• Earl of Sandwich - 09

    From Dave Drum@1:18/200 to All on Tue Oct 4 11:10:36 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Beet Smorrebrod
    Categories: Vegetables, Herbs, Grains, Breads, Sauces
    Yield: 4 servings

    MMMMM-------------------------SMORREBROD------------------------------
    3 md Yellow beets
    +=PLUS=+
    1 sm Choggia beet; garnish
    Salt & fresh ground pepper
    1 sm Shallot; thin sliced
    Tarragon leaves; garnish
    4 tb Buckwheat
    4 sl (1/4" thick) Danish-style
    - rye bread

    MMMMM--------------------TARRAGON MAYONNAISE-------------------------
    1/4 c Mayonnaise
    2 tb (packed) chopped tarragon
    - leaves
    Salt & fresh ground pepper

    In a small saucepan, add the 3 medium yellow beets and
    enough water to cover by 1 inch; bring to a boil, then
    season with 1 tablespoon kosher salt. Cook until the
    beets are tender when poked with a paring knife, about
    35 minutes. Drain and run the beets under cool water
    while peeling away the skins. Slice away any remaining
    or unattractive ends.

    Transfer the cooked beets to a cutting board and cut
    each into 8 wedges; season with salt and set aside.

    Meanwhile, make the tarragon mayonnaise: In a small
    bowl, combine the mayonnaise, tarragon, and a pinch each
    salt and pepper; stir well to combine. Cover and
    refrigerate until ready to use.

    Using a mandolin, thinly slice the remaining raw yellow
    beet and the chioggia beet. Transfer to a small bowl of
    cold water for 5 minutes to keep crisp.

    Meanwhile, in a small dry skillet, add the buckwheat
    over medium-high heat. Cook, tossing or stirring
    occasionally, until fragrant and lightly toasted, 5-7
    minutes. Remove to a small bowl.

    To assemble, spread each of the rye bread slices with
    about 2 teaspoons of the prepared tarragon mayonnaise.
    Top with the cooked beets, overlapping the pieces
    slightly, then top decoratively with a few slices each
    of the raw yellow and chioggia beets. Garnish with a few
    sliced shallots, the buckwheat, and tarragon leaves to
    taste. Season with salt and pepper and serve.

    By: Adam Aamann-Christensen

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

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