This week’s inspiration came in the form of beets. I’d seen a few recipes around the interwebs about how to make beet pasta. Having found beets at the farmer’s market the other week, I decided to give it a go. The recipe is below, but the basics are to roast the beets, make a puree, and then make pasta as usual, but use 1/4th cup beet puree instead of an egg or water. Perfect! The color came out so vibrant, but leeched a little into the water while boiling, so the finished cooked pasta was light pink instead of deep purple. Still incredibly beautiful and different. We decided to go with a cheese/alfredo type sauce to top it off (marinara sauce just didn’t seem right), and add some turkey and grilled zucchini to finish off the red, white, and green theme for this plate. Turned out amazing, and the sauce, while calorie packed full of fancy cheeses, was DELICIOUS. Just a spoon full is enough!
Beet Pasta with Cheese Sauce, Turkey, and Zucchini:
Turkey Breast – Mountain View Organics
Zucchini – Back Yard Garden
Beets – Charlestown Farm
Whole Wheat Pastry Flour – Mill at Anselma
Onions – Charlestown Farm
Garlic – Charlestown Farm
Equinox Cheese - Birchrun Hills Farm
Blue Cheese – Birchrun Hills
Goat Cheese (Oregano & Paprika) – Yellow Springs Farm
Smoked Sea Salt – Pureblend Teas
Wine – Chaddsford Winery (Pierreno Grigio)
Non Local - Olive Oil, Pepper
|3 average-sized beets
|2 tbsp olive oil
|1 cup whole wheat pastry flour
- Preheat oven to 350F. Wash beets and remove greens. Wrap in aluminum foil with 1 tbsp olive oil drizzled on top. Bake for 30-45 minutes or until tender. Allow to cool and remove skins. Process into about 1/2 cup puree.
- Put 1 cup whole wheat pastry flour into bowl, making a well in the middle.
- Add in 1/4 cup beet puree and 1 tbsp olive oil.
- Mix together with your hands and kneed until dough is firm and not sticky. Add water or flour if dough is too dry or wet.
- Either roll through a Kitchen Aid Pasta roller/cutter or by hand with a rolling pin and knife.
- Hang pasta and allow to dry or boil right away and enjoy!
Only the finest in outdoor cooking! This was last week during some of that AMAZING and beautiful weather we had. We busted out the new electric fondue pot and went to town with some beef broth fondue. There’s no real plate photo today because cooking meat and veggies in the broth gives you little bites here and there, a lot of conversation, and a relaxing and long dinner – perfect for a gathering of friends. Dear friend Debbie and her 4 month old son joined us for this meal and it was a really enjoyable evening. The ingredients list looks much shorter than usual, but it really was a filling meal and we certainly were not left hungry when the meat and veggies were gone.
Turkey – Mountain View Organics
Top Round Beef – Bethany Farm
Zucchini – Smith’s Produce
Potatoes – Smith’s Produce
Onions – Smith’s Produce
Baguette – Saint Peter’s Bakery
Non-Local – Beef Broth
This is my first week doing the One Local Summer challenge. Here’s my entry!
In the front are some DELICIOUS oyster mushrooms from Oley Valley Mushrooms. In the back is a turkey breast from Mountain View Poultry, cooked up using the rotisserie in our mega toaster oven. That toaster oven sees way more action than our big oven since it makes more sense for the two of us (and usually the one of me), using less energy and not heating up the whole house like the big oven does. A 9×9 pan fits comfortably in the toaster oven which is generally more than enough for me. The pesto sauce was made from the container full of basil on the back deck and was brushed on while the turkey was cooking as well as on the finished product. Salad greens are from, well I can’t remember which farm was selling them at the Phoenixville Farmer’s Market, but they were the highlight of the whole plate, honest. Crisp and fresh and very tasty.
Non-local items used: Olive oil (on the mushrooms, salad, and in the pesto sauce), Salt, Pepper, Pine nuts (Pesto sauce), and vinegar (salad).
Not bad for a first try, huh? I found it really challenging to come up with something not using olive oil – I use it all the time and it’s difficult to think up a meal that doesn’t need some king of oil when cooking. For next week, I think the dill plant will be up for a serious pruning.