Archive for July, 2011

I know, I know– You’ve ALL probably already seen this…

…but I just finished writing up my interview with Vince Gill for the next issue of Homecoming Magazine, and after we talked about this video I went to youTube and watched it again– and was completely blown away AGAIN.

So if you’re one of the 6 million + viewers who’ve already seen this, it won’t hurt you to watch it again. Might even do you some good– it sure did me!

And The Answer Is…

(Auburn60 and LindaB were VERRRRY close!)

They are red and golden roasted beets, sliced thin and cut into shapes with cookie cutters (I know. I have too much time on my hands.) then filled with chevre goat cheese mixed with crushed pistachio nuts, garnished with MORE pistachios and served with an orange-tarragon sauce.

Based it on this recipe, with a few variations. For example, my beets looked less like “ravioli” and more like little hearts and circles…

Goat Cheese Beet “Ravioli” with Tarragon-Orange Sauce

Makes 6 servings.

Prep Time: 30 minutes
Cook Time: 1 hour

2 pounds beets

1 tablespoon butter

2 teaspoons flour

1 cup orange juice, divided

1/4 cup sugar

2 teaspoons lemon juice

1 1/2 teaspoons dried tarragon, or 1 Tbs. fresh chopped tarragon

6 ounces goat cheese (chévre)

1/2 cup chopped shelled pistachios, divided

1. Preheat oven to 425°F. Remove greens and bottom roots from beets. Wrap beets with foil. Bake 45 minutes to 1 hour or until tender when pierced with small knife. Cool until able to handle. Peel beets.

2. Meanwhile, melt butter in small saucepan on low heat. Add flour, whisking until well blended. Stir in 1/2 cup of the orange juice until smooth. Whisking constantly, bring to boil on medium heat. Remove from heat. Pour into small bowl. Whisk in remaining 1/2 cup orange juice. Stir in sugar, lemon juice and 1/2 teaspoon of the tarragon. Stir occasionally until sauce is completely cooled.

3. Mix goat cheese, 1/4 cup of the pistachios and remaining 1 teaspoon tarragon in small bowl until well blended.

4. Cut beets into thin slices (no more than 1/8-inch thick). Using cookie cutters, cut beet slices into decorative shapes, if desired. Spoon 1/2 to 1 teaspoon filling onto half of the beet slices. Cover each with a second beet slice to create “raviolis”. To serve, spoon about 3 tablespoons Tarragon-Orange Sauce onto each plate. Arrange 3 to 4 “raviolis” in the sauce. Sprinkle with remaining 1/4 cup pistachios.

Courtesy of McCormick Gourmet

Here’s a picture of theirs:

OK, OK– Granted, they might win on presentation, but I gotta tell ya, my orange-tarragon sauce ROCKED!

And in my next post, I’ll tell you all about the incredible occasion that this dish was a part of… It was truly an amazing, unforgettable evening!

BlogHer Reviewer