You say you don’t like borscht? Or beets? The addition of the beef short ribs and the carrots, sure does sweeten the flavor of the shredded beets. The red color is still there for the soup, but the beet flavor is very mild. Robin and I think it is a superb alternative to an “official” borscht. Here is the recipe, if you want to try this – Beef Short Rib Borscht. Print one out. It takes a while to cook, we use the CrockPot, but it is well worth the effort. Left-Click any of the following photos to see them enlarged. Enjoy and let us know how you liked it. Notice that there is no cabbage in this borscht. Cheers!
This was a great alternative to fried or the basic baked chicken. A little sweet from the brown sugar and a little tangy from the mustard, without the strong mustard presence. I did tweak the recipe a little since the cayenne made it a little to hot for us. Changed it to red pepper flakes. Plus the sauce was not thick enough and just a little bland. You can see the recipe here: Sweet Mustard Chicken Thighs. It is in PDF format. I suppose that if you don’t like chicken thighs – second joints – you can use legs or breasts but make sure they still have the skin on and bone-in. And the wine went extremely well with the dinner. The wine is from Idaho as were the beets, beet greens and strawberries. Enjoy!
Yes we did have Braised Mahi Mahi tonight. But first ………….. I was showing the wine cellar to a friend, Mike from Acme Bakery in Boise (Mike makes awesome bread and his rolls are the ones used by 10 Barrel Brew Pub in Boise, for their burgers) when I noticed a seriously leaking bottle. Yes, it was the one shown here. Almost 75% of the wine was gone – most evaporated. But now the question is, how many of the readers here have ever had a wine made from the Leon Millot grape? I never had one. Here is some information from House of Vines blog.
This is another little hybrid that was developed in France. In fact it is has the same parentage as its more well known sibling Marechal Foch. Two other hybrids came from this same cross including Marechal Joffre and Lucy Kuhlman. Leon Millot is an early ripening black grape with small bunches, often 2-3 per shoot the largest usually about 70-80 grams.
It is cold hardy to approximately -25 to -30 c and while bud break is relatively early it is a little later than Foch making it appealing to those where later spring frost can be an issue. It is also known to ripen a few days earlier than Foch but these accounts appear somewhat subjective. Typically it ripens in 135-140 days, with flowering to harvest being about 85-90 days. What is known is that it regularly ripens to the same brix as Foch but does not have the high acidity problems that Foch can have in some years. In fact the juice chemistry is often excellent for wine making. [House of Vines]
Here is the beet salad that Marnie made for Mother’s Day. She got the recipe from the food Network. Enjoy!
Warm Beet-Orange Salad
Place 1 pound beets on a large piece of foil. Drizzle with 1 tablespoon olive oil and 3 tablespoons water; close into a packet. Roast at 400 degrees F until tender, 50 minutes.
Peel the beets and cut into wedges.
Whisk 1/3 cup orange juice, 2 tablespoons olive oil, and salt to taste in a bowl.
Add 2 segmented oranges, the beets and 1/4 cup chopped toasted walnuts and toss.
Enjoy the information and the recipe. Thanks Marnie for sharing this. Please VOTE above. Thanks!