Grimm's Foodie Tales

Roasted Beets  by   J. Kenji López-Alt link Beets are my wife's favorite food, which means, by extension, that they're the vegetable I roast most often. When done right, they become candy-sweet, while maintaining an intense earthiness. I like to do everything I can to accentuate those flavors. Long story short: I form a tight foil pouch, and roast the beets inside with a little oil and some herbs. Once roasted, they slip right out of their skins under running water. How to Roast Beets, Step by Step There may be more than one way to cook a beet, but there's only one way that I go back to again and again. Boiling beets is fast and efficient, but it pains me to see all that wonderful beet juice going down the drain when I finally dump the liquid. Roasting them plain works all right, but they can end up dry and shriveled, and it takes literally* forever. *Not literally. My method of choice is a hybrid. By placing the beets in a tightly sealed pouch of heavy-duty foil and puttin

The Best Roasted Sweet Potatoes Recipe  by   J. Kenji López-Alt   link Recipe: 3   pounds  ( 1.4 kg ) peeled or skin-on  sweet potatoes , quartered, and cut into 1/2-inch slices 6   tablespoons  ( 90 ml )  extra-virgin olive oi l, divided Kosher salt  and freshly ground black pepper 2   tablespoons  chopped  fresh parsley leaves 1   tablespoon  ( 15 ml )  honey , maple syrup, or agave nectar Place sweet potatoes in a large saucepan and cover with water. Heat water to 160°F (71°C) as registered on an instant-read thermometer. Cover and set aside for 1 hour. Meanwhile, adjust oven racks to upper middle and lower middle positions and preheat oven to 400°F (200°C). Drain sweet potatoes and transfer to a large bowl. Toss with 3 tablespoons olive oil and season to taste with salt and pepper. Spread sweet potatoes on 2 rimmed baking sheets and roast until bottom side is browned, about 30 minutes. Carefully flip potatoes with thin offset spatula and roast until second side is browned and potat

 Dinner Nov 8, 2022 - Thyme butter and garlic pork chops, apple-beet slaw, and roasted sweet potatoes Pork chops sous vide with kosher salt and beets oven roasted with vegetable oil and kosher salt a day ahead. Apple-Beet Slaw 2 Roasted golden beets 2 Honey Crisp Apples ~1lb of carrots 1-2 Tbls Apple Cider vinegar 1-2 Tbls Honey -Cut apples (with skin still on) to core them, grate with food processor, and add to a medium mixing/serving bowl. -Add a little ACV and mix to keep apple from browning -Cut ends off carrots and peel, grate with food processor, and add to bowl with shredded apple -Peel skin off of golden beets, grate with food processor, and add to bowl with shredded apple and carrot -Add honey and thoroughly mix all the shredded ingredients and to coat them with the honey. Add more ACV and honey to taste [I added more ACV to help bring back more of the apple taste that got a little lost from the beets] [Probably could add salt or MSG if wanted, didn't seem necessary today]