Jam it, pickle it.

This past weekend was a culinarily exciting one, to be sure. Hook and I tried two new recipes, both from Eating Well. The first -- a salad of small potatoes, green beans, and sirloin in a creamy, horseradish-based dressing -- was good enough to warrant a repeat preparation. The second, a wheatberry & veggie salad, was not. I actually expected to like the wheatberry salad more, being a huge wheatberry fan (and not so much a fan of potatoes), but the dish ended up being too oily, the proportion of vegetables to grain out of whack. If I were to prepare it again (and "prepare it again" is a generous classification: what I mean is, if I were to use this recipe as a starting point for another wheatberry-centric salad), I'd use half the amount of oil and would add a more diverse mixture of vegetables: broccoli florets, lightly-sauteed mushrooms, maybe some fresh corn. Who knows?

More exciting is the fact that Hook and I made refrigerator pickles(!) This activity was also inspired by an article in Eating Well -- Hook was so excited about the prospect of homemade pickles that 1) could be eaten within 24 hours of preparation; and 2) would not require the use of proper canning techniques that he went out the same day and got a set of canning jars. We pickled cucumbers, beets, and jalapenos, all purchased at the Civic Center farmers' market (save the golden beets, which I got at Haight St. Produce); we prepared a sour brine and used a variety of spice blends, including a traditional pickling blend, cinnamon/clove, curry/ginger (for some beets), and fresh herbs from our small, new herb garden: thyme, oregano, basil. I know I run the risk of tooting my own horn, but the pickled goods turned out phenomenally well. The curry ginger beets are my favorite: the curry flavor is less dominant, and the ginger adds a kick. YUM. Be advised that, if you are in the SF area this summer, you will be goaded to try 27 varieties of homemade pickles. Just saying.

Sentences to describe my day:

1) The transition back to work wasn't as bad as I expected it to be.

2) My right hamstring hurts - maybe in a bad way?

3) I have rediscovered my love of pickled beets!

4) Ke$ha most certainly is a lesser Lady Gaga.

5) Ooooooooh, baby, did I stock up on clearance Easter candy!

6) Hook is here, reading a book of essays while I fritter away time in various online showrooms.

Success!

The beets turned out really well; I was hoping to post pictures, being that beets are awesomely hued, but I had to peel and chop them in sort of a rush & also forgot to bring my camera to the party. Ah, well. Less successful was my decision to shotgun a beer midway through the night. "Hey Ya" came on late in the evening, and I started reminiscing about how this song always reminds me of junior/senior year (though the song itself came out earlier), and how college in general reminds me of shotgunning beers...Right. Logic was not present in my mind, mind you, and someone said that if they found a canned beer then I had to shotgun, which I did - with a minimum of mess. I think I'll stick to beets, though.

Found!

Here is my inaugural beet recipe (Mark Bittman), chosen for its simplicity and because I love all involved ingredients:

Beets With Garlic-Walnut Sauce Time: 1 hour 20 minutes

Time: 1 hour 20 minutes

2 pounds red beets, about 4 large, trimmed of greens

1/4 cup olive oil

6 cloves garlic, peeled

1/2 cup walnuts

2 tablespoons to 1/4 cup freshly squeezed orange juice

Salt and black pepper to taste

1/4 cup chopped fresh parsley leaves, for garnish.

1. Preheat oven to 400 degrees. Wash beets well. While still wet, wrap them individually in foil and place on a cookie sheet or roasting pan. Bake beets, undisturbed, for 60 to 90 minutes, until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.)

2. Meanwhile, put oil in a skillet over medium-low heat. When it is warm, add garlic and cook until fragrant and beginning to soften, about 6 minutes. Add walnuts and continue to cook until they begin to color, about another 4 minutes. Let mixture cool slightly and then put it in a small food processor; process until you have a relatively smooth paste. Add orange juice to taste and sprinkle with salt and lots of pepper.

3. After beets have cooled, peel off skins. Slice beets into wedges or cubes and toss with dressing. Taste and adjust seasoning, garnish with parsley and serve.

Yield: 4 servings.

***

I'm going to make the salad this afternoon, for a cocktail party this evening. I hope it goes well - for my sake & the sake of others in attendance! I don't foresee myself messing this up, though.

Sad news: the balance pods I ordered (on 5/30) won't be shipped until August. My mailing address is going to change twice before these li'l guys (conceivably) arrive. WTF, Spri? I understand that the pods' promotion in Self caused a glut of orders, but August? Really? Guess I'll stick with crunches until then...

Beet it.

Lately I've been eating a lot (a lot) of Swiss chard, either with sweet potatoes and onions or just sauteed in broth. I'm not sick of it, per se, but I feel that I should branch out to other leafy greens: Collard greens, Kale, and the like. Which leads me to the topic of beets.

As a kid, I hated the cold beet soup my mom made during the summer. It was the same shade as Pepto-Bismol and made the whole fridge smell like hard cooked eggs. Summers of Borscht fostered my early, negative association with beets, which lingered until approximately April, 2005, when I tried (and loved) pickled beets. Beyond the pickled variety, though, I know nothing about this richly-hued veggie - a knowledge void I would like to fill.

Yesterday afternoon, while bumming around the grocery store (I had to stay out of the apartment while it was being shown to a prospective renter), I almost bought a bunch of beets. "Hey," I thought, "I can eat the greens per usual, and..." And what? Roast the beets proper? I chickened out, not having a recipe in mind (and also remembering the bunch of chard I already had in the fridge). Consider this a call for beet recipes: how do you all eat your beats? Baked in the oven? Sauteed? And how do you prefer the greens? I'm going to sniff out some recipes and will report back with my results.