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Courtesy of Firefly Executive Chef Todd Wiss

Beets can be cooked a variety of ways, that will impart flavor into applications. Roasted and blanching beets are the most common forms of cooking.

*blanching beets: place beets in a large pot covered with water. Heavily salt the water-should taste like sea water at the beach. Place aromatics in the water such as thyme, rosemary or bay leaf. Whole garlic can also be used or ginger. Place flame on medium and bring water to simmer. Cook beets depending upon size for 30-40 minutes or until fork tender-a fork should easily pierce the vegetable without too much resistance. Strain the water and shock the beets with ice- to stop the cooking process.

* roasting beets: preheat an oven to 400 degrees. Wash beets thoroughly to remove any excess dirt. Place beets in a large mixing bowl and cover with olive oil, season well with salt and pepper. Toss a few sprigs of rosemary and thyme and toss to coat all. Place beets in a roasting pan. Add a 1-2 cups of water to the bottom of the pan- this will create a moist heat cooking technique; the beets will also roast more evenly this way. Cook for 40-70 minutes or till fork tender. Once the beets are completely roasted- remove from pan and cool slightly. While still warm peel back the outer skin. Reserve the beets.

Roasted shallot and sherry aioli:

Roasted shallots:

Ingredients:

  • 4ea shallots
  • 1C canola oil
  • 1ea bay leaf-cracked
  • 2ea thyme sprigs

Method:

1. Cover the shallots with oil and add aromatics-into a medium sized sauce pot. Place beets on stove top. Cook till tender. Strain oil and reserve for further applications.

Sherry Aioli:

  • 6ea egg yolks
  • 1T dijon mustard
  • 4ea shallots- chopped
  • 1/4C sherry vinegar
  • 1T honey
  • TT salt & pepper
  • 1QT blended oil- canola is the best since it is pretty neutral in taste

Method:

  1. Place all ingredients except the oil in a food processor. Turn on food processor and run to incorporate all ingredients. Once all are pureed- slowly in a steady stream add the oil. The emulsion should start to form and get thick quickly.
  2. Once fully emulsified- adjust consistency with water to reduce thickness of the aioli if needed.
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