Along the Grapevine

A Recipe dedicated to Selma

23 Comments

This week at Fiesta Friday we are remembering Selma, one of our dear fellow-bloggers who recently passed away. Although I did not know her personally, she became a source of inspiration for me not only with her wonderful recipes, but cooking tips and techniques. She was supportive and friendly in her comments, generously giving of her time to help any of us who asked. You can visit her blog at Selma’s Table and read for yourself her stories and recipes from a wonderful life

She and I shared some favourite cookbook writers, one of which was Yotam Ottolenghi whose recipes so often make use of my favourite garden produce with some tantalizing innovative touches. I decided to dedicate to Selma one such dish from his book Plenty, all the ingredients for which I already had either in my garden or pantry. Well, almost. Instead of verjus I used my own version made from unripe blueberries, and I used sunflower seeds instead of pine nuts. Rather than roasting the small beets in the oven with aluminum foil for 45 minutes, I wrapped them in corn husks and roasted them in an iron pan for 15 minutes. I saved on electricity and aluminum! And the beets take on a deliciously smoky corn flavour. Here is how I did it.

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Place baby beets on corn husks

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Wrap securely and twist the ends

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Cook on medium high heat for 15 min. turning often

The recipe is copied, almost verbatim, with my variations in brackets.

Asparagus, Fennel and Beets with Verjus

Ingredients

1/4 lb mini beets

1 1/3 cup verjus

4 Tbsp grapeseed oil

salt and black pepper

4 to 5 oz fresh pencil-thin asparagus, or normal asparagus

1/2 large fennel bulb (1/4 lb) halved vertically (or 1 very small whole one)

1/4 cup pine nuts (or sunflower seeds)

1 tbsp dill leaves to garnish

Method

Clean and trim the beets. Either bake in an oven-proof dish at 400 degrees F for 45 minutes covered with aluminum foil, or use my method as described above.

Pour the verjus into a small saucepan, bring to a light simmer and leave it to reduce to about 3 tbsps. When cooled, whisk in the grapeseed oil and salt and pepper to taste. Put aside.

If using normal asparagus, cut the spears on a sharp angle into long and very thins slices, or use a potato peeler to make ‘shavings’.

Arrange the vegetables on small serving plates. Scatter with roasted nuts (or seeds). Drizzle on the dressing and garnish with dill.

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I think this salad would go very well with many of Selma’s dishes and I hope she would agree.

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Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

23 thoughts on “A Recipe dedicated to Selma

  1. I think she would definitely agree, Hilda 🙂 thank you for bringing this lovely dedication to our tribute fiesta xx

    Liked by 1 person

  2. Very beautiful, both the dish and the thoughts behind it. xo

    Liked by 1 person

  3. I’m sure Selma would have appreciated and loved it, Hilda. Especially since you incorporated vegetables you grow in your garden. Thank you! Now I’m off to find that sumac syrup you once posted. I have tons of sumac even after felling two huge ones.

    Liked by 1 person

  4. Food is a perfect way of keeping memories alive. Using your own veggies always makes a dish special, from one gardener to another.

    Liked by 1 person

  5. Totally and utterly elegant, original and beautiful. I love this recipe. Selma would adore it too.

    Liked by 1 person

  6. Sounds delicious, and I love your technique of roasting in corn husks in a pan, I must try that. A lovely dish, and so nice using your own produce (I love when we use ours, not that we have all that much). A lovely post and a perfect recipe in tribute to Selma

    Liked by 1 person

  7. Sounds wonderful and a fitting tribute!

    Liked by 1 person

  8. This is a gorgeous one using wonderful technique Hilda!
    I am sure Selma would have loved it! ❤️

    Liked by 1 person

  9. Lovely post Hilda. This is a beautiful tribute to Selma.

    Like

  10. What a wonderful tribute. We were all lucky to feel like we knew her.

    Like

  11. Thanks for the inspiration and the thoughts on Selma.

    Like

  12. Wonderful post Hilda! thanks for sharing ❤

    Like

  13. Great tribute to Selma, Hilda, we’ve all come together to comfort each other and remember the fond times and memories that we had with Selma. May her spirit live on in each and everyone of us. Love the dish 🙂

    Like

  14. This is a winner recipe… great tribute To Selma…

    Like

  15. What a wonderful tribute, Hilda. I am sure that Selma would be so touched by your words and recipe.

    Liked by 1 person

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