Better a peasant than a pissant
Sep. 21st, 2016 03:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: French 'Peasant' Beets.
4-6 beets with greens
1 bunch chard, rinsed and dried
3 Tbsp unsalted butter
1 shallot, minced
(I added: a couple cloves garlic, minced)
salt & pepper
2 Tbsp white wine
1/2 lb Bucheron or other soft stinky cheese, cut into 4 wedges
crusty peasant-style bread, warmed in the oven
Scrub and peel the beets. Remove the greens, wash and dry them, and chop coarsely. Set the greens aside and slice the beets into 1/4" rounds. Remove the ribs from the chard and chop coarsely. Toss the leaves and ribs in with the greens.
In a large saute pan, melt the butter and saute the shallot and garlic over medium heat until softened. Add the beet rounds. Toss in a pinch of salt and pepper. Reduce the heat and saute the beets for about 15 minutes, until beginning to glaze and become tender. Add the greens and saute for 5 minutes, then add the wine and cover. Cook until the greens are wilted, adding a couple Tbsp water if necessary. Allow the liquid to be mostly absorbed into the greens.
Scoop the greens and beets into a shallow bowl. Serve with a generous wodge of cheese and some crusty bread. Crack a little bit of pepper over the entire dish.
What worked: This was very good. I used one of the curvy upstairs neighbor's excess homemade stinky cheeses, and it went extremely well with the dish. We yummed it right up.
What didn't: There was too much liquid left over in the pan (the hazard of a well-sealed lid). I used regular house-made $4 sandwich bread, which has good flavor but not a lot of crust. A crusty loaf would go better.
Will I make it again? I suspect this will go into the rotation.
4-6 beets with greens
1 bunch chard, rinsed and dried
3 Tbsp unsalted butter
1 shallot, minced
(I added: a couple cloves garlic, minced)
salt & pepper
2 Tbsp white wine
1/2 lb Bucheron or other soft stinky cheese, cut into 4 wedges
crusty peasant-style bread, warmed in the oven
Scrub and peel the beets. Remove the greens, wash and dry them, and chop coarsely. Set the greens aside and slice the beets into 1/4" rounds. Remove the ribs from the chard and chop coarsely. Toss the leaves and ribs in with the greens.
In a large saute pan, melt the butter and saute the shallot and garlic over medium heat until softened. Add the beet rounds. Toss in a pinch of salt and pepper. Reduce the heat and saute the beets for about 15 minutes, until beginning to glaze and become tender. Add the greens and saute for 5 minutes, then add the wine and cover. Cook until the greens are wilted, adding a couple Tbsp water if necessary. Allow the liquid to be mostly absorbed into the greens.
Scoop the greens and beets into a shallow bowl. Serve with a generous wodge of cheese and some crusty bread. Crack a little bit of pepper over the entire dish.
What worked: This was very good. I used one of the curvy upstairs neighbor's excess homemade stinky cheeses, and it went extremely well with the dish. We yummed it right up.
What didn't: There was too much liquid left over in the pan (the hazard of a well-sealed lid). I used regular house-made $4 sandwich bread, which has good flavor but not a lot of crust. A crusty loaf would go better.
Will I make it again? I suspect this will go into the rotation.
