Writing about the warm and wonderful Jacques Pepin (see Sips 8/5/08) reminded me of a recipe of his that I love…simple and colorful.
At the Rancho La Puerta’s organic gardens I recently picked red, yellow orange and purple beets out of the dirt and ate them like candy. Here is a simple salad using fresh poached or canned red beets.
Red Beets
Drain a can of sliced red beets and combine the slices with sour cream, cracked pepper, salt and a dash of red wine vinegar.
Serve over endive leaves with a sprinkling of flat-leaf parsley, tarragon or basil leaves on top.
Like good writing,
“The best food is always the simplest.”
From Jacques Pepin’s 21st cookbook “Fast Food My Way…2004 by Houghton Mifflin Company
Brenda C. Hill
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Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
