During their time in the oven, the beetroot and the cream – two fairly dissimilar ingredients – start to meld, the sugars in both begin to caramelise, the silky texture of the cream echoes the soft, yielding beetroot, their more nutty elements become more emphasised together. And most gloriously of all, the cream turns a blinding, intensely bright pink.
It’s like you’ve melted MAC Lady Danger lipstick all over your dinner, and leaving aside how gross that would actually be, it’s a notion that kinda pleases me. Why can’t more food be this pink and this delicious?
Beetroot Baked with Cream, Balsamic Vinegar and Cumin with Spaghetti, Thyme and Pinenuts
A recipe by myself. You could of course serve this over rice or couscous or whatever, I just really, really, really, really love pasta.
3 medium beetroot
3/4 cup cream
1 teaspoon salt
1 tablespoon balsamic vinegar
1 teaspoon ground cumin
200g spaghetti (or linguine, or whatever long twirl-able pasta you like)
A small handful of fresh thyme leaves
2 tablespoons pinenuts
Set the oven to 190 C. Trim the tops and tails from the beetroot, and scrub them if they’ve got any dirt clinging. Slice in half and then slice those halves into semicircles – a bit like how you might cut an onion. Lay the slices in a roasting dish, not worrying if they overlap, and pour over the cream. Sprinkle over the salt, vinegar and cumin, then cover with tinfoil and bake for half an hour. Remove the tinfoil, and bake for another half hour. The cream will bubble freakishly, but don’t worry. This is all good.
Cook the pasta in a pan of boiling salted water as per packet instructions, then drain and divide between two plates. Spoon the beetroot and its fuchsia sauce over the spaghetti, then throw the nuts and the thyme leaves on top and serve.
A scattering of rich thyme leaves and a precious handful of pinenuts (seriously, those things are expensive like diamonds) makes it all come together, and also tones down the retina-searing brightness some.
Last time I blogged I mentioned I was getting ready to dress up as a Gold Lion for a Wild Animals party organised by two friends of mine, both named Jo. I found a gold sparkly dress (the sequins of which scratched my arms up no end, but I danced through it) and a friend of mine plaited my hair with pipe cleaners and pinned them into lion’s ears like so:
That fleeting moment of horribleness aside, the weekend was so glorious, especially when we got to hang out with some real animals at Jo’s house while watching Veronica Mars on Sunday evening, reminding me with a brief heart contraction just how much I love cats, how much I love Veronica Mars, and, bringing this blog post full circle, how much I love my friends. Either that or my heart was processing some cholesterol. But I think it was sentimentality!
Title via: I’ve used this before as a title, but it’s so incredibly good that I just want to use it in every single blog post. The always-sublime Idina Menzel, getting dark and ugly in Life of the Party from Andrew Lippa’s musical The Wild Party.
I am totally a Liza fan, but a young Judi Dench’s version of Sally Bowles in the original London cast of Cabaret is so worth your ears – aching, intense, careless, and with the most charming, charming husky voice as she sings the title song.
I spied this cover on my friend Coley’s Facebook. Now, I do not like the Kings of Leon song Sex on Fire. But do you know who can make it effortlessly incredible? Beyonce. And I wish I had even one sixteenth of her gold-lion-ness.
Next time: I am aware that there has been little-to-know pudding or cake or ice cream on the blog lately. This is not like me, and I will remedy it.