Maine news, sports, weather from Portland Press Herald / Maine Sunday Telegram, Portland, Maine

February 20

The Maine Ingredient: If you're a carbonara fan, our snowstorm special will blow you away

By Anne Mahle

(Continued from page 1)

Serves four to six.

 

WE ARE LUCKY to have a store in Rockland that carries excellent olive oils and fantastic flavored balsamic vinegars. If you can't find this special ingredient in your area, you can order online or substitute a good white wine vinegar or white balsamic vinegar with a pinch of sugar or a tiny drizzle of honey.

The beets in this recipe were a leftover from a previous meal that became a side salad for our Blizzard Carbonara; really a perfect combination.

BEETS TOSSED WITH CRANBERRY-PEAR WHITE VINEGAR

2 pounds medium to small beets, assorted colors

2 tablespoons good quality extra virgin olive oil

2 tablespoons cranberry pear white balsamic vinegar

Pinch of salt

Several grinds of fresh black pepper

Trim the beets of the root tip and greens. Wash well. In a medium stockpot, place the beets and cover with water. Add salt to the water. Boil for 30 to 45 minutes until the beets are just tender and drain. Let the beets cool until you are able to touch them and scrape the skin off. Cut into quarters or smaller, and in a medium-sized bowl, toss with the olive oil, vinegar, salt and pepper.

Serves six to eight.

BEET, PEAR AND CRANBERRY SALAD WITH ASIAGO CHEESE

I often will prepare extra veggies when making dinner so that I can use them in a salad for lunch the next day. The above beet recipe is one that works well with this approach, and with the addition of pears, cranberries and asiago cheese, becomes a different meal entirely. Use 2 ounces of greens per person for a salad to accompany a meal or 3 to 4 ounces for a main-course salad.

8 ounces spinach greens

2 tablespoons good quality extra virgin olive oil

2 tablespoons cranberry-pear white balsamic vinegar

Pinch of salt

Several grinds of fresh black pepper

1/2 recipe Beets Tossed with Cranberry-Pear White Vinegar

1 pear, cored and sliced thinly

1/2 cup cranberries

1 ounce shaved asiago (2 ounces for main course salad)

In a large salad bowl, toss the greens with the olive oil, vinegar, salt and pepper. Add the beets and then top with the pear slices, cranberries and asiago cheese. Serve immediately.

Serves four to six.

Anne Mahle of Rockland is the author of "At Home, At Sea." She can be reached at: chefannie@mainewindjammer.com

 

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