When the mister and I went on our honeymoon, we stayed at essentially a family's house on the Osa Peninsula in Costa Rica. It was gorgeous...no tourists, monkeys in the trees, and the most wonderful, fresh, local food. It was amazing. In the evening, we would gather for supper, maybe the 20 of us that were at the lodge. Well, the dear mister, knowing how I like to cook, arranged for me to shadow the chef, Jose, when they were making dinner one night. I spent the afternoon in an open-air kitchen, with macaws out the window, listening to a man who spoke no English tell me what he was doing, as I laboriously tried to take notes. There was a lot of pointing, of going into the pantry and bringing out the jar of whatever he had just put in for me to taste and then decipher, sweat and excitement knowing that I was going to eat a meal made by Costa Rican hands that I had helped with!!!!!!
This recipe is for beets. I had never had a beet before, because my mother had never had a beet because her mother told her that eating beets would make her have her period. Needless to say, I am glad Jose taught me to love the beet.
Beets, Tica Style
1 large beet, sliced and cubed. Either wear plastic gloves or prepare to have stained hands for a couple of days.
1/2 cup heavy whipping cream
2 tbs. butter
1 tsp. dijon mustard
1 tsp. salt
1/2 tsp. pepper
1 cup chopped walnuts, roasted in oven at 400 degrees for 10 minutes.
Heat a saute pan. Add all of the ingredients, except for the roasted walnuts. Simmer on low, covered until the beets are near-tender (maybe about 15 mintues). Take the lid off, turn up the heat and saute until the sauce base thickens. When it's done, toss with the walnuts.
The mister even had seconds. That's no joke and a testament to how delicious it is.
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