Subj : Earl of Sandwich - 09
To   : All
From : Dave Drum
Date : Tue Oct 04 2022 11:11:56

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beet Smorrebrod
 Categories: Vegetables, Herbs, Grains, Breads, Sauces
      Yield: 4 servings
 
MMMMM-------------------------SMORREBROD------------------------------
      3 md Yellow beets
           +=PLUS=+
      1 sm Choggia beet; garnish
           Salt & fresh ground pepper
      1 sm Shallot; thin sliced
           Tarragon leaves; garnish
      4 tb Buckwheat
      4 sl (1/4" thick) Danish-style
           - rye bread

MMMMM--------------------TARRAGON MAYONNAISE-------------------------
    1/4 c  Mayonnaise
      2 tb (packed) chopped tarragon
           - leaves
           Salt & fresh ground pepper
 
  In a small saucepan, add the 3 medium yellow beets and
  enough water to cover by 1 inch; bring to a boil, then
  season with 1 tablespoon kosher salt. Cook until the
  beets are tender when poked with a paring knife, about
  35 minutes. Drain and run the beets under cool water
  while peeling away the skins. Slice away any remaining
  or unattractive ends.
  
  Transfer the cooked beets to a cutting board and cut
  each into 8 wedges; season with salt and set aside.
  
  Meanwhile, make the tarragon mayonnaise: In a small
  bowl, combine the mayonnaise, tarragon, and a pinch each
  salt and pepper; stir well to combine. Cover and
  refrigerate until ready to use.
  
  Using a mandolin, thinly slice the remaining raw yellow
  beet and the chioggia beet. Transfer to a small bowl of
  cold water for 5 minutes to keep crisp.
  
  Meanwhile, in a small dry skillet, add the buckwheat
  over medium-high heat. Cook, tossing or stirring
  occasionally, until fragrant and lightly toasted, 5-7
  minutes. Remove to a small bowl.
  
  To assemble, spread each of the rye bread slices with
  about 2 teaspoons of the prepared tarragon mayonnaise.
  Top with the cooked beets, overlapping the pieces
  slightly, then top decoratively with a few slices each
  of the raw yellow and chioggia beets. Garnish with a few
  sliced shallots, the buckwheat, and tarragon leaves to
  taste. Season with salt and pepper and serve.
  
  By: Adam Aamann-Christensen
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Murphy's law only fails when you try to demonstrate it.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

.