[Sca-cooks] Special diet friendly sweets - the results
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Fri Apr 24 20:01:40 PDT 2009
Sorry about the blank I just sent previously. Now this one had better
Hullo, the list!
On Apr 24, 2009, at 5:37 PM, Susan Lin wrote:
> I've never been a beet fan myself - although the beet tops are tasty.
> But, last summer I tried roasting them and the flavor was so
> different than
> just boiling them (or maybe my mother just didn't know how to cook
> them). I
> actually found myself enjoying them.
Harvard Beets are the Devil's Soapdish. Roasted beets, plain or in
vinaigrette, pickled beets, beet French Fries (toss with just a bit of
cornstarch before frying), and even shredded raw beets (with or
without horseradish!) are da bomb.
> If you haven't tried them recently - give 'em another go. While I'm
> not going to eat a plate of them, a few slices at a meal make a nice
> Or, as you say - you can pickle them -
We had a bowl of roasted beet salad served to us at one of our more
memorable restaurant experiences of recent years a couple of weeks ago
(I actually have a more detailed account of this written up if anyone
cares; it's a Northern Italian restaurant in Manhattan called
Marchi's, and the experience was a lot like dining at your Italian
grandparents' house on Easter -- no menu, they've been serving the
same dinner every night since 1929, because this is the World's Best
Dinner, and why mess with success? -- except these grandparents take
But the fish course was indeed served with a warm roasted beet salad,
very simply dressed with a surprisingly good red wine vinegar (I
almost never see good, plain red wine vinegar; presumably the thing to
do with good red wine is to drink it while it's good, and if it's bad,
it's halfway there to vinegar anyway), good EV olive oil, coarse salt
Very nice with the fried fish...
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
-- Rabbi Israel Salanter
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