There is this beet dish that went on the summer menu @ Moonstones today and it comes with some risk. In 26+ years of marriage, all of them spent in the restaurant business, I have had occasion to wonder “Will this be the day that she finally says hit the road Jack” (Scott, Jack…do the math)
But of those times, as I once chronicled in my column in Merrimack Valley Magazine, none had me as nervous as the night Chef Rob Jean cooked Kathy his Beet Ravioli*. She swooned, smiled, eyes rolled back…kicked me under the table, whispered something to chef about cyandide in my next course…I maybe don’t remember the facts EXACTLY how they happened, but suffice it to say; That ravioli is sick.
And for those of you who “Don’t like beets”, get over it. You probably, actually, DO like beets but it has become so commonplace to say you don’t that it’s as automatic as watching the evening news and believeing that they are actually telling you something important!
Do you like butter? Sugar? Fresh Pasta?
Chef explained once, that the concentrated flavor of the beet (and butter) comes from cooking the beets dry–and avoiding all but a touch of water, to keep the flavor uber-concentrated. Serioulsy…If you don’t like THESE beets, pray for your soul!
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