The Beet Goes On

In article ,
Terry Pulliam Burd wrote:


They must be desperate. I wonder who is the fool who started the dirt
chunks rage? Is arugula out of fashion now? Seems like that was the
chi-chi food a few years ago and now they've dug down to beets. Gack.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article ,
Terry Pulliam Burd wrote:


I think this says it, "The soup lends itself to improvisation. Riffing
on a family recipe opens up a new world of flavors." Improv: Leave
out the dirt chunks.

The white Polish borscht looks interesting, though: Potato-leek soup
with hard-cooked eggs.

Hey, Bubba Vic, what does the word borscht mean?


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article
,
"critters & me in azusa, ca" wrote:



More like a poison pen letter.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On 2011-02-10, Melba's Jammin' wrote:


It's jes that the chic and trendy ppl and their suck-up chefs have
discovered po' fokes' cooking and it's all the rage to add 2 yr aged
proscuitto and candied walnuts or pinion nuts to dem turnip greens.

Me, I'm all for some down home soul food, but when someone starts
telling me braised oxtails (which no one has seen an ox in centuries,
except on the travel channel) is where it's at, I turn right off.
Screw that nonsense. I wan't some real meat, not meat flavored
grease. Same with veggies. I'll never forget the Texas table menu I
heard mentioned on the web. In the salads section was the disclaimer,
NO LAWN CLIPPINGS! ;)

nb
 
Terry Pulliam Burd wrote:


The article is very nicely written and mostly correct (except it
typically mixes up three different soups: borscht, chlodnik/svekolnik
and zurek/bialy barszcz), but the suggestion to use commercial kvas from
Central and Eastern European markets is nonsense. It is invariably the
wrong type of bread kvas and is almost always as obscenely sweet as most
any commercial "lemonade" or "soda". It is not something you want to
put in a savoury soup in any quantity, not even in one that does require
some sweetness (which is provided by the beetroots). Better do as also
suggested in the article and make your own, or, if you happen to be in
Germany, buy Rote Beete Most, true beet kvas, available commercially
only here.

Victor
 
Melba's Jammin' wrote:


Posted back in 1998:
"Originally, borscht contained no beets - it was a soup made with
hogweed (Heracleum sphondylium, also known as European cow parsnip,
cow parsley, heltrot, bibernell), now generally considered a parasitic
plant in the Ukraine and Russia. Hogweed is called 'borschevik' (not to
be confused with the also parasitic 'Bolshevik') in Russian, hence the
name borscht."

The weed is named similarly (same root) in other Slavonic languages.
"Borschevik" is actually perfectly well edible and even enjoyable and
some people in the know still use it.

Victor
 
On Thu, 10 Feb 2011 07:02:14 -0800, Terry Pulliam Burd
wrote:

Couldn't they think of anything else to do with beets besides make
borscht?


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 2011-02-10, sf wrote:


Apparently "they" can. You? No hope.

Classic beet combination:

any salad
bleu cheese dressing
top with julienne pickled beets

Howzabout pickled beets all by themselves?

I know it's too much to expect from fanatical beet haters, but then,
who cares. Not me.

nb
 
On 11 Feb 2011 01:59:23 GMT, notbob wrote:

All totally boring suggestions. I want something better than that.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:



You mean like chocolate beet mousse torte? (That's the best dessert I've had
this year!) Calf's liver with beets and port? Red-flannel Texas caviar?
Beets with Asian pears and stinky tofu? Beet-anise tapa? Beet-orange salad
with olives? Kasha with beets, caramelized onions, and parsnips?

Bob
 
Might as well beet it to death. I made these today:

http://img198.imageshack.us/img198/5233/pickledeggsandbeets.jpg

16 eggs and two cans of regular beets. Plus cloves, allspice, brown
and yellow mustard seeds, caraway, distilled white and white wine
vinegars, salt, sugar. Should be ripe in 2 weeks (by which time
they'll be half gone).

You know, I wonder what horseradish would do in there?

Has anybody ever heard of making pickled egg salad? It sound kinda
doable, I think. Wasn't my idea - some other weirdo mentioned it in
another group.

-sw
 
On Thu, 10 Feb 2011 22:55:05 -0800, "Bob Terwilliger"
wrote:


I'm glad you said you liked that chocolate beet mousse tort, because
it sounded like a joke. No can do liver anymore due to hubby's gout,
but it would be good with port. Not sure how the beets fit in.
Red-flannel Texas caviar? Is that chopped up black-eyed peas in beet
juice? Beets and Asian pears could work for me. Never had stinky
tofu, but it doesn't sound hopeful. Not fond of anise, so I won't
even ask about the tapa. I think the beet-orange salad would be
wonderful, what's the dressing? And the kasha, beet, caramelized
onion and parsnips (are they roasted?) sounds wonderful too. Does
that one have a dressing?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:


Cooked (whole) black-eyed peas with chopped onions, chopped jalape?os,
chopped pickled beets, and an herbed vinaigrette.




Red wine vinegar, olive oil, salt, and black pepper. The salad usually also
contains thinly-sliced red onion, sliced black olives, and chopped parsley.
Very simple.




Dunno, I just made it up. :-) If I were to make it, I'd pan-cook the
parsnips in butter. You wouldn't want them to be overdone and mushy. If you
were serving it hot, I don't think it would need a dressing. If you were
serving it room-temperature it might be nice with some schmaltz drizzled
over the top. It probably wouldn't be very good chilled; I think it would
have a waxy texture.

Bob
 
sf wrote:
-snip-


If you can get decent sweet corn fresh- that's how I like this. But
it works with frozen.

Roasted corn and beet salad
about 4 roasted beets beets (about 1-1.5 lbs)
2 cups [roasted] corn
Olive oil
2 T fresh parsley, chopped
Juice from one lemon
2 T red wine vinegar [cream sherry works, too]
1 shallot, minced [or garlic]
salt and pepper, to taste


To roast beets ;
Preheat oven to 400.
Wrap 4-5 medium beets with ? cup oil, 2 cloves garlic, 2 sprigs
rosemary & 2 sprigs fresh sage & salt to taste. Roast 1 hour. Cool
30 minutes. Peel and chop.

Blacken corn on cob over a grill or burner. Or thaw frozen corn.

Toss - serve warm or room temperature.
*******

I serve it in a glass bowl because even the beet haters that see this
have to comment on the pretty colors. I've thrown some pine nuts
in there on occasion.

Jim
 
On 2011-02-11, Melba's Jammin' wrote:


Way cool, Barb. Should be a cinch with my new cheapo mandoline. Q:
How did you cook the beets, initially? Bake, steam, boil, etc?

nb
 
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