Tuesday, March 1, 2011

Time with Mom


Last Saturday my MOM..age 92!,my sister,her daughter,and me flew to my sister's house on Captiva Island. I really should not have come...work has been hectic and we are short handed but the time here has been amazing. On Sunday, Mom and I went to the Sanibel's Farmers Market and stocked up on her fav vegetables. Beets was the #1.

Yesterday we set on the beach and watched Dolphins jump way out of the water..we then came home and had a great dinner. We had used the beets in a salad, so I searched for a use for the beet greens. The result was tremendous.

Recipe From the Food Network
Alton Brown

Beet Green Gratin


Ingredients
1 tablespoon butter
12 ounces sliced mushrooms
2 cloves garlic, minced
1 pound beet greens, cleaned and picked
Kosher salt and fresh ground black pepper
4 egg yolks, beaten
1 cups ricotta
1/2 cup grated Parmesan
1/2 teaspoon salt
3/4 cup crumbled crackers (recommended: Ritz crackers)
Directions
Preheat the oven to 375 degrees F.


Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.


In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

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