23 February 2011
Gahhh... beautiful, no? Pardon my food crush, but blood oranges are just so magnificent. Delicious and sultry. Where we are, they just came into season, and not a day too soon. I love them.
We eat them as-is... we shellac wild salmon with a soy-blood orange glaze (shall I post?)... Last year, I sliced them into Lillet cocktails when the weather turned warm. This year, I can't wait to try the Chez Panisse upside-down blood orange cake that Alice Q posted recently... and of course there are hearty winter salads. So far, every day this week for lunch, people. So, so good.
Blood Orange Winter Salad
This isn't so much a recipe as a list of prepped ingredients... you can scale it up or down to suit your number of eaters.
:: Roasted beets, cooled, peeled and cut into bite-size chunks
--> To roast: chop off tops (save for another use!), wrap each beet in foil and roast at 400˚ until easily pierced with a paring knife. I do about 3 bunches at once; they keep really well in the fridge.
:: Blood orange(s), carefully cut peel off with a paring knife and slice into 1/4"-thick rounds.
--> I usually go with 1 small-medium orange per person.
:: Walnuts, toasted and roughly chopped
:: Good blue cheese
--> I like Point Reyes Original Blue
:: Cooked quinoa
:: Poppy seed-honey dressing
--> I've been keeping a container full of this stuff on hand at all times. Jacky likes it too. On beets, no less. (Yes, I'm elated!)