Time Warp 2 - Electric Boogaloo
August 19, 2010
Yeah, so again...not sure what the hell happened to the June 15 bag notes. I guess one of the cats ate them; my choice is on Stella, she looks a little fluffier than normal.
So, here we are for June 22!
We received lettuce, scallions, beets, beet greens, basil, broccoli, spinach, and a small bag of salad greens. Again, I can neither confirm nor deny that we received these items, officer, or that I have any knowledge of said items should said items actually exist. I should probably weigh and write this stuff down when I unpack the bag because then I wouldn't have to add a disclaimer.
Moving on...
Polly discusses a pasta dish with baby beets and greens but honestly, I prefer the foil wrapped oven baked beet goodness Clarissa makes. This is a great simple recipe "she's been making for years" and I wanted to share it in case you have beets and are pondering what to do besides make Borscht. Fairly straightforward, no nonsense approach; you just need a little patience as you wait for the bulbous ruby veggies to get tender. She finishes the peeled beets by topping each sliced beet with Gorgonzola cheese and melting it in the microwave. Great mineral taste with pungent old shoe flavor to boot! Seriously, this is one of my favorite appetizers we share.
Beets with Gorgonzola
2 - 3 beets
3 - 4 tbl crumbled Gorgonzola (about 1 ounce?)
Steps
1) Preheat oven to 375
2) Rinse any excess dirt from beets and pat dry
3) Wrap dried beets in aluminum foil
4) Bake for about an hour, depending on size. The beet will be done when it is easily pierced by a fork.
5) Allow the beets to cool. When cool, peel the skin and slice the beets into 1/8" - 1/4" slices.
6) Top each slice with cheese
7) Microwave for about a minute, depending on the slice size
So, here we are for June 22!
We received lettuce, scallions, beets, beet greens, basil, broccoli, spinach, and a small bag of salad greens. Again, I can neither confirm nor deny that we received these items, officer, or that I have any knowledge of said items should said items actually exist. I should probably weigh and write this stuff down when I unpack the bag because then I wouldn't have to add a disclaimer.
Moving on...
Polly discusses a pasta dish with baby beets and greens but honestly, I prefer the foil wrapped oven baked beet goodness Clarissa makes. This is a great simple recipe "she's been making for years" and I wanted to share it in case you have beets and are pondering what to do besides make Borscht. Fairly straightforward, no nonsense approach; you just need a little patience as you wait for the bulbous ruby veggies to get tender. She finishes the peeled beets by topping each sliced beet with Gorgonzola cheese and melting it in the microwave. Great mineral taste with pungent old shoe flavor to boot! Seriously, this is one of my favorite appetizers we share.
Beets with Gorgonzola
2 - 3 beets
3 - 4 tbl crumbled Gorgonzola (about 1 ounce?)
Steps
1) Preheat oven to 375
2) Rinse any excess dirt from beets and pat dry
3) Wrap dried beets in aluminum foil
4) Bake for about an hour, depending on size. The beet will be done when it is easily pierced by a fork.
5) Allow the beets to cool. When cool, peel the skin and slice the beets into 1/8" - 1/4" slices.
6) Top each slice with cheese
7) Microwave for about a minute, depending on the slice size
Posted by Christopher Barth. Posted In : Appetizers
