The process of layering of techniques allows us to also layer flavors. Here we started with pressure cooked beets. Then we peeled them and marinated them in chimichurri sauce. After they marinated for about a day we grilled them and as we did so, we basted the beets with additional chimichurri sauce. The beets charred lightly on the grill and absorbed rich, smoky flavors. The chimichurri cooked and caramelized, accenting the natural sweetness of the beets. When the beets came off the grill they were ready to eat. They were crisp and tender, meaty and delicious.
This time we used beets. Other vegetables would also benefit from this treatment. As would fish and meat. And there are other avenues we could have wandered. We could have vacuum sealed the beets with the chimichurri before grilling. We could have dehydrated the grilled beet to concentrate their flavor. We could have fermented the beets with the chimichurri. The choices we make are influenced by the daily questions of who, what, where, when, why and how we are creating something. The answers send us toward certain paths, all of which have the possibility of creating something new and delicious.
Years Past
April 12, 2006
