It was a kick to listen to NPR this morning. It was Liane Hansen's 20th anniversary producing Weekend Edition, the Sunday version. I had entered a ginger recipe contest, not knowing it would be part of this broadcast. I knew from a couple of emails from producers last week that my recipe was one of the three (actually four) finalists.
I did not win --- that went to the ginger martini recipe that was the fourth unacknowledged finalist that somehow materialized at the last moment. Booze will win every time, and this was no exception. However, it was very cool to hear people trying the recipe over the air and to have it published online.
Just for the record to the people who posted on the blog afterward comparing my Ginger-Orange Pickled Beets to other recipes, it's totally original. My neighbor Mary Lee brought me beets from her garden one day, and I happened to have the ingredients on hand. I liked the results, so I wrote it down. Last summer, I gave the recipe to the coordinators of the Gorge Grown farmers market, along with a few other recipes using produce offered at the various stalls.
Liane and the other judges didn't think it was gingery enough. I don't think they used enough ginger, but here goes:
GINGER-ORANGE PICKLED BEETS
6 beets, trimmed of tops and taproots
1-1/2 inch ginger root --- use a potato peeler and you don't need to peel it. (I freeze it --- it keeps for months that way --- and use a knife to scrape off thin shavings while it's frozen)
3/4 cup unseasoned rice wine vinegar (or white wine vinegar or cider vinegar)
1/3 cup sugar, or the equivalent amount of Splenda or erythritol
salt and pepper to taste
1/2 cup orange juice or 2 rounded T. orange juice concentrate
2 cloves garlic, chopped fine
1/2 Walla Walla sweet or other sweet onion, sliced into rings.
Wash the beets, trim and bring to a boil in salted water to cover; cook about 25 minutes. Cool, peel and slice thinly into non-reactive kettle, adding the other ingredients. Bring to a boil, then simmer about 15 minutes. The beets should be about covered; if not, add more orange juice or vinegar. Put into a covered glass container or a disposable/reusable storage container. Refrigerate at least three hours before serving. The beets will keep at least a week refrigerated. Beware of midnight refrigerator raids due to the likelihood of beet stains on your pajamas.
I am glad others can now have the recipe. The pickled beets will be one of the things I'm taking to our family Thanksgiving dinner.
What else can I bring? Hmmm....
That pear-ginger upside down cake sounded good.
Cranberry chutney?
Sourdough rolls?
Meanwhile, last night I had an inspiration. (It was more likely indigestion.) Remember Doris Duke in that movie, and a certain '50s hit song?
Que syrah, syrah?
It's been a shiraz for me.
Australian grapes, you see, make a fine shiraz.
When you have wine and haute cuisine,
forget the shiraz, drop it tout suite.
Ordering shiraz earns you disdain,
and the wine snobs proclaim:
It's syrah, syrah.
Your palate is indiscrete.
Shiraz is so, so last week.
It's syrah, syrah.
Heaven forbid a wine is fruity.
Sonoma tutti
oaky tartare.
Vintners convince you
you are naive
if shiraz hits your lips.
It's syrah, syrah.
The kangaroo's obsolete.
The boxes are incomplete.
Que syrah, syrah.
What will be, will be.
