“Cooking is like love, it should be entered into with abandon or not at all.”*
Cook with passion. And poetry. And love and wit and beets.
One dish that brings that all together – Red Eggs and Ham… (To skip the recipe and simply see how to paint a plate, scroll down.)
What you’ll need for “Red Eggs & Ham”
And spinach (optional)
(If you want to just learn how to paint a plate, skip to, “And the paint on the plate?”)
You need to get the juice out of the beet in order to get the juice into the egg. Two options: roast the beet or “braise” it on the stove top. If roasting – cut the beet into small pieces, wrap in tinfoil with a little bit of water (so the juice will seep into it) and roast for about 30 mins. If braising – cut the beet into small pieces, put it into a pan with a little bit of water and cook for about 15 mins until beet bits soften and juice comes out. If water starts to evaporate, add a little more. With either method, don’t go too heavy on the water since you don’t want the juice to be too diluted. (You might want to cook the beets the night before to save time.)
Once the egg is cooked (I went with sunny-side-up which keeps the egg white “whiter” so it will take the juice more easily), drizzle the beet juice over the egg. (Be sure the juice is not too thin, if it is, boil it to evaporate some of the water.) Top the egg off with some finely chopped sauteed spinach (an homage to the dish’s green origins) and add some diced beet bits.
Oh and if you’re wondering if you can use pomegranate juice instead of beet juice – you can.
And the paint on the plate?
Take one of the cooked beets and use it as a “brush”. If you’re going the pomegranate juice route, dip your finger into the juice and finger paint. Don’t paint too thickly if you want it to dry. (The painted heart in the main photo, was done with a beet.)
Do plate painting even if you’re not cooking Red Eggs & Ham! Paint anything you wish on the plate and serve whatever your heart desires.
You do not like them
So you say?
Try them. Try them!
And you may**.
What are you cooking for Valentine’s Day? Any fond food memories from V-Days past?
If You Eat Eggs Blame Freud (The story behind why eggs became the #1 breakfast food)
Freud And The Egg: Part II (How to decode an egg carton)
(This Is Not Truckee) French Toast (A healthy French Toast recipe, if you decide to not go the egg route. Try drizzling beet juice on top of the French Toast.)
* Harriet Van Horne (a newspaper columnist and film critic), 1956
**A quick “Green Eggs and Ham” refresher: Sam aggressively peddles his green eggs and ham to his friend. The persistence backfires and friend gets more and more adamant with his “No’s”. Friend tells Sam to back off. Sam does, which results in friend trying green eggs and liking them.
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