August 9, 2011

Escoffier Goes To The Farmer’s Market!

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By Kirsten Larsen

Boulder is wonderfully blessed to have an incredible farmer’s market, which is available twice per week until the fall. Every Saturday from 8 am-2pm and every Wednesday from 4pm-8pm, you can paroose the lush produce from our local farmers, sample some unique prepared foods and gawk at gorgeous flower displays. Hop on your bike and take a refreshing ride over to 13th street, between Canyon and Arapahoe. Don’t forget to arrive hungry, because the food court is loaded with every sort of dish your belly desires: tamales, Asian pot stickers, pizza, hamburgers, baked goods, pancakes, salads and Indian cuisine!! Don’t forget to stop by the Auguste Escoffier School of Culinary Arts booth and pick up some great recipes.

The beets are especially stunning right now at the farmer’s market. Stacked high in impressive walls of vibrant color, they beckon for you to bring them home. One of my favorite foods is roasted beets atop a bed of fresh beet greens. How do you like to prepare your beets?

Roasted Beets With Mustard Cream Sauce recipe from Bon Appetit

Ingredients

25 Small, trimmed 1&1/2 inch beets, in assorted colors and unpeeled
Olive Oil
2 Cups heavy whipping cream
¼ Cup Dijon mustard
1 Tablespoon chopped fresh thyme

Method

Preheat oven to 400 degrees. Separate your beets according to color. Place each group on a separate sheet of aluminum foil and drizzle with oil. Close up the foil and put packets directly on the oven rack. Roast for about 50 minutes to an hour, or until beets are tender. Once roasted, open foil and allow beets to cool. Peel beets when cool enough to handle.

In a small saucepan, bring you cream, mustard and thyme to a gentle boil. Reduce heat and allow mixture to simmer for about 15 minutes. You are wanting this mixture to reduce and thicken.

In a large glass baking dish, arrange your beets and sprinkle with salt and pepper. Pour your cream mixture over top and bake for 25 minutes. Devour and smile.