Text 1193, 62 rader
Skriven 2010-09-07 05:00:00 av Dave Drum (1:124/311)
Ärende: SF Gate 426
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Chioggia Beets W/Nectarine Juices & Marjoram
 Categories: Vegetables, Fruits, Herbs
      Yield: 4 servings
 
     20    Baby Chioggia beets; washed
      2    Nectarines
      3 tb Extra virgin olive oil
      8 oz Fresh squeezed orange juice;
           - as needed
      6    Sprigs fresh marjoram;
           - leaves stripped, stems
           - reserved
    1/4 ts Salt
      1 ts Champagne vinegar
           Sea salt & black pepper
           Marjoram leaves; garnish
 
  If you can find baby Chioggia beets and nectarines at the same time,
  this is a sublime dish. Chef Jeremy Fox likes it served warm.
  
  Preheat oven to 350 degrees.
  
  In an 8-by-8-inch ovenproof dish, place whole beets, whole nectarines,
  olive oil, orange juice, 4 ounces water, marjoram stems and salt,
  making sure that the liquid goes halfway up the beets. Add more
  orange juice and water if necessary. Cover tightly with aluminum
  foil. Bake until beets and nectarines are tender, 45 minutes to an
  hour.
  
  Remove beets while still warm, saving roasting juices.
  
  Peel beets, slice in half lengthwise and place in medium bowl, and
  toss with champagne vinegar. Set aside.
  
  Discard marjoram stems. Pit nectarines. In a blender or food
  processor, place nectarines and roasting juices. Blend until smooth.
  Strain through a sieve. Place warm beets on a serving plate, top with
  warm nectarine puree and season with salt and pepper. Scatter with 1
  teaspoon of marjoram leaves.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 25 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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