Sunday, May 18, 2008

Beautiful Beets

I think beet is a very much misunderstood root vegetable, mostly because of its appearance. As a beet lover, I am here to make a defence.

I love beets in just about any kind of dishes--freshly squeeze beet & apple juice, roasted sliced beet, potatoe and tapioca with fresh rosemary and maginificent beet and edamamme salad. I mean, how often do you see a vegetable this versatile?

Tomorrow, I am going to use this root beauty to make one of my favorite soups--Russian Borscht Besides this magenta magic, I will be using other organic ingredients like potatoes, onion, celery, carrots, green bell pepper, tomatoes and fresh dill weed.

It costed me a bomb to assemble these organic produces but it will definitely enhance the wholesomeness of the soup. Hopefully, it will turn out great! Can't wait!

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Sunday, May 04, 2008

All You Need is Thyme (and Time)

Over the years, my friends keep asking me what's the secret ingredient to good Italian food or spaghetti sauce, for that matter? Though I am a food lover sans PhD in food science, years of cooking has taught me some lessons here and there.

For me, personally, good Italian tomato sauce requires fresh thyme. Which is why I have just cooked a pot of pasta sauce with generous amount of fresh thyme and hints of Italian herbs to balance the taste.

Try cooking this simple pasta sauce yourself, check out Angel Hair Pasta with Italian Tomato Sauce.