Posts Tagged ‘orange’

CSA Week 2: Beets

June 12, 2009

I neglected to photograph the CSA contents last week, mostly because it was the same as the previous week but also because the goodies disappeared within a day! The highlights of the contents were the same wonderful strawberries and asparagus (from Fifer Orchards, Wyoming, DE), plus a giant bag of arugula and a whole little chicken. Oh, and the beets!

Thankfully, Greensgrow includes some recipes with the foodshare for those who haven’t a clue what to do with a giant bag of arugula. One of the recipes was taken from Bon Appetit and was perfect. A great summer dish.

My variation on the Bon Appetit beet salad. Greens? What greens?!

My variation on the Bon Appetit beet salad. Greens? What greens?!

Roasted Beet Salad with Oranges and Beet Greens

from Bon Appetit, courtesy of Greensgrow

Ingredients
Salad
6 medium beets with beet greens attached
2 large oranges (peel and remove segments from membrane)
1 small sweet onion, cut through root end into thin wedges

  1. Heat oven to 400F.
  2. Cut off beets, wrap in foil and roast until tender (test with a fork) about 1.5 hours.
  3. Discard the stems and coarsely chop the greens. Blanch in boiling water for two minutes and drain, squeezing to remove excess water.
  4. Combine beets (cut into wedges), orange segments, greens and onions in a salad bowl. Toss with dressing, season with salt and pepper, let sit at room temperature for one hour before serving.

Dressing
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel

  1. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend.

Sarah’s Variation
So I only half followed the recipe, I now realize. Here are my shortcuts which were absolutely fantastic, if you ask me! And since you’re reading this, I imagine you are asking me.

Ingredients
Salad
4 small beets with beet greens attached
1 can of mandarin oranges
3 pieces of heart of palm (chopped)
1 spring onion or scallion or chives (chopped)

  1. Heat oven to 400F.
  2. Cut off beets, and roast in a pan until tender (test with a fork) about 1 hour. Let them sit overnight to cool or simply because you forgot about them!
  3. Discard the stems and coarsely chop the greens. No need to blanch them since they get left by the wayside after cleaning. I’ll find another use for them one of these days!
  4. Combine beets (cut into wedges), orange segments, heart of palm, and onions in a salad bowl. Toss with dressing and serve.

Dressing
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon grated orange peel

  1. Whisk vinegar, oil, and orange peel in small bowl to blend. Remember, the better quality the oil and vinegar, the better the dressing will be. Or, if you have a really cheap vinegar like me, make sure to balance it out with a really good olive oil!
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Best Cookies Ever

June 5, 2009

I have made these cookies twice and they disappear to proclamations that “These are the best cookies ever!” So I have promised the recipe to a few people and finally got around to posting it. Enjoy!

Orange Butter Cookies

courtesy of Amy’s recipe collection, originally published in the New York Times
Adapted from “The Sweeter Side of Amy’s Bread” by Amy Scherber and Toy Kim Dupree (Wiley, 2008)

Ingredients
Cookies
1 3/4 c unbleached all-purpose flour
1 2/3 c cake flour (finer texture) or more all-purpose flour
1/2 t baking soda
1 t kosher salt
1 1/4 c granulated sugar
1 c cold unsalted butter
2 t (packed) fresh orange zest
1 egg (large, room temperature)
2 egg yolks (large, room temperature)

Icing
1 orange
1 1/2 c confectioners’ sugar (powdered)
2-4 T whole milk
2 drops almond or vanilla extract
pinch of fine salt

Equipment
cookie sheets
parchment paper
2 mixing bowls
electric mixer
peeler
cooling rack

    Cookies

  1. Heat oven to 350. Line two cookie sheets with parchment paper.
  2. Whisk dry ingredients together.
  3. Cream sugar, butter, and orange zest on medium until light and smooth (3 minutes).
  4. Add whole egg and mix.
  5. Add yolks one at a time and mix.
  6. Add dry ingredients and stir until just combined.
  7. Place dough in 1T lumps onto parchment paper at least 1″ apart. Press down lightly with 2 fingers until 1/2″ thick. Smooth the edges.
  8. Bake about 15 minutes in the middle of the oven. The cookies should be pale but cooked through.
  9. Cool on cookie sheet for 5 minutes then transfer to a rack to cool completely. The cookies can be stored in an airtight container for up to 1 week.

    Icing

  1. Bring a small pot of water to a boil.
  2. Peel orange and be careful to only get the orange skin, not the white pith. Chop the skin into small strips about 1/2″ long.
  3. Blanch the orange peel in the boiling water for 1 minute and drain.
  4. Sift confectioners’ sugar into a bowl.
  5. Whisk in 2T of the milk. Add more if needed to make the icing thin and spreadable.
  6. Add extract, salt, zest, and whisk to combine.
  7. Drizzle the icing over each cookie making sure there is some orange peel in each spoonful. Let sit until the icing is hard.