AND THE BEET GOES ON
Steps:
- For the Chocolate torte:
- Preheat oven to 350 degrees F.
- Combine the chocolate, butter and corn syrup and melt over a double boiler. In a stand mixer whip the eggs, vanilla and sugar together for several minutes, pour in the melted chocolate, and all of the dry ingredients. Mix together and spread onto a greased 1/2 sheet pan. Bake in oven for 30 minutes.
- For the Beet ice cream:
- Wash and juice the beets. Simmer the juice 2 hours, until it is reduced by 2/3. In a separate pot combine the milk and sugar and bring to a boil, temper in your egg yolks. Add the cream and beet juice and freeze according to the ice cream machine instructions.
- For the Sugar beet paper:
- Preheat oven to 200 degrees F.
- Rinse the beets and place in a steamer. Steam until soft. Cool the beets, peel them, chop them up and place them in a blender with the corn syrup and egg white and blend until totally smooth.
- Spread in a very thin layer on to a silpat and bake in oven for 1 to 2 hours, until dry and crisp.
- To assemble cut the torte into circles using a 3-inch circular cookie cutter. Place a quarter sized drop of chocolate sauce on the plate and streak it using the back side of the spoon. Place the disk of torte onto the plate and a scoop of the beet ice cream directly on top of the torte. Place several large shards of the beet paper into the ice cream and different angles and sprinkle a pinch of the shiso salt on the ice cream and the plate.
THE BEET GOES ON SALAD
Provided by Trisha Yearwood
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Wrap the beets individually in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool completely, then peel with a paper towel.
- Slice a sliver from one side of each beet so it sits flat. Then cut each beet horizontally into thirds.
- Cut the block of feta in half lengthwise and then slice 12 thin planks, 1/8 to 1/4 inch thick. Sandwich the planks with a torn basil leaf between the beet slices and arrange the beets on a platter.
- Stir together the olive oil, lemon zest and juice, a pinch of salt and a few grinds of pepper. Drizzle the dressing over the beets, then sprinkle with the parsley and candied pecans.
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