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Quick Pickled Beets and an Orange Salad

Pickled Beet and Orange Salad

Quick Pickled Beets Bring More Flavor


Samuel took a big swallow and tilted his head back. I see what you mean. That is good. Here are some sandwiches, pickles, cheese and a can of buttermilk.
East of Eden, John Steinbeck

Inspiration

Pickled vegetables and particularly pickled beets,can add an immense boost of flavor to salads. This is an idea worth exploring. More flavor without more calories is always worth the time. I tried the “Use a Spoon” Chopped Salad from Paul Newman’s restaurant, The Dressing Room, in Food 52’s Genius Recipes. My favorite part of the salad was the pickled carrots, celery and bell pepper. I wanted more. Quick pickling beets turned out fabulously.

Essentials

It is just as easy to cook and pickle two bunches of beets as it is to prepare one batch. By making a double batch of the pickled beets there were plenty for this salad, and more to use during the week for another salad. The leftover vinegar can be used to make a bright red vinaigrette. All this multi use, cooking for the week ahead, is just the timesaving I crave. Homemade, healthy and with immense flavor, a winning kitchen strategy for the always busy cook. READ MORE . . .

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Asparagus Goat Cheese Tart

Asparagus Goat Cheese Tart

Just by Chance

“Kate, when you close, you tap on my door. I’ll have a little surprise for you. What kind of surprise? Oh, a secret surprise.”

East of Eden, John Steinbeck

Inspiration

A chance connection made at this year’s PMA Foodservice Conference with Gourmet Trading Company led to gorgeous purple, white and green asparagus arriving at my doorstep for recipe testing. I am fond of cooking with vegetables that are in season but a craving for asparagus can’t always wait! Especially when this Asparagus Goat Cheese Tart would be a stunning addition to any upcoming holiday party. Working with three colors of asparagus was such a treat. One night I made pasta with a heaping tablespoon of garlic and sausage and then the next day a lentil salad with roasted shallots and a red wine vinaigrette. But the cornmeal tart filled with creamy goat cheese and ricotta was too just special not to share. READ MORE . . .

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Red Velvet Apricot Tarts

Red Velvet Apricot Tarts

Crimson Coated Sunshine

“The tarts were wonderful,” said Abra. “I left one for you.”

East of Eden, John Steinbeck

Inspiration

Huddled in their plush crimson coats the Red Velvet Apricots were unceremoniously heaped in a pile at the grocery store. Cloaked in mystery, there was no visible clue of their flamboyant split personalities of apricot and plum. Just as one would expect from those who dare to wear red velvet in late spring the attire was regal and commanding. The plush crimson coat unfurled to reveal an intriguing interior of radiant orange. A splendid spring greeting of crimson coated sunshine tops these sumptuous little tarts. READ MORE . . .

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Goat Cheese Biscuits with Wild Radish Flowers and Sage

Goat Cheese Bisquits

Spring Foraging

“Romie Lane was muddy with pools of water standing in the new wheel ruts, and the tall wild oats and mustard grew beside the road, with wild turnip forcing its boisterous way up and stickery beads of purple thistles rising above the green riot of the wet spring.”

East of Eden, John Steinbeck

Inspiration

Early spring is an astonishing time to forage along the coast of California. Every patch of soil that was graced with winter rain has sprouted new shoots with tender blossoms floating on a sea of green leaves. Joy Colangelo gave Athena and me an introductory plant foraging lesson in Monterey. Joy is a co-owner of Monterey Bay Sea Salt and has been foraging for almost thirty years. Her knowledge of plant foraging is focused on survival skills. Not only what can be eaten to survive, but what plants can be used as shelter or even to supplement clothing to keep warm. It is the ultimate serendipity to find what you need right where you are! Time spent with Joy is inspiration to spend time learning more about the planet we inhabit. READ MORE . . .

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Serendipity, a Celebration Cake and a Tangy Ending

Cassata cake

A Secret Garden

“Our species is the only creative species, and it has only one creative instrument, the individual mind and spirit of man.”

East of Eden, John Steinbeck

Inspiration

A whim and curiosity to learn more about growing herbs and edible flowers led me to Jacobs Farm in Pescadero. I had purchased their exceptional organic products at Whole Foods and my local Nob Hill grocery store. When I attended the Monterey Bay Greenhouse Growers open house in June I brought home samples of their edible flowers and made my first batch of tangy infused vinegar. It was on a trip to Gidzich Ranch in Watsonville for olallieberries that I saw Jacobs Farm company sign along a back road and thought about visiting. READ MORE . . .