So it's week 2 of Weisshouse Kitchens 101. This week, I will be discussing the "City" collection. City differs from Easy (last week's kitchen) in that it is not comprised of any engineered wood. City has an oak core and solid oak veneer available in a multitude of finishes including White, Taupe, Anthracite, Black and Red that have a visible wood grain. City is perfect for more transitional interiors. In addition to the five finishes above, City can also be Natural Oak or Wenge as well as any lacquer color (matte or high gloss). The City door is 2mm thick and can be outfitted with either an aluminum channel or any metal hardware of your choosing. City can also be made with matching wood handles in any of the five City-exclusive finishes. Stop in our showroom to see a City cabinet door that would suit Carrie's West Village walk-up, Samantha's Meat Packing District loft, Charlotte's Park Avenue dream, Miranda's Brooklyn townhouse, or Your very own nest perfectly!
This week's recipe (the second course) is Roasted Beet Salad with Blue Cheese inspired by a recent trip to E2 (E squared) in Highland Park.
Ingredients
For the salad:
3 medium yellow beets (about 1 pound), stems trimmed off
3 medium red beets (about 1 pound), stems trimmed off
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 cups baby leaf spinach
1/4 pound whole piece blue cheese (frozen)
Toasted almonds
For the dressing:
3 cups tangerine juice, or orange juice
1 tablespoon lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil
Directions
Preheat oven to 350 degrees F.
Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
While the beets are roasting, make the dressing:
In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
Remove the wedge of blue cheese from the freezer. Using a micro plane grater, grate the desired amount over the salad. Garnish with toasted almonds.
For the salad:
3 medium yellow beets (about 1 pound), stems trimmed off
3 medium red beets (about 1 pound), stems trimmed off
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 cups baby leaf spinach
1/4 pound whole piece blue cheese (frozen)
Toasted almonds
For the dressing:
3 cups tangerine juice, or orange juice
1 tablespoon lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil
Directions
Preheat oven to 350 degrees F.
Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
While the beets are roasting, make the dressing:
In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
Remove the wedge of blue cheese from the freezer. Using a micro plane grater, grate the desired amount over the salad. Garnish with toasted almonds.
