I can’ believe it’s been one whole year since I started this blog. A few new plug-ins, a new print feature, which I hope you’ve taken advantage of, and some small design changes make it seem like I’ve barely just begun.
I’m continually inspired and impressed by other food bloggers and it’s exhilarating to be part of such an active, creative community. Very soon, I plan to share with you some of the food blogs I’ve enjoyed reading over the course of the year.
To celebrate the one year anniversary of this blog, I’d like to thank readers with a cookbook giveaway, a new hardcover of Great Pies and Tarts, by Carole Walter, who is a phenomenal teacher. This book is my go-to for pie and tart pastry making, and since acquiring this book about 2 years ago, I’ve made several of her recipes, from peach cobbler and pear tart to the fancier blackberry cream tarts, all of which have been decadently delicious.
To participate in the cookbook giveaway, please leave a comment on this post and also either become a fan of the naked beet facebook page or tweet about the cookbook giveaway. I’ll randomly pick a name from the comments on this post (Olive may shoot this “live”), and I’ll announce the winner on Tuesday, February 16th. Good luck everyone, and thanks in advance for helping me spread the word about the naked beet dot com!
An anniversary celebration of the nakedbeet wouldn’t be complete without a new beet recipe. So, here’s something that is easy enough to make for your next casual party and just as impressive as a topping for a fancy hors d’oeuvres.
savory beet chips
3 medium beets, peeled
4 cups of a high smoke oil (peanut or grapeseed)
1/2 tsp salt
1/2 tsp thyme
1/2 tsp ground coriander
With a mandoline or a sharp knife, cut beets very thinly.
Grind up the salt, thyme and coriander in a cofee grinder or with a mortar and pestle. Set aside for sprinkling later.
In a pot, bring your oil between 320º-375º. It’s a good idea to attach a thermometer to the side of the pan as the temperature will fluctuate as you take the beets in and out of the oil. Once your oil temperature is within the specified range, drop in a few beet slices at a time without crowding the pot.
Leave them in the oil for approximately 2-3 minutes. Remove them when they start losing their burgundy red color and become orange red instead, but before the edges start turning brown.
Thicker slices might need more time, so take them out a few at a time as you see them turning the desired color. They will not be crisp like regular potato chips, but they will firm up slightly as you let them air dry.
Drain the chips on a paper towel and while they’re still warm, sprinkle the chips with the flavored salt.
If you have any left before you’re done frying them, store them in a covered container or a paper bag, where they will remain crisp for a little while. If they wilt, try to recrisp them in the oven.
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For over a year now, I’ve been researching buying a mandoline in order to produce matchstick-sized vegetables for the Thai dishes I frequently cook over the Summer. Dismayed by the mediocre reviews of tabletop versions and the exorbitant priced and space hogging “professional” ones, I decided to put my wistful desire for julienned vegetables on hold and keep shredding instead. But during a visit to Marshall’s (my mecca for otherwise expensive gourmet finds like 