Quoting Dave Drum to Jim Weller <=-

I like beet leaves even more than I do the beets themselves.

I used to think that all beets were red

Well that IS the commonest type.

and pickled

Which are very nice.

served as a youngster ... Harvard Beets

I didn't encounter that style of preparing then until much later in
life.

As a child they came boiled and then served plain. I didn't like
them much then.

When we moved to Ottawa I encountered borscht at Jewish style delis.

Then when I got out on my own started cooking for myself I
discovered roasted beets, and also learned how to spice and flavour them.

Never did the greens though. My childhood experiences
with collards and dandelion greens, etc. done "Southern style" (i.e. cooked to death) put me right off of them.

Beet greens should be steamed or stewed about one minute longer than
spinach, any not a second more. I stew the stems about nine minutes,
chopped up older large leaves seven and tender young leaves 5
minutes, Really young and tender leaves can go in a salad, raw.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cabbage and Mushroom Galette with Horseradish Sauce
Categories: Vegetables, Mushrooms, Pies, Condiments, Eggs
Yield: 6 Servings

Yeasted tart dough with
-butter or galette dough
2 tb Butter
1 lg Onion, finely diced
4 oz Fresh shiitake
-mushrooms, stems
-discarded, caps
Thinly sliced
1 ts Chopped fresh thyme
1 ts Chopped fresh tarragon
1 tb Chopped fresh dill
4 c Sliced cabbage
-(preferably savoy)
2 c Other greens, beet, chard or
Kale
Salt
Freshly milled pepper
1/4 c Chopped parsley
1 Hard-cooked egg, chopped
1/4 c Sour cream or yogurt
1 ts Tarragon vinegar
2 tb Melted butter
Fresh horseradish sauce

Make dough and set aside to rise or chill while you make the
filling. Heat the butter in a large skillet over medium heat. Add
the onion, mushrooms, and herbs, and cook until softened, about 10
minutes. Add the cabbage and other greens, 1 tsp salt, and 1/2 cup
water. Cover and cook slowly until the cabbage is tender, about
15-20 minutes, turning it occasionally. Add more liquid. When
tender, uncover and raise the heat to evaporate any excess
moisture. The mixture should be fairly dry. Stir in the parsley,
egg, and sour cream. Season with vinegar and taste for salt and
pepper.

Preheat the oven to 400 F. Roll the dough into a large thin
circle and set it on the back of a sheet pan or a cookie sheet.
The edges will hang over the sides. Add the filling, making a
mound 7 to 8 inches across, then fold the edges over and brush
with the melted butter. Pour any extra butter into the vegetables.
Bake until browned, 25-30 minutes. Carefully slide it onto a
serving plate. Serve with the Fresh Horseradish Sauce on the side.

Posted by Karen C. Greenlee

MMMMM


Cheers

Jim

... Dickens: It was the best of times; it was the worst of times.
... Schrodinger: Nice!

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JIM WELLER wrote to DAVE DRUM <=-

I like beet leaves even more than I do the beets themselves.

I used to think that all beets were red

Well that IS the commonest type.

and pickled

Which are very nice.

served as a youngster ... Harvard Beets

I didn't encounter that style of preparing then until much later in
life.

My grandmother seemed to be fond of them. My granddad called them her
"Educated Beets" and only ate a courtesy helping.

As a child they came boiled and then served plain. I didn't like
them much then.

With butter and salt they're OK. Sort of a differently flavoured boiled
potato .... differently coloured, too. Bv)=

When we moved to Ottawa I encountered borscht at Jewish style delis.

Borsch is typically found at the delis of the Askenazim. The Sephardic
Juews, coming mainly from Spain and Portugal, have different soups.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Borsch w/Fish
Categories: Beans, Vegetables, Seafood, Potatoes
Yield: 5 servings

2/3 c Dried cannellini beans;
- rinsed
3 Bay leaves
1/2 tb Salt; more to taste
1 md Beet; peeled
1 lg Carrot
1 lg Onion
1 md Red bell pepper
4 md Potatoes
1 sm Bunch dill
1/2 sm Head cabbage
3 tb Olive oil
1 1/2 ts Granulated sugar
2 c Tomato juice
16 oz (2 cans) sprats or sardines
- in tomato sauce
Sourdough bread; rubbed
- w/garlic, for serving

Place the beans in a medium bowl and add enough water to
cover by 4 inches. Let soak for at least 3 hours and up
to overnight. Drain and rinse the beans. Fill a large
pot or Dutch oven with 8 cups of water, add the soaked
beans, bay leaves and salt, and bring to a boil over
high. Reduce the heat and let simmer until the beans are
tender, 30 minutes to 1 1/2 hours, depending on soaking
time and age of beans.

While the beans cook, use the large holes of a box
grater to shred the beet, then the carrot. Finely dice
the onion and bell pepper. Cube the potatoes into medium
pieces. Chop the dill. Shred the cabbage using a knife.

Heat 2 tablespoons oil in a large skillet over medium.
Add the shredded beets, sprinkle with the sugar and
cook, stirring frequently, for 5 minutes, then add the
carrot and cook until tender, stirring occasionally,
about 10 minutes. Transfer to a bowl and wipe out the
pan.

Add the remaining 1 tablespoon oil and the onion and
cook, stirring occasionally, until tender and lightly
browned, 5 to 10 minutes. Pour the tomato juice into the
pan, bring to a boil, then reduce the heat and simmer
for 2 minutes.

Once the beans are done cooking, add the potatoes and
the beet-carrot mixture to the pot, bring to a boil over
high, then reduce the heat and simmer until the potatoes
are tender, about 15 minutes. Add the bell pepper and
onion-tomato mixture. Let simmer for 10 minutes, then
add the cabbage to the pot along with the sprats and
dill, and let simmer for another 5 minutes.

Turn off the heat, cover the pot and let sit for 20
minutes to let all the flavors mingle. Remove and
discard the bay leaves and adjust salt level as desired.
Enjoy warm or at room temperature. Serve with a side of
sourdough bread rubbed with garlic.

Recipe from: Olga Koutseridi

Adapted by: Julia Moskin

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Hardest part of being vegan is getting up at 5 AM to milk the almonds.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dave Drum to Jim Weller <=-

Harvard Beets

My grandmother seemed to be fond of them. My granddad ... only
ate a courtesy helping.

I've made them a handful of times over the past 30 years after I
first heard of them but much prefer savory versions over sweet.

kid ... boiled and then served plain.

With butter and salt they're OK.

I season them with black pepper and an herb at the very least.

Some complimentary flavours (not too many at any one time!): black
pepper (always), sometimes mustard seed or cumin, plus one of bay
leaves, rosemary, oregano. thyme, parsley or tarragon and maybe one
of red wine vinegar, goat cheese, feta cheese, sour cream or yogurt
as well.

We tend to think of them as a staple in eastern Europe but they
are popular in India, Turkey, Egypt, Iran and Morocco, and even
China and Japan.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: South Indian Beetroot
Categories: Indian, Vegetables, Spice
Yield: 2 servings

2 md Beets
Salt
1 ts Sugar
Freshly-ground pepper
2 tb Freshly-grated coconut
1 ts Oil
Black mustard seeds
1 pn Asafoetida (optional)
Fresh curry leaves

For 2 medium beets: Peel the beets and chop them into very small
pieces using a food processor or sharp knife. Place them in a
small wok or frypan, sprinkle with a tbsp. or two of water and
cook uncovered until crisp and tender and the water has cooked
off. Turn off the stove. Add some salt, 1 tsp. sugar, some
freshly-ground pepper and 1-2 tbsp. freshly-grated coconut to the
cooked beets.

For seasoning the cooked beets: Heat a tsp. of oil in a separate
small pan, like a butter warmer. Add some black mustard seeds and
a pinch of asafoetida (strictly optional!) to the oil and continue
heating the oil. When the mustard seeds start popping, add a few
fresh curry leaves(optional) and add the oil and all to the cooked
beets. Place the pan containing the beets on medium burner and
gently toss till the beets are completely heated through. Serve
hot with plain steamed rice and dhal.

Posted by Kamala in alt.food.asian on 11 Feb 2003

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beet And Carrot Dip
Categories: Indian, Dairy, Vegetables, Dips
Yield: 12 servings

1 Dark tender beetroot
1 Carrot
1 Onion
1 Sprig spring onion
400 g Curd (yogurt)
1 ts Tomato sauce
1/2 ts Chilli sauce
1 ts Sugar
1/4 ts Black salt
Salt to taste
Pepper to taste

Pressure cook beetroot for 1 whistle. Peel carrot, onion,
beetroot. Grate or chop very fine. Chop spring onion very fine.
Beat curd till smooth. Add salts, sauces, sugar, pepper, mix well.
Fold in grated, chopped vegetables, mix gently. Chill. Serve with
vegetable fingers, or as blobs over slices of chilled vegetable.

Variation: For a smooth dip, grind the carrot and beetroot to a paste.
Grate onion fine. Omit spring onion.

MMMMM



Cheers

Jim


... Walmart is giving away turkeys to anyone who can outrun security.

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JIM WELLER wrote to DAVE DRUM <=-

Quoting Dave Drum to Jim Weller <=-

Harvard Beets

My grandmother seemed to be fond of them. My granddad ... only
ate a courtesy helping.

I've made them a handful of times over the past 30 years after I
first heard of them but much prefer savory versions over sweet.

kid ... boiled and then served plain.

With butter and salt they're OK.

I season them with black pepper and an herb at the very least.

the pepper goes without saying. Bv)=

Some complimentary flavours (not too many at any one time!): black
pepper (always), sometimes mustard seed or cumin, plus one of bay
leaves, rosemary, oregano. thyme, parsley or tarragon and maybe one
of red wine vinegar, goat cheese, feta cheese, sour cream or yogurt
as well.

We tend to think of them as a staple in eastern Europe but they
are popular in India, Turkey, Egypt, Iran and Morocco, and even
China and Japan.

Don't forget our friends "down under". Aussies do a lot of beet root.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Aussie Burger w/The Lot
Categories: Beef, Pork, Vegetables, Fruits, Cheese
Yield: 4 sandwiches

MMMMM----------------------CHILE-MAYO SAUCE--------------------------
1/4 c Ketchup
1/4 c Mayonnaise
1 ts Hot sauce (Sriracha or ???)

MMMMM--------------------------BURGER--------------------------------
4 sl Bacon; cooked
4 lg Eggs
4 (115 g) hamburger patties
4 oz Sharp cheddar cheese; sliced
1 Sweet onion; in thick rings
4 Pineapple rings; patted dry
1/4 c Canned beets; drained,
- sliced, patted dry
1 lg Tomato; sliced
4 Lettuce leaves; washed &
- patted dry
4 Hamburger buns; seeds opt

Heat your grill to a medium heat.

In a small bowl, mix together ketchup, mayonnaise, and
hot sauce. Set aside.

Fry your bacon in a medium skillet over medium high heat
until cooked to your preferred done-ness. Remove the
bacon from the skillet and place on a paper towel lined
plate.

Crack the four eggs into the hot bacon grease and fry
the eggs until the whites are cooked, but the yolks are
still jiggly, 2-3 minutes. Remove the fried eggs from
the pan.

Place the burger patties on the pre-heated grill. Cook
for 5-7 minutes on each side, until firm and cooked to
your desired doneness. (Actual cooking time will depend
on the thickness of the burgers and the heat of your
grill. If using packaged burgers, refer to the package
instructions.) Remove the burgers from the grill and let
rest for 2-3 minutes, covered with aluminum foil to keep
warm.

Construct the burgers by layering lettuce, tomato,
pineapple, beets, and onion on one half of the bun,
followed by the burger patty. Continue, layering the
cheese, bacon, and finally the fried egg. Top everything
off with the top bun, slathered with the chili mayo.

Un-hinge your jaw and get ready to enjoy this epic tower
of a burger!

RECIPE FROM: https://www.curiouscuisiniere.com

Uncle Dirty Dave's Archives

MMMMM

... Aussie Rules: Bring beer to a BBQ, wine to a dinner party.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dave Drum to Jim Weller <=-

Don't forget our friends "down under". Aussies do a lot of beet
root ... Title: Aussie Burger w/The Lot
1/4 c Canned beets; drained, sliced, patted dry

Most of the recipes I've seen call for pickled beet. I have tried it
that way occasionally but prefer regaulr dill pickles made with
cucumber.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beet and Asian Pear Salad with Baby Greens
Categories: Vegetables, Fruit, Salads, Dressing
Yield: 4 Servings

4 Trimmed beets (about 1
Pound); scrubbed
1 Asian/Bartlett or Anjou
Pear
1 tb Apple jelly
2 ts Fresh lemon juice
1/2 ts Dijon mustard
1/4 lb Mixed baby greens (about
4 c Loosely packed)
Garnish:
Chopped fresh Chives

In a saucepan simmer beets in water to cover by 1 inch, covered,
40 minutes or until tender. Drain beets and cool. Beets may be
prepared up to this point 1 day ahead and chilled, covered.

Peel beets and cut into 3/4-inch wedges. Peel and core pear and
cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon
juice, and mustard over low heat, stirring, until blended and
jelly is melted. In a bowl combine beets and pear with warm
dressing, tossing to coat.

Divide greens among 4 salad plates and spoon beet mixture over
them. Sprinkle salads with chives.

Gourmet January 1995

From: Shade

MMMMM


Cheers

Jim


... If you ever serve me a cauliflower waffle I will call the police.

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