What To Do With Ted's Delicious Cabbage?

Check out this great article on winter cabbage salad, by Mark Bittman at nytimes.com.

As mentioned in Ted's letter, there is always delicious Borscht! Especially if you're starting to accumulate a collection of beets, like myself. Here is a recipe from epicurious.com that is pretty close to the successful Borscht I have made myself. If you don't want to make the beef stock from ribs, you can simply cut about 2lb beef chuck into 1" cubes and brown the meat. Then add a combination of store bought beef stock and water ( about a 1-1 ration totaling 12 cups) and bring to a boil. Simmer the beef for about 1-1 1/2 hours (while beets roast) until tender, then proceed to the next step of the recipe.

Beet and Chipotle Soup

Recipe by Katharine Kagel, Cooking with Cafe Pasqual’s

(serves 4 to 6)
2 pounds whole beets, stems trimmed to less than 1-inch
1 1/2 cups chicken or vegetable stock
1 cup full-bodied red wine
6 cups water
1/4 cup (1/2 stick) unsalted butter
1 white onion, coarsely chopped
1 Tablespoon dark brown sugar
2 Tablespoons red wine vinegar
1/2 cup freshly squeezed lemon juice
1/2 cup sour cream, plus 1/4 cup for garnish
2 chipotle chiles in adobo (you’ll find these canned)
Fresh chives or other herb, chopped for garnish

Put the beets, stock and wine into a large soup pot and add the water. The liquid should cover the beets by at least 1 inch. Bring to a boil and let simmer, covered, for 45 minutes to 1 hour. Fork test the beets for tenderness before removing them from the pot. Remove the beets with a slotted spoon and reserve the cooking liquid in the soup pot. When the beets have cooled enough to handle, peel them and remove the stems and roots. Cut up 1/2 cup of 1/2-inch diced beets for garnish and set aside.

Heat the butter in a large saucepan over medium heat, and when it is melted, add the onion and brow sugar. Saute for 2 minutes, stirring with a wooden spoon, until the sugar is dissolved. Add the onions, coarsely shopped beets, red wine vinegar, lemon juice, 1/2 cup sour cream, and chiles in adobo to the beet liquid in the soup pot. Whirl everything in the container of a blender until smooth (in batches if needed). The soup can be served hot of cold; if cold, chill for at least 6 hours. Garnish with the reserved beets and 1 Tablespoon of sour cream, then garnish with chives.

Syrian Beet Salad

Recipe from Moosewood Restaurant Daily Special

(serves 4-6)
2 quarts water
3 large beets
1 Tablespoon chopped, fresh chives
2 Tablespoons chopped fresh cilantro
2 garlic cloves, minced
1/2 fresh, hot chili, minced
1 teaspoon ground cumin
2 Tablespoons fresh lemon juice
3 Tablespoons olive oil
1 teaspoon salt, or to taste

In a large pot bring water to a boil. Meanwhile, peel the beets and cut them into 1/2-inch cubes. Ease them into the boiling water, cover, lower to a simmer and cook until tender when pierced with a knife, about 10 minutes. When the beets are ready, drain well and transfer to a serving bowl. Add the chives, cilantro and remaining ingredients and toss well. Chill for at least 30 minutes before serving.

Red Beet Risotto with Goat Cheese

Adapted from a recipe in Bon Appétit, February 2007

A simple and delicious take on risotto. You could use shaved
Parmesan in place of the goat cheese, if you like.

(Makes 6 first-course servings)
1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped white onion
1 cup arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
1 (5 1/2-ounce) package chilled soft fresh goat cheese, coarsely crumbled

Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with cheese.

Beet, Walnut and Gorgonzola Salad

Recipe from Bon Appétit, October 1995

(serves 6)
6 small beets, trimmed (about 18 ounces)
6 tablespoons olive oil
3 tablespoon Sherry wine vinegar
1 large garlic clove, pressed
Pinch of sugar
12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
1/3 cup chopped walnuts, toasted (about 2 ounces)

Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)

Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper. Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.

Secret Chocolate Cake

Recipe from Simply in Season, by Mark Beach & Julie Kauffman –a children’s cookbook.

Submitted by member Rachel Green, who says, “It was FANTASTIC!!”

2 cups beets (about 3 beets)
½ cup applesauce
1 ½ cups sugar
½ cup oil
½ cup plain yogurt
3 eggs
1 ½ teaspoons vanilla
1 ¼ cups flour
1 cup whole wheat flour
½ cup baking cocoa
1 ½ teaspoon. baking soda
½ teaspoon salt
1 cup chocolate chips

Preheat oven to 350°. Boil beets for 20 minutes. Drain, cool, peel
and chop. Puree with applesauce in a blender and set aside. In a
large mixing bowl, beat the sugar, oil, yogurt, eggs and vanilla, for
2 minutes. Mix into the beet mixture, the flours, cocoa, baking
soda and salt. Pour ½ of the mixture into a greased bundt pan.
Sprinkle the chocolate chips on top of the batter in the bundt
pan, and then pour the remaining batter on top. Bake for 45-50
minutes.