31 March 2010

Beet Salad

My first taste of perfect nectarine, grated carrot salad and fresh beets were experienced in a dining hall in Nice. I was 19 and embarking on a year abroad in Paris. They sent us to Cannes for two weeks in September for orientation, which worked for me. All I remember from that trip was how amazed I was every time I went to the dining hall. I had been to great beaches, I knew how to go out at night, but amazing food at school blew me away.

In the years since that breakthrough day, I have had beets many ways. Tonight our family sat down and enjoyed our favorite version of beet salad.

Tante Dagmar's Beet Salad
10-12 Roasted Beets, peeled and sliced or cubed
1 diced spring onions
Chopped parsley (to your preference)
Red wine vinegar (a few heavy dashes)
Olive oil (enough to glaze the beets)
Salt and Pepper (to your preference)
Mix and serve

Often, we add a sprinkling of feta. Tonight we shaved in fresh pecorino romano. It literally melted into the vinaigrette and added a delcious nuttiness. Apis and I settled on a pinot blanc or a bright, crisp rose as the perfect pairing.

As we ate, we reminisced on meals that included this underrated vegetable. We settled on one evening, spanning three generations on a terrace in the Southwest of France as our favorite.

Tonight, with my family close, my appetite satiated and my mind full of meals past, I happily cleaned my plate, I mean slate.

28 March 2010

A holiday of sorts

Today is the day our son was born..but it is not his birthday. He was born at the break of dawn on Palm Sunday. Every year I secretly celebrate this
morning. Today we are at the Point, lake blue with sunshine.

Family breakfast was prepared by Apis (my husbands chosen online moniker). Fried eggs with grilled asparagus, bell peppers and feta on toast. Hot coffee and conversation with the children while staring at the Lake. We are packing up for our meander home...complete with sledding picnic (green salad with steak and lentils) and snow hiking with the littles. I wish you'd never end!

23 March 2010

Truffled Eggs and Poached Pears to start a Tuesday.

For a three year old and a one year old? Yeah, right, you may be thinking. Give it a shot. Let them decide! The more you expose varied flavors and ingredients to your children, the more they will crave new things.
Truffled Scrambled Eggs: These are delicious on whole grain toast.
  1. Scramble 4- 6 eggs in a bowl
  2. Heat (medium) non stick or cast iron pan with a little olive oil or butter. Add eggs.
  3. Cook eggs for 2-3 minutes until desired consistency., stirring often.
  4. Add a smidgen of truffle salt and pepper
  5. Plate and enjoy!
Poached Pears: Serve with Plain Yogurt. The sugar in the pears will flavor the yogurt.
  1. Skin 2 pears (if desired) and cut into slices.
  2. Place pears in a bowl and add a bit of water (not to cover, but enough to help them cook.)
  3. Cook in Microwave for two minutes, to soften pears, and reduce water
  4. Mix with yogurt or let cool and serve.