Posts Tagged ‘beet’
These hard-boiled eggs were pickled in a beet and white vinegar solution, then sliced in half and filled with an egg yolk-mayonnaise-mustard cream. They gain their colour from the redness of the beet and have a pungent sweet and sour aroma that goes well with the spicy cream filling.
While I’ve seen and eaten many deviled egg dishes in my life, beet-pickled eggs are new to me. Like my friend Wikipedia told me, they seem to be a classic dish popular in Pennsylvania. Dear American readers: I am sorry that for you, this post probably only evokes yawning. For me as a person from the other side of the Atlantic, where beet-pickled eggs are unheard of, the fascination still lingers :-D
Pickled & deviled beet eggs are easy to make and could be served as a pretty and delicious appetizer. Why not include them in your Easter menu?
Pickled & Deviled Beet Eggs (makes 12 pieces)
I looked at different recipes and came up with this. It’s probably not really authentic, but it tasted alright I thought. Feel free to tweak it with the addition of seasonings and such.
- 6 small eggs
- about 3 cups finely shredded red beet or its juice
- 1 cup apple cider vinegar (can be replaced with white vinegar)
- 1/2 cup sugar
- 1 onion
- 4 Tbs. mayonnaise
- 4 tsp. mustard
- Make hard-boiled eggs and peel them. The perfect egg boiling method from e-how for example works good for me.
- Combine beet (juice), vinegar and sugar. Bring to a boil and stir until the sugar dissolves. Let it cool down for a bit.
- Slice the onion thinly and add to the beet vinegar mixture.
- While the liquid is still a bit warm, fill a container that’s large enough with the eggs and the liquid alternatively.
- Seal and store in the refrigerator.
- After about 2 days, the eggs will be ready. Take them out and rinse them shortly with cold water.
- Slice the eggs lengthwise and carefully remove the egg yolks.
- Mash the egg yolks with a fork and mix them with mayonnaise and mustard.
- Fill the egg yolks into the egg halves with a piping bag. Done!
Looking for an eye-catching party snack? Try this recipe for crunchy deep-fried potato & beet chips in the shape of a rose.
Roses again today! If you’ve ever made beet chips, deep-fried or baked in the oven, you will have noticed that they look a little bit like dried roses. Consequentially, the idea of reignofgaming.net making beet rose chips isn’t far away. And since purple potatoes have such a nice colour they can’t be missed out as well. I’ve researched a bit and found out that the deep-fried rose thing has been done before using regular potatoes. They look very nice. Any suggestions for other vegetables you could use?
Deep-Fried Purple Potato & Red Beet Roses
Cooking Soundtrack: Nick Cave & Kylie Minogue – Where The Wild Roses Grow
- red beets, raw
- purple potatoes, raw
- canola oil
- Peel the beets and the potatoes.
- Slice the beets and potatoes thinly using a mandolin slicer. It worked best for me when I cut the beets into 0.5 mm and the potatoes into 1.3 mm slices.
- Spread the slices on a kitchen paper and add another layer of paper on top. This will draw out the moisture of the vegetables.
- When the slices have lost enough water so you can easily bend them, arrange 5-7 pieces like shown in the picture.
- Roll it!
- Fixate with 2 toothpicks.
- Cut in the middle.
- Bend the petals a bit.
- Deep-fry in canola oil for 30-90 seconds at about 170°C (340° F).
- Add salt and you’re done.
If you are looking for easy decoration ideas for your salads or bento lunches than this tutorial on how to make a radish rose might interest you.
A few days ago, I bought a rose flavoured lassi (South Asian yogurt drink). It had a picture of white roses with pinkish petal edges on it. I wanted to recreate that look so I came up with with the idea of informz.net infusing white radish with red beet juice. Unfortunately, the roses Moneygram honorarios turned out to look a lot different from the roses on the lassi package! Next time, I will shorten the infusion time and cut the slices thinner.
White Radish Rose Decoration
Cooking Soundtrack: Francoise Hardy – Mon Amie La Rose
- 1 piece of raw white radish, peeled
- 1 Tbs salt
- ca. 1 cup red beet juice
- Rub all sides of the radish with the salt. Let sit for an hour to draw out the water. This will make the radish softer and it will absorb the beet juice easier (at least that’s what I’m guessing).
- Wash the salt away and place the radish in a bowl. Pour in the beet juice and let it stand for 30-60 minutes. If the beet juice doesn’t cover the whole radish, rotate it once a while.
- Take the radish out of the juice and pat it dry with a kitchen paper.
- Cut thin slices and lay 6 of them out like shown in the picture.
- Cut the roll in the middle.
- Now you have 2 roses.
A crunchy heart-shaped puff pastry shell filled with a savoury chicken & beet stew that catches your eye through its vibrant colour – Your loved ones’ heart will surely skip a beet when you serve them this flashy main dish on Valentine’s Day. Click here for more Valentine’s Day recipes.
Cooking Soundtrack: Dan Le Sac vs. Scroobius Pip – The Beat That My Heart Skipped
Heart-shaped vols-au-vent (makes 4 hearts)
- chilled puff pastry dough, ca. 30×40cm rectangle, 3mm thick (I used store-bought puff pastry, but if you are truly in love I suggest making it by yourself)
- 1 egg, beaten
- Preheat oven to 200°C. Print and cut out this heart outline if you don’t have suitable cookie cutters.
- Lay the heart outline on the dough and cut along the template. You’ll need 4 big hearts for the bottom, 8 heart rings for the sides and 4 small hearts for the caps.
- Put the bottom hearts on a baking tray lined out with parchment. Prick them with a fork and brush with the beaten egg.
- Place one heart ring on the bottom heart, brush with egg, then place another ring on top and brush again with egg. Brush the heart caps as well.
- Bake the vols-au-vent for 15 minutes. The heart caps should be taken out 5 minutes earlier.
Chicken & Beet Stew (serves 4)
Note: One portion is more than what is depicted in the pictures.
- 1 garlic clove
- 1 small onion
- 1/2 carrot
- 1 chicken breast
- salt & pepper
- 1Tbs flour
- 2 Tbs white wine
- 1 cup chicken stock
- 1/3 cups frozen sweet peas
- 1/3-2/3 cup cream
- a pinch of tarragon
- 1 tsp cornstarch dissolved in water
- 1 tsp lemon juice
- 3 Tbs grated beet
- Chop garlic, onion and carrot into small bits.
- Cut the chicken into small cubes. Mix with salt, pepper and flour.
- Heat the butter in a pan and sauté garlic, onion and carrot for one minute.
- Add chicken and cook until it’s done.
- Add wine and let it evaporate a bit.
- Pour in the chicken stock and the sweet peas and let it simmer for a while.
- Add cream,tarragon and cornstarch.
- At the very last, mix in the grated beets and the lemon juice. What a colour boost.
- Fill the stew into the vols-au-vent. Enjoy.
This heart-warming cauliflower coconut soup has a mild flavour and is an ideal starter for a Valentine’s Day menu. Click here for more Valentine’s Day recipes.
Heart-warming Cauliflower Coconut Soup (serves 2)
- 1 small onion
- 1 Tbs butter
- 200g cauliflower (about 4 florets)
- a pinch of sugar
- 1/3 cup white wine
- 1 cup chicken or vegetable stock
- 2/3 cup coconut milk
- salt & pepper
- 1 tsp canola oil and 1 tsp red beet juice for the heart
- Chop onion into small cubes and sauté in the butter for about 5 min. on medium heat.
- Cut the cauliflower into small bits and add it to the onions. Add the sugar and stir-fry for a few minutes.
- Add the white wine and let it boil down.
- Add the stock and boil for about ten minutes until the cauliflower bits are tender.
- Add coconut milk, salt and pepper an briefly heat it up.
- Blend and sift the soup.
- For the red heart, mix canola oil with beet juice and carefully place one teaspoon per bowl on top of the soup surface. Shape the dot into a heart with the help of a toothpick.