Cumin Beets

Cumin Beets

I love the simple, but unusual and effective combination of flavors in this dish, which is inspired by Indian cuisine. It’s my favorite way of cooking small summer beets fresh from the garden because I don’t have to heat up my kitchen with a pot of simmering water on the stove top. If you prefer a spicy dish, add hot pepper sauce, to taste, after the beets have finished cooking.

• Caramelized Onion and Potato Flan

  2015-10-28 10:24:04

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  Ingredients

  1. 2 Tbsp. butter
  2. 2 large onions
  3. 6-8 medium baker potatoes, peeled and thinly sliced
  4. salt and freshly ground pepper to taste
  5. 1/2 -3/4 lb. Emmenthal or Gruyere cheese, grated

  Instructions

  1. In large frying pan over medium heat, saute onions in butter until deep golden brown, about 20 minutes. Cook slowly to caramelize.
  2. Grease a 9″x13″ pan or large round baking dish. Layer half the potato slices in a shingle fashion and season. Top with half the onions and Emmenthal. Repeat next layer, ending with cheese. Bake at 350 F. for 50 minutes, or until potatoes are fork tender. Cut in squares or wedges to serve.

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