Posts Tagged ‘beets’

Asparagus and Cauliflower Gougère with a Beet and Grapefruit Salad

Gougere with Asparagus and cauliflower

The gougère right out of the oven

Friday night I decided to try something new. I didn’t really know what at first, but as I was flipping through my Vegetarian cookbook, I came across a recipe for a mushroom and cauliflower gougère. I didn’t have any mushrooms, but I did have some asparagus, so I decided to try my own version of the recipe.

The recipe came together quite quickly. I made the dough, which includes a generous amount of butter and cheese, and spread it around the sides of a cake pan. Then I quickly cooked up some onions, cauliflower and asparagus with some pureed tomatoes, thyme and rosemary, and put the mixture in the center of the dough. It went in the over for about 40 minutes, and it puffed up like crazy. The dough doubled in size, but by the time it reached the table just a few minutes later it had lost some of its airiness.

Gougere with Asparagus and Cauliflower

The gougère on the table, slightly deflated

The gougère was quite decadent. The dough was creamy yet fluffy, and the vegetable filling balanced out the richness of the dough. I also thought it looked quite beautiful — and the asparagus made for a nice colorful addition. I thought it turned out even prettier than the photo in my cookbook since it was more colorful. I was also surprised that this was relatively easy to make. Including the beet, grapefruit and goat cheese salad I made, everything took about an hour and a half.

Beet, grapefruit and goat cheese salad

Beet and Grapefruit Salad - taken on my iPhone

Since I started getting my LOVE Delivery veggie boxes, I’ve been getting a lot of beets, and I find that I absolutely love cooking with them. I was a little intimidated when I first was faced with cooking beets since I’d never cooked one before, but just simply roasting them and then peeling them is about all you need to do.

This salad was particularly tasty and it looked very pretty, though the warm beets did start running a bit in the dressing when I moved the plates.

Recipe: Beet, Grapefruit and Goat Cheese Salad

Ingredients:

  • 1-2 beets
  • 1 small grapefruit
  • 1 small shallot
  • red wine vinegar
  • olive oil
  • lemon juice
  • goat cheese

Directions:

You’ll need about half a beet and half a small grapefruit per person.

Preheat the oven to 400 degrees. Wash the beets and wrap in foil. Put the beets in the oven for 40 minutes. They are done when you can easily pierce them through the foil with a knife. (You can roast beets in advance and keep them in the fridge.)

Unwrap the foil and allow the beets to cool until you’re able to peel off the skin with a paring knife. Cut the beets in half and then create quarter-inch thick slices.

Peel your grapefruit and cut it in half. Slice those halves into quarter-inch thick slices, removing any seeds.

For the vinaigrette, finely chop the shallot and place it in a small bowl. Pour in red wine vinegar until the shallots are just about covered, and let them sit for at least 10 minutes. Add olive oil, lemon juice, salt and pepper to taste.

Alternate the beet and grapefruit slices in a line on your salad plates. Spoon a small amount of the vinaigrette over the salad and top with some crumbled goat cheese.

Fantastic Foccacia, a Roasted Beet Salad and Sicilian Pasta

Focaccia bread with rosemary and sea salt just out of the oven

Focaccia bread with rosemary and sea salt just out of the oven

This week’s bread experiment was my very best yet. I made focaccia bread with rosemary and sea salt, and we ate it hot out of the oven with olive oil. The bread was simple to make, and the secret was dousing it in a good deal of olive oil — and adding generous amounts of sea salt and rosemary to the top before baking.

I found this recipe in my Burgers book again. It’s definitely a winner in the bread category.

To go along with the focaccia, I created a dinner using a number of vegetables I got in my first-ever delivery from L.O.V.E. Delivery — an organic food delivery service that I signed up for. I got my first box on Wednesday, and I’ll be getting one every other week.

Roasted beet salad with walnuts and goat cheese

Roasted beet salad with walnuts and goat cheese

I made a salad with the beets — oven roasted at 400 degrees in foil for an hour, then cooled, sliced, and marinated in mustard, vinegar and olive oil — lettuce, walnuts and goat cheese. I’d never cooked beets before, but roasting is simple enough, and they turned out perfectly. The combination of flavors with the mustard, walnuts and goat cheese worked really well. I did try to toss the salad, though, instead of serving it individually, and the whole thing turned magenta.

Sicilian Broccoli and Cauliflower Pasta topped with parmesan and toated pine nuts

Sicilian Broccoli and Cauliflower Pasta topped with Parmesan and toasted pine nuts

For the main course, I made a Sicilian Broccoli and Cauliflower pasta from the Oxbow School that I found on the 101 Cookbooks blog. I got to use some more of the veggies that were delivered this week (broccoli, cauliflower, onion), as well as saffron, garlic, red pepper, rosemary, pine nuts, golden raisins and parsley. It was pretty simple to make and was unlike any pasta I’d ever made before, with its nutty and slightly sweet taste and rustic feel.

Focaccia Bread with Rosemary and Sea Salt

Focaccia Bread with Rosemary and Sea Salt - just drizzled with olive oil

Recipe: Rosemary and Sea Salt Focaccia

Ingredients

  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 3 tsp yeast
  • 1 cup warm water
  • 1/2 cup extra-virgin olive oil
  • coarse sea salt
  • rosemary

Instructions

Combine flour, salt, yeast, water and 2 tbsp olive oil. Mix until well blended and knead the dough until smooth and elastic.

Let the dough rise in a greased bowl for an hour.

Knead the dough for a few minutes longer, roll it out into a rectangle/oval about 1/2 inch thick, and leave to rise on a greased baking sheet for 45 minutes.

Preheat the oven to 425 degrees.

Use your fingers to make indentations in the dough about 1/4 inch deep and drizzle about half the remaining olive oil over the dough. Sprinkle a generous amount of sea salt and rosemary on top, then bake for 25-30 minutes, until golden brown.

When out of the oven, drizzle or brush the remaining olive oil over the top of the bread. Leave to cool for a few minutes, and serve warm.

Four of us ate half the loaf with dinner.

Thanks, Kacie and Rachael, for coming over, helping me cook and taking photos!