Not only are beets/beetroot in season around Christmas, they’re remarkably festive in colour too. That should make them ideal ingredients in our meals this month, but beets are too easily made sickly. Their sweetness needs – in my opinion – to either be tempered by roasting, balanced by the savoury or put to good use in something sweet.
I’ll give ol' beetroot credit – they’re extremely versatile and can be used in starters, mains, soups and desserts. Check out a few of the best I’ve seen around.
Starters
Traditional hummus, eat your heart out. Beets and almonds make this dip a festive winner.
Main courses
I’ve had beets in risotto only once, at a lovely cozy little restaurant in San Francisco. While the grains weren’t quite cooked enough for me, I recognised that this recipe for beetroot risotto definitely has potential.
Side dish
This recipe for swiss chard, goats cheese and raisins would compliment roasted turkey or chicken quite well.
Roasted beets and carrots makes for a very beautifully caramelised side dish. I’d throw in a few parsnips too…
Soups
Okay, I think soups are where beetroot is used best.
My fave - beetroot and horseradish soup – a total winner
This one I’m intrigued by, but less sure of: coconut and beetroot soup is either a complete winner or a flat-out loser. You decide.
This recipe's worth a try because it’s local – the London chef Oliver Rowe named it Barnet soup, after the north London borough from which the ingredients came.
Dessert
Beetroot and chocolate are a surprising combination, but it makes sense when you think about it. I had some amazing brownies awhile back (not that kind...) that used prunes for sweetness, and I imagine beetroot works in much the same way in this beetroot chocolate cake.
So get started! If you can't get enough of beetroot, check out this website. Just mind the stained fingers…
Showing posts with label december recipes. Show all posts
Showing posts with label december recipes. Show all posts
Thursday, 4 December 2008
Tuesday, 2 December 2008
winter foods: turkey
Gobble gobble. This bird must spend the second half of the year dreading his fate. Poultry is often dry, and turkey suffers the worst of this. But there’s lots that can be done with turkey, before or after the big day.
Mexican turkey soup
Shredded turkey with salsa, black beans and soft tortillas, topped with a bit of cheese, avocado and fresh coriander.
Turkey curry
Every time I hear of this dish I think of Bridget Jones' mum Una and her "turkey curry buffet". Sounds positively awful. But it doesn't have to be - this turkey and parsnip curry sounds quite nice (but make your own curry paste). Or this turkey, lemon and coconut curry.
Cold turkey with potatoes and anchovies
Hugh Fearnley-Whittingstall's recipe for leftover roast turkey sounds lovely - I definitely want to make it on the 26th or 27th of December this year.
Turkey sandwiches
In an ideal world, we'd eat our sandwiches with loads of brie, stuffing and cranberry sauce alongside the turkey. But there are plenty of other, healthier ideas, such as turkey, beetroot and avocado or turkey, feta and green olive tapenade.
Mexican turkey soup
Shredded turkey with salsa, black beans and soft tortillas, topped with a bit of cheese, avocado and fresh coriander.
Turkey curry
Every time I hear of this dish I think of Bridget Jones' mum Una and her "turkey curry buffet". Sounds positively awful. But it doesn't have to be - this turkey and parsnip curry sounds quite nice (but make your own curry paste). Or this turkey, lemon and coconut curry.
Cold turkey with potatoes and anchovies
Hugh Fearnley-Whittingstall's recipe for leftover roast turkey sounds lovely - I definitely want to make it on the 26th or 27th of December this year.
Turkey sandwiches
In an ideal world, we'd eat our sandwiches with loads of brie, stuffing and cranberry sauce alongside the turkey. But there are plenty of other, healthier ideas, such as turkey, beetroot and avocado or turkey, feta and green olive tapenade.
Monday, 1 December 2008
fill your boots (and your stockings) with December grub
You’re probably busy with Christmas present shopping at the moment. But stop and relax. Let’s think of all the yummy December goodies we can eat over the next month.
There are so many occasions to eat this month, and I think we often get bogged down with ‘old hat’ fare. I have no problem eating tried-and-true favourites, but it’s nice to add a bit of sparkle to the plate to go along with that sequined top.
We’ve got a rainbow of reds, oranges, greens and deep browns: all our root veggies, sea bass, red cabbage, celery, pomegranate, duck, beetroot and pears, to name a few.
Oh, and you might notice the absence of sprouts. It’s intentional.
There are so many occasions to eat this month, and I think we often get bogged down with ‘old hat’ fare. I have no problem eating tried-and-true favourites, but it’s nice to add a bit of sparkle to the plate to go along with that sequined top.
We’ve got a rainbow of reds, oranges, greens and deep browns: all our root veggies, sea bass, red cabbage, celery, pomegranate, duck, beetroot and pears, to name a few.
Oh, and you might notice the absence of sprouts. It’s intentional.
Saturday, 1 December 2007
tis the season for december produce
It's the first of December - though the Christmas season began a few months ago, it feels official now. Lights go up on the streets, red and green decorations are found at each turn, and wonderful winter warming foods are on the menu. This morning on Saturday Kitchen, as two-star Michelin chef Michael Caine (recently voted Chefs' Chef of the Year) said, "There should be no red peppers or asparagus on a menu now. There's just no need."
He's right - with such fantastically fragrant and vividly-coloured root vegetables, the menu possibilities are endless. Read on for how to make the best of December's gifts:
celery
I know a lot of people who dislike celery, but I love it. It's fresh, crunchy and palate-cleansing. As I explained to a friend once, celery works on its own but also as a medium for other foods, like cheese, in place of other, more fattening snacks like crisps. There are plenty of ways to get the best of celery's pungent aroma and fun crunch.
-On a cheeseboard with blue cheese and apples
-Celery risotto (which I'm making this Friday)
-Chop it and serve it in a cold salad with tuna and white beans
-Served with peanut butter, smeared down the middle (great for kids).
red cabbage
This vegetable practically screams winter to me. It must be the vivid royal red of the leaves. An amazing vegetable cooked for three hours or served raw in a salad.
-Braised it, sliced, for an hour with chopped apples, red wine vinegar, cloves, bay leaves and a pinch of cinnamon and nutmeg. Gorgeous served with duck and turnips (which, incidentally, I plan on cooking for Sunday lunch tomorrow)
-Served in a salad with raw root veggies (use a mandolin or the side of a grater).
-Pickled cabbage (it takes awhile if you make it from scratch), in a chicken salad or sandwich
turkey, duck and goose
There's a reason poultry is on the holiday table. While turkey is the leanest and most common of these three, duck and goose have an intense richness to them.
-Roasted turkey is a beautiful thing to behold. But after Christmas, turkey sandwiches are the order of the day, with avocado and spinach leaves.
-I love pan-fried turkey steaks in any season with the best vegetables of the month.
-Duck is a stronger meat which needs rich flavours like wild mushrooms or citrus sauces to slice through the taste. Try pan-fried duck breast (though I would remove the fat before serving) with sauteed wild mushrooms and plum sauce.
-I have to admit, I've never cooked goose. This recipe for roast goose with apple and prune stuffing sounds really interesting.
-Many chefs hail using goose fat for perfect crispy roast potatoes. It doesn't strike my fancy, though perhaps for a Christmas treat, it's not a bad option.
sea bass
I'll always choose fish, on any menu. Although sea bass isn't cheap, the creamy flesh makes it worth it.
-This fish works well with eastern flavour combinations like ginger, citrus and spring onions. Marinate and roast it for 30 minutes and serve with seasonal vegetables.
-Fennel, for some reason, is one of the best accompiaments to sea bass. There are two options that immediately come to mind. Either bake in a foil packet with sliced fennel, or grill a whole sea bass and serve with a fennel, parmesan and lemon salad.
swede, celeriac, turnips, parsnips
Root vegetables are the quiet stars of the season. I must admit, I haven't used potatoes in ages - who needs them when you've got such a selection?
-I love the mix-and-match approach to these roots. Parsnip and celeriac soup has a flavour that can't be replicated anywhere else - this sum is so much more than the addition of its parts.
-Whip up a soup with a mixture of roots, including squash. Then add fennel and radishes. Here's where I admit it is a Gillian McKeith recipe - but erase her image from your mind and focus on the fact that it's a very tasty soup indeed.
-Use the roots anywhere you might use potatoes. Purees and mashes really carry us through those winter months - I have to admit, I don't get bored with them at all. Experiment with different earthy spices in the cupboard and winter herbs like rosemary and sage. (One warning: should you want to roast swede, prepare to wait awhile - I recommend at least 75 minutes.)
-Swede and carrot, finely diced and steamed, is such a fun, colourful side dish. Or, mash them together and use as a topping on shepherds pie.
-I ate braised turnips as a side dish to venison recently and loved it. Braise in a stock for added flavour.
-Grated celeriac works beautifully in salads. Yesterday, I ate a salad with grated carrot, celeriac and beetroot mixed with sliced mushrooms, chopped parsley, lime juice and seasoning.
beetroot
I have been converted to this strangely sweet vegetable. I believe it works best in simple applications.
-Beetroot and goats cheese is a tried-and-true combination. Serve with walnuts and green salad leaves and dash of lemon juice and pepper.
-You've heard my beetroot soup stories before. Here's one.
-Beetroot is a great way to bulk up a salad in place of heavier carbohydrates. I like to make sardine, feta and beetroot salad in a soup-and-salad combination. Use a root vegetable for a soup - spicy pumpkin is a great option.
chestnuts
You can buy this holiday nut in the shells, or in tins or vacuum packs. Determine which one you need based on the recipe.
-Roasted chestnuts have an amazing aroma and are an ultimate holiday treat.
-Chestnut stuffing is a divine option on the Christmas table. I made this one last year and loved it.
-Chestnut soup is still on my to-try list. I can't wait to cook this one.
pears
I went on and on about pears last month, so I won't subject you to it again. But, it's now Pear Month in the States, and as the pears are starting to soften quickly in the fruit bowl, it's time to use them in purees, juices and desserts.
That should be enough to keep us busy for a month, eh?
He's right - with such fantastically fragrant and vividly-coloured root vegetables, the menu possibilities are endless. Read on for how to make the best of December's gifts:
celery
I know a lot of people who dislike celery, but I love it. It's fresh, crunchy and palate-cleansing. As I explained to a friend once, celery works on its own but also as a medium for other foods, like cheese, in place of other, more fattening snacks like crisps. There are plenty of ways to get the best of celery's pungent aroma and fun crunch.
-On a cheeseboard with blue cheese and apples
-Celery risotto (which I'm making this Friday)
-Chop it and serve it in a cold salad with tuna and white beans
-Served with peanut butter, smeared down the middle (great for kids).
red cabbage
This vegetable practically screams winter to me. It must be the vivid royal red of the leaves. An amazing vegetable cooked for three hours or served raw in a salad.
-Braised it, sliced, for an hour with chopped apples, red wine vinegar, cloves, bay leaves and a pinch of cinnamon and nutmeg. Gorgeous served with duck and turnips (which, incidentally, I plan on cooking for Sunday lunch tomorrow)
-Served in a salad with raw root veggies (use a mandolin or the side of a grater).
-Pickled cabbage (it takes awhile if you make it from scratch), in a chicken salad or sandwich
turkey, duck and goose
There's a reason poultry is on the holiday table. While turkey is the leanest and most common of these three, duck and goose have an intense richness to them.
-Roasted turkey is a beautiful thing to behold. But after Christmas, turkey sandwiches are the order of the day, with avocado and spinach leaves.
-I love pan-fried turkey steaks in any season with the best vegetables of the month.
-Duck is a stronger meat which needs rich flavours like wild mushrooms or citrus sauces to slice through the taste. Try pan-fried duck breast (though I would remove the fat before serving) with sauteed wild mushrooms and plum sauce.
-I have to admit, I've never cooked goose. This recipe for roast goose with apple and prune stuffing sounds really interesting.
-Many chefs hail using goose fat for perfect crispy roast potatoes. It doesn't strike my fancy, though perhaps for a Christmas treat, it's not a bad option.
sea bass
I'll always choose fish, on any menu. Although sea bass isn't cheap, the creamy flesh makes it worth it.
-This fish works well with eastern flavour combinations like ginger, citrus and spring onions. Marinate and roast it for 30 minutes and serve with seasonal vegetables.
-Fennel, for some reason, is one of the best accompiaments to sea bass. There are two options that immediately come to mind. Either bake in a foil packet with sliced fennel, or grill a whole sea bass and serve with a fennel, parmesan and lemon salad.
swede, celeriac, turnips, parsnips
Root vegetables are the quiet stars of the season. I must admit, I haven't used potatoes in ages - who needs them when you've got such a selection?
-I love the mix-and-match approach to these roots. Parsnip and celeriac soup has a flavour that can't be replicated anywhere else - this sum is so much more than the addition of its parts.
-Whip up a soup with a mixture of roots, including squash. Then add fennel and radishes. Here's where I admit it is a Gillian McKeith recipe - but erase her image from your mind and focus on the fact that it's a very tasty soup indeed.
-Use the roots anywhere you might use potatoes. Purees and mashes really carry us through those winter months - I have to admit, I don't get bored with them at all. Experiment with different earthy spices in the cupboard and winter herbs like rosemary and sage. (One warning: should you want to roast swede, prepare to wait awhile - I recommend at least 75 minutes.)
-Swede and carrot, finely diced and steamed, is such a fun, colourful side dish. Or, mash them together and use as a topping on shepherds pie.
-I ate braised turnips as a side dish to venison recently and loved it. Braise in a stock for added flavour.
-Grated celeriac works beautifully in salads. Yesterday, I ate a salad with grated carrot, celeriac and beetroot mixed with sliced mushrooms, chopped parsley, lime juice and seasoning.
beetroot
I have been converted to this strangely sweet vegetable. I believe it works best in simple applications.
-Beetroot and goats cheese is a tried-and-true combination. Serve with walnuts and green salad leaves and dash of lemon juice and pepper.
-You've heard my beetroot soup stories before. Here's one.
-Beetroot is a great way to bulk up a salad in place of heavier carbohydrates. I like to make sardine, feta and beetroot salad in a soup-and-salad combination. Use a root vegetable for a soup - spicy pumpkin is a great option.
chestnuts
You can buy this holiday nut in the shells, or in tins or vacuum packs. Determine which one you need based on the recipe.
-Roasted chestnuts have an amazing aroma and are an ultimate holiday treat.
-Chestnut stuffing is a divine option on the Christmas table. I made this one last year and loved it.
-Chestnut soup is still on my to-try list. I can't wait to cook this one.
pears
I went on and on about pears last month, so I won't subject you to it again. But, it's now Pear Month in the States, and as the pears are starting to soften quickly in the fruit bowl, it's time to use them in purees, juices and desserts.
That should be enough to keep us busy for a month, eh?
Subscribe to:
Posts (Atom)
Posts
