Subj : Earl of Sandwich - 09
To   : All
From : Dave Drum
Date : Tue Oct 04 2022 11:11:56

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Beet Smorrebrod
Categories: Vegetables, Herbs, Grains, Breads, Sauces
     Yield: 4 servings

MMMMM-------------------------SMORREBROD------------------------------
     3 md Yellow beets
          +=PLUS=+
     1 sm Choggia beet; garnish
          Salt & fresh ground pepper
     1 sm Shallot; thin sliced
          Tarragon leaves; garnish
     4 tb Buckwheat
     4 sl (1/4" thick) Danish-style
          - rye bread

MMMMM--------------------TARRAGON MAYONNAISE-------------------------
   1/4 c  Mayonnaise
     2 tb (packed) chopped tarragon
          - leaves
          Salt & fresh ground pepper

 In a small saucepan, add the 3 medium yellow beets and
 enough water to cover by 1 inch; bring to a boil, then
 season with 1 tablespoon kosher salt. Cook until the
 beets are tender when poked with a paring knife, about
 35 minutes. Drain and run the beets under cool water
 while peeling away the skins. Slice away any remaining
 or unattractive ends.

 Transfer the cooked beets to a cutting board and cut
 each into 8 wedges; season with salt and set aside.

 Meanwhile, make the tarragon mayonnaise: In a small
 bowl, combine the mayonnaise, tarragon, and a pinch each
 salt and pepper; stir well to combine. Cover and
 refrigerate until ready to use.

 Using a mandolin, thinly slice the remaining raw yellow
 beet and the chioggia beet. Transfer to a small bowl of
 cold water for 5 minutes to keep crisp.

 Meanwhile, in a small dry skillet, add the buckwheat
 over medium-high heat. Cook, tossing or stirring
 occasionally, until fragrant and lightly toasted, 5-7
 minutes. Remove to a small bowl.

 To assemble, spread each of the rye bread slices with
 about 2 teaspoons of the prepared tarragon mayonnaise.
 Top with the cooked beets, overlapping the pieces
 slightly, then top decoratively with a few slices each
 of the raw yellow and chioggia beets. Garnish with a few
 sliced shallots, the buckwheat, and tarragon leaves to
 taste. Season with salt and pepper and serve.

 By: Adam Aamann-Christensen

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

MMMMM

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