Chef Ideas: February 2008 Archives
With its vibrant and alluring red interior, what better than the beet to celebrate the passions of the heart this Valentine's Day? To this end, Chef Bruce Sherman of Chicago's beloved North Pond restaurant and Tastybeat want to suggest some tasty beet recipes for this February 14.
The Beet Fettuccini is perfect for the couple who wants to grab a bottle of wine and make an afternoon of it, cooking together in the kitchen. Or if you want delicious gratification with a little less effort, the Walnut-Encrusted Goat Cheese and Candied Beet Salad might be just the thing. And for love birds who do not feel like making any dirty dishes, consider North Pond, a lovely and romantic setting with fine service and always-exceptional seasonal cuisine.
Beet Fettuccini
Chef Bruce Sherman, North Pond
Serves 4
Ingredients
2 ea large red beets, peeled, quartered, and juiced
1.5 c bread flour
¼ c all-purpose flour
1 ea large egg
1 ea egg yolk
3 Tbl olive oil
1 pinch fine sea salt
1 pinch ground white pepper
Melted butter
Fresh herbs of your choosing
Parmesan cheese for topping
Plastic wrap
Pasta maker
Preparation
- In pot over medium heat, reduce beet juice by half its volume. Chill and reserve.
- Mix bread flour, salt and pepper. Pour mixture on countertop and form a well in the top.
- Add egg, egg yolk, 2 tablespoons olive oil and reduced beet juice to well.
- Gently fork liquids until combined, gradually incorporating flour from the sides until all flour mix has been used.
- Use hands to knead dough back and forth for 2 minutes. Wrap in plastic. Rest for at least 1 hour.
- After pasta dough has rested, set up pasta machine to widest setting.
- Cut dough in half, roll to flatten through rollers, dusting with all-purpose flour.
- Continue rolling pasta, reducing roller width with each pass. Stop at next-to-last setting.
- Cut into 10"- 12" lengths to dry for 10 minutes. Use ½" noodle attachment to cut sheets into fettuccini.
- Bring 8 quarts of slightly salted water to boil. Drop in pasta for 2-3 minutes.
- In separate pan, heat remaining olive oil.
- Pull pasta from water, drain and add to pan. Salt and pepper, toss, and place on plates.
- Top with herbs, a sprinkling of parmesan cheese, and melted butter, to taste.
Walnut-Encrusted Goat Cheese, Candied Beet Salad
Chef Bruce Sherman, North Pond
Serves 6
Prep Time: 1 hour
Ingredients
1 lb medium red beets, 2" diameter
½ lb large yellow beets
2½ c water
1 c orange juice
¼ c red wine vinegar
¼ c honey
2 Tbl Apple Cider, unfiltered if possible
1 Tbl Whole Grain Mustard
1 tsp Sherry Vinegar
1 tsp Walnut Oil
¼ c Canola or Sunflower Oil
Salt and Pepper, to taste
6 oz fresh goat cheese
1 Tbl honey
1 Tbl chopped fresh herbs - Mint, Chives, and Parsley
1 ea egg
1 tsp salad oil
1 tsp water
½ c all-purpose flour
8 oz walnut pieces, crushed
Salad Greens - Mesclun Mix, Frisée, Endive, etc.
Preparation
- Wash red beets well and place in small pot with water, orange juice, vinegar and honey.
- Bring to boil then turn down to simmer and cook slowly.
- Put another medium saucepan full of water to on high heat.
- Peel yellow beets with vegetable peeler, then cut into 2.5" long ¼" wide strips.
- When water in second pot boils, add in generous amount of salt. Place yellow beets into water and re-boil. After 2 minutes, remove beets and place in ice water bath.
- Check red beets after 45 minutes. When easily pierced with small paring knife or toothpick, remove them from stove and cool down in their liquid.
- When cool, peel beets and cut into ¾" wedges around the center.
- Whisk apple cider, mustard and vinegar together. Add in the two oils while whisking. Season with salt and pepper. Reserve.
- Heat oven to 350 degrees.
- Mix goat cheese well with honey, herbs, salt and pepper. Form into 6 2" X ½" discs.
- Beat egg with oil and water, then dip beet discs into flour (pat off excess), then into egg, and then press in crushed walnuts. Repeat, with only flour and nuts the second round.
- Rub thin coating of vegetable oil on nut discs and place in oven 3-5 minutes until brown.
- Place a few wedges of cooked red beets on each plate. Toss strained, cooked yellow beets with vinaigrette and season. Divide between plates.
- Dress salad greens with vinaigrette and place on plates aside warm cheese. Serve.
Pairs nicely with 2001Vonkesselstatt, Scharzhofberger Riesling, Spatlese Mosel-Saar-Ruwer Germany
Happy Eating,
North Pond
2610 N. Cannon Drive
Chicago
773-477-5845
Dinner
Wednesday - Sunday
Reservations available
From 5:30pm
Brunch
Sunday
10:30am - 1:30pm
Lunch (June - September)
Tuesday - Friday
11:30am - 2:00pm
