Anotheryarn Eats

August 28, 2008

August 25 dinner: beets, greens, gorgonzola polenta

Filed under: almost a recipe — Tags: , , , , — anotheryarn @ 3:25 pm

I’m skipping the salsa fresca recipe for now.  It is proving to be bloggers-block inducing.

Monday night I made roasted beets, sauteed greens (beet and chard) and polenta with gorgonzola.  Oh yes, and roasted green beens.  It was a planned meal with just a fit of “use it up before Tuesday” thrown in (except I forgot I had a head of cabbage languishing in the back corner of the fridge).  It also made entirely too many dishes (that TheHusband was kind enough to wash) – pot for polenta, pan for greens, baking sheet for green beans plus various bowls, cups, cutting boards.  I’m not a very neat cook.  I roasted the beets in the usual manner, I made the polenta according to TNBR, and sauteed the greens with some garlic (there are recipes out there) and made the green beans kind of sort following my first and therefore favorite roasted green bean recipe from The Moosewood Cookbook (now I just grab the cookbook when I forget how long they should be in the oven).  The gooey white stuff in the middle of the polenta is the slice of gorgonzola dolce that is all melty.

Roasted Beets my non-recipe

  • preheat oven to 375 F or 400 F
  • scrub dirt off the beets
  • cut off the greens (leaving maybe 1″ of stem on the beet), reserve greens for another use
  • wrap in foil
  • toss in oven for 30 minutes to 1 hour, depending on beet size, until a knife or fork slips in the beet flesh easily
  • rub peel off and quickly wash beet-staining juice off your hands
  • slice as desired
Roasted Green Beans my non-recipe (but based on a Moosewood Cookbook recipe)
  • preheat oven to 400 F
  • clean green beans and snap the stem end off, cut in half if you like, lightly dry them with a towel
  • place in a bowl, pour some oil on them (olive oil or canola-olive mix; teaspoon to 2 tablespoons)
  • peel whole cloves of garlic (5 to 10 depending on how many green beans and how garlic-crazy you are), cut in half if they are way huge, add to bowl with green beans
  • toss beans and garlic to coat with oil
  • sprinkle with some salt and pepper and toss to coat again
  • munch on the raw green beans that are too skinny and “would burn”, stop when you realize you’ve eaten half the green beans and soon there won’t be enough to serve two
  • toss on a baking sheet and spread out
  • put baking sheet in oven and stir after 10 minutes (maybe you will like them cooked to this degree, or leave in the oven another 5 to 10 minutes
  • sprinkle with balsamic vinegar if desired (oops, forgot that Monday night), toasted almonds are also nice
Sauteed Greens non-recipe (loosely based on a recipe in TNBR)
  • wash greens thoroughly by giving them a nice soak in a bowlful of cool water
  • shake water off and remove tough stems (don’t bother spinning them dry – a bit of water is helpful to the wilting process)
  • cut leaves in half lengthwise and then chop into 1″ stripes
  • set aside
  • chop up stems finely (like you would dice onions)
  • peel and mince 1 or 2 cloves garlic
  • heat a skillet (with lid) up with some oil (again tablespoon or so), add the stems and sautee until soft, add the garlic and saute until fragrant them dump in all the greens and cover with the lid, after a minute stir, and again after a minute stir, if stuff is sticking add a tablespoon or two of water, remove from heat when greens are bright green and tender
  • if you like squeeze lemon on top (I also like balsamic vinegar – but not both at once)

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