Thursday, June 25, 2015

Beet and Chickpea Galette

My vegetable garden this year provided me with lots of beets and carrots! So beside roasting them, I found this Martha Stewart recipe for a beet and chickpea gallette.

I love beets, but they can sometimes taste a too much like dirt.  This recipe was a great way to use lots of beets and has a freshness of flavor that is really nice.  I use a food processor to shred all the vegetables, but you could also use a box grater and get a great work-out!

and warning, like this hilarious Portlandia skit, beets will make everything red.  Don't worry, it's not an emergency, it's not blood, it's just beets...
https://www.youtube.com/watch?v=Kw2WsXIgO6A


Beet and Chickpea Gallette
recipe from Martha Stewart 
Ingredients

  • 4 medium beets, peeled and grated
  • 1 russet potato, scrubbed and diced
  • 3 carrots, peeled and grated
  • 1 15 oz. can of chickpeas, rinsed, drained and coarsely chopped
  • 1/2 c. flour
  • salad greens
  • goat cheese
  • 1 tbs. lemon juice
  • 2-3 tbs. olive oil
  • salt and pepper, to taste
Directions
  1. Boil potato in salted water until fork tender, about 5-10 minutes.
  2. In a large mixing bowl, combine beets, potato, carrots, chickpeas and flour.
  3. Heat a large non-stick skillet with olive oil over medium heat.  Press the vegetable mixture into the pan and pack down with a rubber spatula.  Allow to brown on one side and cook through for about 10 minutes.  Flip very carefully, using the assistance of a plate over the pan, then sliding back into the pan.  Cook for another 10 minutes or until golden brown.  Remove to a large plate.
  4. Mix lemon juice and olive oil together and toss with salad greens.  Top galette with salad and goat cheese.  Enjoy!

It's not blood...it's just beets

Tuesday, June 2, 2015

Anniversary dinner at Counter 3. FIVE. VII


It was our second anniversary this month and the husband treated us to a wonderful meal at Counter 3.five. VII.  The concept behind the restaurant is pretty awesome.  It's the diners sitting right there at a U shaped counter with chefs on the other side.  There is nothing separating you from the chef, diners can watch their meals being made and interact with the creators.  So that explains the counter part of the name.  The 3. five. VII refers to set course meals of 3, 5, or 7 focusing on what is in season.  The menu changes seasonally and there are options for wine pairings, as well.
We had a really amazing time.  Reid and I had the seven course meal without pairings.  The food was refreshing, contemporary, and innovative.  The chefs were friendly and welcoming.  And the presentation was beautiful.  It was such a treat and a wonderful experience to be able to watch the chefs prepare the meals; watching how every little detail and component came together with such precision, attention to detail, and thought.  We will definitely have to come back for another special occasion!

Leather Bound menu for that night
Swordfish and Succotash
Salmon