It’s been a while, friends! What with the Big Vacation, which was amazing by the way, and the past week of re-entry into the “real” world, I’ve been busy! There have been library books to read, meals to cook, suitcases to unpack, a wedding shower to attend (not my own), a (filthy!) house to clean and cool(er) weather to enjoy. I think I’m finally getting back into the swing of things back home, and I actually did some real cooking today! Cookies! But I’m not going to share them quite yet. Before we went away to Arizona, I actually made a whole bunch of melt-in-your-mouth, drool-worthy dinners that I’ve been meaning to share with you for a few weeks now, so let’s get down to business!
I think it started with the beets. For the uninitiated among you, beets are delicious. M claimed not to like them, but when I saw some at the market, I just couldn’t resist. “I’ll make something so good, even M will like them!” I thought to myself. And lo and behold, I did! The best part about it? It’s super quick and easy! (Plus, it’s a gorgeous shade of bright fuchsia. Who doesn’t love colorful food?)
It’s a recipe I made ages ago, when I lived in another part of the country and had an entirely different life. I ran across it in my cookbook recently and resurrected it. A tip: wear surgical gloves when grating the beets so your coworkers the next day won’t think you’ve been performing secret ritual sacrifices. (I mean, unless that’s your thing…)
Tagliatelle with shredded beets, sour cream and parsley
from Bon Appétit, April 2004
- 1 T. butter
- 2 T. olive oil
- 2 garlic cloves, minced
- 3 cups packed, coarsely grated peeled uncooked beets (about 3 large)
- 1/2 t. cayenne pepper
- 2 T. lemon juice
- 12 oz. tagliatelle or fettucine (I used spinach fettucine, which when combined with the fuchsia beets, made for an interesting looking dinner!)
- 8 oz. sour cream
- 6 T. chopped fresh Italian parsley, divided (I cheated and used dried, since we didn’t have any fresh – just use less)
Melt the butter with the oil in a large skillet over medium heat. Add garlic and stir until pale golden, about 1 minute. Add beets and cayenne pepper. Reduce heat to medium-low and sauté until beets are tender, about 12 minutes. Stir in lemon juice.
Meanwhile, cook pasta. Drain and return to pot. Stir in sour cream and 4 T. parsley, then beet mixture. Season to taste with salt and pepper. Sprinkle with remaining parsley and serve! I usually add a small dollop of extra sour cream, because that’s how I roll. Delicious and easy!
In fact, it was so yummy that M, the beet-hater, actually requested it a week or so after I made it the first time!