Posts by Gail South

Peel beets and halve lengthwise. Slice beets crosswise 1/8″ thick and steam on a rack set over boiling water, covered, until tender, 10-12 min. Toss w remaining ingredients and s&p until butter is melted. Beets 1 bunchShallot 2 T finely choppedTarragon 2 tsp finely chopped, freshButter 1 T unsalted, cut in bitsVinegar 1 tsp ciderSugar…

Mix cornstarch, sugar salt and pepper. Combine beet liquid and vinegar. Slowly blend into mix. Boil 1 min. Add beets and heat through. Cornstarch 1.5 tspSugar 2 tspBeets 8 oz canVinegar 1.5 tsp

Melt butter. Mix in sugar and cornstarch. Stir in orange juice and sherry. Cook till thick, stirring. Add salt and pepper and beets. Heat Butter 1.5 tspBrown Sugar 2 TCornstarch 0.5 tspOrange Juice 0.33 cWine, Sherry 1 TBeets 8 oz can

Preheat oven to 400. On a large double sheet of foil, place the beets w garlic, bay leaves, cloves and allspice. Wrap up into a package and roast until beets are tender, about 2 hours. Open package, cut the stems off the beets and peel. Place in a food processor and process until smooth. Stir…

Trim and coarsely chop leeks. Wash and drain. In saucepan of boiling salted water, cook leeks until tender, 4 min, and transfer w slotted spoon to blender, reserving liquid. Trim beet stem to 1″ and scrub. In same saucepan, cover beets (add salted water if necessary) by 1″ and simmer, covered, 35-45 min, until tender.…

Put all ingredients in food processor, tasting and adjusting seasonings and liquid as needed, adding more salt, bean liquid or lemon juice, il if needed. Will keep in the fridge for up to a week. Serve w pita chips 2 roasted beets1 15-oz. can cooked chickpeas (drained and liquid saved)2 T fresh lemon juice1 healthy…

In wok heat 1 T butter and 2 T vegetable oil over high for 1-2 minutes (don’t let it burn). Add onion garlic, chili pepper, and cayenne. Stir fry/saute for a minute (don’t let it burn). Add sprouts and stir fry/saute for 1 minute. Add wine and/or broth. reduce to low and simmer 2-3 min.…

Soak beans overnight. Preheat oven to 350. Simmer beans in water to cover for about 1 hour, until tender. Halfway through cooking time, season w salt and pepper. Put in food processor. Squeeze garlic cloves out of skins and add them along with olive oil. Process till smooth, adding more oil if needed. Stir in…

In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Begin adding handfuls of the greens, cooking and stirring until leaves wilt.…

Place beans in Dutch oven; cover w water 2″ above beans; let soak 8 hours. Drain. Return to Dutch oven. Cover w water 2″ above beans. Add garlic; boil; cover and reduce heat. Simmer 1-1.5 hours or until tender. Add sage and cook 5 min. Remove from heat. Drain. Remove and discard sage leaves. Place…