It is no secret that I love beets. I once did a beta carotene only diet with my roommate. We lasted about 48 hours until we read that your skin can turn orange. Prune restaurant in NYC is one of the best and definitely in my top 5 restaurants in NYC. If you live there or are visiting you must go for dinner or brunch. The bone marrow will amaze you. It is also located on my favorite intersection in NYC (aka nexus of the universe) 1st and 1st. Anyways back to the beets, I think beets simply roasted with olive oil add cheese and nuts is always a tasty treat. However, Prune serves their beets with this amazing aioli sauce and the beet greens. I finally got my hands on the recipe. ENJOY! – ts
16–20 small (not baby) beets with greens attached
1 tbsp. extra-virgin olive oil
Freshly ground black pepper
3 cloves garlic, peeled and minced
1 tsp. dijon mustard
1 egg yolk, at room temperature
3 tbsp. fresh lemon juice
1/2 cup vegetable oil
1/2 cup mild olive oil
- Preheat oven to 350°. Cut greens off beets, leaving 2″ of the stalks attached to beets. Wash greens and beets and set aside separately.
- Roast beets in oven (using method at right) until soft, about 1 hour. Unwrap beets and set aside to cool, then peel.
- Meanwhile, cook beet greens in a medium pot of boiling salted water over high heat until tender, about 5 minutes. Drain, squeezing out excess water, and put into a bowl. Toss with extra-virgin olive oil and salt and pepper to taste. Set aside to cool.
- To serve, spoon some of the aïoli (recipe below) onto 4 small plates, then divide greens and beets between plates, putting greens on top of aïoli and beets on top of greens. Season to taste with salt and pepper.
- Put garlic, mustard, and 1 tsp. salt into a medium bowl and use the back of a wooden spoon to crush them into a paste.
- Add egg yolk and whisk until pale.
- Add lemon juice and whisk until frothy.
- Gradually add vegetable oil, and olive oil, in slow steady streams, whisking constantly, until oils are incorporated and mixture is emulsified. Adjust seasonings.
The real Kismet
While I was deciding which recipe to post today from my Nummy email archive, The Chef sent over this one, and it obviously trumped all the other options. And then I clicked over to find that TanyaNads had cosmically received The Chef’s bacon brainwaves down in NOLA and started the ball (of fat) rolling on her own!
Now that is what I call Kismet. Or “Bacon Thursday.” Whatever floats your boat. And what floats my boat is lard.
T-shirt from Big Bad Breakfast in Oxford, MS. Clearly, I own this.
I have had a version of this sweet, salty goodness at many an MCC wedding, which might make you think I run with a pretty posh crowd. Let me prove you wrong: When The Chef sent this over, he mentioned that this freezes well, so you should make a whole bunch.
He also mentioned that he’s actually eaten this “straight outta the freezer” and that it’s pretty good that way. Clearly, I was impressed. The man made himself a bacon lollipop. That’s just sexy.
I would suggest that you could add a little chili powder to the mix and no one would be mad, but I’ll leave that up to you. Either way, this treat is entirely worth the extra hour you’ll have to spend on The StairMaster to work it off. And that’s how long it’s been since I’ve been to the gym. I think The StairMaster is still a relevant piece of workout equipment. Fat. And. Happy.
10 slices bacon (Wright or Benton’s if you can get ’em)
1/4 cup maple syrup
1 tsp Dijon mustard
3 tsp brown sugar
Coarse black pepper
- Preheat the oven to 325.
- Mix all ingredients except bacon together.
- Place bacon on parchment paper on sheet pans. Lay in single layer. (This is where the skewer would come in if you are presentation-conscious.)
- Bake for 15 minutes, then brush with glaze and bake for another 5 minutes. Munch heartily. (But remove that stick before you. Nummy is not yet wealthy enough to retain counsel.)
Because Mother Nature is a temperamental manic depressive, she has decided we need one more grossly cold blast this season before she gives it up to spring like she knows she’s gonna. What a sneaky trick.
Because of this, we at Nummy would like to offer you one last warm soup for cold weather. This is Chef Ben Smith’s recipe from Tsunami, and when Chef Bear Bear made it (sorry buddy – you can’t show me e-mails like that and expect me not to pick up that nickname), everyone was a big fan of the lemongrass bite and the creamy coconut flavor. Put yo’self a pot on today.
4 tbsp unsalted butter
1 yellow onion, sliced
1 tbsp ginger, peeled and minced
5 large sweet potatoes, peeled and diced
4 stalks fresh lemongrass, white part only, minced
2 jalapenos, seeded and minced
1 13.5 oz of coconut milk
6 cups of water
salt to taste
- In a stockpot, melt butter and add onions. Saute the onions until soft and add ginger, sweet potatoes, lemongrass, and jalapenos. Cook for 5 minutes, stirring occasionally.
- Add coconut milk and water and bring to a boil. Reduce to a simmer and cook until potatoes are soft, about 40 minutes. Season with salt and puree the soup while still warm.
Barrett likes to top creamy soups like this with toasted walnuts or something similar to give it a crunch, and I second that emotion.
Another entry from the Hutchison cookbook that should send you straight into a sugar coma. As I’ve mentioned before, I’m not a huge fan of dessert, but these tiny zingers have enough tang to balance the richness. Still, they’re gutbombs, so be prepared to couch it post-munch.
2 cups flour
1 cup butter
1/2 cup powdered sugar
2 cups sugar
4 eggs slightly beaten
4 tbsp fresh lime juice
2 tbsp grated lime rind
4 tbsp flour
2 tsp baking powder
1/4 tsp salt
- Preheat oven to 325.
- Blend room-temperature butter with flour and sugar.
- Press into 9×13 greased pan and bake for 20 minutes or until edges are brown.
- While crust is baking, mix filling ingredients together.
- Pour over baked crust and bake at 350 for 25-30 minutes.
- Cool and sift powdered sugar over the top. Cut into squares and serve.
Another much-appreciated recipe from the Hutchison cookbook. I haven’t been able to make this yet due to the seeming impossibility of finding soybean oil, but I’m betting The Pet Store will be just the place to score it. Now if someone could just find me their mustard and ginger sauce recipes, my 12-year-old Benihana dreams would be realized.
1/2 cup diced celery
1/2 cup soybean oil
4 tbsp chopped onion
4 tbsp white vinegar
2 tbsp tomato paste
3 tsp soy sauce
1/2 tsp salt
1/2 tsp powdered ginger
- Combine all ingredients.
- Cover and refrigerate. This recipe is best made 2 days in advance.
I think we’d all agree that Houston’s Chicago-Style Spinach Dip is the shiz. I think we’d also all agree that we can’t have it as often as we’d like due to time, distance, or simple lack of funds.
Fortunately for us, the Hutchison class of 2001 foresaw our dilemma and included it in the adorably titled “Graduate and Be Glad You Ate.” Make sure you pick up some sour cream, salsa and well-salted tortilla chips. Just wouldn’t be the same without the trimmings.
2 packages frozen chopped spinach, cooked and drained
1.5 cans artichokes, chopped and drained
1 onion, chopped
1 stick of butter
1/2 tspn cayenne pepper
salt, pepper and garlic powder to taste
8 oz cream cheese
8 oz shredded monterey jack
4 oz shredded swiss cheese
4 oz shredded mozzarella cheese
4-6 oz heavy whipping cream
4 oz shredded parmesan cheese
Tortilla chips (If you’re in Memphis, Las Delicias has the perfect chips for this dip.)
- Saute onion in butter until tender.
- In a mixing bowl beat cream on medium speed, gradually folding in cream cheese until it forms creamy mixture.
- Add the rest of the ingredients except the parmesan cheese and mix well.
- Marinate in fridge at least 2 hours (the longer the better).
- Preheat oven to 325.
- Top with parmesan and heat until bubbly.
I am adding this as a new addition to my après ski drinks line up. Having lived in New Orleans, this cocktail is near and dear to my heart and liver. Luckily John Besh share’s his favorite rendition in “My New Orleans: The Cookbook” (if you do not own it buy immediately). Every one of his restaurants in New Orleans serves this drink. There is a reason; it is great no matter the season. –ts
1 cup Brandy
3 cups milk
3 tablespoons powdered sugar
1 teaspoon vanilla extract
- Put the brandy, milk, sugar, vanilla and nutmeg into a blender and fill with ice. Blend for 20 seconds.
- Strain the mixture into tall glasses filled with fresh crushed ice and serve. This recipe serves four. You may need to add a bit more sugar, so taste a little and sweeten as you go.