So I have some exciting news to share with all of you today! Yesterday, Aida Mollenkamp posted an article about me on her website featuring some of my keys to the kitchen plus a delicious recipe for Beet Salad with Orange Blossom Vinaigrette. Aida’s new book, Keys to the Kitchen, is a wonderful resource for the home cook packed with over 300 recipes and 40 fundamental techniques. In anticipation of Aida’s San Diego book tour, she had asked me to share a tip or two that helps me be more adventurous in the kitchen. Check out the article to see what I shared Especially if you live in San Diego! Continue reading here for a delicious recipe from the book plus giveaway details.
I remember first watching Aida Mollenkamp on the Food Network years ago. Since then I’ve kept up with Aida by reading her blog and watching her on the Cooking Channel. When Aida first posted this trailer video for Keys to the Kitchen, I was definitely intrigued.
The book is laid out in four parts: set-up, how-to, recipe and riff. After reading through Keys to the Kitchen, I can honestly say that this book is brimming with useful information and delicious recipes. Roasted Squash Pasta with Sage Brown Butter?! Yes please! Oh and PS, the food photography is spectacular.
Aida has graciously given me 1 copy of Keys to the Kitchen to give away to Kitchen Konfidence readers. This book is only available right now for pre-order, and William-Sonoma has limited quantities.
I’m giving you several ways to enter to win:
1. Tell me what your Key to the Kitchen is in the comment section below. What tip, trick, technique or recipe helps make you more adventurous in the kitchen?
2. Follow Kitchen Konfidence on Twitter and tweet this:
I just entered to win a copy of @aidamollenkamp’s new book, Keys to the Kitchen! Get giveaway details here: http://bit.ly/UTBuPZ
3. Get extra entries by doing any or all of the following [leave a separate comment for each]:
- Like Kitchen Konfidence on Facebook.
- Subscribe to the Kitchen Konfidence Recipe Digest.
- Subscribe to the Kitchen Konfidence RSS Feed.
I will be collecting entries until 11:59pm on October 5, 2012. Winners will be selected at random and announced shortly after. For US residents only. Good luck!
Aida will be in San Diego starting today for two free book signing events!! From 6:30 – 9:30pm tonight (9/28), you can join Aida for a cocktail party at the new BLOOM Boutique. Also, Aida will be signing books and demoing recipes at the Fashion Valley William-Sonoma tomorrow (9/29) at 2pm. I’ll be there Now, on to a delicious recipe from Keys to the Kitchen – Roasted Beet Salad with Creamy Caraway Dressing.
- For the dressing:
- 1/2 cup whole milk yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon caraway seeds
- 1 tablespoon prepared horseradish
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- For the salad:
- 1 1/2 pounds beets, trimmed of greens and scrubbed of dirt
- 3 heads endive
- 1 head fennel
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 1/3 cup toasted walnuts, roughly chopped
- To make the dressing, combine yogurt, extra-virgin olive oil, red wine vinegar, caraway seeds, horseradish, salt, sugar and pepper in a small bowl, whisking until smooth. Add additional salt, sugar and black pepper to taste. Refrigerate until read to use.
- Preheat oven to 450°F and place a rack in the middle.
- Cut squares of aluminum foil for each beet. Form a small well with the foil the size of the beet. At the bottom of the well, place a little water (this prevents scorching). Set the beet on top of the water. Drizzle with a little olive oil and sprinkle with salt and ground black pepper. Fold up the sides of the foil around the beet and seal shut. Repeat with remaining beets.
- Place foil packets on a baking sheet and roast until an inserted knife meets little resistance (45 to 50 minutes). Once cool enough to handle, rub the skins of the beets off with a paper towel. Halve each beet then cut into 1/4-inch thick slices.
- While the beets are cooking, prep the vegetables for the salad. Trim ends of the endive then cut the endive cross-wise into 1/2-inch thick rings. Trim fennel of stalks and fronds then cut out the core. Cut fennel crosswise into 1/4-inch thick slices.
- Combine beets, endive and fennel in a large bowl. Add olive oil, red wine vinegar, salt and pepper, tossing until evenly coated. Season with additional salt if needed.
- To serve, place salad on a large platter, drizzle with caraway dressing, scatter walnuts over top and finish with a few turns of freshly ground black pepper.