I’m always looking for new beet recipes and came across this recipe from Apricot Lane Farms for Beet Pudding with Yuzu cream. It’s a very good recipe that is also easy. You can even substitute another citrus since fresh yuzu is hard to come by. It’s not as good as fresh but I used bottled yuzu because I like the unique flavor. I also made one mistake while cooking this recipe. I substituted corn starch for the arrowroot…..It turns out that corn starch has far more thickening power than arrowroot. Luckily I had some thickened beet liquid that I added to thin it down to the correct consistency. So if you substitute corn starch you will only need one tablespoon and don’t use two tablespoons like I did. This makes 8 servings.

Ingredients for 8 servings

2 medium eggs

1/4 cup honey

1/8 cup yuzu juice

2 Tablespoons unsalted butter – cut up in small cubes

1/2 cup heavy cream

12 oz beets – peeled, small dice

1 cup heavy cream

1/2 cup full fat coconut milk

1/4 cup honey

1/4 cup yuzu juice

4 medium egg yolks

2 Tablespoons arrowroot

1 teaspoon vanilia

Directions

Make the yuzu cream.

1 Fill a medium saucepan with around 2 inches of water. Bring the water to a simmer on medium – high heat.

2 In a medium metal bowl combine the 2 egg yolks and a 1/4 cup honey. Set the bowl over the simmering water. Whisk one minute. Add (1/8 cup) yuzu juice and continue whisking till thickened (5-6 minutes).

3 Remove bowl from the pot and whisk in butter a few cubes at a time till incorporated. Cover bowl. Refrigerate until cool.

4 When curd is completely cool whip up 1/2 cup of heavy cream until stiff. Use a rubber spatula and fold in the curd. Cover and refrigerate until ready to use.

5 Make the beet pudding. Place beets in a medium sauce pan with around 2 inches of water. bring to boil on high heat. Reduce to a medium-high simmer. until beets are fork tender (15-20 minutes).

6 Drain the beets and blend them up with the heavy cream, coconut cream, honey and salt. Blend till smooth and creamy. This mixture goes back in the sauce pan. Bring it to medium heat and simmer for around 5 minutes and so that it thickens some.

7 While the beet mixture is simmering in a small bowl mix together the egg yolks, yuzu juice, arrowroot, and vanilla and set to the side.

8 ladle about a 1/4 cup of the beet mixture and whisk it into the egg mixture and whisk well. SLOWLY pour the egg mixture into the beet mixture whisking aggressively. Continue whisking until the mixture is thick. Remove pan from heat.

Have 8 cups ready for the pudding. Top with yuzu cream when ready to serve!

A special THANKS! to Apricot Lane Farms for this amazing recipe.

I got this recipe sent to my email that was called something like Cabbage Caesar with Crisp Chic Peas that I was going to do. But I couldn’t when I read the recipe because you don’t actually make the dressing. You just add a few things to mayonnaise. I used to work in fine dining and I used to make Caesar Dressing table side so I had to do something different. By LUCK I had a great original idea and the leftover egg white from the dressing became a crouton. I didn’t add cheese to the dressing that is traditional because when you prepare fresh Caesar dressing table side the cheese is just part of the finishing. You can toss cheese into your dressing if you desire. This recipe makes around 4 servings.

Ingredients for around 4 servings

1 egg white (You will need the yolk to make the Caesar Dressing) – egg white crouton

pinch granulated garlic – egg white crouton

big pinch Red Boat salt – egg white crouton

4 garlic cloves – ground to paste – dressing

8 anchovies – dressing

1 teaspoon anchovy oil (from the can of anchovies – dressing

1 egg yolk – (You will need the egg white to make the crisp Red Boat egg white croutons) – dressing

6 Tablespoons extra virgin olive oil – dressing

1 Tablespoon (heaping) dijon mustard – dressing

1/2 teaspoon Worcestershire – dressing

1/2 lemon – just the fresh squeezed juice – dressing

2 Tablespoons red wine vinegar – dressing

1/2 teaspoon fresh ground black pepper – dressing

1 small cabbage cut in small wedges with core removed

1 bell pepper cut into strips

1 red onion cut in half and strips

1 carrot – peeled and cut into thin slices

1/4 cup olive oil (to sprinkle on vegetables)

sea salt to taste

black pepper to taste

1 – 15oz can chick peas drained and rinsed three times

2 Tablespoons extra virgin olive oil

1/2 teaspoon granulated garlic

1/4 teaspoon ground black pepper

A generous amount of Parmesan cheese for serving

Directions

Set oven to 250 degrees F and line a sheet pan with parchment paper.

Whip the egg white till firm peaks. Stir in the garlic and Red Boat salt. Drop half teaspoons of mixture on to the parchment paper. Bake 10 minutes on a middle rack and shut the oven off. Leave them in the oven to harden for about 30 minutes and then remove from the oven.

Set to the side for when you are ready to serve.

Make the Caesar Dressing.

In a medium bowl mix together the ground garlic, anchovies and anchovy oil till it is a smooth paste. Then add the egg yolk and mix well. Add two Tablespoons of oil and mix until it emulsifies.

Add two more tablespoons of oil and make it emulsify again.

Then add two more tablespoons of oil and make it emulsify again.

Add the dijon and mix well. Add the Worcestershire and lemon juice and mix well again. Lastly add the red wine vinegar and black pepper and mix well again. It should look like picture below. You put this away till ready to use in the refrigerator.

Roast the vegetables and the chick peas.

Set oven to 425 degrees F.

The cabbage should be in small wedges and the pepper onions and carrots go together on another pan.

The chic peas go in a bowl with the olive oil, garlic, and pepper. Mix well and place them on a sheet tray too.

Then put the vegetables on the middle rack. The chic peas go on the top rack and in around 25 minutes they should be done.

(sorry forgot to photo the chic peas)

Now put everything together.

Give out a nice little pile of cabbage. Top the cabbage with some vegetables and chick pea. Top with LOTS of parmesan cheese. (dressing can go now or serve on the side) Finish with crisp Red Boat Egg Whites and cracked black pepper. (Below picture is light with cheese and also light with chick peas so you can see things)

ENJOY!!!

I bought Morita Chili Powder from Milk Street so I thought that I should make a morita chili salsa. I think your results will differ if you use whole dried morita chili peppers because there is. more work to them…The powder was easy. Whole dried chili peppers usually need to be fried and soaked. This recipe is easy. Just burn all the vegetables under your broiler. They all get blended with a few other things…..Mine came out spicy but not too spicy. Serving size is very difficult to judge because I don’t know if you are using it for a few chips or coating a big ear of corn with it…..but it goes really well on steaks. Based on the amount of tomatoes I used I’d guesstimate between 8-16 servings depending if it’s a small or large portion.

Ingredients for around 12 servings

2 oz morita chili powder

1 fresh habanero (wear gloves and goggles, mask for safety…at least gloves) cut in half and remove core and stem

2 pickled jalapeños – (preferably home made) – cut in half long ways

2 pounds tomatoes rough cut – You should use sweet tomatoes, pre roasted, or italian canned for best results.

2 heads of garlic – break out all the cloves but leave the garlic cloves in their skins. (you broil them with skins on and then peel)

2 onions – remove skin, cut in half, slice thin.

1 Tablespoon sea salt

4 Tablespoons sherry vinegar

3/4 C apple cider vinegar

3 Tablespoons toasted sesame seeds

Water to thin sauce

Directions

Set your oven to broil.

You need sheet pans.

Put the peppers (peppers skin side up) onions, tomatoes and garlic in single layers on sheet pans. They all go under the broiler until they look burnt. A WORD OF WARNING…They all get done at different times Most of the garlic gets done first and the peppers get down next. Onions in my oven got done next and the last to burn were the tomatoes.

When the garlic cool a little they will slip out of their skins easily.

After the garlic is peeled been together the dried morita chili powder, habanero, jalapeños, tomatoes, garlic, onions, salt, sherry vinegar, apple cider vinegar and sesame seeds. You can thin if you care to with water.

Enjoy!

I had 3 1/2 pounds of tomatillos to use so I wanted to make tomatillo salsa. I made up my own recipes for tomatillo salsa and they were both good. One was raw and one was for roasted salsa. I started looking up other people’s recipes and they were all surprisingly different. I also read that some chefs strongly prefer the raw to the roasted salsa. I did base what I did on Chef Nud Dudhia’s recipe. His recipe was the only one that I saw that used almonds. The almonds really push this recipe above the others. It’s simply scrumptious. I really don’t want to make tomatillo salsa any other way now! This is so FORKING delicious that you are going to want to use this sauce on everything. He says that you can do this roasted or raw. I did roasted because I liked my last roasted tomatillo salsa better than the raw. I rounded some things and changed a couple things because I need to keep this salsa good for at least a month so I made it with home made pickled peppers and I added home made jalapeño brine instead of lime juice….To get the lime taste I’d recommend to add some lime zest. I made around 7 cups. Serving size is difficult. to tell because I don’t know if you need a spoonful for a taco or a cup to cover a burrito. I’ll guesstimate 10 servings.

Ingredients for around 10 servings

3 1/2 pounds tomatillos husked, washed

2 pickled serrano peppers (preferably home made) – rough chopped

2 pickled jalapeños (preferably home made) – rough chopped

6 garlic cloves – ground to paste

6 oz roasted salted almonds – crushed

2 shallots- peeled, chopped

1 avocado- remove pit and avocado flesh – rough chop the flesh

1/4 cup cilantro – chopped

1/2 cup Jalapeno brine (THIS MUST BE HOME MADE by you or purchased from a farmers market to taste good)

1 teaspoon sea salt

optional but recommended – lime zest for finishing

Preheat oven to 400 degrees F.

Put the tomatillos in pans with edges on a middle rack and keep them in the oven till they char up. Remove when done.

If you have a stick blender you can blend everything together now. If not you need to wait till the tomatillos cool.

Blend together the tomatillos, peppers, garlic, almonds, shallots, avocado flesh, cilantro, jalapeño brine and salt. Adjust seasoning if necessary.

Chicken thigh covered in tomatillo sauce, pickled red onion, radish pico and served with grilled zucchini topped with pumpkin seed pesto and cilantro oil.

A special THANKS to chef Nud Dudhia for sharing his FORKING Amazing recipe so I could come up with what I got here.