Ashed Chèvreaux with Slow Roasted Yellow and Red Beets, and Red Beet Vinaigrette

Ashed Chèvreaux with Slow Roasted Yellow and Red Beets, and Red Beet Vinaigrette

Ashed Chèvreaux with Slow Roasted Yellow and Red Beets, and Red Beet Vinaigrette

My friend Louis is back to visit from Hong Kong! I feel bad that I didn’t cook for him when he was here last summer. Well I was living at Morgan’s and it was quite the party house there last summer. As we want to have a short dinner party. I cooked something relatively simple for main course. I got a good deal on a whole black cod, so I did pan seared black cod with fresh spring mix salad in a broth with gnocchi that I made the last weekend with Jane.

For the starter, I found an easy recipe of a cheese course in The French Laundry Cookbook.

When we call it easy, it is never actually easy – it could mean a few less ingredients or relatively shorter cooking time. There was still a couple things that would take a while. I had to reduced the beet juice on low heat for almost an hour, and put the red and yellow beets in the oven for slow roasting at 325F for just over hours. In the book it is supposed to 300F, but I didn’t have 1 1/2 to 2 hours to just roast the beets.

More…

Please visit the page on Cooking the French Laundry

Leave a comment

Your email address will not be published.


*