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Thursday, September 2, 2010

Recipes.

If you are wondering what to do with all the beets and cucumbers you are growing in your garden then try these recipes out.

Beet Hummus.

* 1/2 pound beets, scrubbed clean, cooked, peeled, and cubed*
* 2 Tbsp tahini sesame seed paste
* 5 Tbsp lemon juice
* 1 small clove garlic, chopped
* 1 Tbsp ground cumin
* 1 Tbsp lemon zest (zest from approx. 2 lemons)
* Generous pinch of sea salt or Kosher salt
* Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups.


Pickled Beets or Cucumbers.

1 cup water, piping hot from the tap
1/2 cup rice wine vinegar
6 tablespoons sugar
2 1/2 teaspoons Kosher salt
Fruit or vegetable, sliced thin

1. Combine the water, vinegar, sugar and salt in a mixing bowl and stir until the sugar dissolves.
2. Prepare vegetables or fruit and place in a quart container. Pour brine over the fruit or vegetable and refrigerate. You can eat immediately. But they will taste better after they've had time to sit.

3 comments:

Geo said...

Oh. Oh, ho, ho. I just made the beet hummus and right out of the processor it is spectacular. After a few hours of flavors making friends in the fridge I bet it'll be good enough to cry about. Thanks!

P.S. I slipped in a little fresh roasted peanut butter and... yes.

rookie cookie said...

That is the Momofuku pickling recipe, right? I tried it at home and it sucked. Bad. Which is stupid because it is probably the world's easiest recipe.

Brad said...

Sounds delicious! Thanks for the recipe.
Brad Fallon