Have Beets - Will Travel

Roasted Garbonzo Beans

Tue, 3 Aug 2010 19:04:36 -0400

A friend recently introduced me to this deliciously simple snack, Roasted Garbonzo Beans. You may have seen these little green pods at your local Whole Foods or Farmer’s Market and not known exactly what they were or what to do with them.
They are quick and easy and perfect with a cold beer or a chilled white wine.

Simply toss the pods with a little olive oil, about a teaspoon per cup of beans. Sprinkle with a little kosher and spread out on a sheet pan. Roast at 425 degree for about 5 minutes until they begin to brown on one side.

To eat hold the stem of the pod and bite down to release the bean, scrapping the pod as you pull it out, very similar to eating edamame. They are salty, nutty and just plain delicious. Enjoy!

Arnold Palmers (With Or Without A Swing)

Fri, 23 Apr 2010 16:05:57 -0400

A perfect warm weather drink! I included a couple of variations to quench anything thirst.

Meyer Lemon Yogurt Cake

Sat, 3 Apr 2010 14:53:41 -0400

If you are lucky enough to live in one of the sunny states where citrus grows on trees, you probably always need ideas for using up your lemons. Such was the case for me on a recent trip to the Bay Area to celebrate a friend’s 50th birthday. Her Meyer Lemon tree was brimming with orangey-yellow fruit.

If you haven’t tried a Meyer lemon yet, it has just as bright a flavor as a traditional lemon, but is a bit sweeter and less acidic. It works well in both savory dishes and desserts. We put them to good use: piled up in vases as centerpieces, zested into white bean ragout, hollowed out and filled with chilled citrus vodka, and of course for this delicious cake.

We served it with big bowls of berries, whipped cream, fresh lemon curd and chocolate ganache.

Leslie’s 50th Birthday - A Farm to Table Dinner

Sat, 3 Apr 2010 09:13:56 -0400

This vegetarian menu was inspired by ingredients from Leslie’s garden and the local farmer’s market. The Meyer lemons from her tree in the backyard found their way into just about every course and we bought up every last bunch of baby beets one farmer had brought to the market that day.

The birthday dinner was a real family affair. Sisters, parents, nieces, nephews, and lifelong friends all showed up to help with the cooking and the celebrating. We all strapped on aprons, made just for the occassion, and got to work.

We juiced lemons, rolled out endless batches of fresh egg pasta, and crossed our fingers that the pizza dough would rise. All the while snacking on the Spicy Candied Pecans. (I had to make a second batch for the cheeseboard.)

When the rest of the guests arrived it was Meyer Lemon Drops all around, cleverly served in the hollowed out lemon rinds rimmed with sugar. (Thanks Kim!) Everyone chatted and nibbled on bits of aged gouda, marinated olives and steamed edamame. We served the meal family-style, the kids helping to carry out each course. Platter after platter of flatbreads, salads, pasta, beans, and finally lemon yogurt cake with bowls of berries and fresh whipped cream.

Pumpkin Muffins

Sat, 30 May 2009 10:55:02 -0400

I know pumpkin doesn’t exactly say Spring time, but these muffins are so good they should be eaten year round. They are so quick and easy you won’t be tempted to use boxed muffin mix ever again. Get the kids in on this one they can help measure and mix. And if you are watching your weight you can bake these in mini muffin tins and snack on 3 for only 100 calories.

Baby Beets with Fresh Goat Cheese and Micro Arugula

Sat, 16 May 2009 23:36:26 -0400

Baby beets are all of over the market these days but you can easily use large beets instead. They will just need a little more roasting time.

Lemon Thyme Roasted Artichokes

Sat, 16 May 2009 23:23:42 -0400

Roasting is a delicious way to prepare these spiny spring vegetables. Serve them on their own, mixed into a salad or on top of seared fish with a good squeeze of lemon.

Asparagus Risotto with Lemon and Herbs

Fri, 1 May 2009 17:50:09 -0400

Asparagus, herbs and a kick of lemon zest keep this risotto light and tangy perfect for a Spring time meal.

Spring Greens with Herbs, Radishes and Aged Goat Cheese

Fri, 1 May 2009 14:26:09 -0400

There are lots for radishes in the market these days. You can use any variety you like with would be great with the popular Breakfast Radishes.

Pizza Bianco with Broccoli Rabe and Fresh Garlic

Thu, 30 Apr 2009 18:40:48 -0400

Makes 4 individual pizzas
INGREDIENTS:
4 - 4 oz balls of pizza dough
Flour for dusting
1 bunch of broccoli rabe
6 - 8 cloves for garlic, minced
1/3 cup Extra Virgin Olive Oil
Red chile pepper flakes
1/2 cup shaved Pecorino Romano cheese
Kosher Salt or Sea Salt

Chicken and Tomatillo Green Chili with White Beans

Fri, 24 Oct 2008 20:43:11 -0400

Directions:
Heat oil in a large heavy bottomed pot. Add onion and garlic and saute over medium heat until translucent. Add cumin and corriander.
Put tomatillos and poblano in a blender or food processor and blend until smooth. Then add to the pot. Add chilies, stock, chicken breast, beans, cilantro, lime zest and juice. Simmer over medium heat for 30 - 40 minutes. Do not boil or chicken will get tough.
Garnish with lime wedges, sour cream and cilantro leaves.
Freezes great.

Fall Apple Crisp

Sat, 18 Oct 2008 20:35:54 -0400

Recipe Adapted from Barefoot Contessa’s Apple and Pear Crisp
INGREDIENTS:
For Filling
6 Fuji Apples
4 Granny Smith Apples
Zest and juice of one small lemon
1/2 cup granulated sugar
1/4 cup whole wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Summer Preserves

Thu, 28 Aug 2008 01:02:04 -0400

I kicked off my preserve making this summer with strawberries from North Carolina. Well, actually it was late Spring and we almost missed it altogether. We went strawberries picking and really had to scrounge to find the last of the red berries. We got lucky though, at the farm stand they were selling 5 pound baskets of “Jam Berries”. They were too soft to use in anything else and wouldn’t last but a day or two. But they were a bargain at only $5.00 a basket. That’s less than you pay for one jar of Sarabeth’s.

Peaches came next. I took my niece and nephew out to an orchard in Jersey and they helped pick some early season peaches. We were a bit disappointed when we bit into them back at home, juicy but too tart. So I cooked them down with sugar and jarred them up. The nice thing was the fruit was firm enough so that some pieces held their shape even when cooked. So when you spread with jam on toast you get nice chunks of fruit.

I cheated a little on the raspberries. I used organic ones I found at Whole Foods. Probably the last ones of the summer they were just begging for me to take them off their hands at only $2 a half pint.

This summer way my first attempt at jam making and I have to say it is surprisingly easy. I don’t really follow a recipe I find most of them call for way too much sugar.

Plum Pomidor

Thu, 28 Aug 2008 00:53:36 -0400

I don’t make it up to Washington Heights very often so when I had to go up there on an errand I decided to grab dinner and sample a little of the local flavor. The obvious choice would be Dominican, the predominant makeup of the area. While I love me some Pollo Guisado and Platanos Maduros I was in the mood for something a little different. So I went to all my stand by restaurant reviews, $25 and Under, Chowhound and then tried Urbanspoon. A great website I found recently that locates nearby restaurant and offers reviews and menu listings. Plum Pomidor was listed on their Top Ten list for the neighborhood. A quick review of the of the menu and I knew it was my type of place. A good combination of creative entree salad, small plates and daily specials featuring local market ingredients. The prices were reasonable by NYC standards the entrees ranging from $12 to $22.

Blueberry Streusel Coffee Cake

Tue, 26 Aug 2008 21:43:04 -0400

When my mom brought me blueberries from her bushes this summer I knew just what I wanted to make with them.
This is a variation of Ina Garten’s “Sour Cream Coffee Cake” that I made back in May. I made it in mini loaf pans this time so I could share the wealth. If Cari is lucky there will still be one in my freezer when she gets back to the States. I used paper loaf pans that work great. You don’t have to grease or flour them. I got them at Sur la Table but you can find them at any kitchen supply store.