Saturday, December 8, 2012

Roasted Beet and Carrot Salad

1 lb red beets, scrubbed, peeled, and thinly sliced
1 lb yellow beets, scrubbed, peeled, and thinly sliced
6 medium carrots, thinly sliced
3 Tbsp olive oil
seas salt and pepper
3 Tbsp orange juice
1 1/2 tsp sherry vinegar
1 1/2 tsp chopped fresh tarragon leaves
3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces
4 oz fresh goat cheese, crumbled
1/3 c. chopped toasted pecans

Preheat oven to 450. On a rimmed baking sheet, toss beets and carrots with 1 1/2 Tbsp oil; season with salt a pepper. Roast until tender, 25-30 minutes, tossing halfway through. Let cool 5 minutes.

Meanwhile,in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tsp oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans.

[EDIT: this recipe works much better if you blanch the beets and carrots ahead of time, otherwise they tend to dry out when they are roasted. Extra amazing if you grill the veggies. This is frequent friend request recipe. If you make it for Dad, replace the goat cheese with anything non-goat.]

Chickenetta (or porketta roast)

I love porketta roast, but it isn't the healthiest of meat choices. I miss the flavor so I finally decided to create a chicken version. Same fennelly goodness of porketta without the guilt.

3 Tbsp olive oil
2 cloves garlic, crushed
1 Tbsp lemon pepper
1 Tbsp fennel seeds
1 Tbsp dill seeds
1 tsp anise seeds
1 tsp caraway seeds
1 tsp red pepper flakes
1 tsp sea salt
1 tsp cracked black pepper
3-4 chicken breasts
2 Tbsp fresh sage, chopped

Mix together everything except sage. Marinate chicken breasts in mixture over night. In the morning, sear chicken and then toss in crockpot with red potatoes, onions, and carrots. Dust with fresh sage. Cook 4-6 hours. 

If you are feeling especially culinary, add some fresh, diced anise to the pot. You can also throw some haricots verts (french green beans) in the pot 30-45 minutes before you are ready to eat. They steam quite nicely and add great color.