10 hours ago
Monday, June 11, 2012
Recently one of my "anonymous" commenters recommended a recipe for my newly dug beets. She insisted on "beets w/ pasta" by Laurie Colwin.
I remember Laurie Colwin back in the 90's when I used to subscribe to Gourmet, she was a funny and wonderful writer, and died much too young in her 40's of a heart attack. I remember reading her obituary in the NY Times back in 1992, and thinking that I never bought her book More Home Recipes, which was reprinted in 2000.
Then another reader/commenter emailed me and said I must make Laurie's recipe for beets w/ angel hair.
Ok, ok, I can take a hint.
This week our beautiful beets from seed are up, red and yellow and they're sweet and gorgeous.
My husband was leery about me serving beets on pasta, but he had forgotten it was served to him before and he liked it.
The key to this recipe turning out excellent is not only the beets, but the chicken stock you use.
Use only homemade stock, even if you have to go to a Chinese take-out place and buy some.
I had about a quart of the good stuff left in my freezer from the winter, so I was in luck.
I mixed red and yellow beets here, but just know that the pasta is going to turn pink no matter what.
For the herbs, I used chopped basil mixed with chopped parsley, and I omitted the cheese.
This was a beautiful dish, made with everything from the garden and homemade stock, now if I would only start making my own pasta from scratch, this would be the perfect "homemade" dinner.
This was great, so thank you to the 2 anonymous funny ladies (I assume you are women) for giving me the push to make this.
PS I also bought the book.
Laurie Colwin's Beet & Angel Hair Pasta: (adapted from More Home Cooking)
6 medium beets, finely diced (I used red and yellow)
2 large cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1 cup good homemade rich chicken broth
1/4 red onion, minced
fresh herbs, whatever you have (I used basil and parsley)
crushed red pepper flakes
1/2 pound angel hair pasta
freshly grated Parmesan for serving (optional)
Put diced beets and olive oil in large skillet. Sprinkle with kosher salt and pepper and cook over moderate heat, stirring, until just tender, about 6 minutes. Add garlic and cook for another minute.
Add broth and simmer until beets are very tender and broth is reduced, about 10-12 minutes. The beets will be shiny and the juice will thicken.
Boil pasta, top with beet mixture and serve with the fresh herbs and grated Parmesan, if using.
PS it just happens to be Meatless Monday.