Browsed by
Month: May 2009

Balsamic Glazed Beets and Greens with Feta

Balsamic Glazed Beets and Greens with Feta

This is really great with baby beets, but still very good with full grown beets. You will rarely find beets with their greens still attached at the grocery store.

Beets
Preheat oven to 375. Cut green off beets and save. Rinse beets. Roast, covered, for about one hour (should pierce easily with a knife). Allow to cool. Remove skins.

Glaze
2 tablespoons butter
3 to 4 tablespoons balsamic vinegar
2 to 3 tablespoons honey
Salt and pepper

Simmer all ingredients together for a few minutes stirring occasionally.

Cut up beets into bite-sized pieces. Simmer in the glaze for about 10 minutes, tossing and stirring occasionally to coat.

Greens
Cut up greens and stems. Slice up about 4 cloves garlic. Cook in about 2 tablespoons of bacon grease, covered, stirring occasionally.

Putting it all together
Pour glazed beets over the greens and top with a bit of crumbled feta cheese. Keep covered on warm until ready to serve.

I served these with deep fried chicken livers.

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Cook Book Wishlist – Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana

Cook Book Wishlist – Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana

I must have this book! Here is an excerpt from a review of Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana.

“If bacon does not immediately come to mind as an essential ingredient of Cajun cooking, then clearly you have been missing Link, the chef-owner of two New Orleans restaurants, Herbsaint and Cochon. He not only begins his premiere cookbook with instructions on making four pounds of homemade bacon, he includes such tempting items as a fried oyster and bacon sandwich, tomato and bacon pie, and catfish fried in bacon fat. Even in his vegetarian twice-baked potatoes, he cannot help mentioning, Normally I like crisp bits of bacon in stuffed potatoes.”

I think I’m in love!

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Greens and Leftovers

Greens and Leftovers

Well, I was going to make mackerel croquettes when I realized I had some leftover chicken breast and leftover roast that really need to be used up. I also have some fresh spinach I need to cook before it goes bad.

I am making my basic greens cooked in bacon grease with garlic slices. I will cut up the roast and chicken and toss that in on top to heat near the end of cooking. Just to change things up a bit I may sprinkle some shredded parmesan on top.

I will serve this with steamed red potatoes (not really new potatoes, but close). It sounds so good, it seems a shame to call it leftovers.

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