Archive for September, 2009

The Salad To “Beet” All Salads

Sunday, September 20th, 2009

Wild Greens With A Beet Juice Vinaigrette
Serves 8

Ingredients:

1 1/2 lbs. assorted field greens
2 cloves minced garlic
1/4 cup beet juice
juice of 1 orange
2 TBS apple cider vinegar
3 TBS honey
1/4 cup hazelnut oil
1/4 cup goat cheese
1 small bulb fennel, julienned
4 small carrots, peeled and sliced
1 TBS fresh rosemary, chopped
salt & pepper, to taste
3 TBS olive oil

Method:

In a medium saute pan, add olive oil over medium heat.
Increase heat to medium-high and saute fennel, carrots and rosemary.  Season and cook until golden brown.
Remove from the heat and allow to chill in refrigerator for 30 minutes.
In a large bowl, combine garlic, honey, vinegar, beet and orange juice.
Season with salt and pepper and slowly add hazelnut oil, whisk vigorously.
Toss greens with dressing and portion onto individual plates.
Top greens with crumbled goats cheese and the sauteed vegetables.

Local flavors (To Me)

Tuesday, September 8th, 2009

I am going to visit some friends in Syracuse, NY this weekend, and I  am looking forward to the food just as much as seeing the people. There are a few staples that are a “must have” when I visit. For instance, a morning just can’t begin without bacon, eggs and hash browns from The Quick Cup diner. Then at some point, or many times to be more accurate, a sandwich from Wegmans. And a trip isn’t complete without a visit to Dinosaur BBQ.

Bring on the food, New York…I’m ready for you!

Waste Not…Want Not

Saturday, September 5th, 2009

Have you ever wondered what to do with that extra 2 cups of coffee left over in the pot? A way to keep from wasting those last remaining ounces of “go juice” is to let it come to room temperature in a small container and then pour it into ice cube trays. You can then freeze the coffee in small cubes for a refreshing addition to an iced coffee the next day. This will keep your beverage cool and prevent it from being watered down by regular ice cubes.



 
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