I recently did a variation of chef Claudette Zepeda’s recipe for Strawberry Aguachile and now just did a variation of her recipe for Citrus and Beet Aguachile. I made a lot of changes………… I thought the Beet Aguachile recipe might has way too much oil in it (3/4 cup). I think it must be a typo so I had to change that. Another thing that I had to change is that I thought this recipe contains far more cilantro than I can tolerate and I cut the amount in half and it’s still plenty. Instead of salt roasting the beets…I thought I had a more practical idea to roast the beets with water. I don’t think it is necessary to buy beet juice to add to the recipe. I just cooked up an extra beet while I cooked all the beets in water. I used the beet water and blended in my extra beet and used that as beet juice. I also added some extra blended beet water to adjust the soup to my taste. Those were the main changes. It’s no longer aguachile and more of a cold soup this way but does taste really great! This recipe makes around 4 servings.

Ingredients

1 lb beets (a mix of orange and red – scrubbed clean)

sea salt to taste (I used my home made smoked pecan sea salt)

3/4 cup water + more water to cook beets

2 medium limes – just the fresh squeezed juice

1 oz cilantro – leaves and tender stems – chopped + a little extra for finishing

1 shallot – chopped (around 2oz)

1/4 cup rice vinegar

1 orange – zest and juice

1 serrano chile – chopped

3 garlic cloves – chopped

4 dried chitepin or pequin chiles crushed

3 black garlic cloves – chopped

2-3 radishes – thin sliced

2 Persian cucumbers – sliced

1/2 medium red onion – thin sliced

8 toastada shells

Directions

Preheat the oven to 400 degrees F.

It’s important to know that you shouldn’t cook orange beets with anything aluminum because the aluminum reacts with orange beets.

If you have regular sized beets then you probably want to cut them in halves. In one baking dish I put the reds and in another baking dish I put the orange beets. Lightly sprinkle them with sea salt. Add water to the pans You want to almost cover the beets with water. Cover the pans and leave them in the oven till fork tender. The timing will differ. My beets were very large so mine took around 75 minutes. Pull out of oven with done. Remove from water so they cool faster. When cool you rub them with your hands and the skin will come off. Put to the side.

Make some blended beet water. Use the water from your red beets. Add either one small beet or part of a beet and blend it into the water till as smooth as you can get. Keep this to the side.

Combine the 3/4 cups of water, lime juice, cilantro, shallot, vinegar, orange juice and zest, serrano chile, garlic, chilepin chile, and black garlic. Add at least a half a cup of you blended beet water that you just made. Give it a taste test and decide if you want to add more blended beet water. Also decide if you need to add more sea salt and adjust to your liking. At this time you can strain it and throw out the solids…….or if you like it this way keep it this way.

Serve it up.

Dish out the soup and add the beets, cucumbers, onions, radishes, cilantro, and serve with toastada shells.

A Special THANKS!!! to chef Claudette Zepeda and Food & Wine Magazine for this recipe so I could make what I got here.

I think one of the most delicious ways to serve acorn squash is with mostarda and taleggio cheese. (I did this before to top a pizza I made) I got the idea when I read about mostarda from www.LaCucinaItaliana.com when I was trying to learn about taleggio pairings. In www.LaCucinaItaliana.com they said Italians most often pair taleggio cheese with mostarda. Incase you didn’t know…… mostarda is a spicy and sweet, mustardy North Italian Condiment. It is usually but NOT ALWAYS made with candied fruit and mustard syrup……BUT…..one of the 6 varieties of mostarda is made with squash. So what I did here might be considered a deconstructed squash mostarda because I made mustard syrup and squash.

ANYWAYS….This squash taste really great with this mostarda syrup and taleggio cheese. Serving size is difficult to judge because all acorn squash are different in size. Usually a person eats about half an acorn squash so I figure 4 servings because I am using two smaller-medium sized acorn squash.

Ingredients for around 4 servings.

2 acorn squash – washed

2 medium red onions sliced extra thin

non stick spray

sea salt – to taste

ground black pepper – to taste

2 Tablespoons olive oil – (That is a guesstimate. I didn’t measure I lightly sprayed the tops of the squash and onions with it)

1 cup sugar

1 large juicy lemon – the fresh juice and all the zest

2 Tablespoons mustard powder

1 Tablespoon dijon – or to taste….. Every mustard is different

2 Tablespoons old style whole grain mustard – or to taste…every mustard is different

1 small Calabrian chili – crumbled

8 oz taleggio cheese – (or maybe a bit more if you like lots of cheese) cut in slices (thin side..)

Directions

Preheat the oven to 400 degrees F

The squash go in to get softened so you can cut them. They go in on sheet pans for 15 minutes. After 15 minutes take the squash out and let them cool. While they are cooling make the mostarda.

In a small mixing bowl combine the sugar, lemon juice, lemon zest, dry mustard, mustards, Calabrian chili.

When the squash are cool enough for you to handle slice them up in rings around 1- 1+1/2 inch thick and scrap out membranes and seeds. You might end up cutting off a little end so the squash can lay flat.

Spray the sheet pans with non stick spray. Arrange the acorn squash rings. Stuff them with the sliced onions. Sprinkle with olive oil, salt, and pepper. Pour the mostarda over the stuffed, seasoned squash slices. (keep in mind that the sauce will caramelize and what you spill on the pan will burn)

Place in oven around 30 minutes or until slightly browned and fork tender.

Dress what you are serving now with sliced cheese and this goes back in the oven for around 9 minutes.

Second time I served without the squash skin and added toasted nuts and it was extra delicious this way.

It’s really easy and comes out FORKING DELICIOUS!

ENJOY!

This recipe is a variation of another recipe that I did from chef Pollyanna Coupland. Her recipe was called Roast CauliflowerRecipe with Smoked Cheese Sauce. She had this brilliant way of seasoning the cauliflower with lemon, oil, little dijon, and a little thyme. This goes magically well with the smoked cheese sauce and some sort of pickled vegetable.

This time I didn’t have leeks so I thought my pickled onions would work here. I also make my own cheese sauces because I put a lot of cheese in them and my sauces never break or taste floury. My trick is to always make cheese sauces with corn starch. My other trick is to add as little fat as reasonably possible because I want most of the fat in my sauce to come from cheese. I also use fat free milk. This recipe can take two days to prepare because I like to make anything pickled at least one day before. Serving size is difficult to judge because I don’t know if you want a small side order or a large serving. I’m going to guesstimate this up to 6 servings.

Ingredients for around 6 servings

1 red onion – sliced thin (preferably on a mandolin)

1 cup white vinegar

1 Tablespoon kosher salt

1 bay leaf

1/2 teaspoon black peppercorns

1/2 teaspoon yellow mustard seeds

2 sprigs thyme

1 cauliflower – break down into florets

1 1/2 lbs carrots – you can cut them however you like it really doesn’t matter but the cook time will differ.

4 pinches of dried thyme

1 teaspoon dijon mustard

1 large juicy lemon – you need the juice and zest

4 Tablespoons extra virgin olive oil

sea salt to taste

ground black pepper to taste

1 Tablespoon extra virgin olive oil – About the amount of oil I sprayed on the nuts

1/4 cup pepitas

1/4 cup sliced almonds

2 cups fat free milk

2 Tablespoons sweet butter

1/4 cup corn starch

9 oz mature cheddar cheese – shredded

4 1/2 oz munster cheese – shredded

1 teaspoon dijon mustard

1/2 teaspoon fresh grated nutmeg

1/4 teaspoon ground white pepper

1/2 teaspoon smoked paprika

hot sauce to taste – (I used Frank’s Red Hot Sauce didn’t measure but it might have been 2 Tablespoons)

liquid smoke to taste – (didn’t use much somewhere between 1/4 teaspoon – 1/2 a teaspoon so do a 1/4 first and then decide if you need more)

1/4 cup chives or scallions – chopped for finishing

Directions

Make the pickled onions. Bring to boil the vinegar, salt, bay leaf, peppercorns, mustard seeds, and thyme sprigs. Reduce to simmer for ten minutes. Take off heat. Pour the hot liquid over the red onions. Leave out till it is room temperature and then refrigerate.

Preheat you oven to 375 F degrees.

In a large mixing bowl combine the dried thyme, dijon mustard, lemon juice and lemon zest, and oil and mix well. Reserve around 1/2 the liquid. Mix the carrots in around 1/2 of the liquid and place them on a sheet tray. Cover the tray of carrots and put them on the lower rack. Now mix the cauliflower florets in the same large bowl adding the reserved liquid. Mix them around and place them in a single layer on a sheet tray (do not cover this one) . Timing will differ mostly due to cut on vegetable. Uncover the carrots at 30 minutes if you want to brown them a little. Leave the carrots in the oven till they are cooked all the way threw by testing with a fork. My cauliflower took 35 minutes. My carrots took a little longer. I lightly salted mine with my home made smoked pecan sea salt and a little fresh ground black pepper.

When your carrots come out you can toast the nuts. Put the almonds and pepitas on a sheet tray and spray them with oil. I put mine on the lower rack and mine took around ten minutes to get a nice light brown color.

Make the cheese sauce. Put a pot on medium high heat and melt the butter. Mix together with a whisk the milk, and corn starch. Add that to the butter. Cook until thickened and make sure that this bubbles so you know that it is cooked. Mix in the dijon, nutmeg, white pepper, smoked paprika and turn down the heat to medium low. Stir in the cheese. Keep stirring so the sauce stays smooth. Add hot sauce and liquid smoke to taste.

Arrange and serve.

Cauliflower, carrots, go on the plate. Top with cheese sauce, pickled onions, toasted nuts and some chives or scallions.

Enjoy!!!!

A Special THANKS to chef Pollyanna Copeland for her Amazing recipe so I could do what I got here!