Finally, a meal that wasn’t instantly devoured before I could have a chance to photograph it! My dinner collaboration with my friend Marie resulted in this:
Sometime I simply must invest in a good light source, a ring mold, and maybe a non-chipped plate or two.
Marie made the wontons on the right. The filling consists of tempeh, celery greens, and onions. I am not the biggest fan of tempeh, but this was all right. The tempeh was made locally by a farmer friend; Clayton’s I believe? At any rate, this was a much more pleasant tempeh experience than the ones I have had before, which have tasted of burnt plastic.
The beet salad was my contribution: red beets, gold beets and boucheron goat cheese (which tastes like buttery, heart-clogging heaven). I adapted the recipe from Epicurious, with a few modifications. I omitted the pistachio oil because I don’t know where to get pistachio oil, and it would probably cost a million dollars anyways. Ditto the māche. Olive oil and parsley worked well enough. I didn’t have any pistachios on hand to crumble and sprinkle over the salad, either.
Also, I own a lot of kitchen equipment…yet strangely enough, no cookie cutter or anything else I could jerry rig into a ring mold. So the salad wasn’t quite as pretty or fancy as the one featured on Epicurious. But it tasted good, and ultimately that’s what matters. And I learned of the existence of gold beets. It was already quite a revelation when I discovered I actually like normal old blood red beets when roasted. But gold beets? Shit, I am totally putting these on everything from now on.
2 Comments
You amaze me most the time. This looks delicious!
I am looking forward to some Kim-cooked goodness in October.
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[...] I learned that there are such things as gold beets and even candy striped beets, a new rainbow of potential knitted toys has been opened up for me. [...]
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