A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. For more information, go here to the DDC section of Not Dabbling in Normal’s website: Dark Days Challenge. In which I discover a new meat stock, which promises to be as versatile as it is delicious… [...]
Archive for the ‘Beets’ Category
Dark Days 18: Oxtail Stock and Borscht
Posted in Beets, Cabbage, Soup, Stews, Uncategorized, tagged Cooking with oxtails on March 22, 2012 | 2 Comments »
Cooking with Color: Tomato-Calendula Salad and Blue Potatoes with Beets
Posted in Beets, Flowers, Potatoes, Salad, Tomato, tagged Calendula salad, Edible flowers, Potato and beet salad on July 24, 2011 | Leave a Comment »
Okay, I admit that I play with my food. I love compositions and juxtapositions on multiple levels — color, taste, texture, size, cut and so on – with intuitive, spontaneous, of-the-moment combinations of ingredients on hand. Summer’s bounty provides a wide palette, a basketful of opportunities to compose. There are amazing chefs throughout the world [...]
Roots Stew with Cabbage and Dill Seed
Posted in Beets, Cabbage, Herbs, Kohlrabi, Spice Rack Challenge, tagged Dill seed as a spice, Roots stew will dill seed on April 20, 2011 | Leave a Comment »
The Spice Rack Challenge this month features dill, in honor of the coming spring season. The challenge in general is supposed to focus on dried ingredients. However, I like dill as an herb only in its fresh form but appreciate its dried seeds as a spice. Seasonings are often lumped together colloquially as “spice,” but [...]
Dark Days Week 13: Local Borscht
Posted in Beets, Dark Days Challenge, Soup, tagged Local organic borscht on March 4, 2011 | Leave a Comment »
Borscht, hailing from the Ukraine and widely served throughout Eastern Europe, is perfect for the dark days of winter. As with the stuffed cabbage that I made earlier in this series, I like the idea of cooking food from regions that experience winter the way we do. This was easy to make from local organic [...]
Winter Squash and Beet Salad
Posted in Beets, Salad, Winter squash, tagged Squash and pickled beet salad on January 31, 2011 | 2 Comments »
I might be getting punchy because of the weather but this little salad really perked me up. It was pure serendipity, a chance encounter of leftovers, with colors, textures and flavors that worked together and made me smile. The colors reminded me of the magenta and chrome yellow cosmos that my daughter likes to pick [...]
Farfalle Pasta with Beets and Roasted Oranges
Posted in Beets, Citrus fruit, Pasta, tagged Pasta and beets, Roasted beets and oranges, Roasted oranges on December 29, 2010 | Leave a Comment »
Hmmm. Do these really go together? Pasta and beets? My daughter brought me a package of cream and magenta striped farfalle from Italy so beautiful that it’s been sitting in my pantry untouched, preening. The magenta sections were colored with beets, so why not? Come a wintry snowbound day when I was supposed to be [...]
Turnip and Beet Pickle
Posted in Beets, Pickle, Turnips and rutabagas, tagged pickled beets, Pickled turnips on July 25, 2010 | 1 Comment »
At the beginning of July, when the temperatures start to climb, simple foods served cold or grilled are an antidote to the cloying weather. While I do put up pickled vegetables and other condiments, we don’t tend to eat them throughout the year. Hence my new interest in short-term, small-batch pickling. This one, adapted from [...]
Gratin of Beets and Beet Greens
Posted in Beets, tagged Beet gratin on July 11, 2010 | Leave a Comment »
In the New York Times, some of the best ideas for preparing food come not from the Dining section but from Health. Martha Rose Schulman writes “Recipes for Health,” a column that highlights an ingredient and, over the course of a week, shows several ways of preparing it in a healthful, typically low calorie manner. [...]
Beet Salad – a Medley
Posted in Beets, Salad, tagged Beets, Salad on April 5, 2010 | Leave a Comment »
I recall that, when I briefly lived in Vienna as a student, the schnitzel was typically accompanied by a raw beet salad – grated or shredded. I’m fond of roasted beets during the winter. However, looking forward to a warmer season, raw food appeals, as it feels more refreshing. Although I promised in February to [...]
Beet and Kohlrabi Soup with Cabbage
Posted in Beets, Cabbage, Carrots, Kohlrabi, Leeks, Soup, tagged Beets, Cabbage, Carrot, Kohlrabi, Leeks, Potatoes, Soup on February 28, 2010 | 1 Comment »
To wrap up a month of cooking the variety of the root vegetables that I had in the crisper, I thought I’d share a lovely soup that is vaguely Viennese. Although it is a real clean-out-the-fridge event, it originated with a recipe from Perla Meyer’s cookbook, Fresh from the Garden. I am a fan of [...]
