July 22nd, 2011 § § permalink

Serves 12
Ingredients
6 cups cooked potatoes, cubed (all colors blue, red, and white)
2 cups radishes, chopped
2 cups celery, chopped
1 cup red onions, chopped
1 cup carrots, chopped
1 cup orange bell pepper, chopped
1 cup red bell pepper, chopped
1 cup fresh dill, chopped
1 cup fresh parsley, chopped
1 cup lovage, chopped
1 cup crème fraiche
Juice of 1 lemon
1 tablespoon fresh horseradish, grated
1 teaspoon mustard seeds
1 teaspoon celery seeds
3 tablespoons champagne vinegar
Salt/pepper
Paprika
4 hard boiled eggs, sliced
Directions
In a large mixing bowl mix all potatoes, radishes, celery, onions, carrots and peppers. In another small mixing bowl mix dill, parsley, lovage, crème fraiche, lemon, horseradish, mustard seeds, celery seeds, vinegar and salt and pepper. Mix bowl of potatoes and vegetables with dressing and sprinkle with paprika for garnish. Garnish with sliced hard boiled eggs and fresh herbs.
June 12th, 2011 § § permalink
Serves 6
Ingredients
1 red beet, peeled and chopped
1 cup water
½ cup champagne vinegar (citrus)
2 teaspoons sea salt
6 hard boiled eggs, peeled
¼ cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon citrus vinegar
1 teaspoon fresh grated horseradish
½ cup (total) chopped chives, tarragon, parsley
Salt/pepper
Directions
In a small saucepan combine the red beets and the water and cook the beets until the water is a deep magenta. Take the beets out of the pan and set aside for another use. Place the beet liquid in a large zip lock bag and add the champagne vinegar and 2 teaspoons sea salt, mix well.
Place the whole hard boiled eggs gently in the zip lock bag and let stand overnight. Strain out the liquid and lay the eggs on paper towels to dry. Cut eggs in half and scoop out the yolk and plan in a small mixing bowl. Set egg whites aside. Mix yolks with the mustard, mayonnaise, citrus vinegar and fresh herbs together, mashing until the desired consistency (some prefer smooth egg yolk mixture and others semi chunky). Season the mixture with salt and pepper to taste, about a half teaspoon each. Spoon mixture onto beet pickled egg whites (they will feel firm due to the pickling process). Chill and serve. Garnish with chive sprigs.
May 25th, 2011 § § permalink
Serves 6
Ingredients
1 red beet, peeled and chopped
1 cup water
½ cup champagne vinegar (citrus)
2 teaspoons sea salt
6 hard boiled eggs, peeled
¼ cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon citrus vinegar
1 teaspoon fresh grated horseradish
½ cup (total) chopped chives, tarragon, parsley
Salt/pepper
Directions
In a small saucepan combine the red beets and the water and cook the beets until the water is a deep magenta. Take the beets out of the pan and set aside for another use. Place the beet liquid in a large zip lock bag and add the champagne vinegar and 2 teaspoons sea salt, mix well.
Place the whole hard boiled eggs gently in the zip lock bag and let stand overnight. Strain out the liquid and lay the eggs on paper towels to dry. Cut eggs in half and scoop out the yolk and plan in a small mixing bowl. Set egg whites aside. Mix yolks with the mustard, mayonnaise, citrus vinegar and fresh herbs together, mashing until the desired consistency (some prefer smooth egg yolk mixture and others semi chunky). Season the mixture with salt and pepper to taste, about a half teaspoon each. Spoon mixture onto beet pickled egg whites (they will feel firm due to the pickling process). Chill and serve. Garnish with chive sprigs.
May 5th, 2011 § § permalink
Ingredients
½ pound green beans, trimmed
½ cup water
¾ cup white vinegar
1 tablespoon horseradish
1 medium tomato, crushed
1 tablespoon salt
1 tablespoon lemon zest
Directions
Bring a large pot of water to a boil and cook green beans until tender or about 3-4 minutes. Place in an ice bath until completely chilled. Drain and set aside. In a bowl whisk together water, vinegar, horseradish, tomato, salt and lemon zest. Add the green beans and place in an airtight container. Refrigerate for about 3 days before serving. Can be kept in the refrigerator for 1-2 months.
May 5th, 2011 § § permalink
Makes 1 pitcher of bloody mary mix
Ingredients
5 red beets, washed and scrubbed
3 carrots, washed and scrubbed
1 large bunch parsley
2 cups water
1½ tablespoons fresh horseradish, grated
1 teaspoon celery seeds
1 tablespoon lime zest
1 tablespoon lemon zest
1 tablespoon citrus champagne vinegar
Juice of 2 lemons
Juice of 2 limes
1 tablespoon salt
Smoky Salt
Vodka
Directions
Using a juicer, juice the beets, carrots and parsley. In a large pitcher, combine all ingredients and stir well. In a tall, smoky salt-rimmed glass filled with ice, pour 2-4 ounces of vodka and fill with bloody mary mix. Garnish with a lime or lemon wedge and pickled green bean, asparagus, or celery stick.
May 5th, 2011 § § permalink
Makes 1 pitcher of bloody mary mix
Ingredients
4 cups tomato juice
1 tablespoon fresh cilantro, chopped fine
1 tablespoon fresh dill, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon fresh horseradish, grated
1 teaspoon lemon zest
2 tablespoons worcestershire sauce
1 teaspoon celery salt
Juice of 2 lemons
1 teaspoon white pepper
Dash of citrus champagne vinegar
Smoky Salt
Vodka
Directions
In a large pitcher combine all ingredients and stir well. In a tall glass filled with ice, pour 2-4 ounces of vodka and fill with bloody mary mix. Garnish with a lime or lemon wedge and pickled green bean, asparagus, or celery stick.
May 5th, 2011 § § permalink
Makes 1 pitcher of bloody mary mix
Ingredients
4 cups tomato juice
2 tablespoons worcestershire sauce
1½ tablespoons fresh horseradish grated
2 cloves garlic, pressed through a garlic press (juiced)
2 tablespoons Ger-Nis Tabasco
1 teaspoon celery seeds
1 tablespoon lime zest
1 tablespoon lemon zest
1 tablespoon citrus champagne vinegar
Juice of 2 lemons
Juice of 2 limes
1 tablespoon salt
Smoky Salt
Vodka
Directions
In a large pitcher combine all ingredients and stir well. In a tall smoky salt-rimmed glass filled with ice, pour 2-4 ounces of vodka and fill with bloody mary mix. Garnish with a lime or lemon wedge and pickled green bean, asparagus, or celery stick.
February 2nd, 2011 § § permalink
Makes 3 cups of mustard
INGREDIENTS
1 cup Founders Brewing Company Cerise Cherry Ale (Grand Rapids, Michigan) or any cherry ale
1 cup malt vinegar
½ cup dried cherries, chopped superfine
½ cup whole brown mustard seeds
2 tablespoons dry mustard
1 tablespoon fresh horseradish, grated
2 tablespoons honey
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon caraway seeds
DIRECTIONS
In a medium bowl whisk together beer, vinegar, mustard seeds, cherries, let soak at room temperature for about 4 hours or overnight. Place mixture in a blender and add, dry mustard, horseradish, honey, salt and pepper. Blend until a coarse mustard consistency is formed. Transfer to a small bowl and stir in caraway seeds and season with more salt as needed. We want the mixture a little more on the “loose” side as we are using it for a dipping sauce for the pretzels. To make this into thicker mustard, add ½-1 cup more of mustard seeds. Store in refrigerator.
February 2nd, 2011 § § permalink
Makes 12-15 medium pretzels
INGREDIENTS
1 tablespoon sugar
1 package active dry yeast
1½ cups warm water
4 cups all purpose flour
1 tablespoon salt
2 tablespoons fresh horseradish, grated
2 tablespoons of each of the following fresh herbs, chopped: thyme, marjoram, chives, parsley, tarragon
1 large egg, beaten
¼ cup fresh chives, chopped fine, for garnish
Pretzel salt
DIRECTIONS
Mix together sugar, yeast and water in a metal or glass mixing bowl until frothy. Let sit until foamy, about 5-7 minutes. In another large mixing bowl combine flour and salt.
Whisk together 4 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture, horseradish and herbs and stir with a wooden spoon until it forms into a soft dough. Gently dust a smooth flat work surface with flour, turn out dough and knead gently, using enough additional flour to make a smooth sticky dough, about 10 minutes (Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).
Place dough back into the bowl and cover bowl tightly with plastic wrap or a kitchen towel, let dough sit in warm place until doubled in bulk, about 45 minutes. Turn out dough onto a clean work surface and cut into 12-15 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 12″ long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. (Dough will retract as you form the pretzel.)
Transfer pretzel with your hands to an oiled or lined with parchment paper baking sheet and place all the formed pretzels about 2 inches apart on all sides.
Preheat oven to 425°F.
Let pretzels stand, uncovered, about 20 minutes. Bring a wide 6-quart pot of water to a boil.
Using both hands, carefully add a few pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining pretzels.
Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt and chives. Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.
October 11th, 2010 § § permalink
Makes 24
INGREDIENTS
2 (1 lb) jars grape leaves or pack of 12
2 carrots, peeled and grated
2 cups cooked basmati rice
¼ cup feta cheese, crumbled
sautéed with onions and garlic
cooled Salt and pepper, to taste
5 scallions, roughly chopped
Yogurt Sauce, recipe below
PREPARATION
Preheat oven to 450ËšF. In a large pot of boiling water, blanch grape leaves for 1-2 minutes to remove vinegar solution. Remove and once cooled, trim stems. In a large bowl, combine cooked rice, carrots, scallions and feta and season with salt and pepper. Place single grape leaf on cutting board and add a small amount of the rice mixture in the middle, fold in on both sides and roll away from you to form a small cylinder. Repeat until finished. Place grape leaves on sheet trays with a small amount of water (to prevent sticking) for 2-3 minutes, or until warm. Serve immediately with yogurt sauce.
Yogurt Sauce
INGREDIENTS
2 cups plain low fat yogurt
¼ cup celery, grated
1 teaspoon mashed garlic
2 tablespoons orange juice
1 teaspoon prepared horseradish
2 tablespoons lemon juice
2 cups chopped English cucumber, seeds removed
Salt and pepper, to taste
PREPARATION
In a small bowl, combine all ingredients and serve.
© Recipe courtesy of Rafael Hasid, Miriam Restaurant

August 4th, 2010 § § permalink
Serves 6
INGREDIENTS
1 bottle (16 oz) dark beer, preferably Guinness
1 tablespoon grated fresh horseradish
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh chives
1 tablespoon mustard
1 tablespoon salt
1 teaspoon brown sugar
1 tablespoon cracked black pepper
6 bratwursts, with a few holes poked in each
PREPARATION
Place all ingredients in a medium mixing bowl and whisk well, add bratwurst and marinate for about an hour. Grill on high heat brushing with remainder of marinade.
August 3rd, 2010 § § permalink
Makes 40 small cakes
INGREDIENTS
4 zucchini, grated
¾ cup bread crumbs
½ small onion, grated
¼ cup feta cheese, crumbled
½ bunch scallions, roughly chopped
1 cup canola oil
1½ tablespoons fresh dill, roughly chopped
Salt and pepper, to taste
2 eggs, lightly beaten
Yogurt Sauce, recipe below
PREPARATION
In a large mixing bowl, combine all ingredients and make into small patties. In a large sauté pan, heat canola oil and add zucchini cakes (be careful not to crowd pan) and cook till golden brown on one side, 2 to 3 minutes. Turn the cakes over and cook on the other side until done, about 2-3 minutes. Place on paper towels to drain of excess grease. Serve immediately with yogurt sauce.
For Yogurt Sauce
INGREDIENTS
2 cups plain low fat yogurt
¼ cup celery, grated
1 teaspoon mashed garlic
2 tablespoons orange juice
1 teaspoon prepared horseradish
2 tablespoons lemon juice
2 cups chopped English cucumber, seeds removed
Salt and pepper, to taste
PREPARATION
In a small bowl, combine all ingredients and serve.
© Recipe courtesy of Rafael Hasid, Miriam Restaurant

June 3rd, 2010 § § permalink
INGREDIENTS
6 medium gold beets, semi steamed, peeled and sliced paper thin
¼ cup fresh tarragon, chopped fine
½ cup lemon juice
1 teaspoon lemon zest
2 tablespoons champagne vinegar
1 tablespoon fresh horseradish, grated
¼ cup crème fresh
Salt/pepper
PREPARATION
Arrange gold beets flat on a plate. Mix all remaining ingredients with a whisk until smooth. Season with salt and pepper and serve drizzled over beets.
December 20th, 2009 § § permalink
Makes 20 medium latkes
These latkes are vibrantly colored and delicately sweet with a fiery bite in the sauce.
Tarragon & Gold Beet Latkes
INGREDIENTS
3 cups gold beets, washed and grated
2 eggs beaten
½ cup all purpose flour
2 tablespoons fresh tarragon, chopped fine
1 teaspoon coriander, cracked
2 teaspoons salt
2 teaspoons black pepper
3 cups red beets, washed and grated
2 eggs beaten
½ cup all purpose flour
2 tablespoons fresh tarragon, chopped fine
1 teaspoon coriander, cracked
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil
Tarragon and Red & Orange Beet Latkes
INGREDIENTS
6 cups beets, coarsely shredded (about 6 medium)
6 tablespoons all purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon baking powder
1/4 teaspoon ground black pepper
3 large eggs, beaten to blend
Canola oil (for frying)
PREPARATION
Place beets in large bowl. Press with paper towels to absorb any moisture. In another large bowl, whisk the flour and the next five ingredients. Mix in beets, then eggs. Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet. Spread to 3 1/2-inch rounds. Fry until golden, usually about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Re-warm in 350°F oven until crisp, about 10 minutes.) Serve latkes with relish and salsa.
Tarragon Horseradish Cream
INGREDIENTS
1 cup crème fraiche
2 tablespoons fresh tarragon, chopped fine
1 tablespoon fresh horseradish root, grated
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoons salt
1 teaspoon pepper
PREPARATION
Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.
December 14th, 2009 § § permalink
PREPARATION
Please your guests with our tarragon horseradish red wine mousse served on grilled beef or red beets. Use the baked egg mousse recipe but add 1 tablespoon fresh grated horseradish and ¼ cup red wine.
November 12th, 2009 § § permalink
Makes 1 ½ cups
INGREDIENTS
1 cups basic ketchup recipe or 1 cup store bought ketchup
1 tablespoon fresh horseradish, grated fine
¼ cup fresh tarragon, chopped fine
Zest and juice of 1 lemon
Fresh cracked pepper and sea salt to taste
PREPARATION
Whisk all ingredients together in a medium mixing bowl and chill. Serve with a big grilled steak and French fries or atop a big, juicy burger!
November 5th, 2009 § § permalink
Makes 4 cups
INGREDIENTS
3 cups baby gold beets, steamed, peeled and halved
1 tablespoon fresh horseradish, grated
¼ cup fresh tarragon, chopped
¾ cup white wine vinegar
1 cup water
2 teaspoon sugar
2 teaspoon salt
1 teaspoon cracked pepper corns
PREPARATION
In a large deep mixing bowl whisk together all the ingredients except the beets. Add beets, cover and refrigerate for at least 2-3 hours until desired taste and firmness.
November 4th, 2009 § § permalink
INGREDIENTS
1lb ground beef
2 T chopped fresh tarragon
1 T fresh grated horseradish
1 T red wine vinegar
salt/pepper
PREPARATION
Mix all ingredients together and form patties. Place on wax paper and place in freezer for approximately10 minutes on each side until hard but not totally frozen. Preheat the grill making sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip the burger once or twice but no more. Minimizing flipping also ensures that the burgers stay well formed. Generally speaking, cook meat for two minutes per side for rare burgers, three minutes per side for medium, and four minutes per side for well done burgers. Top with cheese or the condiments of your choice. A simple delicious burger.
October 13th, 2009 § § permalink
Makes 4 Servings
INGREDIENTS
3 cups cherry tomatoes halved
1 sliced red onions
½ c chopped tarragon
1 T fresh grated horseradish
Juice of lemon
¼ c crème fresh
Salt/pepper
PREPARATION
Mix crème fresh tarragon, horseradish and lemon juice add salt and pepper. Mix with cherry tomatoes and red onions.