Skip to main content

Golden Beet Melange

Sometimes I like to try to make salty things. The Flavor Bible has been my best friend.  It lists out all the ingredients alphabetically, and all the other ingredients that go well with that listed ingredient.  Then, if you're like me and don't magically know what tastes good together, you can use this book to create things and cheat.

Stacey's Golden Beet Melange Ingredients:

2 golden beets (large)
2 carrots
1 red potato (large)
1 yellow onion
2 tbs butter
1/4-1/3c fresh mint, sliced into thin strips
salt & pepper to taste

First I peeled the beets, carrots, and the potato.  I cut them all into 1 inch cubes and threw them all in 4-qt pot of boiling water with a dash of salt for 10 minutes.  Then I poured it into a colander to drain them.

While that was boiling, I cut the onion in 1/2 and sliced across the grain lengthwise. I put the onions into a pan with the butter to caramelize it.  This took a bit of time - I had the drained beets, carrots and potatoes sitting in the warm pot, not over the flame.

As the onions were caramelizing, I sliced the mint.  Once the onions were done, I put the onion butter mixture into the beet mixture and add salt and pepper to taste. I put 1/2 the batch into a saute pan and cooked both over medium heat to slightly brown the edges. There was a bit too much to get it to brown at all in just the pot.  At the end, I added the mint and tossed until the mint was wilted.


The boyfriend and I really enjoyed this - the mint was a really nice surprising flavor that went well with everything else. I only had 1 potato left when I made this, but I might want to do two next time for better balance.  Boyfriend made this chicken with wonderful guajillo tomato sauce and giant corn based off of a recipe from the Rick Bayless Mexican Everyday cookbook.  But, since I was cooking, I didn't really pay attention to what he was doing... In any case, here's a picture of our complete dinner. :)


Yummy!

Comments

Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake

White Chocolate Love Bars

More hearts for my Valentine's Day assortment... Stacey's White Chocolate Love Bars Ingredients : 16 oz Chocolates El Rey White Chocolate Discos 64% Guittard Dark Chocolate couverture 1 oz bar mold I'm using a 16 cavity bar mold that has one ounce bars.  I think I got mine from Tomric.com ( candy bar mold ). First I tempered some dark chocolate for the decorations. I use the seeding method and a microwave to temper my chocolate.  I put my couverture in a pyrex bowl and microwave at 30 second intervals, stirring with my favorite rubber spatula (the 1 piece ones are the best), until it's about 100F, using my trusty  temperature gun .  Then I add my seeding chocolate and stir until it reaches 90F, removing the seed chocolate afterward. The other thing about tempering chocolate is that you can't really make only one or two ounces - you need to do at least 4-5 ounces or it won't come out right.  So, I made these while I was making something else.  But, yo

Vanilla Marshmallows

Marshmallows have a special place in my heart because my boyfriend and I made these together on our third date.  He's a chemist and I remember commenting on how precise he was with measuring everything.  Nothing sexier than a guy who can cook... and who wants to help make candy. :) Unfortunately, he's on a business trip this week, so I made a half batch by myself from my favorite book, Chocolates & Confections .   And in doing a search I see they have an At Home version !!! Wow.  If only they had this when I started trying to make candy in 2008.  Oh well, the harder path only makes you stronger... right? Anywho... Stacey's Half Batch Vanilla Marshmallow Ingredients : 0.8 oz gelatin (powdered) 4 oz water (for hydration) 12 oz sugar, organic 6 oz glucose syrup 2 oz local honey 2 oz invert sugar 3 oz water 2 tsp vanilla bean paste Parchment paper 9"x9" cake pan Canola oil, organic 1:1 ratio powdered sugar to cornstarch I've found tha