Now that summer has come to an end and fall is creeping in on us, I decided to post a dish that truly exhudes everything that is summer. It is no secret that heirloom tomatoes are considered to be diamonds in the rough–they are the secret-society of produce. Heirloom tomatoes come from seeds that are passed down from generation to generation, hence the name heirloom. They also provide a tremendous, unique flavor and a jewel-on-the-plate effect. When you pair this with seared skirt steak, thin strips of basil and chewy mozarella, you get perfection.
For the recipe to this amazing dish, watch me break down the process in my youtube video which can be found at the top of the blog. As always, be creative in the kitchen, have fun and always cook from the heart.
After the holidays, many of my followers asked me to make something a little more waistline-friendly. Due to such popular taste, I decided to make a ruby red beet salad. Now, just because this salad is healthy does not mean that it is flavorless and unattractive. In fact, I think this salad to be packed with flavor and nothing short of sexy. So let’s get started, shall we?
-8 to 9 medium sized beets.
-6 ounces of gorgonzola cheese and/or cheese crumbles.
-1/2 cup of dried cranberries
-1 cup brown sugar
-2 cups balsamic vinegar
-1/4 cup walnuts, toasted.
-salt and pepper to taste
Start by bringing a pot of water to a rapid boil and season with salt. Next, throw in your beets with the peels on and let boil for about 25 to 30 minutes. Once you are able to pierce the beets with a fork and there is little resilience, your beets are done. While the beets are cooking, grab a saute pan and bring the balsamic vinegar and brown sugar up to a rapid boil and let reduce for 10 minutes or until syrup-like. After that, throw the walnuts into a saute pan and toast over medium heat until the walnuts are just starting to perfume the air with their essence and take on a toasted appearance. Look at you go! Your salad is really starting to come together. Now, toss the beets into a colander and rinse with cold water until cool to the touch, grab a dish towel and start rubbing the skin off of the beets. From there, slice them to whatever size you prefer and give them one last drink of flavor with balsamic vinegar. Alas, it is time to assemble your healthy, sexy salad. Grab a plate and place a mound of mesclun greens right in the middle. Then, run a knife through your toasted walnuts and sprinkle over the greens. Sprinkle over your creamy gorgonzola cheese and also, the dried cranberries for that added burst of sweet and sour. Arrange as many beets as you’d like in the middle and then drizzle the balsamic reduction over the entire salad. This salad makes me feel happy and healthy at the same time. As much as I would love to bathe in butter each night; there are times when a “cleanse” is appropriate. Hopefully you all enjoy this dish as much as I do.