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.
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.
I think this salad would go very well with many of Selma’s dishes and I hope she would agree.
July 16, 2015 at 2:35 pm
I think she would definitely agree, Hilda 🙂 thank you for bringing this lovely dedication to our tribute fiesta xx
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July 16, 2015 at 3:44 pm
Very beautiful, both the dish and the thoughts behind it. xo
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July 16, 2015 at 4:44 pm
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.
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July 17, 2015 at 3:43 am
Good luck with the sumac. Just remember not to do it right after a rainfall.
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July 16, 2015 at 5:00 pm
Food is a perfect way of keeping memories alive. Using your own veggies always makes a dish special, from one gardener to another.
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July 17, 2015 at 3:56 am
Thank you. I do think of my home-grown vegetables as a luxury and something I like to share with special people.
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July 16, 2015 at 8:51 pm
Totally and utterly elegant, original and beautiful. I love this recipe. Selma would adore it too.
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July 17, 2015 at 3:58 am
Thanks Sue. I’m so glad you like it.
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July 17, 2015 at 12:33 am
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
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July 17, 2015 at 3:59 am
Thanks Caroline. It doesn’t take much to make a dish your own even with a little addition from your own garden.
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July 17, 2015 at 1:01 am
Sounds wonderful and a fitting tribute!
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July 17, 2015 at 1:48 am
This is a gorgeous one using wonderful technique Hilda!
I am sure Selma would have loved it! ❤️
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July 17, 2015 at 10:22 am
Lovely post Hilda. This is a beautiful tribute to Selma.
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July 17, 2015 at 3:12 pm
What a wonderful tribute. We were all lucky to feel like we knew her.
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July 17, 2015 at 7:27 pm
Thanks for the inspiration and the thoughts on Selma.
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July 18, 2015 at 3:38 am
Wonderful post Hilda! thanks for sharing ❤
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July 19, 2015 at 6:46 pm
Thanks Arl.
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July 18, 2015 at 7:05 pm
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 🙂
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July 19, 2015 at 6:46 pm
Thanks Loretta. I am grateful to Angie for allowing us to remember her as a group.
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July 19, 2015 at 10:08 pm
This is a winner recipe… great tribute To Selma…
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July 20, 2015 at 12:36 am
A lovely tribute to Selma.
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July 26, 2015 at 7:22 am
What a wonderful tribute, Hilda. I am sure that Selma would be so touched by your words and recipe.
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July 26, 2015 at 12:37 pm
Thanks Julianna. I hope your move is going well.
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