Recipe (Re)creation: Crushed Beets with Greek Yogurt + Herbs

I came across this lovely crushed beets recipe in my June edition of Bon Appetit.  I fell in love with the combination of greek yogurt, lemon zest, herbs and perfectly roasted beets.  I just made a few changes and added toasted hazelnuts and a drizzle of balsamic reduction at the end.  Otherwise, I stayed pretty true to the original recipe. This is one dish I will be adding to the regular repertoire for sure!

Serves 2

Ingredients:

• 1 lb. small or medium beets
• 5 tbsp. olive oil
• 2 tbsp. lemon zest
• 2 tbsp. lemon juice
• 1/4 cup fresh mint leaves
• 2 tbsp. freshly torn dill
• 1/2 cup plain greek yogurt
• Maldon sea salt & pepper
• 2 tbsp. toasted hazelnuts
• Balsamic reduction

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.

-Place scrubbed beets on the foil and drizzle with 1/2 tbsp oil.

-Season with salt and paper and wrap the foil around the beets.

-Roast beets for 40-50 minutes, depending on their size.

-Let cool, remove the skins of the beets with a paper towel and crush.

-Meanwhile, whisk the lemon zest, juice and 2 tbsp. oil in a bowl and set aside. 

-Heat 2 tbsp. oil in a large skillet, add beets, and season with salt and pepper.

-Cook the beets until browned, about 4 minutes on each side. 

-Transfer the beets to the bowl with the vinaigrette and toss.

-Add the mint, dill, and hazelnuts to the bowl and mix.  

-Add the remaining 1/2 tbsp. oil, and sprinkle with Maldon sea salt and pepper. 

-Serve with dollops of greek yogurt and a hefty drizzle of balsamic reduction.

Restaurant (Re)creation: Contigo's Seared Goat Cheese, Arugula + Strawberry Salad

I live a block away from Contigo and it is one of my absolute favorite spots.  I love that the menu always changes, but many of the standbys stay the same.  One dish that thankfully rarely leaves the menu is the seared Caña de Cabra goat cheese salad.  I love the creaminess of the seared goat cheese, the crunch of the toasts and hazelnuts, and the tangy and sweet salad that lies beneath.  I was lucky enough to come across Brett Emerson's recipe for this salad in the Wall Street Journal.  Now that I have it, I will be making it on a regular basis.  It looks so impressive topped with crispy seared goat cheese and like it came straight down from heaven.  Enjoy!

Serves 2

Ingredients:

• 4 oz. Caña de Cabra (or other mild, young goat cheese)
• 4 small 1/4-inch think slices of rustic bread (I use Judy's Lovesticks)
• 1 1/2 tbsp. olive oil, plus more for brushing toasts
• kosher salt
• 1 1/2 tbsp. Sherry vinegar
• 2 tsp. minced shallot
• 1 1/2 tbsp. hazelnut oil
• 1/2 medium fennel bulb, halved lengthwise and thinly slice crosswise
• 3-4 oz. wild arugula
• 4 oz. strawberries, stemmed and quartered
• 1/4 cup roughly chopped toasted hazelnuts
• 4 basil leaves, roughly torn

Directions:

-Preheat oven to 350 degrees and place bread slices on a baking sheet.

-Brush both sides with olive oil and bake in the oven until golden, about 3 minutes per side.

-Remove from oven, set aside and preheat broiler. 

-Meanwhile, in a small bowl, whisk together the vinegar, shallots and salt.

-Let the shallots macerate for at least 10 minutes.

-Then whisk in the olive oil and hazelnut oil, season with salt, and set aside.

-In a large bowl, toss together the arugula, fennel, strawberries, hazelnuts, and basil.

-Slice the cheese into two rounds and place on top of two toasts each.  

-Place under the broiler and broil until cheese begins to brown, about 2 minutes.

-Toss salad with enough vinaigrette to coat and season with salt.

-Distribute salad onto two plates and place a warm goat cheese toast atop each helping.

Contigo

1320 Castro Street

San Francisco, CA

(415) 285-0250

www.contigosf.com

Restaurant (Re)creation: SPQR's Burrata Crostini

~SPQR's Burrata Crostini~

~Close-up of my Burrata Crostini (Re)creation~

~My Burrata Crostini (Re)creation~

SPQR does many things well, but my favorite dishes are their starters and antipasti.  I had this crostini at SPQR for brunch one day and it was love at first bite.  Its the perfect dish to whet your appetite and its very much a crowd pleaser.  It looks sophisticated but its surprisingly easy and wonderfully scrumptious.  The crostini at SPQR is topped with burrata, fried sage, hazelnuts, chili, and honey.  To add a twist to their version, I used truffle honey instead and omitted the chili.  I also used a bit of fried rosemary in addition to the sage.  You can do plenty of variations depending on your mood, your taste buds, and what's leftover in your fridge.

Ingredients:

• Rustic baguette, cut into 1/2 slices
• 1 container of resh burrata
• 20 sage leaves
• 1 sprig of rosemary
• Truffle honey (or regular honey)
• 1/2 cup raw (or roasted) hazelnuts
• 2-3 tbsp olive oil

Directions:

For the hazelnuts:

Preheat oven to 400.  Place hazelnuts in a baking dish and bake for 10-15 minutes.  Remove from heat.

Cover hazelnuts with a towel to steam and let them cool (5 minutes).

With your fingers, rub the skins off the hazelnuts to the best of your ability and set aside.

For the sage & rosemary:

Pour 1 tbsp olive oil into a small skillet.  Remove rosemary leaves from stem.  Add sage and rosemary leaves and fry until crispy (5 minutes).

Remove leaves with a slotted spoon and place on a paper towel to dry.

For the crostini:

Brush olive oil on both sides of each slice of bread.  Place on a baking sheet and bake for 10-12 minutes, turning over once so they are crispy on both sides.

Assembly:

Generously spread burrata on each crostini, then top with sage, rosemary and hazelnuts.   Drizzle with truffle honey and enjoy.

Bón Appetit

SPQR
spqrsf.com
1911 Filmore St
San Francisco, CA
(415) 771-7779