These two dishes were inspired by my recent trip to Blue Hill at Stone Barns, a literal farm-to-table restaurant in upstate New York. Read about the (5-hour! 27-course!) meal here, then make these recipes to help me relive the experience.
Roasted Goat Cheese Beets
One course I ate at Stone Barns treated a bright red beet just like a steak, complete with a meaty sauce on top. For the home kitchen, let’s try this: Peel 2 or 3 large fresh whole beets, then slice into 1/4-inch-thick slices and place on a baking sheet coated with olive oil. Roast in a 425-degree oven until beets are fork tender. Remove from oven, and sprinkle the following on top: 1/2 cup crumbled goat cheese, 1/4 cup chopped hazelnuts or almonds, a handful chopped fresh parsley, and salt and pepper to taste. Return to the oven for 10 minutes, or until cheese is melty. Remove from oven and drizzle lightly with a mixture of equal parts olive oil and balsamic vinegar. Serve warm.
Brussels and Brown Butter
A dish of kalettes, a cross between Brussel sprouts and kale, amounted to sturdy leaves you tear off a stalk and then dip into a charcoal mayonnaise. How about this for your holiday gathering: blanched Brussels served with salted brown butter. The freshness of the veggie goes wonderfully with the sultry butter. To make, trim just the bottoms of about 1 pound fresh Brussels sprouts, then cut each sprout in half. Place in a large pot of salted, boiling water for 30 seconds, then remove and strain in a colander. Transfer immediately to a bowl of ice water. Heat a large skillet over medium-high heat and add 4 tablespoons butter. Cook butter until foamy and golden, then keep cooking for just a bit longer until butter is slightly darker, almost brown. It should smell wonderful, not burned. Add in 2 more tablespoons butter, stir until butter melts, then immediately add the Brussels sprouts. Turn off heat and shake the skillet a couple times back and forth to coat Brussels. Sprinkle with salt and black pepper and shake again. Serve.