Farro and Beets with a Citrus-Balsamic Vinaigrette

The garden is still bursting with beets, so I'm still seeking out delicious ways to prepare them.  This recipe was very tasty, but also very tangy. 

Farro and Beets with a Citrus-Balsamic Vinaigrette
Adapted  from The Kitchenette

3 beets, washed and dried
handful of springs of fresh thyme
2 tablespoons olive oil
1 1/2 cups farro
1 cup orange juice
1/2 cup balsamic vinegar
4 ounces cold goat cheese
salt and pepper

Coat beets with olive oil and roast in a 425 oven for about 45 minutes, turning often, until they are tender.  The beets are done when a knife is easily inserted to the middle of the beet.

Meanwhile, add farro to medium stockpot. Cover with 3 cups of water. Bring to boil over high heat, cover and simmer for 20 minutes, or until cooked through.  Drain and set aside.

While the farro cooks, combine the orange juice and balsamic vinegar in a small saucepan. Bring to boil and then cook over medium heat until reduced by half. Season to taste with salt and pepper.

When the beets are cooked through, remove from oven, let sit for 10 minutes, and rub away beet skin using a kitchen towel or paper towel.Slice beets into bite-size pieces. Set aside.

To serve, combine farro, beets, and dressing in a serving bowl. Toss to coat. Crumble goat cheese on top of salad. Serve hot or at room temperature.

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Gnocchi with Roasted Beet Puree

Forrest took me on a trip to the 1804 Inn and Barboursville Vineyards for my last birthday.  One of the highlights of our trip was a late lunch at Palladio.  We ran into James Beard honored chef Mellisa Close Hart in the tasting room after our meal.  She graciously gave Forrest the recipe for her roasted beet puree.  We specifically planted beets just to make this recipe.

Roasted Beet Puree

1/4 cup orange juice, plus more for puree
Fresh herbs:  bay leaves, rosemary, thyme, oregano; minced
Olive Oil
4 large beets
1 tsp salt
freshly ground pepper
More fresh herbs:  oregano & basil; minced
Zest of 1 orange
fresh grated parmesan
fresh sage, chopped

Coat beets with olive oil.  Place in baking dish.  Add orange juice and fresh herbs.  Roast at 425 for 45 minutes or until tender.  Remove beets, reserve juice.  Using a paper towel, peel skin away from beets.  Chop into chunks. 

Combine beets & cooking liquid in blender.  Add salt, pepper, additional herbs, and orange zest.  Puree, adding additional orange juice until it reaches the consistency of thick applesauce.  Keep warm.

Serve warm with toasted gnocchi.  Top with grated parmesan and chopped sage.

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Whole Wheat Herb Dinner Muffins

Whole Wheat Herb Dinner Muffins
Adapted from The Williams-Sonoma Cookbook

 

Ingredients 

• 1 1/4 cups whole-wheat flour or graham flour
• 2 Tbs. yellow cornmeal
• 3 Tbs. firmly packed light or dark brown sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs, separated
• 3 Tbs. unsalted butter, melted, or sesame oil or olive oil
• 1 cup buttermilk
• 2 Tbs. sour cream or plain yogurt
• 1 tsp. vanilla extract
• 1/2 cup macerated fresh herbs
• Unsalted butter for serving

 

1. Preheat an oven to 375°F. Grease 12 standard muffin cups.
2. In a bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt.
3. In another bowl, whisk together the egg yolks, butter, buttermilk, sour cream and vanilla until blended. Stir the buttermilk mixture into the flour mixture just until evenly moistened. Add in fresh herbs.  The batter will be slightly lumpy.
4. In a clean bowl, using a mixer with spotlessly clean beaters on medium speed, or a balloon whisk, beat the egg whites just until they form soft peaks. Using a large rubber spatula, gently fold the egg whites into the batter until blended.
5. Spoon the batter into the prepared muffin cups, filling each one level with the rim of the cup. Sprinkle the muffins with the sesame seeds.
6. Bake the muffins until they are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean. 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and serve warm or at room temperature, with butter.

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Chocolate Ice Cream & Ice Cream Bowls

I'm a big fan on ice creams that can be made quickly and without eggs.  This chocolate is very simple and super delish.  It's like eating cold fudge!  And the bowls were surprisingly easy to make, although they weren't a perfect rendition.  I think with some practice they'll be a staple dessert recipe!



Chocolate Ice Cream (Philadelphia Style)

David Lebovitz's The Perfect Scoop


2 ¼ cups heavy cream
6 tablespoons unsweetened Dutch-process cocoa powder
1 cup sugar
Pinch of salt
6 ounces unsweetened chocolate, chopped
1 cup whole milk
1 teaspoon vanilla extract

Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the chocolate until it’s completely melted, then whisk in the milk and vanilla. Pour the mixture into a blender and blend for 30 seconds, until very smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions



Ice Cream Cones

David Lebovitz's The Perfect Scoop
(Makes 6 cones)


2 eggs
7 tbsp sugar
1/2 tsp vanilla extract
pinch of salt
2/3 cup plain flour
2 tbsp unsalted butter

**I don't have a cone mold, so I used ramekins to make bowls.  I only got 5 bowls out of the recipe and even those weren't truly big enough, although the portion size was more than enough.  **

Preheat the oven to 350F. Melt the butter and put aside. In a medium sized bowl, stir the egg whites, sugar and vanilla together. Add the salt and half of the flour and beat in. Pour in the melted butter and mix well. Finally beat in the remaining flour. This batter will keep in the fridge for about 4 days.

Line a baking sheet with parchment paper. Put 2 level tablespoons of batter onto the paper and spread with a spatula/spoon/palette knife into a 6"cm circle. Try to keep it as level and smooth as possible. On the other side of the baking sheet, repeat so you have two circles. Put into the oven for 10-15 minutes, depending on your oven - mine took about 12. When done, they should be mainly a golden brown, often with some lighter spots.

When they're done quickly remove from the oven and place on a heatproof surface. Use a thin (metal) spatula under one of the discs and flip it over. Immediately begin forming the disc around the mould (I used a large ramekin).  Hold and press down onto the surface to ensure good form. Repeat the process until all cones are complete.  When totally cool, put in an airtight container until you want to use them.

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Beet Risotto

I've already mentioned that the garden is overflowing with beets.  Here's another way to use those delicious & nutritious veggies!

Beet Risotto

2-3 medium beets
4 tbsp butter
1 1/2 cups Arborio rice
1 cup dry white wine
3 cups fat free, low sodium chicken broth
2 cups water, as needed
2-3 sprigs of fresh thyme
salt & pepper to taste
crumbled goat cheese, for topping

Wrap beets in aluminum foil and roast at 425 for 40-45 minutes.  Cool slightly, peel, and chop.

Meanwhile, in a heavy bottomed pot, heat the butter over medium heat. Add the rice and cook over medium-high heat for about one minute, stirring to coat with the butter. Add the white wine and stir until the wine is absorbed, about 30 seconds.  Add the first addition of simmering stock, about 1cup. Stir until most of the liquid is absorbed. Add another addition of stock and stir until most of the liquid is absorbed. Repeat this process until the mixture is creamy and a bit loose; the rice should still have some chew to it. The process will take about 20 minutes.  Season with salt and pepper and add the thyme. Sprinkle with the goat cheese. Serve immediately.

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