{"id":66,"date":"2005-12-14T13:55:41","date_gmt":"2005-12-14T17:55:41","guid":{"rendered":"http:\/\/blogs.law.harvard.edu\/anderkoo\/2005\/12\/14\/wasabi-beets\/"},"modified":"2005-12-14T13:55:41","modified_gmt":"2005-12-14T17:55:41","slug":"wasabi-beets","status":"publish","type":"post","link":"https:\/\/archive.blogs.harvard.edu\/anderkoo\/2005\/12\/wasabi-beets\/","title":{"rendered":"Wasabi Beets"},"content":{"rendered":"

<\/a><\/p>\n

I’m what you might call a culinary optimist. For example, in
\nrestaurants I try to order something I haven’t had before — the
\nweirder or more experimental, the better. I’m also constantly buying
\nfoods that I dislike, mostly for health reasons, but also on the
\ncontinuing hope that maybe this time I’ll find a better way to make it.
\n(Exception: Squash. I have decided squash is off the menu for the
\nremainder of the season, though maybe I’ll give it another spin next
\nyear).\n<\/p>\n

Every once in a while this approach pays off. For example, like most
\nkids I hated brussels sprouts, but sometime around 20 my taste buds
\nmatured or whatever and I found that I actually love the green buggers.
\nLast night, I found a way to make peace with beets with the following
\nrecipe:\n<\/p>\n

\n

3 large beets, coarsely shredded
1\/4 cup vodka
1 tbsp balsamic vinegar
\njuice from 1\/2 lemon
\n1 tbsp wasabi powder
1 tbsp salt
sprinkling of caraway seeds
dash of dill
crushed pepper to taste<\/p>\n

Soak
\nthe shredded beets in vodka for about 10 minutes, or until drunk.Stir
\nin remaining ingredients. Heat up a large skillet with about 1 tbsp
\ncooking oil; saute the beets for about 10 minutes. Serve with wilted
\nbeet greens or arugula (throw them in about a minute before you’re done suateing).\n<\/p>\n

Optional: <\/span>Toss in some sliced sausage.\n<\/p>\n<\/div>\n

Now, I’m not really a
\ncook-by-the-numbers kind of guy, so the exact proportions above could
\nbe off by, say, an entire order of magnitude. (Except for the 3 beets,
\nI’m pretty sure there were 3 of them).\n<\/p>\n

If you’re wondering why I am sharing this recipe with you, it’s
\nbecause I needed an excuse to post something to this blog. Also because
\nI’m eating this stuff right now and I rather like it.\n <\/p>\n","protected":false},"excerpt":{"rendered":"

I’m what you might call a culinary optimist. For example, in restaurants I try to order something I haven’t had before — the weirder or more experimental, the better. I’m also constantly buying foods that I dislike, mostly for health … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":271,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[414],"tags":[],"class_list":["post-66","post","type-post","status-publish","format-standard","hentry","category-anderkoos"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/archive.blogs.harvard.edu\/anderkoo\/wp-json\/wp\/v2\/posts\/66","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archive.blogs.harvard.edu\/anderkoo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archive.blogs.harvard.edu\/anderkoo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/anderkoo\/wp-json\/wp\/v2\/users\/271"}],"replies":[{"embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/anderkoo\/wp-json\/wp\/v2\/comments?post=66"}],"version-history":[{"count":0,"href":"https:\/\/archive.blogs.harvard.edu\/anderkoo\/wp-json\/wp\/v2\/posts\/66\/revisions"}],"wp:attachment":[{"href":"https:\/\/archive.blogs.harvard.edu\/anderkoo\/wp-json\/wp\/v2\/media?parent=66"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/anderkoo\/wp-json\/wp\/v2\/categories?post=66"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/anderkoo\/wp-json\/wp\/v2\/tags?post=66"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}