Is there anything more amazing than perfectly done French Fries? Golden brown and crispy on the outside and light and fluffy on the inside? It took a while, but we figured it out! Check it out!
side dish
Pickled Beets with Goat Cheese and Pistachios
This is a recipe we adapted from The Purple Pig in Chicago. Easy and delicious! If beets are in season, go ahead and roast them and pickle them.
Ingredients:
- 1 jar (16 oz.) whole pickled beets (we used Aunt Nellie’s from County Market)
- 4 oz. Goat Cheese (I stock up on these when Aldi has them. They can be frozen and pulled out to thaw anytime)
- Heavy cream
- Handful Pistachios shelled
- Salt and cracked pepper
Drain beets and let them dry on a paper towel. Whipped goat cheese with about 2 T cream until smooth. Add some salt and cracked pepper. Break pistachios into pieces with the flat side of a large knife. Toast them in a dry pan until they start to brown. Put beets in a bowl, add cheese then top with nuts.
Served with Van Ruiten Pinot Grigio.
Saffron Risotto with Lobster
Decadent, delicious and simply stunning! (adapted from “Sunday Suppers at Lucques” by Suzanne Goin) Continue Reading