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Seasons 52's Cliff Pleau Talks Beets Print E-mail
Written by Ann Shepphird   

Seasons 52 beetsAs many of you may know, Seasons 52 is part of a unique chain of restaurants found throughout the continental U.S. that focus on healthy food using fresh seasonal ingredients (nothing on the menu is over 475 calories). As part of that focus, the Century City location features an indoor herb garden, a chef's garden and a spectacular outdoor living wall. At the preview, we were treated to a series of dishes created by Cliff Pleau, the Seasons 52 Culinary Director. The highlight, for me, was his beet carpaccio (pictured here) so I asked him for some tips on working with beets at home for those of us who are growing them or looking at them at the farmers markets and he was kind enough to send his thoughts (below). Enjoy!

Beets are awesome if you think of them as a natural root that has all the nutrients to push a plant through the soil and allow its leaves to reach sunlight. Their earthy quality allows for lots of flavor combinations. I like using gold beets and chiogga beets, but whatever is in the market is fun and tasty. Beets do need to be washed well. The tops can be de-stemmed and steamed. I like to eat them with sea salt, olive oil and red wine vinegar.

Roast beets by putting them in a roasting dish with a little bit of water (just a little in the bottom), some olive oil and sea salt to cover. Roast until almost tender in a 425 degree Fahrenheit oven for about 45 minutes. Then let them rest covered for 15 minutes. They can be chunked or peeled, and used for various creative applications. To peel, just rub off the skins with your hands and a paper towel.

For a beet carpaccio, slice peeled beets thin on a mandolin and plate with extra virgin olive oil and sea salt and add an herb salad mixture. A couple of flavors and ingredients that work well with beets include: goat cheese, wasabi (mix with sour cream), herbs, grains, citrus, ginger and black pepper.

 
House of An's Roasted Brussels Sprouts and Kale Print E-mail
Written by Ann Shepphird   

Tiato Brussels SproutsAs promised, for all those who are growing Brussels sprouts or eyeing the big stalks at the farmers market (or even Trader Joe's), here is the recipe for the House of An's roasted Brussels sprouts and kale dish that changed my mind about Brussels sprouts when I tried it last week at Tiato. This dish is essentially a chopped salad but works great as both a salad or a side dish. Enjoy!

Wasabi Garlic Lime Dressing
1 1/2 cups water
1 cup sugar
1 cup lemon juice
1 tablespoon finely chopped garlic
1 tablespoon Sambol Chili Paste
1 tablespoon white vinegar
1 pinch wasabi
salt and pepper to taste

Combine all ingredients, shake vigorously and let sit. Shake again before serving.

Roasted Brussels Sprouts and Kale
2 lbs. Brussels sprouts
1 lb. kale
1/4 cup roasted sliced almonds
1/4 cup white wine
1 cup julienned dates
1 teaspoon finely chopped garlic
extra virgin olive oil
salt and pepper to taste

Saute kale with garlic, olive oil, white wine, and salt and pepper lightly, then roasted in 350 degree oven and set aside. Cut Brussels sprouts in half and toss with olive oil and salt then roast 350 degree oven. Wait until cool enough to handle and julienne. Combine all ingredients and toss lightly with dressing right before serving.

 
Oxbow Produce Market's Fuju Persimmon and Avocado Salad Print E-mail
Written by Ann Shepphird   

oxbow marketOne of the most fun things for me to find in any city is the public market. The town of Napa, naturally, has a wonderful one. The Oxbow Public Market offers an array of goods -- from coffee to oysters to olive oil to spices. At the Oxbow Produce and Grocery, they not only offered fresh, local and organic produce that included currently-in-season persimmons and avocados and arugula but also a great recipe that brings them all together. Below is their recipe for Fuju Persimmon and Avocado Salad. Enjoy!

Ingredients
2 tbsp fresh lemon juice
1 1/2 tsp white miso
1/4 tsp black pepper
1/8 tsp salt
1/3 cup olive oil
3 firm ripe avocados, sliced
1 pound firm ripe Fuyu persimmons, peeled, halved, thinly sliced
2 bunches arugula

Dressing
Blend lemon juice, miso, salt and pepper until smooth. With motor running, add olive oil in a slow steady stream to create emulsion.

Toss gently the sliced avocados and persimmons with the miso dressing to coat evenly.

 
Mii amo's Jicama Salad Print E-mail
Written by Ann Shepphird   

Mii amo jicama saladNothing says fall like citrus and pomegranates (at least in the fruit realm). Add them to yummy crunchy jicama and a lovely vinaigrette and you have the Jicama Salad from the Mii amo spa at the Enchantment Resort in Sedona, Arizona. Seasonal, low-cal and delicious. What more could you ask? The recipe, you say? See below. And enjoy!

Vinaigrette (yields 4 cups)
1 cup pomegranate juice
1/4 cup seasoned rice wine vinegar
2 tbsp agave nectar
2 tbsp Dijon
2 lime zests
2 cups canola oil
taste salt & pepper

Add all ingredients into blender except oil. Blend well. With blender running, slowly drizzle oil in until well emulsified. Add seasoning. Arrange salad ingredients as shown in picture and top with vinaigrette, pomegranate seeds and salt.

Salad (6-8 servings)
2 lbs. jicama, cut into thin matchsticks
4 each oranges, segmented
2 each grapefruits, segmented
2 bunches wild watercress
6-8 tbsp fresh pomegranate seeds
taste Smoked sea salt

 
Kozlik's Green Peppercorn Tomatoes with Goat Cheese Print E-mail
Written by Ann Shepphird   

Kozlik Mustard at St. Lawrence Market

Ingredients

1/4 pound goat cheese
1/2 tbsp. salt
24 cherry tomatoes
1 tbsp. Kozlik's green peppercorn mustard
1/4 cup minced fresh basil
1/2 tbsp freshly ground black pepper
basil to garnish

Method

In a medium-sized bowl, combine cheese, basil, salt and pepper and Kozlik's green peppercorn mustard. Mix until well blended. Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow shell. Drain off any juice that maybe in the tomatoes. Scoop about 1 teaspoon of the cheese mixture and carefully stuff it into a tomato shell. Repeat until tomatoes or cheese mixture is used up. Garnish on a platter and serve.

 
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