Beets & Sweets

I think beets and sweet potatoes are my two favorite vegetables.  Combine them with garlic, salt and some white onion and we have a winner…

This is something I would usually think to make in the fall or winter but had some beets and sweet potatoes both just sitting there on the table so I figured summer, why not…

Ingredients:

• 3 large beets or 5 medium beets, peeled and cut into chunks
• 3 medium sweet potatoes, cut into chunks
• 1 large white onion, cut in large pieces
• 4 cloves garlic, pressed
• salt and pepper to taste
• 4 tablespoons olive oil

Directions:

1. Preheat oven to 370 degrees F
2. Place chunked beets in a gallon ziplock bag with 2 tablespoons olive oil, 1/2 the pressed garlic and salt and pepper to taste. Shake well to coat beets.  Place beets on a large baking sheet, single layer. bake for 20 min.
3. Place chunked sweet potatoes and onion in large bowl add 2 tablespoons olive oil, rest of garlic, and salt and pepper to taste.  Mix in bowl.  Add beets from oven and toss to mix.
4. Place beets and potatoes back on baking sheet and return to oven for 30- 40 mins or until veggies are tender and enjoy!

Related posts:

1. Happy Thanksgiving!
2. Almost Missed Out – Fiddlehead Season

Fiddleheads with shallots & garlic on a bed of rice

I almost missed out on fiddleheads this year. Luckly I found them at a store today and cooked them up for dinner tonight.  Usually in the beginning of May you see them start to show up in the locally owned grocery stores, this year I seemed to keep missing them and when I finally asked I was told they were already passed season.  Fiddleheads are the unfurled fronds of a young fern, They grow in the wild and are uncultivated.  Only certain types of fiddelheads are edible and you should only hunt and pick them if you know what you are looking for.  Fiddleheads taste a bit like asparagus and should be boiled or steamed.  I like to rinse them in cold water and gently rub them to remove any of the brown papery stuff on the spiral then steam or boil, some say to change the water half way through cooking.

The photo above is fiddleheads with shallots and garlic and white rice.  I sauteed the garlic and shallots in olive oil, when well browned I added a bit of beer (I used Sierra Nevada ESB). Then I added the fiddleheads covered the pan and let it simmer for a bit, 10 minutes or so seemed to be good.

It is just great to be able to eat something fresh and local so early in spring…  Being in Western, MA I have the availability of some of the best asparagus you can find anywhere.  Can’t wait for summer and the availability of more local awesome veggies!

Sorry, no related posts.

Our Brined Turkey

This Thanksgiving is the first time me and my girlfriend Lisa have had people over for Thanksgiving.  While not a huge get together (we are having 11 people here), it will be the first time our parents meet…  We have been cooking fools last night and this morning.  I wanted to share a couple of the recipes that we are using.

Mashed Apple Spiced Sweet Potatoes

Ingredients:

• 5-6 sweet potatoes (boiled & mashed)
• 1/8 cup brown sugar
• 3 tbsp butter
• 1 shallot (chopped fine)
• 2 cloves garlic
• 1/4 cup apple cider
• 1 1/2 tbsp cinnamon
• 2 tsp nutmeg
• salt to taste

Preparation:
Add all ingredients in large bowl and mix well by hand using potato masher.

Turkey Brine

Ingredients:

• 1/2 cup salt (3/4 cups Kosher or coarse salt) (double salt if using an all natural bird with nothing added)
• 1 cup brown sugar
• peppercorns
• 1 onion
• 1 carrot
• bunch of scallions
• one hot pepper

Preparation:
Add enough water (about 1 1/2 gallons) to cover the bird. Place water and ingredients in a large pot and bring to a boil. Remove from heat and allow to cool. Add poultry, cover and brine for 1 hour per pound in refrigerator. I did not have room in my fridge so I used an igloo drinking water cooler to keep it cold…

Sweet Potato Pie

Ingredients:

• 4 ounces butter, softened
• 2 cups cooked and mashed sweet potatoes
• 2 cups granulated sugar
• 1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk
• 1 teaspoon vanilla
• 3 eggs, beaten
• 1 1/2 teaspoons cinnamon
• 2 prepared pie shells, unbaked

Preparation:
Mix butter, potatoes, sugar and evaporated milk until well blended. Add vanilla, eggs, and cinnamon; mix well. Pour into the prepared pie shells. Bake in a 350° oven for about 1 hour, until set.
Makes 2 pies.

Cranberry Sauce

Ingredients:

3 1/2 cups cranberries (one 12-ounce bag)
3/4 cup dried cherries
1/2 cup finely chopped shallots
2 tablespoons red-wine vinegar
zest and juice of 1 orange (about 1/2 cup)
2 teaspoons grated ginger, peeled
3/4 cup packed light-brown sugar

Preparation:
Combine cranberries, cherries, shallots, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until cranberries pop.Reduce heat to low; cook, stirring occasionally, until cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.

I love cooking and cooking all this tasty food is so much fun.  Thanksgiving for me is a diet cheat day if you think for a second that I am going to cook all this food and not enjoy every bit of it you are nuts…  I have Friday, Saterday, and Sunday to make up for it.  The weather looks nice and I will enjoy it outside…

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