on friendships and beets and carrots

I love catching up with an old friend after a lapse of contact. It’s like picking up where you left off and surprisingly, a lot can occur in one month. It didn’t dawn on me until we were chatting it up for an hour (for someone who doesn’t like talking on the phone).

Apparently, ingredients have conversations too, at least according to Chef Jose Andres. How so? He explains how the ingredients are talking to each other as he’s cooking up a delicious Spanish dish on his show, Made in Spain (did you catch the Iron Chef episode when he was juding the truffle dishes?). It’s quite endearing actually. So in my dish, the beets and carrots are good friends having a conversation in the frying pan, as one gets crispy and the other tender. Enjoy!

glazed baby beet and carrot salad with cumin dressing (adapted from F&W, July 2010)
serves 4
1 TB unsalted butter
2 TB olive oil
8 baby golden and chioggia beets, peeled and quartered
12 baby carrots
salt and pepper
2 tsp honey
3 TB white vinegar
½ tsp ground cumin
8 cups of baby spinach
½ cup of goat cheese, pea size pieces
4 TB of sliced almonds

1.    In a medium skillet on medium low heat, melt the butter with the olive oil. Add the beets and carrots and season with salt and pepper. Cover and cook over moderate heat, stirring once or twice, until the beets are crisp-tender, about 5 minutes.
2.    Add the honey and 2 TB of vinegar and cook over medium heat, stirring occasionally, until tender and lightly glazed, 2 to 3 minutes. Transfer the veggies to a bowl. Whisk the remaining 1 TB of vinegar with the cumin, then pour over veggies. Let cool slightly.
3.    Add the spinach and goat cheese to the veggies and toss. Sprinkle with almonds and serve right away.

fyi: I didn’t have goat cheese on hand, but in my past beet eating experience, the creamy/saltiness of the cheese balanced well with the sweetness of the beets. Don’t be like me and forget it as it makes a difference.

 

 

 

 

I found this in the freezer– a sweet corn ice cream bar. Chock it up to Korean food producers to make an ice cream bar made of corn. Koreans LOOOOOVVEE corn. They put it in Koreanized American dishes like coleslaw, potato salad, pizza… and I can’t think of any other examples. I’m sure it finds it’s way in other dishes. It’s sneaky that way.

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