AUTHOR: Julia TITLE: What Would Mother Nature Do? DATE: 2/08/2010 06:05:00 AM ----- BODY:
Mother Nature is brilliant – she stealthily tells us what foods to pair with what and when. Tomatoes and basil, the classic flavor marriage born in southern Italy: we don’t even think about it now, but the fact that they grow next to each other in the hot Mediterranean sun tells us. Similarly, dill, potatoes and salmon from the cooler northwestern region of Europe taste great together too, and by no coincidence they hail from the same region.

We can also be guided by the seasons. Asparagus and Morels are quintessential spring and pair beautifully. Apples and cabbage peak in flavor in the fall and elevate each other’s flavors. I hadn’t really thought about it previously, but Brussels sprouts and tomatoes just don’t work together.  Let's suffice it to say, I have the pictures to prove it.

When unsure about pairing flavors together, if I don’t reference The Flavor Bible, I think about the seasons and the origins.

The other night, I was cooking dinner and thinking about how to cook the beets I had in the fridge. I had more clementines and recalled that orange and beets are a classic combination. But as I thought further, I was confounded… beets grow in the summer: I know this about beets because I see them at the Farmers’ markets and also grew them myself. But citrus are native to the winter. How could this be? This flavor pairing couldn’t be a classic if Mother Nature hadn’t intended it, could it?

Interestingly, the root vegetables like beets and potatoes tend to be considered winter vegetables even though they are grown in the summer and fall. They get this reputation because they store well through the colder months in the *root* cellar. When I think about it like this, it’s not surprising that the root vegetables also pair well with the winter flavors.

See, she had it figured out all along… Mother Nature is brilliant!

Beet and Clementine Salad
3 beets
2 clementines or 1 large orange
1/4 cup extra virgin olive oil
1/2 tsp. ground cumin
1/4 tsp. ground coriander
salt and pepper to taste
torn mint to garnish

1. Wash beets. Toss them with 1 tbs. olive oil and put them in a 375F oven (in a pan) for 30 minutes or until a knife easily pierces through.
2. Meanwhile, peel the clementines and cut into sections. See Helen's blog for a great photo montage of how to do it.
3.  When beets are tender, let them cool slightly.  Peel them with a peeler or paring knife.  Cut them into wedges, and place them in a heat proof bowl.
4.  Heat remaining olive oil in a small skillet.  Add cumin and coriander and cook over medium heat until fragrant.  Pour over beets and toss.  Season to taste with salt and pepper.
5.  Add the clementines.  Garnish with mint just before serving.


Labels: ,

----- COMMENT: AUTHOR:Blogger T.W. Barritt at Culinary Types DATE:2/08/2010 09:13:00 AM This is a great post. Since I got my copy of the Flavor Bible, I have been thinking more about "pairings." I'd never thought of beets and clementines, but it makes sense, and it looks stunning! ----- COMMENT: AUTHOR:Blogger Lori Lynn DATE:2/08/2010 12:39:00 PM I have had the Flavor Bible on my wish list for months. just now went over to amazon and bought it.

I am intrigued by flavor pairings, great post. Great ah ha moment!
LL ----- COMMENT: AUTHOR:Anonymous Lydia (The Perfect Pantry) DATE:2/08/2010 02:11:00 PM My favorite way to cook beets is to roast them in orange juice and honey, so combining them with clementines seems so natural to me. Mother Nature is no dummy. ----- COMMENT: AUTHOR:Anonymous noble pig DATE:2/08/2010 04:43:00 PM Ah beets, one of my favorites! ----- COMMENT: AUTHOR:Blogger Marie DATE:2/10/2010 01:08:00 AM What a pop of color! As design people seem to say. :P Looks gorgeous, especially as a winter pick me up. ----- -------- AUTHOR: Julia TITLE: Beet Tales (Recipe: Beets with Cumin and Mint) DATE: 8/01/2009 03:19:00 AM ----- BODY:
Many moons ago, my sister lived in Morocco to learn Arabic and teach music in a school for the blind. Traveling to a foreign country with a native is perhaps the best way to see a country and avoid the tourist traps and scams. Traveling with my sister at the end of her year was a close second. She spoke (and read) the language fluently, which allowed us to navigate the country and menus quite easily.

When we’d go out to eat, I’d let her order. I recall one café... We placed the typical order, “jusz jasz”: two chickens. The waiter quoted us a price: 80 dirham. What?? My sister pointed to the Arabic menu and with a flawless accent and perfect grammar, she questioned, “But the menu says it’s only 20.”

Another favorite was the vegetable salad. Beets, potatoes and carrots were sautéed in fruity olive oil, seasoned with cumin, coriander and black pepper.

This year, I grew beets for the first time. As the British name, "beetroot," would suggest, they grow underground so it's not obvious when they're ready to harvest. One farmer advised to inspect the shoulders of the root which protrudes from the soil. When they are several inches in diameter, the beets are ready. Also, the leaves should be broad and long. I began harvesting the beets last week, and every time I dug one up, it seemed too small. Alas, once you harvest, you can’t put them back.

With my baby beets, I sautéed them with olive oil, cumin and coriander, and tossed them with mint: the perfume took me back to the summer with my sister, wandering the country together.

Moroccan Style Beet Salad with Mint
5 baby beets or 2 medium beets
3 tablespoons extra virgin olive oil
1 teaspoon cumin
½ teaspoon coriander
Salt, pepper and lemon juice to taste
8 large mint leaves, cut into chiffonade

1. Put beets in a pot of cold water. Bring to a boil over high flame. Cover pot and let simmer for 20 minutes, or until beets are tender – a butter knife will insert easily.
2. Remove beets from heat and let cool. The skins should peel off easily.
3. Cut beets into 8th.
4. Heat olive oil in a skillet over medium flame. Add cumin, coriander, salt and pepper. Cook until spices become aromatic. Add the beets, and warm through, tossing to coat in scented oil.
5. Remove from heat and serve. Sprinkle mint on top, and a squeeze of lemon.


Labels: , , , ,

----- COMMENT: AUTHOR:Blogger T.W. Barritt at Culinary Types DATE:8/01/2009 08:08:00 AM My brother and sister-in-law also spent several years in Morocco, but I never got there. I LOVE beets. The other day, I found white and gold beets at the Farmer's Market and roasted them. Can't wait to plate it all up and see what it looks like! ----- COMMENT: AUTHOR:Blogger T.W. Barritt at Culinary Types DATE:8/01/2009 08:08:00 AM This comment has been removed by the author. ----- COMMENT: AUTHOR:Anonymous Lydia (The Perfect Pantry) DATE:8/01/2009 03:19:00 PM The first time I tasted beets with mint was in a salad made for me by a Moroccan woman living in Boston. She made a separate carrot and mint salad, too. Every time I think of it, I want to get on a plane to Morocco. ----- COMMENT: AUTHOR:Blogger Tall Kate DATE:8/01/2009 08:22:00 PM This sounds divine! I'm growing beets for the first time this year, too, and it's been a lot of fun. I can't wait to try this recipe -- thanks for sharing. ----- COMMENT: AUTHOR:Anonymous noble pig DATE:8/01/2009 10:32:00 PM So did you get it for 80 or 20? ----- COMMENT: AUTHOR:Blogger Julia DATE:8/02/2009 11:00:00 AM T.W. -- I can't wait to see too! I love the red beets best for eating, but the others are just so beautiful.

Lydia -- You definitely need to go to Morocco, for the salads and the tagines!

Tall Kate -- Hope yours are bigger than mine! :)

noble pig -- the cafe owner was so stunned, he gave it to us for 20. ----- COMMENT: AUTHOR:Blogger Christo Gonzales DATE:8/02/2009 11:42:00 AM I here there are not a lot of beet fans out there but fortunately I am not one of them - this is such a nice twist on simple beets.... ----- -------- AUTHOR: Julia TITLE: Farmers' Market Report, Part 2: The Beet Goes On DATE: 7/02/2008 08:44:00 AM ----- BODY:
Beets get a bad rap, though I’m not sure where it comes from. Perhaps it’s a hold-over from the days when the only variety available were canned, leaving them mushy, salty and bland. To me, they are a perfect balance of firm, refreshing texture with a sweet, earthy flavor. Best of all, they are nutritious, so I feel downright virtuous when I consume a bowlful like candy.
Last week, beets appeared at the market. They were shamefully small, and I couldn’t imagine there’d be much left after peeling.

As much as I love beets, it seemed the farmers were rushing the process. This week, however, they were decidedly larger. With the greens still attached I know they are freshly harvested -- beets that have been in storage have the tops cut off as they wither in a few days. Like tomatoes, beets come in a variety of colors, shapes and sizes – candy striped with white rings, golden, pink and red. They range in sweetness, the red sometimes cloying by comparison to the lighter colors.


Roasting beets intensifies the flavors and the sweetness. It also makes peeling easier. Before roasting, be sure to scrub the beets well to remove all the dirt. Toss them in some olive oil, wrap in foil, and bake in a 350 oven for an hour or so. Lately, my favorite preparation has been roasted with bacon and onions. While the beets are roasting, I sauté bacon and onions together until the bacon is crisp and the onions are caramelized. When the beets are cooked, I peel and slice them and toss them in the bacon-onion mix. Seasoned with a little lemon juice or mint, they are the perfect accompaniment to salmon (Crusted with pistachios and horseradish) or a pasta carbonara with peas or asparagus. Pureed with a little olive oil or chicken stock, it makes a delightful sauce for just about anything.

Beets with goat cheese are a classic combination. The tart, creaminess of the cheese balances with the sweet, firm texture of the beets. Though, I don’t eat nuts, walnuts add both texture and flavor that some say is the perfect compliment.
Of course, beets stain exceptionally well – hands, cutting boards and clothing. The best remedy is to wash with a paste of cold water and baking soda. Not only does it remove the red from your hands, it leaves them soft as well.




Beets and Goat Cheese Napolean with Buttered Walnuts

1 lb. red beets
2 tbs. olive oil
1 red onion, finely diced
1 tbs. red wine vinegar
1-2 tbs. fresh chopped thyme
4 oz. creamy goat cheese
salt and pepper to taste

1. Put beets in a pot and cover in cold water. Season water with salt. Bring to a boil over high heat. Reduce heat to a simmer. Continue cooking for 30 minutes, or until skins easily peel off.

2. When beets are cooked, cool under cold running water. Peel beets. Slice. Toss beets with red onions, vinegar, olive oil and thyme.

3. Put beets on a plate, and dollop goat cheese on top. Garnish with mesclun and buttered walnuts

Balsamic Mesclun
1 pound mesclun
3 tbs. balsamic vinegar
1 tsp. shallots
1 tsp. thyme
1 tsp. mustard
½ cup + extra virgin olive oil
pinch sugar
salt and pepper to taste

Put balsamic, shallots, thyme and mustard in a blender. Puree. With the motor running, slowly drizzle in the oil. Season to taste with salt, pepper and sugar

Buttered Walnuts
1 cup walnuts
2 or more tbs. butter
salt and pepper

Melt butter in skillet. Toss in walnuts and toast until lightly browned and fragrant. Season with salt and pepper.

Labels: , , ,

----- COMMENT: AUTHOR:Blogger Geeky Mama DATE:7/02/2008 10:11:00 AM Thanks for the beets and squash recipes. I love beets, but my husband won't touch them. The bacon might be just the nudge he needs. I've found myself with more seasonal veggies than I know what to do with since getting half a farm share this year. Your site is a great resource for me. Keep the seasonal recipes coming! ----- COMMENT: AUTHOR:Blogger Julia DATE:7/02/2008 01:37:00 PM Glad you liked the recipes, Kelly. Bacon does make everything better, so I'm sure you'll be able to entice your husband into trying them. What did you get in your farm share box this week? ----- COMMENT: AUTHOR:Blogger Lydia (The Perfect Pantry) DATE:7/02/2008 02:01:00 PM My husband is a beet fanatic, so it's very possible these napoleons will find their way to my kitchen one of these days. Lovely! ----- COMMENT: AUTHOR:Blogger Geeky Mama DATE:7/02/2008 02:35:00 PM My pick-up was last Saturday. We got kale, pretty yellow chard, arugula, spinach, Boston lettuce, Chioggia beets, 1 zucchini, radishes, strawberries, and shell peas. We're barely going to make it through it all before we have another pick-up on Saturday.

I love having fresh veggies, but I really can't handle many more bitter greens. ----- COMMENT: AUTHOR:Blogger Julia DATE:7/02/2008 09:54:00 PM Lydia, maybe you can get your husband to talk with Kelly's husband to explain the virtues of beets.

Kelly, good luck finishing your box. Maybe you just need to have more dinner parties? I just had quinoa risotto with wilted greens last night which was fan-tastic! ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:7/03/2008 10:16:00 PM I just got some fresh beets from the farmer's market, and used the greens as saag in an indian dish.

I disagree with you on the matter of roasting in foil - I find that merely steams the beets. I prefer roasting them in their own skins, they get gloriously nutty, and the taste mellows quite nicely. ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:7/03/2008 10:31:00 PM Nothing beats a good beet, but I've switched to golden (orange?) beets most of the time to cut down on the purple stains all over the house. Although its still fun to use a little red beet to turn an entire pot of rice pink. Do you think they taste the same? ----- COMMENT: AUTHOR:Blogger Julia DATE:7/04/2008 09:47:00 AM bishop22, Your saag sounds great, and I'm sure it was a lovely hue. I have not encountered the steaming problem you suggest with wrapping them in foil.

David, I don't think the beets taste the same. To me the yellow is a little less sweet and more "mellow." ----- COMMENT: AUTHOR:Blogger Geeky Mama DATE:7/08/2008 09:11:00 AM So beets with bacon and onion were a big success with the husband. My only mistake -- running an oven for an hour yesterday (it's very hot and humid here). It was a day that was perhaps better suited to a cold beet salad. ----- COMMENT: AUTHOR:Blogger Julia DATE:7/08/2008 10:47:00 AM Kelly, glad to hear the beets were such a success! It was hot yesterday, and cooking on the grill didn't feel much better though the house did stay cool. ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:7/11/2009 01:37:00 PM I just returned to my home in Washington, D.C., from a visit with Julia, my (lovely) daughter. For the occasion Julia invited over several other good friends and relatives, and prepared before-dinner "snacks"--her word--to die for: Beets she had grown, and prepared into a beet salad and ricotta she had made, were the stars.

Julia also served crudites with green goddess dressing and marinated mushrooms.
The carrots finely diced and mixed with mushrooms are for me an example of her knife skills. When I say finely diced, I mean little cubes, maybe 3/16ths inch on each side. ----- --------