Beet-Ricotta Ravioli on the Kitchen Table

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These beet-ricotta ravioli may be the last recipe I ever made on a lovely square foot of marbled gray counter space. Gone are the days of ingredients piling up on the stovetop and falling too frequently into the burners. No more are the preciously stacked dish towers on the kitchen floor, because the sink was already full. And here's to hoping my spiral staircase will never again be used as a vegetable prep station. Take notice, readers of the tRuth -- after a five month absence, the ...

It’s Hip to Be a Pickled Beet

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The time has come to revisit beta vulgaris on the tasty tRuth. But this time, instead of eeking their essence out in a batch of the popular chocolate beet cupcakes, we look this root straight in the eye, and ask, "Hey beet, how can we enhance and preserve your natural flavor?" If beets could talk, they would probably respond. "Roast me and then pickle me! Anything to get off this chilly farmer's market display." And the outspoken beet would be right, because pickling is not only an easy ...

A Love Story, and Chocolate Beet Cupcakes

It was hate at first sight. Beets and I haven't gotten along since the first time my mother coyly slid them onto the dinner table. Everything about them was repulsive. Why would anyone, I asked myself, want to eat a food that tastes like soil, that dyes your ...wastes... red, and turns your kitchen into a crime scene when you cook with it? I couldn't come up with a good answer. But they didn't stop showing up on the dinner table. In fact, over the years, ...

The Early Bird Catches the…Wild Rice Salad

Remember when I mentioned that there are very few reasons I get up before 7am? Well, all that went out the window when I signed up for a 7:45am ornithology class this semester. Waking up at 6:30 is required if I want to get to my class fully dressed, hair brushed, and on time. Well, lucky me, this past Tuesday our lab required software only available in a computer lab 25 minutes farther away from my normal class building (I guess not too many people ...

Lessons from a Winter Salad

Yesterday, I decided to make this Blood Orange, Beet and Fennel salad from Bon Appetit Magazine. I learned a few things along the way: 1. I gained a lot of respect for the complex orb that is the orange. Never again will I agree to peel, remove the pith from, de-membrane, and segment oranges, unless I have first been given a citrus fruit crash course with a culinary great. It was an incredibly juicy half hour, and not in a good way. 2. To put it politely, I'd ...