How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Tuesday, August 7, 2012

More about beets (and shrimp, too!)

Last week's farm box pick-up featured more beets. As James tells us in his We Got the Beet post, finding recipes for beets that are pleasing to our pallets can be a difficult test for us. Rising to the challenge, however, I found a recipe for Roasted Beets with Feta on It turned out to be a perfect recipe for us in several ways - first we had all the ingredients (once we substituted a farm-box onion for the shallot, and improvised with the variety of herbs we got from the box as well) second, it was quite tasty! Roasting the beets gave them a nice caramelized sweetness. And they were such a beautiful shade of deep red. We ate this as a side dish to our main course, Shrimp Cake Bites which was posted by Old Bay Seasoning on Facebook. I used way more than the 1 t. of Old Bay called for though. I just added until I thought it seemed like enough. The cilantro came right from my garden. I also had no idea what almond flour was, but it seemed to work fine to just put slivered almonds into the blender with the rest of the ingredients. I also used chipotle olive oil (from Lebherz Oil and Vinegar Emporium) to fry, rather than coconut oil. The cakes turned out very spicy, which is just the way James and I like our sea food. Regular readers of this blog know that I do not have a food processor, and instead use a blender whenever a food processor is called for. I will admit that this combination of food did present a challenge for our blender, but undaunted, I kept mixing the concoction in short bursts and stirring until everything was mixed to the right consistency for making the cakes.

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