Preserved Lemon Vinaigrette and other ideas

Sorry for the blurry photo but I was rushing to get dinner on the table while the pasta finished cooking. I made Marisa's viniagrette below and put it over this wonderful soft salad made of red leaf lettuce, cut orange tomatoes, avocado, and yummy Love beets.

I am posting some recipes here to save them in advance of tonight's homemade pasta party. Tonight we will be celebrating the completion of the lemons as well as my salt preserved eggs!

I will add some pictures after the party.
From Epicurious:
Ingredients

• 1 tablespoon minced preserved lemon
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon red pepper flakes
• 1 sprig fresh thyme, leaves finely chopped
• 1 pinch salt

 Or this Vinaigrette from Food 52: (from a sweet recipe for watermelon and feta salad- https://food52.com/recipes/37110-watermelon-with-preserved-lemon-vinaigrette)

• Rind of half of a preserved lemon, rinsed and finely diced (about 2 tablespoons in total)
• 2 teaspoons fresh lemon juice, or to taste
• 5 tablespoons of your favorite extra-virgin olive oil

Or this Preserved Lemon Aioli from Food 52

But I think the direction I will take is from Marisa's post on Food in Jars : http://foodinjars.com/2013/01/preserves-in-action-pureed-preserved-lemons/

To quote Marisa: "
The best thing about blending the lemons is that once you’ve scraped what you can out of the blender pitcher, you’re already halfway to a great salad dressing. Because it’s inevitable that you won’t be able to get every last bit out of the blender. Instead of surrendering and cleaning it out in the sink, add a little water, honey, and freshly ground pepper. Put the pitcher back on the blender base, run the motor on low and drizzle in a little olive oil. As soon as it develops a thick consistency, you’re done.
The finished dressing is creamy and tart, but without the throat-catching acidity that a vinegar-based dressing can have. I made a not-so-seasonal salad of halved grape tomatoes and avocado, covered it with my blender dressing and heaped it on a pile of torn lettuce. It made for a really great weekday lunch."

Monsoon Spice | Beetroot Kofta Curry Recipe | Mughali Style ...

Monsoon Spice | Unveil the Magic of Spices...: Vegan Beetroot Kofta Curry Recipe | Mughali Style ...: Learn how to make Vegan Beetroot Kofta Curry ~ Spicy beetroot and potato vegan meatballs served in Mughalai style creamy cashew and almond sauce.

TuttoItaliano: Valentine Day Cansunziei

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this sounds awesome!

Beet Risotto with Winter Vegetables

Beet Risotto with Winter Vegetables

Roast Beet Salad with dijon Caper dressing

This incredibly simple salad was inspired by a Meal I had at 76 Pleasant Street in Norway Maine. I did not follow a recipe and only eyeballed the ingredients, so bear with me as I try to recreate it.

Ingredients
bunch of beets
bag of watercress
crumbled blue cheese
handful of slivered almonds
small handful of dried cranberries

Process
1. Preheat oven to 425 degrees.
2. Prep beets by cleaning, peeling and roughly dicing.
3. Place in a bread pan and gently roast for 30 minutes or so, stirring at least once.
4. Remove from oven and chill for about an hour.
5. Prepare your plate by laying a bed of watercress.
6. Cover water cress with a mound of roasted beets.




























7. Sprinkle nuts and berries around beets and water cress.


























8. Cover dish with cheese crumbles.


























9. In a small measuring cup prepare dressing from olive oil, Dijon mustard, some crushed capers with juice, and a dash of lemon juice. Adjust to taste. I know I put other stuff in the dressing but my memory isn't serving me right now.

Pheasant/Gouda Pizza and Beet Pizza

I have made a pattern of posting the new and innovative pizzas we make at our house on pizza night. All you need is a pizza stone, a 550 degree (or more) oven, pizza dough (recipe here) and your toppings of choice. My origional

We made Pizzas on New Years Eve Night. Some yummy combinations were made with our houseful of about 15. There were two standouts of the night that I would like to share with you.

The first is the boys pizza, compliments of Uncle Luke who brought up two freshly shot pheasant which we promptly smoked and snacked on all weekend. Who would have thought of pheasant as a pizza topping? Better yet, who would have topped it with shredded Gouda that had been aged 4 years. Mmmmm mmmm good! Here's two pics of the wonderment.

The first round






















The second round. (which I of course made sure had extra Gouda on it)























And then there was my pizza, which was of course vegetarian. ON this pizza is fresh mozzarella, thingly sliced potatoes, a few slices of banana peppers, a sprinkle or two of Feta, and generous amounts of Beet Marmalade (compliments of Angelica's Kitchen cookbook). it was beautiful and a hit.

Potato Salad with Beets

Ingredients
4 cups cooked and cubed potatoes
3 cups beets, cleaned peeled and boiled/baked until soft
1/2 cup chopped pickle
1/2 cup chopped black olives
1/2 cup capers

dressing:
yolks of 6 eggs, hard boiled
salt
2 Tablespoons dry mustard
1 teaspoon black pepper
1 pint oil
vinegar to thin
1 Tablespoon onion juice


Process

1. Mix salad ingredients together in a large bowl.
2. Pour dressing over and toss together.
   
3. Serve on shredded lettuce.
   

Russian Beet Soup

This recipe, also known as Borscht, is credited to Baba.

Ingredients
Bunch of beets, cleaned, peeled, and grated.
stock (from prior recipe)
butter
flour
sour cream

Process

1. Cook grated beets in stock.
   
2. Thicken with a roux of equal parts butter and flour.
   
3. Bring to a boil, reduce heat, and stir.
   
4. Serve in bowls with a dollop of sour cream in each serving! YUM!
   

Roast Beet Salad with Tarragon Dressing

One of my favorite plants to grow in the garden is beets. There is a variety of things you can do with beets, but unfortunately people are tainted against beets. how many of us have a horror story about tinny canned beets or God forbid the pickled ones. Beets are my friend. Welcome to my favorite garden salad - Cold roasted beets with tarragon dressing. These beets are roasted until caramelized. Yum! (and you can improvise and add carrots or onions, but plain beets works best with this dressing). Tonight's dish honors the last beets of this years crop - and they are the white ones in the picture! Enjoy!

Ingredients:
1 to 2 bunches beets
olive oil (sprayed)
for dressing:
2 Tablespoons Tarragon Vinegar
1 Teaspoon Dijon Mustard
A grind of salt
1/4 cup virgin olive oil
1/4 cup sour cream
2 Tablespoons freshly chopped tarragon (the dry spice shelf stuff works fine in a pinch)
A grind of pepper

Process:

1. Preheat oven 400 degrees.

2. Wash, peel and chop beets.

3. Place beets in 9 x 13 baking dish with a spray of olive oil.

4. Cook in oven until caramelized 30 minutes or so. Chill in fridge.

5. Plate

6. Make Dressing: Stir together vinegar and mustard. Season with a grind of sea salt. Pour in olive oil in slow steady stream, whisking while you work! When emulsified, stir in sour cream and tarragon. Season with a grind of pepper.

7. Pour small amounts of dressing over salad and serve.