My friend Louis is back to visit from Hong Kong! I feel bad that I didn’t cook for him when he was here last summer. Well I was living at Morgan’s and it was quite the party house there last summer.
As we want to have a short dinner party. I cooked something relatively simple for main course. I got a good deal on a whole black cod, so I did pan seared black cod with fresh spring mix salad in a broth with gnocchi that I made the last weekend with Jane. (See the picture below)
For the starter, I found an easy recipe of a cheese course in The French Laundry Cookbook.
When we call it easy, it is never actually easy – it could mean a few less ingredients or relatively shorter cooking time. There was still a couple things that would take a while. I had to reduced the beet juice on low heat for almost an hour, and put the red and yellow beets in the oven for slow roasting at 325F for just over hours. In the book it is supposed to 300F, but I didn’t have 1 1/2 to 2 hours to just roast the beets.
The final result was amazing. The dish was so colorful and vibrant. I just loved the roasted beet – so sweet and delicious, and the texture was perfect: soft but still with a hint of a crunch. I picked up a very nice ashed Chevreaux at Whole Foods as well, and it was so good paired with beets! And last, it was the beet powder, which was a lot easier than making tomato powder since beet has a lot of more fiber and get dried quite nicely.
Recipe for Serving 6
1 cup beet juice
1 tsp red wine vinegar
2 small yellow beet
2 small red beet
2 tbsp canola oil
extra virgin olive oil
6 oz ashed Chevreaux
1/2 cup baby beet greens