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Goat Cheese Beets w/ Nigella Seeds & Pistachios

Goat Cheese Beets w/ Nigella Seeds & Pistachios
Print Recipe
The vinegar-and-spice-infused liquid flavors the beets as they cook.
Goat Cheese Beets w/ Nigella Seeds & Pistachios
Print Recipe
The vinegar-and-spice-infused liquid flavors the beets as they cook.
Ingredients
Servings:
Instructions
  1. Toast pistachios in a dry small skillet over medium-high heat, stirring often, until golden brown, about 5 minutes; let cool.
  2. Combine 1/4 cup vinegar, 1/2 teaspoon paprika, and a pinch of kosher salt in a large saucepan and add water so mixture comes 1" up sides of pan. Fit with a steamer basket and bring liquid to a simmer over medium. Add beets, cover pan, and steam until tender, 30-40 minutes. Transfer to a large bowl and let cool slightly.
  3. While beets are still warm, add 2 ounces goat cheese, remaining 1 tablespoon vinegar, and remaining 1/4 teaspoon paprika; season with kosher salt and pepper. Coarsely smash beets with a fork or potato masher, leaving some bigger pieces.
  4. Serve topped with nigella seeds, pistachios, sea salt, and remaining goat cheese and drizzled with oil.
Recipe Notes

Featured Spices:

Nigella Seeds (black onion seeds)

Spanish Paprika, hot, smoked

Black Pepper

Sea Salt, Flaky

 

Recipe source: epicurious - Beets w/ Goat cheese, Nigella Seeds & Pastachios

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Blog, Front Page, Recipes, Spices

Aloo Gobi

Aloo Gobi
Print Recipe
Indian Style Cauliflower and Potatoes
Servings Prep Time
6 -8 people 30 min
Cook Time
40 min
Servings Prep Time
6 -8 people 30 min
Cook Time
40 min
Aloo Gobi
Print Recipe
Indian Style Cauliflower and Potatoes
Servings Prep Time
6 -8 people 30 min
Cook Time
40 min
Servings Prep Time
6 -8 people 30 min
Cook Time
40 min
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 400°. Line 2 baking sheets with aluminum foil and set aside.
  2. In a large pot, bring the water and 1 tablespoon of salt to a boil. Add the cauliflower, potatoes, Brussels sprouts and turmeric. Cook until just tender, about 5 minutes, and drain.
  3. Meanwhile, in a large skillet, toast the pine nuts over medium heat, stirring constantly, until light golden brown, 4 to 5 minutes. Transfer to a small bowl and set aside.
  4. Return the skillet to medium-high heat and add the oil. When the oil is hot, add the onion, garlic and ginger. Season with salt. Cook until softened, 5 minutes. Add the tomato, garam masala, cumin, coriander and jalapeño, and cook until fragrant and the tomato begins to break down, 3 to 5 minutes more. Remove from the heat and transfer to a large bowl.
  5. To the onion mixture, add the cooked cauliflower mixture, along with the reserved pine nuts and golden raisins. Toss to mix and season with salt. Divide the mixture evenly between the 2 baking sheets and roast until slightly charred, 15 minutes.
  6. Transfer the roasted vegetables to a large serving platter. Garnish with the cilantro leaves and julienned vegetables. Serve with the yogurt sauce. (recipe link below)
Recipe Notes

Related Recipe: Yogurt Sauce

Featured Spices:

Turmeric, Ground

Garlic Powder

Ginger Powder

Garam Masala

Cumin, ground

Coriander, ground

 

Recipe & image source: Tasting Table - Aloo Gobi

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