Today was an unusually gloomy day in Boulder but it was welcomed as the perfect day to cook and clean. Many loads of laundry await folding and the house smells amazing. Tonight's menu was pretty sweet - noodle kugel with roasted beets with toasted hazelnuts and goat cheese. The kugel is my own recipe but we went hunting for the beets recipe after frequently enjoying a similar dish at Basta, a local restaurant. My belly is so ridiculously happy right now... I highly recommend this recipe.
Roasted Beets and Sautéed Greens with Hazelnuts and Goat Cheese
We ended up with raw hazelnuts that needed to have the skin removed. We found some advice online that worked like a charm. Make an ice water bath for the nuts. Boil 2 cups of water, add 3T of baking soda, add the hazelnuts and let them boil for a few minutes. Test a hazelnut in the bath - the skin should rub right off. If they're ready, add the hazelnuts into the bath and peel the skin off.
Also, we had varying sized beets so we cut the larger ones so that they were all around the same size. We drizzled them with olive oil and sealed them up in one big aluminum foil pouch. Our beets took about an hour and fifteen minutes.
ENJOY!
Sunday, April 3, 2011
Subscribe to:
Posts (Atom)
