As I set out the dishes I made for our Christmas Day dinner, I realized that vegetables are like gemstones. And we had a treasure chest full: rubies, pearls, carnelian, garnet, emerald and topaz. In fact, they’re more valuable than conventional gemstones because they’re not only beautiful, they’re edible. No wonder I like them so much.
Beets are like rubies. Throw in a few pearls.
One of the 3 side dishes I made for Christmas Day dinner was a beet + feta tart. The deep ruby + pearl added a beautiful festive look alongside the carnelian + garnet butternut squash salad and the emerald + topaz brussel sprouts and chestnuts (posts to follow).
Ingredients for Tart
sauteed beet tops with garlic
toasted pistachio nuts*
3 sheets of puff pastry**
drizzle of honey
dry seasoning blend
*If you sit on twitter while the pistachios are in the oven and subsequently burn them, you can use toasted hazelnuts.
**3 sheets were pieced together and ultimately split into 2 tarts. Not recommending this, but it was what I had to do to fit it to my trays.
The tart was as tasty as it was attractive.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!
On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.