most ingredients can be replaced with stuff you have in […]