Traverse City Record-Eagle


April 25, 2013

Caterer draws on roots — her own and others' — to create meals


4 T. tomato paste

6 fresh garden tomatoes, diced

1/2 lb. green beans

Fresh rosemary

Salt and pepper

Saute onion in butter until caramelized. Add tomato paste and coat all onions (add a bit of water if too thick). Let simmer for about 2 minutes. Add diced tomatoes and green beans, fold into one another and add rosemary and salt and pepper to taste. Excellent with a root vegetable mash.

Roasted Beets with Peaches, Goat Cheese and Fresh Mint Vinaigrette

2 lbs. assorted local beets (can be baby beets, too!)

6 local peaches

1 small local red onion, chopped fine

1/2 c. goat cheese, crumbled

4 T. fresh local mint (usually about a "bunch," leaves only)

3 T. local honey

1 T. toasted coriander seeds, crushed

1 T. Brownwood Farms Creme Mustard

Juice of 1 lemon

Salt and pepper to taste

Wrap whole beets in Aluminum foil and bake in oven at 400° for 60-90 minutes, until fork tender. In the meantime, cut peaches into slices, crumble the goat cheese and set in a bowl to the side. Cut the red onion into very small slivers, you may use as much or as little of this onion as you desire. The key is to slice it finely. Add to bowl.

Toss local mint, crushed coriander, local honey, mustard and a pinch of salt and pepper into a blender or food processor. Start the processor and add the lemon juice while processing. Karam does not use any olive oil; usually the juice of the lemon and the pulsation of the processor make a great emulsion, she said, so no oil is needed.

Unwrap beets and let cool. Remove the skin by rubbing with a paper towel. They should easily come clean. Slice beets into medium cubes and add to the rest of the ingredients set aside in the bowl. Add mint dressing and toss all ingredients gently together. Serves 4 to 6.

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