Subj : Beets
To   : DAVE DRUM
From : JIM WELLER
Date : Thu Sep 29 2022 17:57:00

-=> Quoting Dave Drum to Jim Weller <=-

 JW> I like beet leaves even more than I do the beets themselves.

 DD> I used to think that all beets were red

Well that IS the commonest type.

 DD> and pickled

Which are very nice.

 DD> served as a youngster  ... Harvard Beets

I didn't encounter that style of preparing then until much later in
life.

As a child they came boiled and then served plain. I didn't like
them much then.

When we moved to Ottawa I encountered borscht at Jewish style delis.

Then when I got out on my own started cooking for myself I
discovered roasted beets, and also learned how to spice and flavour them.

 DD> Never did the greens though. My childhood experiences
 DD> with  collards and dandelion greens, etc. done "Southern style" (i.e.
 DD> cooked to death) put me right off of them.

Beet greens should be steamed or stewed about one minute longer than
spinach, any not a second more. I stew the stems about nine minutes,
chopped up older large leaves seven and tender young leaves 5
minutes, Really young and tender leaves can go in a salad, raw.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cabbage and Mushroom Galette with Horseradish Sauce
 Categories: Vegetables, Mushrooms, Pies, Condiments, Eggs
      Yield: 6 Servings

    Yeasted tart dough with
           -butter or galette dough
      2 tb Butter
      1 lg Onion, finely diced
      4 oz Fresh shiitake
    -mushrooms, stems
    -discarded, caps
    Thinly sliced
      1 ts Chopped fresh thyme
      1 ts Chopped fresh tarragon
      1 tb Chopped fresh dill
      4 c  Sliced cabbage
           -(preferably savoy)
      2 c  Other greens, beet, chard or
           Kale
           Salt
           Freshly milled pepper
    1/4 c  Chopped parsley
      1    Hard-cooked egg, chopped
    1/4 c  Sour cream or yogurt
      1 ts Tarragon vinegar
      2 tb Melted butter
           Fresh horseradish sauce

  Make dough and set aside to rise or chill while you make the
  filling. Heat the butter in a large skillet over medium heat.  Add
  the onion, mushrooms, and herbs, and cook until softened, about 10
  minutes. Add the cabbage and other greens, 1 tsp salt, and 1/2 cup
  water.  Cover and cook slowly until the cabbage is tender, about
  15-20 minutes, turning it occasionally. Add more liquid.  When
  tender, uncover and raise the heat to evaporate any excess
  moisture. The mixture should be fairly dry. Stir in the parsley,
  egg, and sour cream. Season with vinegar and taste for salt and
  pepper.

  Preheat the oven to 400 F.  Roll the dough into a large thin
  circle and set it on the back of a sheet pan or a cookie sheet.
  The edges will hang over the sides. Add the filling, making a
  mound 7 to 8 inches across, then fold the edges over and brush
  with the melted butter. Pour any extra butter into the vegetables.
  Bake until browned, 25-30 minutes. Carefully slide it onto a
  serving plate. Serve with the Fresh Horseradish Sauce on the side.

  Posted by Karen C. Greenlee

MMMMM


Cheers

Jim
    
.... Dickens: It was the best of times; it was the worst of times.
.... Schrodinger: Nice!

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