Golden Raspberry Tart, Harvard Beets, Oat Cakes and Root Soup

The Ides of May -- one of those 'transition' times of year --too late to be spring, too early to be summer.  Whatever the time of year, it's always time for good food and good friends!

Co-Op Rustic Golden Raspberry Tart

Golden Raspberries were a feature in this week's Co-Op order. I wanted to keep the flavor and color relatively pure, so I made a simple, rustic tart:

1 pint Golden Raspberries

1/4 cup AP Flour

1/4 cup Sugar

1 Pre-made Pie Crust (the rolled up kind)

Whisk together the flour and sugar, then toss the berries in the combo. Thaw the pie crust and unroll it. Pile the berries in the center of the crust and fold in the edges. Brush the top of the crust with milk and sprinkle with extra sugar. Bake @ 375 F for 25-30 minutes or until GB&D.

Steamed Harvard Beets

We've gotten some really nice Golden Beets from the Co-op, which I've roasted and used in curry and soup. This time I got some regular Red Beets because I wanted to try and re-create a recipe from my youth. Although Mom canned beets that we grew, she never made these Harvard Beets, we always bought them in a glass jar and just heated them. Now I wanted to try and make my own.

Steamed Beets

I decided to steam the beets rather than boil all the flavor and nutrition out of them. Of course peeling red beets is the messy, but colorful part of the task. Wash those red hands when you're done or you'll have red finger/hand prints everywhere!! Cut the peeled beets into 1/2” to 1” cubes, place in a steamer and steam for 10 minutes or so. You want them done but firm, not mushy.

Harvard Sauce

...is dirt simple. Make it, and toss some cooked beets in it.

1/3 cup sugar

1-1/2 tsp Corn Starch for thickener

1/2 cup apple cider vinegar (or try a mix of white wine and balsamic vinegar)

1/4 cup water (use leftover steaming water which is nicely colored)

Whisk the ingredients together in a small pot, bring to a low boil, and cook for 5 minutes. Add the beets, and toss to coat.

I told you it was simple!

Staffordshire Oat Cakes

I've been looking at various breakfast dishes and experimenting with some of them as possible additions to our Cabana Breakfast for Two menu. One of Sally's Brit girlfriends offered to send us her recipe for Staffordshire Oat Cakes. We haven't seen that recipe yet, but the following is what I've come up with from my research.

Oat cakes are not “pancakes” in the usual sense. They're much denser and richer in flavor, and in the Midlands of England can be served either savory – with eggs and bacon, or sweet – dusted with confectioner's sugar and a squeeze of lemon, or slathered with jam/marmalade.

After experimenting with size, I've decided that one saucer-sized oat cake with a sunnyside egg and bacon makes a good breakfast.

6" Saucer sized Oat Cake was just the right amount

Or, I could offer it with my chef-made marmalade and have bacon or ham on the side. If the cake is too large, say dinner plate size, it's just too much to take in, really:

9" Plate-size  cake was too much Oat Cake

75 gr (2.6 oz) Fine Oat Flour *

75 gr (2.6 oz) Whole Wheat Flour

150 ml (1/2 cup) each Milk and Water

1 Packet Quick-Rise Yeast

1 tsp Sugar

Pinch salt

Warm the milk and water to blood temp.  Add together the flours and yeast packet and sugar.   Pout in the warm liquid (you may not need it all) and make a reasonably thin batter.  Cover and let it rise in a warm place for an hour, until nice and bubbly.

Use about 2/3 cup of batter for each cake (makes 2-3 cakes 6-7" diameter and 1/4" to 3/8" thick.  Cook on a lightly sprayed griddle or skillet on medium heat, about 3 minutes per side.

Fine Oat Flour *  -- you can buy Oat Flour from Bob's Red Mill, which is what I did  Or you can take some steel cut oats for a spin in your coffee grinder and make your own "fine"oat flour.

Root Soup

Simple and tasty with Co-Op veggies and some Chana Dal.

2 Golden Beets

2 small Sweet Potatoes

1 large White Potato

2 large Carrots

2 large Parsnips

1 cup chopped Parsley

2 Tbsp  24/7 spice blend, Sazon Completa, etc. 

2 cups Chana Dal (split garbanzos) Sally insisted the dish needed protein

Peel and chop the roots,  toss in a large pot with the spices and about 6 cups of water or vegetable broth.  Simmer for 45 minutes to an hour until everything is tender but not falling apart.

Meanwhile in your rice cooker, cook 2 "cups" of Chana Dal (from your local Indian market)   When done, add them to the soup, stir and serve   If you simply must, use dried-cooked or canned whole garbanzos, but it won't be quite as nice.  

Ham n Egg

I made this for my breakfast this morning – a one egg cheese omelet and a leftover half slice of ham. When I plated it, there was this Eureka! moment, and I grabbed the camera  Yes, there is harmony in the Universe!  Darn tasty those Eureka! moments!