My friend Ana didn’t stop with her suggestion that I serve Corn Pudding on my first-ever West Coast Thanksgiving. She suggested that beets would be a great item to add to the menu. And when Ana is right, she is right. Not only do beets bring a shot of color to the amazingly 'brown' Thanksgiving table, it you use the recipe for salad that appears here, you beets will look positively stunning. But Beets not only make a beautiful appearance in any buffet or on your Thanksgiving plates, they are almost invaluable once you discover this simple method for making them. That’s because flying in the face of all those who would roast their beets, thereby taking up valuable space in the already overworked oven, these beets are prepared on the stovetop. For flavor and to keep the beets from bleeding, you can add any one of three things: Lemon Juice to give them great tang, Orange Juice to sweeten the already sweet beets or Vinegar which basically pickles the beets as they cook. The skins slip off the finished beets and you can then refrigerate them until you’re ready to use them. And you’ll lose count of the ways you can serve them.
Meeting the Producers and Cooks in Paris - A tasting of French cheese, charcuterie, wines & produce in Paris on the rue du Nil, home of Frenchie restaurant & Terroirs d'Avenir.
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