Marinated Roasted Beets
April 12th, 2012 § Leave a Comment
I think beets are misunderstood. They look… well, kind of weird and not very appetizing before they’re cooked. But if the saying “don’t judge a book by it’s cover” can be applied to a root vegetable, I think the beet qualifies. Not to be relegated to just making borscht, the beet can make an appearance on your plate as a delicious side to any meal.
Roasting beets is really simple, but when it comes to removing the skin after they’ve been cooked, be prepared for some messy business. I donned rubber gloves because I was afraid of staining my hands, but it seemed to wash off the gloves and cutting board with no problems. Maybe next time I’ll risk the staining and see what happens!
Marinated Roasted Beets
Ingredients
3 large red beets
1/4 cup golden balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon honey
3 cloves garlic, minced
1/4 cup olive oil
1 1/4 teaspoon salt
Ground black pepper to taste
Directions
Heat oven to 400 F. Place beets on a large piece of aluminum foil and make a pouch out, sealing it tightly. Place on a baking sheet and roast for 45 minutes. Remove from oven and let beets steam in the packet for 10 minutes. Open pouch (careful for the steam!) and let beets cool slightly.
Meanwhile, whisk together vinegar, mustard, honey and garlic in a small bowl. Slowly whisk in the olive oil and season with salt and pepper. Set vinaigrette aside.
After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces. Mix beets with the vinaigrette. Marinate in the fridge for 6 hours or overnight. Serve cold.
Smoked Salmon Deviled Eggs
April 8th, 2012 § Leave a Comment
These aren’t your everyday ho-hum deviled eggs. These are moist without the addition of too much mayo and the smoked salmon lends a hint salty goodness. Plus, the addition of fresh chopped cornichons — instead of using pre-made relish — adds an unexpected crunch.
Smoked Salmon Deviled Eggs
Ingredients
8 large eggs
1/2 cup finely chopped smoked salmon (2 ounces)
1/4 cup mayonnaise
2 cornichons, cut into 1/4-inch dice, plus 2 teaspoons pickling liquid from the jar
2 teaspoons Dijon mustard
Old Bay seasoning, for sprinkling
Directions
In a large saucepan or pot, cover the eggs with water and bring to a boil. Remove from heat and cover. Let stand for 10 minutes.
Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water and then peel them under running water. Pat dry.
Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a mixer. Add the salmon, mayonnaise, cornichons, cornichon liquid and Dijon mustard. Mix well on low scraping down the sides of the bowl as needed. Mound the filling in the egg-white halves and sprinkle with Old Bay. Serve lightly chilled.
Recipe adapted from foodandwine.com.
Pork Loin Chops with Mushrooms and Thyme
April 6th, 2012 § 1 Comment
Mushroom sauce with thyme and vermouth? Yes, please! Holy cow is this meal good. The earthiness of the mushrooms and thyme are great – and paired with the smooth vermouth? Heck yes! I’m so used to cooking with wine, sherry and even beer but I have never thought to use vermouth. You have to try it!
Pork Loin Chops with Mushrooms and Thyme
Ingredients
2 thick-cut pork loin chops, trimmed
1/2 tablespoon Kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil (divided)
1 medium shallot, minced
1 1/2 cups sliced crimini mushrooms
1/2 cup dry vermouth
1 teaspoon Dijon mustard
1 teaspoon fresh thyme, chopped
Directions
Preheat oven to 425 F. Sprinkle pork chops with salt and pepper. In an oven-safe skillet, heat 1/2 tablespoon olive oil over medium heat. Add the pork chops and cook until browned on both sides, 2 to 3 minutes per side. Place skillet in oven and cook until pork chops reach an internal temperature of 145 F.
When pork chops are done, remove from the oven, transfer to a plate and cover with aluminum foil to rest.
Meanwhile, add remaining olive oil to the pan. Add shallot and cook, stirring, until soft, about 1 minute. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 30 seconds. Stir in mustard, thyme and any juices that have accumulated on the plate from the pork. Cook until the sauce is thickened and slightly reduced, about 2 minutes. Spoon the sauce over the pork chops and serve immediately.
