Taste Beets

This is NOT your Grandmother's vegetable!!

For me, the beet was something bought only in jar growing up. And to think of eating it other than pickled was out of the question. I mean what would one actually do with that muddy bulb at the end of those obtrusive greens... Well, I found exactly the answer to that question while dining recently at one of my favorites, Stage Left. You roast it!

This distinctly sweet vegetable has such an earthiness, it pairs so perfectly with the tangy saltiness of the goat cheese. Seriously, I don't think two flavors have gone so well together since peanut butter and chocolate. This dish proves that although the beet's usage dates back to the pyramids, it is anything but old news.


This is my take on Stage Left's Roasted Beet Salad:

2 beets any color
1 tbsp. olive oil
salt & pepper
1 bag pre-washed frisee
1 lemon
1/4 C. olive oil
1/8 tsp Dijon mustard
1/4 C. crumbled or soft goat cheese
1/4 C. toasted pecans

In a large pot place beets whole. Rub with olive oil and salt and pepper to taste. Roast in oven covered at 450 degrees F for 45-50 minutes or until fork tender. Remove from oven and allow to cool completely. Peel beets and slice about 1/4 inch thick. For the vinaigrette, mix juice of one lemon, olive oil, Dijon, and salt & pepper. Whisk vigorously. The Dijon mustard will emulsify the oil and lemon juice together to prevent separation in the vinaigrette. Toss frisee, goat cheese, and vinaigrette together. Top with sliced beets. Enjoy!

Perfect for fall or winter gatherings, or even a date night at home, this salad surely can't be beet!

Taste King Crab

No Forks Allowed!

Dinner tonight consisted of Alaskan king crab legs dipped in drawn butter, roasted asparagus, corn on-the-cob, and a crisp White Bordeaux. And, I have to tell you, it... was... LOVELY! The perfect mix of sweet and salty from every angle. King crab is king when it comes to seafood. It is super sweet with subtle hints of brine in the background. It simply tastes like the sweet air of hot summer day at the beach, and is one of the most divine treasures of the sea.

Think they are out of your price range? Although king crab legs can be a bit expensive, we are at only the beginning of the king crab season which lasts from October through January, and the prices are much nicer when buying during these months. Look overwhelming to make? King crab legs are usually pre-cooked and typically come frozen. They are as simple to make as boiling water.

Here is what you'll need:

Large stock pot
2-4 Quarts water
Salt
2-3 Legs per person (depending on the size of the legs)

Boil about 2-4 quarts of water and add plenty of salt. Throw in the legs for 5-10 minutes depending on whether they are still frozen or thawed, and remember you are only heating them through. Drain, and enjoy!

Note: Although no forks allowed, these guys are pretty spiny and not very easy on the hands. I recommend investing in some tools to help you. Here are my favorites:

Williams-Sonoma Enameled Crab Crackers
Williams-Sonoma Seafood Scissors

Taste Sage

Autumn Delight

Sage is a wonderful, and underutilized herb (well except for thanksgiving dinner). Its leaves are silvery gray in color with a soft velvety feel, and are very aromatic. It puts off a distinct piney fragrance, and has a delicious mild earthy flavor with a faint peppery note. Sage pairs well with poultry, brown butter, pasta, sausage, vegetable soups, and also with some cheeses. I especially enjoy it in a brown butter sauce served over pumpkin ravioli.

Brown Butter Sage Sauce

1 1/2 sticks of butter cubed

10-15 leaves of fresh sage torn

2 tbsp. pine nuts

Pepper to taste

Begin by placing a large skillet over medium to low heat. Add cubed butter and begin to melt, stirring regularly. Once butter is completely melted add in torn sage leaves. Continue stirring and then add the pine nuts and pepper. Continue stirring until butter is now golden in color. Remove from heat. Pour over cooked filled pasta, such as, pumpkin ravioli. Sprinkle with freshly grated parmigiano-reggiano. The final product: a light, but rich and luxurious sauce. The earthiness and crispiness of the sage and the nuttiness of the pine nuts pair perfectly with the sweet, silky texture of the pumpkin ravioli. This dish is easy enough to prepare on a busy weeknight, but elegant enough for a weekend dinner party. Enjoy!