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Mark this date…watch it grow.

I thought that just the very act of moving into my new home would somehow transform my life. It didn’t happen. exactly.

 The move itself represented the very loud THUD of a chapter closing. A chapter with many subchapters that I did not want to let go of. Everything ends. Simply everything.

This now opens the door to everything new. I’m a scared little girl in a big world all alone with my decisions and consequences. I’ve entered into a lease agreement for 12 months and tho I love love the uniqueness of the place, it didn’t wrap its arms around me right away. It was about the time I began to unpack my life into this unfamiliar space that I started to feel the home vibe creeping in. It’s still reluctant to take hold, but I am still reluctant to let go. There is such a big piece of my life to say goodbye to in order to embrace the new. That gaping wound has barely healed. That pain. The pain that has been my last five years of excuses, and bad decisions…

….is gone now

When the light switch finally turned on in my dense little brain, and I suddenly began to think of all of the amazing opportunities that are ahead of me, I was properly humbled. When I began to think positive, the details became less ragged, the pain more dull and life’s lessons emblazoned on my soul no longer shows outwardly. (maybe except for this last mention of it). Because everything begins again, Simply everything.

Would you like a recipe?? This is a cooking blog after all. I made myself hasselback potatoes tonight for dinner.

This recipe will earn a place in your box! (I love how that sounds mysteriously dirty)

Ingredients

2 Tablespoons Butter

potatoes

1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly

⅛ teaspoons Garlic Powder

¼ teaspoons Kosher Salt

2 teaspoons Olive Oil

¼ cups Heavy Cream

¼ cups Cheddar Cheese Blend

Preparation Instructions

Preheat oven to 400ºF. Scrub potatoes.

You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.

Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.

Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.

Place back in the oven for 10-12 more minutes. Now go eat.

 

I Love You

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Red and Gold Beet Salad

Beet Chips:
3 medium red beets,
sliced very thin
3 medium golden beets, sliced very thin

Marinated Beets:
3 medium red beets, roasted*, peeled and cut into small dice
medium golden beets, roasted*, peeled and cut into small dice
3 Tbsp lemon juice
1 Tbsp maple syrup, or honey

Beet Almond “Chevre” Mousse
cup ground raw almonds (or almond flour)
2 Tbsp organic lemon juice
1/4 tsp sea salt (or to taste)
2-4 Tbsp filtered water
1 small garlic clove
1 small roasted red beet*

Salad:
1 large bunch of baby
arugula, spinach, or a mixture of your favorite greens
1 raw golden beet, peeled and cut into thin matchsticks
1 raw red beet, peeled and cut into thin matchsticks
2 Tbsp olive oil
2 Tbsp lemon juice
sea salt and freshly ground pepper to taste
1/2 cup shelled pistachios

To make beet chips,
Place them on a tray in a dehydrater and dry them for about 8 hours or more
depending on the size of the beets.  When dry, coat with a light coating of
olive oil and sprinkle with sea salt.  Set aside.

To make marinade
Beets (dividing between 2 separate bowls), combine beets, lemon juice (1
1/2 Tbsp each bowl or about 1/2 a lemon) and honey (about 1/2 Tbsp each
bowl) and toss to combine.  Set aside.

To make beet chevre mousse,
combine all ingredients, except water in the food processor and process until
blended, then add a little water at a time until it is a chevre consistency (but
not too runny).  Place the mixture in a pastry bag, and set aside.

In a large bowl, combine greens and julienned beets and drizzle with olive oil and
lemon juice.  Sprinkle with sea salt and freshly ground pepper to taste.  Toss
to combine.

To plate, place a mound of the greens on each of 3 plates,
and sprinkle with pistachios.  Spoon a bit of the marinated beets onto each
plate, and pipe a fat line of the beet “chevre” onto each plate as well.  Place
a few of the beet chips onto each plate as well, and serve!

*To roast
beets, wrap them in foil  (I did separate foil for the gold and red beets to
preserve the color) and roast them at 475 degrees for about 1 hour or more until
tender when poked with a knife (depending on the size of the beets).  Remove
from oven, and let cool before peeling.