07 4 / 2013

dark-rye:

Chocolate & Balsamic Roasted Beets

~ Jerry James Stone

The future is all about surprising pairings. This one’s only unusual until you taste it, at which point you’ll see: chocolate and beets play together like old pals. This dish is earthy as one would expect from the beets. And it is no surprise how well balsamic compliments that flavor. The chocolate just adds a touch of sweetness to enhance the flavors you get from roasting the root veggie. I think you are going to like…no, LOVE it.

  • 1 Pound red Beets
    3 Tablespoons Olive Oil
    ½ Cup Balsamic Vinegar
    ¼ Cup Sugar
    ¼ Cup cocoa powder
    ½ Teaspoon vanilla extract
    ¼ Teaspoon Salt

1. Preheat the oven to 400 degrees.
2. Trim and peel the 1 pound of red beets, reserving the beet greens. Then cut the beets into wedges.
3. Rinse the greens, remove the large stems and set aside to dry.
4. Place the beets in a small baking dish, cover with 2 tablespoons of olive oil, mixing them so that all slices are coated.
5. Cover the dish with tinfoil and bake the beets for about 45 minutes, or until a knife can easily pierce the largest piece.
6. In a small sauce pan, combine 1/2 cup of balsamic vinegar, 1/4 cup of both sugar and cocoa, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Warm it over a medium heat until the mixture combines and thickens.
7. In a small saute pan, add the chopped beet greens along with 1 tablespoon of olive oil and cook it over a medium-low heat just so that the greens wilt.
8. The beets should be done by the time you have finished the chocolate-balsamic glaze and cooked the greens. Remove them from the oven, letting cool slightly. Then toss them with the glaze.
9. Serve the chocolate and balsamic roasted beets over the beet greens.

imageJerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.

(Source: darkryemag)

07 3 / 2013

dark-rye:

Avocado Fried Egg

by Jerry James Stone for DARK RYE

The egg, simply put, is amazing. It’s delicious on its own, whether it be fried, deviled or poached, but it’s also quite good as a supporting character. Cakes, custards and crepes, are just a few foods that benefit from the egg. One of my favorite dishes is the Egg in the Hole, where you fry an egg inside a slice of toast. Yum! This recipe is a Californian twist on that recipe. Instead of using bread, I use a thick slice of avocado. I also serve it up with a nice stiff mimosa.

  • 1 Haas avocado
  • 4 large organic farm eggs
  • Olive oil
  • Sea salt and pepper

1. Slice and pit the avocado. If you are making this recipe for yourself, be sure to watch my video on How to Keep Avocados Fresh for a Week. I love avos but they are fairly pricey so you don’t want to waste them. And with my quick tip on storing them, you don’t have to eat them all in one sitting (though I often do).

2. Cut the avocado halves into slices about 1/2” thick. I leave the skin on. I like the presentation on the final product and it kinda keeps everything together when you fry and flip the egg. It’s a personal choice. Try both ways and let me know what you prefer.

3. I just mash up the extra and serve it with this dish. Or eat it right there if you are hungry. Okay, I admit, that’s really what I did.

3. Warm a little bit of olive oil in a small frying pan over a medium-high heat. Add the avocado slice and crack an egg inside of it, cooking the egg til the whites are firm and cooked all the way through. Then flip it and cook the top.

Serve with some fresh black pepper and sea salt. Maybe some cilantro?

imageJerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.

…definitely have to try this…

(Source: darkryemag)