My husband is the breakfast maker, the baker, the recipe follower. I’m waaaaay more savory and cook-by-the-seat-of-my-pants. We balance. Last month the owner of Butterly Gluten Free Flour reached out to me to see if I’d be interested in trying out their … Continue reading
Author Archives: Ringing The Dinner Bell
It only LOOKS nasty…
Leftover Surprise = JUST ADD CHEESE! Continue reading
We ate our way through Montreal
I could write a really lengthy and detailed explanation of everywhere we ate and drank across Montreal. Instead of boring your pants off, I’ll make everything a list with hyperlinks. DAY ONE: Smoked Meat Poutine at Schwartz Meats – so terrible … Continue reading
I *heart* Jamie Oliver
I -SERIOUSLY- heart Jamie Oliver and his recipes. Reading his recipes, it’s like a conversation. Like you’re sitting in his kitchen and noshing on whatever he puts in front of you as he casually whips together a nourishing and delicious … Continue reading
Beets make me pee red
We wanted a light lunch today, so I decided to utilize some beets I’d made yesterday.
Beets are kinda scary, because they’re awfully messy, but both C and I think they’re DELICIOUS! Though, we have learned that small children should probably only be feed yellow beets until they’re…oh, say 32 (they stain).
I’ve discovered the easiest way to cook beets:
Rinse them in water, dump them unceremoniously in a baking vessel of some sort (I tend to like a pie dish), add about half an inch of water, cover the whole thing with foil, whack that bad boy into the oven (on 350°F) for like, an hour or so – or until you pick the kids up from school. The beets are done when a knife slides in and out very easily from their middles. BEWARE – when you open the foil the steam billows & it’s hot. Leave the beets until they’re cool, then grab a wad of paper towels or a kitchen towel you don’t mind getting stained. Hold the beet with one hand and use a different paper towel/kitchen towel to rub the skin off the beet. It should peel off and astound you with the ease with which it does so. BEWARE #2 – don’t wear anything you don’t mind staining while doing this. Also, the juice will only stain your hands for a few hours. Don’t stress.
If you’re going to use the beets right here and now – have at them.
I shoved mine in a plastic tupperware thingie and into the fridge they went.
Today, I pulled them out, sliced the relatively thinly, then spread them slices out on a plate. I sprinkled them with 2T of Gorgonzola crumbles, threw on some chopped pecans for texture, tossed on a few clementine segments for a hint of sweetness/acidity, then drizzled everything with some good olive oil. Oh and a teensy little bit of smoked sea salt.
Can you hear me clapping?
Roasted Beet Salad with Gorgonzola, Pecans and Citrus
By Me – Inspired by a meal I had in NYC’s East Village, like a million years ago
Printable Recipe HERE
Roasted Beets, peeled, sliced thinly, chilled – 1 per person. The size I buy them is a little bit bigger than a clenched fist. Make sure that they’re hard and not rubbery when you peruse them at the store. They will last a few days longer on your counter until you’re ready to cook them.
2T Gorgonzola per person **Any strong cheese would be totally fine here.
1-3t of Nuts, toasted and then chopped **I used Pecans, but the original salad had hazelnuts. I think they were candied too. But let’s not get carried away here! ***I think I forgot to toast my nuts today. You should toast your nuts. Waaaay better tasting.
Citrus segments – If possible, supreme them. It’s soooooo much prettier. Watch THIS chef do it to learn how (or google it yourself). Today I used a clementine. A grapefruit would’ve been better. Stronger/bolder flavor to balance the strong Gorgonzola.
Olive Oil to drizzle on top **This is where you use your Fancy Shmancy Olive Oil.
Sea Salt **I used some Smoked Falksalt – seriously, smoked sea salt is a new thing and THESE guys rock the freakin’ boat.
1- If you’ve not done so, please roast your lovely beets now (washed veg + baking vessel + water , then covered in foil > 350°F oven for 1+ hours). Let cool, then peel, then slice.
2- Spread said beets on a plate. Pretend you’re a fancy chef and get your decoration skills on.
3- Sprinkle on the cheese.
4- Time to add pieces of nuts. If you’re planning on toasting them you can see how to HERE. *wink*
5- Scatter citrus prettily. Yes you can. I believe in you.
6- Drizzle with oil.
7- Time for salt! Seriously, if you have some fancy-pants salt in your pantry – HERE is where you should use it. *swoon*
The beets were GREAT with the Gorgonzola. Supremed citrus would’ve been better, as would toasted and/or candied nuts, but for a throw-together kinda light lunch, this was easy, FAST (because I already had beets made), and quite nice.
Plus, they make you pee red. *grin*
I have been seeing like a million people mention Pomegranate Molasses over the last year. Bon Appetit has a recipe, Anne Burrell has a recipe, seriously – I keep seeing it referenced everywhere. So last week, after the kids had their … Continue reading
You call them LEFTOVERS, I call them RECIPE SHORTCUTS.
Sweet Potato and Chicken Shepherd’s Pie + Lentils like Baked Beans Continue reading
The Dinner That Had No Flavor
So the end result?
C looked at me and said, ‘Not even the cantaloupe has any flavor.’ Continue reading
If you scream OH NO! at least twice during dinner prep…
If you scream OH NO! (or words to that affect) at least TWICE during your meal prep than maaaaaaybe you should rethink using that recipe. Dear New York Times Recipes: I SHAKE MY FIST AT YOU. The _second_ time I needed … Continue reading
I wanna join a CSF (like a CSA but for FISH!)
The twins love salmon. I mean, like, order them each an adult sized portion of fish for dinner because they’ll eat it all. I try to incorporate fish into the weekly menu at least once, hopefully twice. I like buying … Continue reading