2 medium or 4 smaller size beets
1 1/2 T sherry or white wine vinegar
1 t sugar
1/2 T olive oil
1/2 T sesame oil
1 t fish sauce
fresh ground black pepper to taste
Roast the beets – wrap the beets in an aluminum foil pouch, roast at 450 deg for 40-60 mins. Beets are done when a wooden skewer slides in easily. When beets are cool enough to handle, use your fingers to rub the skin and peel it off. Trim both ends off.
Cut the beets into wedges and place in one layer in a plastic container with a tight lid.
Mix all the other ingredients and pour over the beet wedges. Close container with the lid and turn the container upside down and back again 2-3 times, every 20 minutes or so. Marinade for 2-3 hours before serving.
My adaptation of a recipe by Mark Bittman, NYTimes Cooking. It was his grandmother’s recipe.
1 lb new potatoes, grated (peeling is an option).
1/2 medium onion, thinly sliced or grated
1/2 t salt
ground pepper (amount as desired)
1 T plain or panko bread crumbs
2 t chopped rosemary or 2T chopped basil
Canola oil or avacado oil
Combine all ingredients, except the oil, in a large bowl.
Put 1/8″ of oil in a 10″ non-stick, deep skillet.
Turn heat to med-high. When oil is hot, put all the batter in the pan, and lightly pack and smooth the top.
Lower heat to medium, cook and shake the pan occasionally throughout the cooking process. May have to adjust heat to med-low (mixture should sizzle but not burn), as it cooks for about 15 min until bottom is nicely browned.
To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more oil to pan, and slide pancake back in, cooked side up. Cook another 10-15 minutes longer, until nicely browned and potato tastes cooked.
This is my adaptation of Jordan Marsh’s Blueberry Muffins, a recipe that appeared in NY Times in 1987. These muffins, served in the Jordan Marsh department store was, reputedly, the best blueberry muffins in Boston!
1/2 C softened butter
1 1/4 C sugar (I use 1 C sometimes)
1 t vanilla
2 C flour
1/2 t salt
2 t baking powder
1/2 C milk (or soy milk)
2 C blueberries (I have used a mix of blueberries and boysenberries)
3 t sugar for sprinkling (optional)
Preheat oven to 375 deg (350 deg conv oven).
Cream butter and sugar until light.
Add eggs beating well. Add vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Fold in blueberries.
Line a 12 cup standard muffin pan with cupcake liners and fill with batter. Sprinkle the 3 t sugar over the tops of the muffins.
Bake at 375 deg (350 conv) for about 30-35 min.
Cool on rack.