Updating my blog!

It's been some time since I posted a new entry on my blog. I've been spending time updating it and moving it to a new platform. It's just about done, but in the meantime I would like to share a few links from my latest Small Bites posts to wet your appetite!! 

Take a look at these  .... 

Salmon is a very versatile and easy ingredient to cook ...

Beating the winter blues with a Pear Soup. 

Cooking with the tiny powerhouse of Lentils.

Heart Healthy Beets

Growing up in Pittsburgh in the early 70’s I remember my mother always having canned goods in the house. The Green Giant variety seems to be my main recollection; corn, peas, green beans and beets.  It’s funny to think about that now, because in our house the only two canned vegetables I keep in my pantry are tomatoes for sauce and beans for salads. I will say that I generally enjoy making beans from scratch, as they are really not hard to make - only requiring a little planning on my part to soak over night; but in a pinch, for a quick dish, you can’t go wrong with having ceci, cannellini or even black beans handy.

I remember my mother always saying my Dad liked beets (and still does) and she would make them, using the canned variety of course, with sliced onions and olive oil. I honestly have no real food memory of eating them as a little kid, strange to say, but I’m sure I did. I think the first time I had a fresh beets was many years later, buying them at Fairway in New York City, near my first apartment building on the Upper West Side. After a quick perusal of my Better Homes and Garden cookbook (the only one I had back then) I boiled, peeled and sliced them. I remember I loved the fresh earthy flavor. Not being completely set up in my kitchen or even having a clear cooking thought-process in those days, I decided that even though I did like them, they seemed too messy and complicated to deal with. (Shame on me!) It would not be until years later when I really started to expand my culinary repertoire that I rediscovered them, and have been making them pretty regularly ever since.

Beets are generally known to be red. It’s only been in the past few years the beautiful golden variety have made an appearance in grocery stores and given mainstream shoppers some variety. Farmers markets on the other hand have not only red and gold, but also white – which are quite pretty.

I like to think of beets as a real “super food.” They are very low in calories and contain only small amount of fat. Their nutritional benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants. Red beets are a rich source of a compound called Betaine. Betaine is important as it helps lower the amino acid homocysteine, which is linked to heart disease. Raw beets are an excellent source of Folate  and Vitamin C. Beet greens (the tops) are an excellent source of Vitamin A.

So with all that great goodness, what should we do? After a little pondering, I decided it would be fun to show you two different ways to use beets in recipes this week: one is a simple salad and one a cold soup.

Your initial prep for both recipes will be the same: trim the stalk about 2 inches from the beet, and set the greens/stalks aside. With a small brush clean the beet under warm water to remove any dirt that might be lurking about, then give the stems and leaves a good rinse and set on some paper towels. You start the beets in cold water, as you would potatoes, adding equal amounts of salt and sugar. Bring to a boil and then simmer until cooked through. You want them to be tender in the middle, not mushy. So keep checking after about 10-15 minutes. Cook time all depends on their size. (I should note that since I was making the gold and red I cooked them in separate pots, wanting to keep the gold color.)

After they are done simply pull out of the water and let them cool a bit. If you are cooking the red variety I would suggest wearing disposable gloves at this point. Your hands will be stained for a few hours if not. Use a paper towel to rub off the skins while they are warm. If they end up getting cold you can use a vegetable peeler to get the job done.

For the beet salad I simple chopped up the greens and tossed them with equal parts of extra virgin olive oil and white wine vinegar with a pinch of salt, pepper and honey to taste. For this salad I kept the greens raw - but you can wilt them slightly in a sauté pan with olive oil. It's totally up to you - both ways they taste delicious.

I used the same dressing for the beets plus added a little mustard seed for flavor and texture. I also want to note that the best time to add your dressing is when they are still warm. Once the beets get cold, very much like potatoes, the dressing doesn't get a chance to soak in. They will still taste fine - but so much better if they can really take on the flavor! All together I had about a 1/2 cup of the dressing. So 1/4 cup each of vinegar and olive oil and then a dash of honey, salt and pepper. Use a couple of tablespoons on the greens and the rest for your beets. 

Starting with the same process for the soup I just added a few other things to my beets and came up with a pretty simple dish for you to try. My onion ratio ended up being 1 cup. Use what you have in your kitchen. Although I did not try it, I'm sure a sweet Vidalia would work just as well. So while the beets were cooking I sautéed my leek and scallion. The key is to just sweat the onions to soften them and bring out their natural sugars and flavor. I wasn't going for the caramelized flavor here. 

Everything goes straight to the blender to be pureed. I used the water that the beets were cooking in as my "stock" for the soup. You can see my ratio below, but do this to your preferred texture. Just keep in mind that the soup will thicken slightly as it cools. Recheck the seasoning at this point and add salt and pepper to taste. Then get it into a container and into the 'fridge. You want this soup to be nice and cold when you serve it.

For an added zip I topped it with a little chèvre, which I had handy and some of my beet greens - just because they are so darn pretty - and good for you too! You can also use a little plain Greek yogurt or even sour cream if you like ... I think a little tang set this soup right over the top.


I hope you enjoy these two ways to eat beets. I'll be at the Rye Brook Farmers Market this coming Saturday, so please stop by for a taste.

Buon Appetito!


Maria’s Cold Beet Soup
Serves 4-6

1 bunch of beets, about 1½ lb.
Sugar
Kosher Salt
Ground black pepper
Extra virgin olive oil
1 small leek, white part only, chopped
1 medium shallot, chopped
Chevre (goat) cheese
Beet green, garnish

Trim the greens from the beet leaving about 2” from the base of the beet. Wash the beets and greens thoroughly. Set the greens and stalks aside for another use, wrapping loosely in a paper towel and place in a plastic bag.

In a small sauté pan heat 2 tablespoons of olive oil gently and add the equivalent of 1 cup of onion to the pan. Season with ¼ teaspoon each of salt and pepper and gently sweat the onions until they are soft and translucent. Scoop out ½ cup of beet water and add to the pan mixing into the sautéed onions. Turn off the heat and allow the mixture to cool. 

Once the beets are cooked remove them from the pot, but save the liquid. Allow them to cool slightly, about 5 minutes, and then remove the skins using a paper towel. (You might also want to use latex gloves as well – the beets will definitely stain your hands!) Chop in to quarters and place in your blender. Add the onion mixture along with all of the liquid from that pan to beets in the blender. Then add 2 cups of beet water. Cover the lid of the blender with a kitchen towel if the liquid is still hot, and hold down firmly. Blend on the low speed and slowly increase. (This is very important, you don’t want the lid shooting off and making a huge mess in your kitchen.)

Place the beets in a small 4-quart pot and add cold water to cover by 3 inches. Add 1 tablespoon each of kosher salt and sugar. Bring to a boil then lower heat and simmer until the beets are tender on the inside, testing with a small paring knife. Depending on the size of the beets this step will take 10-20 minutes.

Once your mix is blended add another cup of the beet liquid pureeing very well and then check the consistency. Depending on your taste you can add a little more beet water, but I found this to be the best ratio with 1½ pounds of beets, which ended up being 9 in total, from my bunch.

Check for seasoning and add a little more salt and pepper to taste. Place the soup in a container and when completely cool cover and put in the ‘fridge for at least 3 hours.  To serve top with a tablespoon of chevre or plain Greek yogurt and garnish with some thinly sliced ribbons of a beet green.

Eating strawberries and feeling like a kid!

The strawberry - it needs no introduction. We've all tasted them and love them. Sweet and juicy with just a faintest hint of tartness. Just picked they somehow make us feel like kids, silly and giddy as their lovely sweet flavor bursts as we bite in to them.

It's definitely strawberry season. I think in the past week I've gotten at least 10 emails from the various food sites suggesting recipes for strawberries. I can't walk past a magazine in the supermarket check-out aisle without seeing some suggestion for a salad or dessert. Admittedly I've looked at all of them, and scoured my (many) cookbooks. I really try to create things that have my own twist on them, but love to see what other chefs are dreaming up. I like to take bits and pieces from different places and try to make something new.

 I'd been thinking about this beautiful box I picked up on Sunday from Newgate Farm. What could I do with them?  I decided that whatever I was going to write about for you it would have a savory spin on it. When pushed I will make desserts, but it's not my first love. Except maybe my biscotti which everyone seems to love. But even making them I need to psych myself up. The preciseness of the whole baking business bugs me. I prefer to just add and create. That said, I have two fun dishes I think you will like.

 My first dish was actually created last month. I am a long time member and volunteer with the New York Junior League. My friend Mary Cooper  asked me to participate in a friendly "Guacamole Throwdown" competition, as an end of the year event for the Affiliation Committee. How could I say no? (I look pretty intense in this picture as I was in the midst of making my guacamole!)

Other than using the avocado I challenged myself to come up with something completely innovative. (recipe is below.)

Since the competition took place in May, at the height of rhubarb season, I decided to incorporate rhubarb and strawberries. (You can read a little more about rhubarb in my previous post.)

 I also had my first crop of lemon balm blooming and used that in place of cilantro. If you've never tried lemon balm you simply must. It comes from the mint family but has a bright lemony herbaceous flavor. It's super easy to grow right in your yard, or even a pot on the patio. You can also find it at the farmers market too.

 The result was something completely different bursting with sweet, tart and lemony flavors. I'm happy to report my version won "Fan Favorite" at the competition!

I also wanted to create a fun salad with my strawberries, as well. Taking a look around on Sunday after I picked up them up I spotted yellow beets, scallions and arugula. Those were my starters ... at home I pulled out some celery, carrot and parsley (always have fresh in the 'fridge) and surveyed my ingredients.

I needed something to tie it all together and remembered seeing recipe from Gourmet on-line when I was looking for ideas. It's just about the easiest way to make an infused vinegar, and the taste is out of this world. I will also say that to accomplish the right texture for this salad you need to slice the vegetables thin. I used my Benriner mandoline which I've talked about previously. It's one of those little gadgets that is a must in the kitchen - you just need to be careful when using it!

 Everything is raw for the salad so slicing it up super thin does the trick. Once I got it all together I decided a little creamy cheese and crunch might just set it over the edge ... and I was right! I used a little goat cheese which added a nice tang and hazelnuts for additional texture. I will say that the infused vinegar really makes the dish. Even if you just try that recipe I think you will be very pleased!

So what's on tap for Bella Cucina Maria this week? Many demos and an opportunity to taste this deliciousness! Today (June 20) you can find me at the PepsiCo Farmers Market in Purchase, on Anderson Hill Road. That Market runs from 12:30 to 6:00 every Wednesday and I'll be doing my demo today from 1:00 until 3:00.

Tomorrow (June 21) I will be at the Sleepy Hollow Farmers Market at Phelps Memorial Hospital in the Rockwood Hall Parking lot. The Phelps Market is brand new and will run every Thursday through November from 11:30 to 5:30. I will be there  from Noon until 2:00.

Then on Saturday (June 23) I will be at the second season opening of the John Jay Homestead Farm Market located right in front of the Homestead at 400 Jay St., in Katonah. That Market runs every Saturday through the fall from 9:00 to 1:00. For that demo I will be making a tasty smoked trout and farro dish I created just for the opening and using the most delicious trout from Cabbage Hill Farm. I will be there from 10:30-1:00.

It's a busy week for me, but I'm just to excited to be out and about at the Markets. Stop by if you can and say hi! In the meantime, Buon Appetito!

Maria's Strawberry-Rhubarb Guacamole
Makes about 1 1/2 cups

3 avocados, halved and pitted
1/2 cup rhubarb, 1/4” dice
3/4 cup strawberry, 1/4” dice
2-3 tablespoons pickled red onion (recipe follows) 2 tablespoons jalapeno, minced
2-3 tablespoons lemon balm, chopped fine or 1 tablespoon lemon zest
3 tablespoons lemon juice
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
Queso Fresco, optional

Roughly mash the avocados. Add remaining ingredients and combine. Taste for seasoning and adjust as desired.

Serve with tortilla chips and top with queso fresco

Bobby Flay’s Pickled Red Onions (slightly adapted)

1-2 red onions, 1/4” dice
1/2 cup white vinegar
1/2 cup fresh lime juice
2 tablespoons superfine sugar 1/2 teaspoons kosher salt
1 small serrano chile, slit down side but kept intact

Combine lime juice, vinegar, sugar and salt in a medium saucepan and bring to a boil over medium heat. Cook the mixture until the sugar is dissolved. Remove from heat and let cool for 5 minutes.
Put the onions and chile in a small glass bowl. Pour the warm vinegar mixture over and toss to coat. Cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times

Maria's Strawberry and Golden Beet Salad
Serves 4

1/2 cup strawberry vinegar (recipe follows)
1/4 cup extra virgin olive oil
8 cups of arugula
4 carrots sliced very thinly
4 celery stalks, sliced very thinly
2 -3 golden beets, sliced paper thin
2 scallions sliced thin, reserving a little of the green top for garnish
1/4 cup loosely packed parsley, roughly chopped
Kosher Salt and Freshly grated black pepper
8 oz plain goat cheese
1/2 cup chopped hazelnuts, or a nut of choice

In a small bowl combine the strawberry vinegar and olive oil with a whisk. Season with salt and pepper. Set aside.

In a large bowl lightly dress the arugula with a little of the vinaigrette and divide between 4 plates. In the same large bowl add the sliced vegetables and parsley. Toss will with the vinaigrette and divide between the 4 plates.

Break up the goat cheese and again add to the large bowl tossing to lightly coat with the dressing. Divide between the salads.

Top with the crushed nuts and reserved scallions and serve immediately.

Strawberry Vinegar (from Gourmet On-Line)
Makes about 2 cups

1 lb strawberries, trimmed (3 cups)
2 tablespoons sugar if berries are not sweet
2 cups white balsamic vinegar

Pulse berries with sugar (if using) in a food processor until finely chopped and very juicy. Transfer to a bowl and add vinegar. Let stand 1 hour. Strain vinegar through a fine-mesh sieve into a bowl, discarding solids.

 

Cooks’ note: Vinegar keeps, covered and chilled, 1 week.