Golden Beets
Just on the other side of the sweet potatoes are roasted golden beets. They are the beets I used to convince Victor that he actually liked beets - something he thought he loathed. It seems what he actually loathed were canned pickled beets - those deep purple things that get put on salads and stain everything they touch. That's reasonably understandable - although I'll eat them in a pinch. I've never met a beet I didn't like.
We grew a few beets last year, but this year I've planted quite a few - two different varieties from Seed Savers Exchange - Chioggia Beets and Golden Beets. The Chioggia are a Pre-1840 Italian historic variety, introduced to the U.S. before 1865. Named for a fishing town near Venice. Uniquely beautiful flesh has alternating red and white concentric rings that resemble a bull’s-eye. A feast for the eyes; wonderful for fresh eating and pickling. Retains markings if baked whole and sliced just before serving.
The Golden Beets are an organic beet introduced in 1970 by Burpee Seed Co. Dual purpose beet for roots and greens. Roots are globe-shaped and bright orange, turning golden-yellow when cooked. Tender and mild even when large. Will not bleed like red beets. Sweet flavorful leaves.
If you are interested in growing from seed, Seed Savers is a great organization. We picked up several items from them - beans, beets, different heirloom tomatoes, leeks, eggplant, brussels sprouts... We actually started out late but the garden is really coming along in spite of us. I can't wait to start harvesting.
Tonight I just peeled and roasted them with yellow potatoes and a sweet potato - olive oil, garlic, and some fresh herbs. Pretty basic, but loaded with flavor. The chicken was marinated in the same things and grilled. No reason to pull out a bunch more things. And it's fun to compare the different items with the same seasonings - they're all different - yet similar.
Seafood for dinner tomorrow night - Victor will be cooking - and then who knows for the weekend. I'm off Saturday and Sunday and the weather is supposed to just get hotter each day.
It may be time for cold fried chicken and watermelon!
Walnut Raisin Bread
What fun to be back in the kitchen! It's been a fun week with Victor cooking - and a day at the ballpark eating junk food - but it's always fun to be back making messes. (And some of my messes are legendary!)
Today's fun was a loaf of Walnut Raisin Bread. I came up with this one several years ago, based upon a basic sourdough I've made forever. It's ridiculously easy to make - and, according to my notes - foolproof.
It needs a starter, so it takes a bit of planning. I made the starter yesterday morning and it was sufficiently-sour for today. It's a yeast starter - not a wild yeast takes lots of time starter. I had a starter like that for quite a few years and ended up tossing it at some point - maybe a move or something. I don't really remember, but it may be time to make another one.
Some other day.
In the meantime, we have a great loaf of bread, tonight!
Walnut Raisin Bread
starter
- 2 tsp active dry yeast
- 3/4 cup water 110°
- 1 3/4 cups flour
Sprinkle yeast into the warm water. Stir to dissolve. Stir in flour. Cover bowl with clean towel and leave at room temperature for 2-3 days.
dough
- 1 tsp active dry yeast
- 3/4 cup water 110°
- 1 cup starter
- 2 cups all-purpose flour
- 1/3 cup rye flour
- 1/4 cup whole wheat flour
- 1 1/2 tsp salt
- 1 cup raisins
- 1/2 cup chopped walnuts
Sprinkle yeast into water in mixing bowl. Stir to dissolve. Add starter, flours, and salt.
Mix on low speed with dough hook for about 5 minutes or until dough is smooth and elastic. Add raisins and walnuts and continue mixing another 5 or so minutes.Knead by hand for a minute or two on a lightly-floured surface to make sure the nuts and raisins are evenly distributed.. Place the dough into a clean bowl and cover with a kitchen towel.
Let rise until doubled – up to 2 hours. Punch dough down and let rest for about 10 minutes before forming the loaf.
Shape the dough into a cylindrical loaf and place on a bread peel generously coated with coarse cornmeal. Cover with a kitchen towel and let rise again until doubled – about an hour.
Preheat oven with baking stone to 425°.
Make three parallel slashes across the top. Slide dough onto stone and bake for 45 min to 1 hour.
Replenish starter with about 3/4 cup flour and 1/2 cup water.
I'm thinking that next time I make this I need to do it as an Olive and Pignoli Bread. Dry-cured olives... toasted pine nuts, maybe some garlic and basil?!?
We need to finish this one up, quick!
On another note...
There's a school of thought that says you should really allow the dough a first rise before adding things like nuts and raisins - it allows the dough to develop before getting bogged down with additions. I've never bothered to but it's something you may want to think about. I also never soak my raisins - although I will for other recipes.
The notes say foolproof... have fun with it!
Pesto Chicken
It's Victor's first week of retirement - and we're eating better than ever!
Monday didn't count because it was a holiday (I made a pot roast) and I worked late Tuesday, but Wednesday was seafood, Thursday was peppers stuffed with apple sausage, and Friday was Grilled Pesto Chicken.
I'm liking this!
It's great that Victor can cook and that he likes to channel his inner Jacques Pepin. And my motto is If You're cooking, I'm eating. There is not much in the food world I don't like, so there's free reign to do what he likes. And I like it!
Since we've started this year's garden, it's time to use up the last of last year's bounty - and the pesto in the freezer is almost finished. He marinated the chicken in pesto and olive oil, and after they were grilled, they got a hefty topping of more pesto. Delish.
We also finished off the broccoli cheesecake from the other night, as well.
It really can be a pain in the arse coming up with dinner ideas every night. It's especially difficult because we're locked into an early mealtime with Nonna. But creativity abounds when there are two people willing to come up with the ideas.
Here's to many more fun meals!