Saturday, July 24, 2010

Can't figure it out

So I can't figure this blog thing out. I love having a place to share recipes that I make and love and having pictures to go with it, but the problem is that I'm lazy (shocker!:) I always forget to take pictures of what I make cause I'm rushing to get food on the table/shove it in my kids' face so they stop whining. And then I can't seem to find time to sit down and blog about it. AND I feel like since most of you I see every other day I can just tell you about what I made. Well, except for Erin all the way in Simi Valley who comments on my posts even when I haven't posted:) So this one's for you Erin while I figure out what to do about this little blogspot.

I roasted beets.

Is that weird?

Ryan and I went to a date night cooking class for valentine's day and made an amazing salad with roasted beets, goat cheese (the love of my life), and the best caramelized walnuts I've ever had. So I decided to make it for our annual Lake Pillsbury trip with the crew and the came out pretty darn good for beets.

Beet and Goat Cheese Salad with Candied Walnuts
makes 6 servings

4 trimmed medium red beets, scrubbed
1 T cider vinegar
1t lemon zest
2 1/2 t fresh lemon juice
1t fresh thyme leaves
1/4 t dry mustard
1/2 t kosher salt
freshly ground black pepper
2 T walnut oil ( i left this out cause it costs like a million dollars)
2 T olive oil (I doubled this to make up for the walnut oil that costs a million dollars)
2 4-ounce logs fresh goat cheese, very cold
2 Cups mixed baby greens
1 Cup candied walnuts

preheat oven to 450 with rack in middle. Wrap beets in foil and roast until tender, about 1 1/2 hours. Remove from oven and set aside to cool.

Measure all the ingredients except oils into a small bowl. While whisking, drizzle in the oils until an emulsion forms. Once the beets are cool enough to handle, remove skins and slice crosswise into rounds and then into strips.

Toss vinaigrette with baby greens. Crumble in goat cheese and toss with beets and candied walnuts.

Candied Walnuts
yield 3 cups

1/3 C granulated sugar
2 1/2 T brown sugar
1/2 t kosher salt
1/2 t ground cinnamon
pinch cayenne
1 large egg white, at room temperature
1/2 pound walnut pieces

Heat the oven to 300. In a small bowl, mix both sugars with the salt, cinnamon, and cayenne. In a large bowl, whisk the egg white until frothy; whisk in 1 T water until combined. Add the walnuts and stir to coat. Sprinkle on the sugar mixture and stir to evenly distribute.

Line a rimmed baking sheet with a nonstick baking mat or parchment. Spread the sugared nuts in a single layer on the sheet. Bake for 10 minutes, stir the nuts, and continue baking until the nuts smell toasted and the sugar coating is caramelized, about another 10 minutes.

Let the nuts cool on the pan, separating them as they cool. When completely cool, transfer them to an airtight container.

You'll thank me later!