This is a very elegant, and elegantly simple to craft, warm vegetable side dish to serve. The combination of herbs, beets, and feta cheese make a rich and complex palate of flavors.
6 beets (approx 1.5 lb)
1½ tsp chopped fresh thyme
1½ tsp chopped fresh chives
3 Tbsp extra-virgin olive oil
2 oz feta cheese, crumbled
Ground black pepper to taste
Preheat oven to 400 degrees.
In a small bowl mix together the thyme, chives, and olive oil, reserve
Peel beets under running water and wrap them individually in foil
Roast beets in oven until tender when pierced with a fork, approx. 1 hour
Remove beets from oven, unwrap, and quarter them
Place beets in serving bowl and drizzle them with herb and oil mixture
Add crumbled feta cheese and pepper
Beets come in a variety of colors, all of which have very similar flavors. Try mixing different colors for a more interesting presentation.
The beets can be roasted the night before and stored (in separate containers by color) if desired and reheated before adding herbed oil and feta cheese.
I particularly like this served with roasted lamb or medallions of beef tenderloin, but it pairs wonderfully with a variety of main dishes.
While I’ve called this recipe Curried Pumpkin Soup, it is really a winter squash soup. Because this soup is not sweet just about any winter squash (acorn, butternut, kobacha, Hubbard) can be used instead of pumpkin.
The rich flavor combinations in this creamy soup are complex and subtle, yet the soup is neither difficult to make nor overly filling. It is a wonderful meal on any cooler and/or rainier day or evening.
Add the dried, smoked chiles, pumpkin, and chicken broth. Reduce heat to medium-low and cook until pumpkin is completely tender (30 minutes).
When the pumpkin is tender, add the Jamaican curry powder and heavy cream. Use a hand / stick blender to puree the soup until smooth, or transfer to a blender and blend in batches. Add salt, pepper, and additional curry powder to taste.
Turn heat down to low and allow the soup to slowly come back up to heat ( 3 - 5 minutes).
Jamaican Curry Powder is quite different than Indian curry spice mixes, though it was inspired by it and shares the name, “curry.” It tends to be simpler in flavor and tastes more spicy and sweet as opposed to the spicy-hot and slightly sour flavors found in Indian curries. The signature difference between Jamaican and Indian curries is that Jamaicans use allspice in theirs while the Indians normally don’t.
Jamaican curry powder is a great addition to many, many dishes. It can, among other things, be used in soups, salad dressings, or as dry rubs on meats.
¼ cup whole coriander seeds
2 tablespoons whole cumin seeds
2 tablespoons whole mustard seeds
2 tablespoons whole anise seeds
1 tablespoon whole fenugreek seeds
1 tablespoon whole allspice berries
5 tablespoons ground turmeric
Reserve the tumeric. Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a pan. Toast them over medium heat, stirring or shaking them gently, until the spices slightly darken and become very fragrant. This takes approximately ten (10) minutes.
When the spices have been toasted, remove them from the skillet, and allow them to cool to room temperature. Grind the toasted spices with the turmeric in either a spice grinder or mortar & pestle. Store the ground spices away from direct light in an airtight container at room temperature.
Once made, it will keep for many months if stored in a cool, dark, dry place.
At that point, no matter what you put it in or on, it’s all cut and curry. Mek wi nyam!.
This salad goes very well with seafood dishes – especially shrimp, octopus and scallops Â– and with cold meat salads such as chicken salad, ham salad or tuna salad. As a relish it adds a nice component to fish tacos, quesadillas and Â– believe it or not Â– hot dogs.
6 - 8 ears of sweet corn
4 - 6 mild to medium chilies (Anaheim, red, orange or yellow bells, banana peppers, etc...)
1 bunch of scallions
½ cup cider vinegar
¼ cup extra virgin olive oil
2 tablespoons salt
2 tablespoons sugar
1 small basket of grape or cherry tomatoes
Fresh herbs to taste (sage, oregano, cilantro, dill, thyme, etc...)
Shuck the corn and cut the kernels from the cob
In a large bowl (glass, ceramic or stainless steel preferred) combine all the ingredients except the tomatoes.
Allow salad to sit for 30 minutes to allow the flavors to marry.
Adjust seasoning to taste
Serve sprinkled with the tomatoes
Add crumbled feta cheese and sliced roasted beets
Add grated sharp cheddar and diced Granny Smith green apples
Add ½ cup diced jicama and substitute diced tomatillo (husk tomato) for half the grape or cherry tomatoes
Substitute rice wine vinegar for cider vinegar. Add ½ cup grated daikon (Japanese giant white radish) and 2 tablespoons ponzu (Japanese citrus sauce)
Dice and drain the tomatoes and fold them into the salad. Use as relish or condiment for summer dishes if you're of a mind to do so.
In a sealed container this salad will keep for up to a week in the refrigerator. Enjoy!
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