BEET GREEN, RICE AND RICOTTA BLINIS
The idea for this comes from Deborah Madison's Chard, Ricotta and Saffron Cakes, from her amazing and wonderful new book, "Vegetable Literacy," which explores vegetables from 12 families of the vegetable kingdom. Ms. Madison is always inspiring, and I think this is her best book to date. These are chunkier than pancakes because of all the rice, but they are more cake than fritter. Let them rise on the griddle - don't press them down - and allow them to cook for 3 minutes on each side. I like to serve them with a dollop of tomato sauce. You can make smaller cakes to serve as hors d'oeuvres or snacks.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 20m
Yield 24 about 2 1/2-inch cakes, serving 6 to 8
Number Of Ingredients 14
Steps:
- Steam the greens above an inch of boiling water for 1 to 2 minutes, just until wilted. Remove from the heat, allow to cool and squeeze out excess water. Chop fine.
- In a large bowl, beat together the ricotta, eggs, milk and Parmesan. Sift together the flour, baking powder and salt and whisk into the ricotta mixture. Stir in the greens, rice, herbs and pepper. The mixture will be thick.
- Heat a griddle or a heavy nonstick skillet over medium-high heat. Brush with olive oil, enough to coat the bottom, and drop the batter in by the heaped tablespoon. Cook for about 3 minutes, until dark brown and nicely risen, and turn over. Cook for another 2 to 3 minutes, until brown on the other side. The pancakes will be moist in the middle, but there should not be a raw flour taste. Remove from the heat and serve, or cool on a rack and heat later in a medium-low oven. Serve with a dollop of tomato sauce.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 329 milligrams, Sugar 2 grams, TransFat 0 grams
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Ale Mages
[email protected]These blinis are absolutely delicious! I love the combination of the beet greens and the ricotta cheese. They're the perfect appetizer or snack.
KamilleX
[email protected]I'm going to try making these blinis for my next brunch party. I think they'll be a nice change from the usual pancakes and waffles.
San Frank
[email protected]These blinis are so versatile! I've served them with everything from smoked salmon to fruit compote. They're always a hit.
Jalaken John
[email protected]I'm not a big fan of blinis, but I thought I'd give this recipe a try. They were actually pretty good! The beet greens added a nice flavor, and the ricotta cheese filling was very creamy.
Naomi Murugi
[email protected]These blinis are a great way to sneak some vegetables into your kids' diet. My kids loved them, and they didn't even realize they were eating beet greens!
Enkhtuvshin Ganbaatar
[email protected]I'm not sure what went wrong, but my blinis turned out really dry. I followed the recipe exactly, so I'm not sure what I did wrong.
Sundar Gurung
[email protected]These blinis are beautiful! I love the vibrant green color. I'm definitely going to try making them for my next party.
md maeuf2
[email protected]I'm allergic to ricotta cheese. Do you think I could substitute another type of cheese, like cream cheese or cottage cheese?
Leelee Morroow
[email protected]These blinis are so easy to make! I love that I can just throw all the ingredients in a blender and have the batter ready in minutes.
Waseem Sindo
[email protected]I thought these blinis were just okay. They were a bit bland for my taste. I think I'll try adding some herbs or spices to the batter next time.
HILLARY NAWAALI
[email protected]These blinis were delicious! I especially loved the crispy edges. I served them with smoked salmon and cream cheese, and it was the perfect brunch dish.
esther amarachukwu
[email protected]I had some trouble getting the blinis to flip without breaking. I think I might have made the batter too thick. Next time I'll try thinning it out a bit.
Just Word
[email protected]These blinis were a bit too salty for my taste. I think I'll try reducing the amount of salt in the recipe next time.
Lucas Carlile
[email protected]I'm not a huge fan of beet greens, but I thought I'd give this recipe a try. I was pleasantly surprised! The beet greens added a subtle sweetness to the blinis, and the ricotta cheese filling was very creamy and flavorful.
AkramAli Mandhro
[email protected]These blinis are a great way to use up leftover beet greens. I had a bunch of greens that were starting to wilt, and this recipe was the perfect way to use them up.
asmi newarni
[email protected]I made these blinis for my family and they were a huge hit! Everyone loved the unique flavor and texture. The ricotta cheese filling was especially delicious.
Aarif Khan
[email protected]These blinis are absolutely gorgeous! The green color is so vibrant and the ricotta cheese filling looks so creamy. I can't wait to try them!
Papa Bratdley
[email protected]I love the idea of using beet greens in a blini batter. It's such a creative and delicious way to incorporate more vegetables into my diet.
Ali Mohammad
[email protected]These beet green blinis were a delightful surprise! The vibrant green color was so inviting, and the ricotta cheese added a creamy richness that perfectly complemented the earthy flavor of the beet greens. They were a hit at my brunch party, and I'll