Text 200, 89 rader
Skriven 2010-08-15 05:35:00 av Dave Drum (43874.cooking)
Ärende: SF Gate 194
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Summer Beans & Roasted Beets W/Buckwheat Greens & Ricotta
 Categories: Beenz, Vegetables, Herbs, Dressings
      Yield: 6 servings
 
     18    Romano beans, Italian broad
           - beans or Spanish musica
           - beans
     18    Yellow wax beans
      3 md Gold beets
      3 md Chioggia beets
           Salt & pepper
      1    Bay leaf
           Champagne vinegar (opt)
      6 oz Buckwheat greens
      1 oz Grated ricotta salata
      6    Leaves of opal basil;
           - slivered (garnish)

MMMMM------------------------VINAIGRETTE-----------------------------
      1    Shallot; fine diced
    1/2 ts Dijon mustard
    1/2 ts Whole-grain mustard
  1 1/3 tb Fresh lemon juice
      1 tb Fine chopped fresh tarragon
    1/2 ts Dried thyme
      2 ts Champagne vinegar
      1 ts Honey
    1/4 c  Basil oil *
    1/4 c  Fruity extra virgin olive
           - oil
           Salt & pepper
 
  From Cory Obenour of Blue Plate in San Francisco. Spanish
  musica beans and buckwheat greens are specialty items grown
  at Knoll Organic Farms in Brentwood and in limited
  distribution. You may substitute baby spinach, tatsoi or
  baby arugula for the buckwheat greens.
  
  Blanch the musica beans in a pot of boiling salted water
  for 15 to 20 seconds. Remove from the pot with a slotted
  spoon. Blanch the yellow wax beans until just crisp-tender.
  (Romano beans require 1 to 2 minutes to remain crunchy but
  not raw); drain, then plunge into an ice-water bath to stop
  the cooking; drain.
  
  Put the beets in a shallow roasting pan. Add 1 cup water,
  salt, pepper and a bay leaf. Roast in a 400 degrees oven
  until they test done, about 1 hour. Let cool, then peel,
  slice and season with Salt & pepper. Misting the sliced
  beets with Champagne vinegar helps bring out their color.
  Set the beets aside.
  
  Combine the shallot, mustards, lemon juice, tarragon, thyme,
  vinegar and honey in a bowl. Gradually whisk in the oils to
  make a dressing. Season with Salt & pepper.
  
  Combine the cooled cooked green and wax beans and buckwheat
  or other greens in a mixing bowl and dress lightly with the
  vinaigrette. Divide among serving plates. Garnish with the
  beets, sprinkles of ricotta salata and chiffonade of opal basil.
  
  * Note: To make your own basil oil, briefly blanch a bunch of
  basil; shock in ice water, shake dry and puree in a blender
  with 1 cup olive oil. Let steep for 12 hours, then strain.
  Reserve extra oil for other salads.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 05 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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

 

... I will not eat oysters. I want my food dead. Not sick, not wounded -- dead.
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