I set myself a challenge. Every season there would be a salad on the menu, but it needed to be a composed salad, not a tossed green salad. I was really keen to make a beet salad with goat cheese this fall. It’s a fine line between classic and clichéd, so I wanted to make it in a way that I hadn’t done before.
I was really struck by the Beet Salad with Chèvre Frais in the Eleven Madison Park cookbook. Most of all I liked the presentation, with perfect rounds of sliced roasted beets arranged on the plate, and pops of colour and texture placed artfully around and among them. I played with this a lot over the … Continue reading.
Borscht: all of the vegetables, but mostly beets, crammed into possibly the most vibrant soup in western cooking. In central Alberta borscht is second only to perogy’s as the culinary torch of Ukrainian heritage.
I distinctly remember the first time I saw borscht. It was many, many years, when I was a young boy, in Ontario. A family friend made it and I can’t describe how strange it was to me. The only purple food I’d ever seen before that was grape bubblegum, which isn’t even food. It now seems not just acceptable but strikingly beautiful and such a special ode to the root cellar.
I think your borscht should be tailored to the exact veggies you have on … Continue reading.
The personal website of Edmonton chef Allan Suddaby
