Best 8 Beet Pasta With Vodka Vinaigrette And Osetra Caviar Recipes

LOBSTER SALAD WITH RED BEETS PETAL AND CAVIAR VINAIGRETTE

Steps:

• Court bouillon: In a large pot bring water to a boil, and simmer all ingredients, except the vinegar for 10 minutes, then add the vinegar and let simmer for another 5 minutes. Yield: 3 quarts
• Cooking and cleaning the lobster: Bring the court bouillon to boil, and cook the lobsters (9 minutes for 1 1/2 pounds). Remove with a skimmer, and drain. When cold, put the lobster on its back, cut the tail in its center, pry open and remove the tail in 1 piece. Remove the vein. Slice 30 medallions and set aside. Break each claw under the joint and remove the flesh without breaking it. Flesh from the claws should remain whole.
• Preheat oven to 325 degrees Fahrenheit
• Cooking the Beets and the French String Beans: Wrap the beets (skin on) in aluminum foil so that the juice will not run-out. Cook them for 1 hour and 30 minutes. Let them cool down, remove the skin and cut 30 slices of 1/8-inch (5 slices per portion). With a round die cut 1 3/4 inches in diameter cut a nice round circle from each slice. (Keep the parings to make a salad with potatoes, touch of garlic and olive oil).
• Place on the fire a pot of water to boil with a pinch of Hawaiian salt. Clean the string beans and place them in the boiling water and cook them quickly (if they cook too slowly they will turn yellow). They should be cooked in 3 to 4 minutes depending on quality and size. When you bite them they should be soft. Once cooked place them quickly in iced water so they keep their color. Drain and cut them into sections 1 1/2-inchs long, 6 pieces per portion. Set aside.
• Caviar Vinaigrette: Mix the olive oil with balsamic vinegar. Add the 3/4-ounce caviar and the chervil. Mix but do not add salt (there is enough salt in the caviar). Add a touch of pepper.
• On the top of the plate, place a bouquet of salad. At the bottom forming half a circle, place 5 petals of red beets. On the inside place 5 medallions of lobster on top of the petals. A lobster claw goes on top of the bouquet of lettuce, topped with a quenelle of caviar and a sprig of chervil. On the left a bunch of string beans and on the right a tomato rose. Coat the lobster medallions with caviar vinaigrette.

COCKTAIL WITH ROASTED BEETS AND VODKA

Steps:

• For the citrus simple syrup: Preheat the oven to 350 degrees F.
• Add the sugar, lemon juices and lime juice to a small saucepan over medium heat. Bring to a low simmer and stir to dissolve the sugar, about 5 minutes. Turn off the heat and set aside.
• For the beets: Place a layer of rock or kosher salt in a baking pan. Nestle the beets on top of the salt and bake until soft, about 1 hour. Let cool. Cut off skin and roughly chop.
• For the assembly: Place the beets in a blender along with half of the vodka and 2 tablespoons simple syrup. Puree until smooth. Add the remaining vodka and ice cubes and puree again. Serve in coupe glasses.

BOLICHE MECHIDO

Steps:

• Preheat oven to 350 degrees. Using a long knife, cut lengthwise into the roast from each end to create a space for the sausage (your fingers should touch if you insert them in each end). Remove the casing from the sausage and stuff it into the meat.
• Cut the onions into 1/4-inch-thick rings. Combine the garlic, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and the paprika in a cup and mix well. Stir in the vinegar and then rub the mixture over the roast.
• Place the oil in a Dutch oven just large enough for the roast, and heat until almost smoking over medium-high heat. Brown the roast on all sides, ends first and then the fat side, about 2 minutes a side. (The spice mix will brown quickly and stick to the pan but will flavor the gravy.) Remove the meat to a platter. Add the onions and 2 cups water. Stir quickly as the water bubbles up, and deglaze the pan. Add another cup of water, heat to boiling, reduce heat to medium, and cover. Cook for 10 minutes, until onions have softened. Return the roast to the pan, and spoon some of the onions on top. Add enough water so the liquid rises 2/3 of the way up the sides of the roast. Cover and bake for 1 hour.
• Remove the pan from the oven and turn the roast over in its liquid. Cover and let stand until cooled.
• Cut the potatoes into 1-inch chunks. Place them in a roasting pan just large enough to hold them in a single layer. Add enough cooking liquid and onions to almost cover the potatoes. Place in the oven along with the (covered) pan holding the roast. Cook until the potatoes are tender, about 30 minutes, stirring every 10 minutes and adding more cooking liquid as it boils away. Stop adding liquid after 20 minutes.
• Cool the roast about 15 minutes and place on a cutting board. Boil the liquid down so there is about 2 cups while you slice the meat into 1/2-inch-thick pieces. Arrange on a serving platter with the potatoes. Pour the onion gravy over all and serve.

FETTUCCINE WITH CREAMY ROASTED BEET SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
• Roast in the preheated oven until cooked through and tender, about 1 hour.
• Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
• Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
• Stir heavy cream into the beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.

DIANA VREELAND'S SALADE PARISIENNE

Steps:

• Toss the vegetables with the white-wine vinegar and 1/2cup olive oil, season and let sit for 1 hour.
• For the vinaigrette, mash the yolks of the eggs through a fine sieve into a bowl. Blend in the anchovy paste and whisk in 1/4cup olive oil, stirring until smooth. Add the mustard, tarragon vinegar, tuna, pickles, egg whites and tarragon.
• Drain the vegetables of excess marinade, place in a bowl, dress with the vinaigrette and mix lightly.

SAUTéED BEETS WITH PASTA, SAGE AND BROWN BUTTER

Steps:

• Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
• Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.

BEETS IN VINAIGRETTE

Steps:

• Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
• Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.

ROASTED BEET PASTA

Steps:

• Preheat oven to 400 degrees.
• In a large mixing bowl, toss beets with oil and salt to coat.
• Place on lined baking sheet and place in 400 degree oven for 1 hour.
• Remove and allow to cool (about 20 minutes).
• Peel beets under running water and cut into 1/4 inch dice.
• Then puree in food processor.
• To make pasta: Make a mound of the flour in the center of a large wooden cutting board.
• Make a well in the middle of the flour and add the eggs, beet puree and any other flavorings you choose.
• Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
• As you expand the well, keep pushing the flour up to retain the well shape.
• Do not worry that this initial phase looks messy.
• The dough will come together when 1/2 of the flour is incorporated.
• Start kneading the dough with both hands, using the palms of your hands primarily.
• Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
• Lightly flour the board and continue kneading for 3 more minutes.
• The dough should be elastic and a little sticky.
• Continue to knead for another 3 minutes, remembering to dust your board when necessary.
• Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature.
• Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
• Roll out to four 7 inch by 16 inch sheets and cut in whatever shape you wish.