Tag Archives: vegetarian

Pickled Beets

16 May
Beets, in a pickle.

Beets, in a pickle.

Pickled beets for breakfast.  Why yes, I am a Russian.

Pickled beets for breakfast. Why yes, I am a Russian.

After I made pickled beets, I realized how versatile they are.  How did I ever live without them??

Breakfast: Pickled beets on cream cheese on Russian toast with green onions.

Lunch: Pickled beets in just about any sandwich.  Roast beef, falafel, or some garlicky hummus.

Dinner: Pickled beets with roasted chicken and couscous.

Drinks: Pickled beets are the world’s most perfect chaser for vodka.  And I’m thinking there’s probably a bloody martini in my future, with pickled beet juice and vodka.  There should be a better name for it, though….Blood Transfusion?

Pickled Beets:

1lb red beets

1/2 of a large red onion

1 cup red wine vinegar

1 cup water

1/2 cup sugar

3 teaspoons salt

4 bay leaves

1 tsp oregano or tarragon….or whatever dried or fresh herbs you have on hand.

If your beets are huge, cut them down to approximately golf-ball sized chunks.  Leave the skin on.  Boil them for about 30 minutes, until fork tender.  Drain, wait until they’re cool enough to handle, and rub off the skins.

While you’re waiting for the beets to cook, heat up the vinegar, water, sugar, salt, bay leaves, and other herbs in a pan until the salt and sugar are dissolved.  Let it cool a bit.

When your beets are done, slice them into thin, translucent pieces.  Thinly slice your red onion.  Layer the beets and the red onion in a jar or container with a lid.  Fill the rest of the jar with that liquid you just made that makes your kitchen smell like vinegar.  Take a knife and poke it down the sides of the jar to poke out any air bubbles.

Sooooo that’s it.  Put on the lid, throw the container in the fridge for a few days.  I didn’t want mine to be super-salty/sour so I just pickled them for about 2 days.  Breakfast was RAD!

You Don’t Win Friends With Salad

15 Apr

That is not only true, but also rhythmically compelling.

But I do win salad with salad.  And thats not so bad.

But I do win salad with salad. And thats not so bad.

The only thing remarkable about this cabbage, lettuce, green onion is the dressing.  And EGADS is it a spectacular dressing!!

-1/2 inch of ginger, unpeeled and grated.

-1 tablespoon of rice wine vinegar

-1/2 teaspoon of sesame oil

-2 tablespoons of olive oil

-salt, pepper

-black sesame seeds

Seriously, I’d drink the stuff.

Parsnip Curry Turmeric Soup

14 Apr

Oh, hello daunting Bag-o-Parsnips.  I can barely figure out what to do with one of you, never mind a pile of you.  Another roast?  Another mash? Too boring, too….beige.

Is it possible that the parsnips are making everything around the beiger?  Are they boring-ifying my world??

Is it possible that the parsnips are making everything around the beiger? Are they boring-ifying my world??

Fortunately I discovered a sunny yellow box of turmeric in the back of my cupboard.  And next to it, some damn spicy curry powder.  To the Soup Machine!!  On y va, mes amies!!

Here’s the soup:

1 bag of parsnips.  Probably 6 parsnips, or like a pound or something.  Cut them into 1-inchish pieces.

1 glug of olive oil

1 yellow onion, chopped but don’t try too hard cuz we’re gonna blitz them with the immersion blender anyway.

4 teeth of garlick, squashed and diced.

1 bay leaf, or more if they’re dried out and decrepit like mine

2 teaspoons of turmeric

1 tablespoon curry powder

3 cups of veg stock (or whatever stock is on hand)

salt & pepper

Sautee down your onion and garlick a bit, add bay leaf, turmeric and curry until everything’s yellow.  Then add parsnips and stock.  Burble away for like 40 minutes. Add salt & pepper, adjust curry/turmeric as needed, and remove the bay leaf.  Then throw everything in a blender and marvel at how awesome your kitchen smells.

Starting to feel spicy....there should be a parsnip make-over montage here...

Starting to feel spicy....there should be a parsnip make-over montage here...

Bzzzzzz....

Bzzzzzz....

Ta-da!  It's soup!

Ta-da! It's soup!

Apple Ginger Galette

9 Apr

I’m not big on baking.  I’m also not big on taking something healthy, like apples, and encrusting it in white flour and butter.  But sometimes I like to flirt with the dark side, and this apple galette is aaaaall dark side.

Anyway, I just had way too many apples accumulating in my crisper over the weeks.  The recipe is straight from Smitten Kitchen, and her recipe is derivative from Alice Waters, who is my hero. See the recipe here.

Start with awesome local apples.  I used Empire and Mutsu.  I think.

The Apples of Evil...mwahahahaaa

The Apples of Evil...mwahahahaaa

Peel them, core them, slice them into chunks like this:

Presto, change-o.

Presto, change-o.

Make the galette dough, which is just flour, butter, and like 3 tablespoons of water.  Let the dough sit in the fridge for about 30 minutes, then take it out and roll it.

For the filling, it’s just sliced apples, like an inch of grated ginger, sugar and melted butter.

Oh, guess what.  I don't have a rolling pin, so I had to roll the dough using a tomato can.  Hilariousness ensued.

Oh, guess what. I don't have a rolling pin, so I had to roll the dough using a tomato can. Hilariousness ensued.

I like how rustic and un-precious this format is.

I like how rustic and un-precious this format is.

Fold up all the uneven sides.  Brush some melted butter over the top.  Sprinkle the whole thing with sugar.

Bake at 400 degrees F for 45ish minutes.  There’s also a glaze you can make using the apple cores and peels, but it didn’t work for me.  Too soupy.  Maybe I got the proportions wrong.

NOM

NOM

Moments later…

I can't believe there were leftovers.  I mean, it was just the two of us.  But really!  We COULD have decimated that thing.

I can't believe there were leftovers. I mean, it was just the two of us. But really! We COULD have decimated that thing.

Black Radish beer snack

8 Apr

I was cruising Chowhound.com, where someone else had asked a question of what to do with black radishes.  Amateur chefs all over the eastern seaboard offered many very sophisticated recipes and techniques.  But one commenter, whose Boston accent was so thick I could hear it through the interwebz, got it right in like two sentences.  Grate the radish, add green onion and a little olive oil (and salt&pepper), and eat it with crackers and beer.  Done!

Actually, I also added a splash of red wine vinegar.  And the next time I made it, I added black sesame seeds because they look cool.  We ate these with tortilla chips and the requisite beer.

Black radishes are radical.

Black radishes are radical.

Peel'd!

Peel'd!

Black radish, grated to smithereens.  If there's too much water, just squish it out over the sink with your hands.

Black radish, grated to smithereens. If there's too much water, just squish it out over the sink with your hands.

Take THAT, tortilla chips!

Take THAT, tortilla chips!

Gratin leftovers = awesome breakfast potatoes

8 Apr

…And then the next morning…

Gratin with poached eggs.  There is nothing un-awesome about this breakfast.

Gratin with poached eggs. There is nothing un-awesome about this breakfast.

Purple Sun Potato and Gold Turnip Gratin

8 Apr

Purple and gold!  An involuntary homage to the Lakers, I suppose.

Gratuitous gratinery.

Gratuitous gratinery.

So I made this gratin.  It has paper-thin slices of purple sun potatoes and gold turnips, some milk, some parmesan cheese, and loads of herbs de Provence.

The potatoes are super-pretty.

Purple Sun Potatoes, favorites of Louis XIV.  Not really.

Purple Sun Potatoes, favorites of Louis XIV. Not really.

So, I was gonna just do a potato gratin, but I thought it sounded kinda lonely.  So I searched my fridge  and…

Behold!!  The sacred turnip!!

Behold!! The sacred turnip!!

I got to slicing on my mandoline, which provided transparent slices of these burly roots.

OXO mandoline in action.

OXO mandoline in action.

So thin you could use them on a slide projector. Not really.

So thin you could use them on a slide projector. Not really.

Next I buttered my Le Creuset baking dish and layered it with a maze of potato and trnip slices.  In between each layer, I put salt & pepper, herbs de Provence, and parmesan.  Extra cheese on the top, and then added enough milk to just reach the top layer.

Gratin me up, Scotty

Gratin me up, Scotty

And then baked it for about 50 minutes at 400 degrees F.  And then it was dinner!

Gratin, chicken sausage sauteed with onions, and a salad. In my country, we call this "dinner".

Gratin, chicken sausage sauteed with onions, and a salad. In my country, we call this "dinner".