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"Beet Rosti" or Beet Pancake (Hold the Syrup)

I love Mark Bittman’s recipes, especially his attention to creative meatless recipes. Here’s one I recently discovered:

THE MINIMALIST; Beet Pancakes (Hold the Syrup)
By Mark Bittman
Published: June 17, 1998

ALTHOUGH sweetness is not an unfamiliar sensation at the dinner table, no so-called savory food gives quite the experience of the beet, whose intensity is incomparable. This has typically led cooks to counter its sweetness with acidity or other sharp flavors, a natural inclination that has given us beets with vinegar, beets with sour cream, beets with lemon, vinaigrette, ginger, and so on.

But the sweetness of beets is wonderfully exploited in this dish, created by Michael Romano, the chef at Union Square Cafe. It’s a thick beet pancake, cooked slowly until the beet sugars caramelize and a crunchy, sweet crust forms, reminiscent of creme brulee. A touch of rosemary does not diminish the sweetness, but simply adds a dimension to this versatile side dish, which is good with braised meats or grilled food or can accompany a salad as a light dinner.

The concept and technique are unusual for beets, although they are identical to those used in rosti, the Swiss grated-potato dish. The beets are peeled and grated raw; the grating disk of a food processor does this task easily, but a box grater also works. The beets are then combined with flour, an essential ingredient. ‘’The beet resembles a potato, and you can cook it like a potato,’’ Mr. Romano said. ‘’But it doesn’t have the starch of a potato, and if you don’t add some flour, the pancake won’t hold together.’’

In this dish, butter is the fat of choice; it complements the beets perfectly. If you choose to substitute, use a neutral oil like canola rather than strong-tasting olive oil. The beet rosti must be cooked in a nonstick skillet, preferably one measuring 12 inches across. (If you have a 10-inch skillet, decrease the amount of beets from two pounds to one and a half; the quantities given for the other ingredients can remain the same.) And keep the heat moderate. Cooking too quickly will burn the sugary outside of the pancake while leaving the inside raw.

Beets bleed and can easily stain clothing. Peel them over the sink, and wash the grater as soon as you are finished with it. Oh, and wear an apron.

Source: (Entered by Nancy Burnett)
Servings: 4 servings
Ingredient keywords: beets, rosemary
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A perfect soup to usher in the fall and one of my favorites

Mushroom Bisque Recipe
1.5 cups dry sherry 1 T butter 1-1/2 mushrooms, sliced 1/3 cup shallots (can sub some red onion) 1 T lemon juice (optional) 2 T flour 2 cups beef stock 1 1/2 cups Brie cheese, trimmed and cubed 1 cup half & half 1/2 tsp pepper

Boil sherry to reduce by half; set aside. In large saucepan melt butter, stir in shrooms, shallots and lemon juice. Cook over medium high heat, 4 minutes. Stir occasionally. Stir in flour, add stock and sherry. Bring to boil then simmer 15 mintues. Add brie, stir to melt. Add half and half and pepper. Simmer 5 more minutes. Remove from heat, puree in batches (OR employ your favorite tool and mine: the immersion blender), and serve.

Source: Unknown (Entered by Don Lloyd)
Servings: 4
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Cast Iron Scallop Potatoes

Late fall and winter is a wonderful time to use root veggies from our local suppliers.

Our family loves to find new ways to enjoy new takes on classic dishes. One of our favorites is scallop potatoes. Hope you enjoy it as much as we do.

Source: Cline Family Recipe Book (Entered by Lee and Jen Cline)
Servings: 6-8
Ingredient keywords: potato, black, salt, olive, butter, onion, garlic, thyme, flour, cream, cheese, chives
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Cooking Rabbit: The Basics

Rabbit is a delicious and nutritious low-fat addition to any diet, but given the dominance of chicken, pork and beef on modern menus many people have no idea how to cook rabbit. Here is an easy, basic recipe for oven-roasted rabbit.

Source: Recipe entered by Erich Eichler (Entered by Stephen Eichler)
Servings: Serves 4
Ingredient keywords: rabbit, oil, garlic, salt, pepper, herbs, wine
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How to Hard Boil Fresh Eggs

Folks say that fresh eggs do not hard boil well… actually, they boil fine, the problem is peeling the shell off without tearing up the white. Here is the secret to hard boiling fresh eggs…

Source: Three Oaks Farm & Guest House (Entered by Stephen Eichler)
Servings: 12 per dozen eggs
Ingredient keywords: eggs
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Maple Custard

I have not tried this recipe but eggs, maple syrup, and pecans are all available this time of year.

Source: This is an adaptation of a recipe from the Michigan Maple Syrup Association (Entered by Jessica Wilson)
Servings: 4-6
Ingredient keywords: eggs, syrup, pecans
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Old-Fashioned Egg Custard

Baked custard is the ultimate healthy “comfort food.” If you’ve never had an egg custard made with fresh, free-range eggs, you’re in for a real treat! I can eat them any time of day, and like to keep a few on hand in the fridge. It’s a great dessert with a dollop of whipped cream, or a fast healthy breakfast on the go. This custard can be made with half and half or even heavy cream instead of milk, which will give you more of a Creme Brulee… if desired you can add a tablespoon of sugar to the top and carmelize with a torch, but I love it as is.

Source: This is an old favorite... flavoring variations are endless. (Entered by Stephen Eichler)
Servings: Makes about six 6 oz. servings.
Ingredient keywords: eggs, sugar, vanilla, milk, nutmeg,
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This is a great easy recipe that kids love to help make! Each person can customize their own omelet just the way they like it. Fast, easy, fun, and nutritious… what’s not to like?

Source: Granny Dee (Entered by Stephen Eichler)
Servings: One
Ingredient keywords: salt, pepper, eggs
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Pasta Primavera

This is the perfect quick dish that highlights the wonderful flavors of spring vegetables. It is very versatile. The ingredients that I have listed are just suggestions and the measurements are all approximate – I rarely measure when making this dish. It can be vegetarian.

Source: Jessica Wilson (Entered by Jessica Wilson)
Servings: 4 hungry farmers or 6 polite city folk
Ingredient keywords: garlic, onions, peas, broccoli, carrot, vegetable, chicken, basil, oregano, parsley
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Roasted Rabbit With Garlic and Olives

A delicious and easy roasted rabbit recipe with Mediterranean flavors. One of our favorites!

Source: modified from a Food Network UK recipe (Entered by Stephen Eichler)
Servings: Serves 4
Ingredient keywords: flour, salt, rabbit, pepper, olive, garlic, olives, thyme
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Sherry and Brie Mushroom Bisque

Pare this with some good crusty bread and enjoy!!

Source: Unknown (Entered by Don Lloyd)
Servings: 8
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Simple winter slaw

This is what I throw together when I’m craving fresh veggies in the winter and I only have a few fresh ingredients.

Vegetarian! Vegan!
Source: Jess Wilson (Entered by Jessica Wilson)
Servings: 8 - 10
Ingredient keywords: cabbage, carrot, apple, onion, vinegar, oil
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Three-Herb Olive Oil

Makes a great hostess gift!
Farmer Brown’s Windowsill Herbs are the perfect source for fresh herbs!

Source: The Best of Fine Cooking Party Food (Entered by JB Brown)
Servings: 24 oz
Ingredient keywords: sage, rosemary, thyme
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