The Beet Goes On

On Fri, 11 Feb 2011 00:14:14 -0800, "Bob Terwilliger"
wrote:

I've never made Texas caviar, it's on my list of to-do someday... red
flannel sounds all the better.
I may have had that at one time in life, but it's been so long I don't
remember if I really did or just read a recipe for it and imagined.
Kasha is one thing I've never tried. Haven't even seen it (boxes of
it, yes, but not the actual grain). Is it like barley? The reason
why I think the above would be good is because I love mujadara... but
it's served at room temperature with salad greens.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 11 Feb 2011 07:24:49 -0500, Jim Elbrecht
wrote:


Great idea, Jim! I always have frozen corn on hand (Trader Joes even
sells frozen roasted corn). Recipe snipped and saved. Thanks


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 10 Feb 2011 21:37:58 -0800, sf wrote:


Beets are used as a natural food coloring, especially to color and add
bits to simulate raspberries in raspberry ice cream.

I like to add a few strips of orange zest, black pepper too....

Harvard Beets PARADE April 2001

3 pounds fresh beets, trimmed
2/3 cup sugar
4 teaspoons cornstarch
1/2 cup cider vinegar
2 tablespoons unsalted butter
Salt, to taste

1. Simmer the beets, covered in salted water, until tender, about 40
minutes. Drain, reserving 1/2 cup of the liquid.

2. When the beets are cool enough to handle, slip off the skins and
cut the beets into a 1/4-inch dice. You should have about 6 cups of
diced beets. Set aside.

3. In a medium-sized pot, whisk together the sugar, cornstarch,
vinegar, and reserved beet liquid. Bring the mixture to a gentle boil.
Whisking constantly, cook for 30 seconds or until thickened. Remove
from the heat and whisk in the butter until melted.

4. Stir in the diced beets and cook to heat through. Season with salt.
Serve at room temperature.
---
 
On Thu, 10 Feb 2011 21:37:58 -0800, sf wrote:


French Fried Beets:

Roast beets till half tender.
Cool and peel.
Use a waffle knife to slice beets to desired thickness.
Deep fry till tender crisp.
Salt.
 
In article ,
notbob wrote:


Boiled with the skin on, just tender. Peeled when I could handle them.
The skin slips nicely. I've done them in wedges, too, when the beets
are early and small. Have never done them whole.

--
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
 
sf wrote:


Not much like barley at all. Buckwheat is classified as a "pseudocereal"
because it's not related to wheat; it's not even a type of grass. The groats
(a.k.a. kasha) cook up to plump softness and have what I'd describe as an
earthy flavor (which is why I thought it might be good to pair kasha with
beets and parsnips).

Bob
 
On Fri, 11 Feb 2011 19:07:03 -0800, "Bob Terwilliger"
wrote:

I haven't seen buckwheat in any form either. Why do you call it kasha
and not buckwheat? Just wondering.

--

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