Monday, January 9, 2012

Farmer's Market Dinner

This turned out really delicious.  Lots of different flavors, and since it was a lazy Sunday I could do one thing here, chop another thing there, stir every now and again and it all seemed to come together.

Roasted beets topped with caramelized vinegar beet greens, beef stew over baked potato.

1 bunch golden beets (3 total) with greens intact
3 potatoes
2 carrots
2 ribs celery
1 onion
1.5 # beef

Seasonings and fats-
For beef stew:
oil, salt, pepper, thyme, beef bouillon, ~2c homemade chicken stock, dash of wine, scoop of tomato paste
For sautéed greens:
Oil, 1 clove garlic, 2-3 tbs balsamic, sprinkling of sugar and salt.

Beets & Potatoes:
 Cut off tops, chopped and soaked in water to rinse off dirt.  Wrapped beets in foil, roasted at 350 for 1 or 1.5 hours. Wrap the potatoes in foil, and throw them in at the same time.

For greens (do closer to dinnertime) - sauté in a bit of oil, with water still clinging so they sauté/steam until wilted.  Sprinkle on a bit of sugar, salt, and the balsamic vinegar.  Cook down till most of liquid is gone and greens are in a slightly sticky syrup. Toss in a minced clove of garlic, earlier if you like it mellow, closer to serving if you like it stronger.

Beef stew:
Saute chopped onion, celery and carrot in some olive oil until it's smelling good and looking soft.  Throw in meat.  Throw in broth, bouillon, seasonings you like (I like thyme, bay leaf, and rosemary). Cook 1 or 2 hours, or until meat is nice and soft and sauce has reduced to thick deliciousness.

To plate: peel and slice a beet, arrange on plate.  Spoon some greens on top.  Cut a baked potato in half and squeeze a bit to mash the cooked potato flesh a bit.  Spoon stew on top.  Drizzle with a bit of oil, or dot with butter, sprinkle a bit of fresh herbs if you like.


1 comment:

Christie said...

What a fantastic stew!