Humans,
I’m not napping this winter, on account I already put in an untraditional summer snooze to concentrate on the cookbook. And, quite frankly, I still have a lot of work to do. The process of making the cookbook I thought I was making has sent me down a long trail. Like, Pacific Crest Trail long. There’s a scent on this trail I’m following and I just can’t stop until I see it all the way through. What I’m trying to say is the book is not going to be ready by the end of the year as projected. I don’t currently have a projection but am certainly aiming for a 2021 delivery and will let you all know as soon as I have a firm date.
One of our core values at Cow by Bear has always been meeting and exceeding the high expectations we set for our experience. While I believe that will be the case with the finished product, I regret that it won’t be ready when I hoped it would. You’re likely disappointed by this news, and I completely understand. I want to thank you so much for bearing with me and allowing me the time to make something special. I’ll continue to provide updates with recipes and be back with an estimated delivery date once that’s more clear.
Be well and be safe,
Bear
Beet it, 2020!
serves 4
2 c arugula
1/4 c maple syrup
1/2 c yogurt
picked cilantro leaves
salt & pepper
4 c smoked beets*
1/2 c candied hazelnuts*
for the smoked beets
4 lbs beets
2 2/3 c long-grain rice (such as basmati)
1 shaved lemon rind
5 thyme sprigs
2 tbsp water
for the candied hazelnuts
3/4 c sugar
3 tbsp water
1/2 tsp salt
for the smoked beets:
1. Preheat oven to 500°F.
2. Line a large sauté pan with two sheets of aluminum foil, with the edges generously overhanging the sides of the pan. Add the rice, lemon rind and thyme, and stir in the water.
3. Set the beets on top of the rice and seal the pan with a lid or slightly smaller sauté pan.
4. Draw the foil up and fold it back over the lid to completely seal the lid in foil. Gaps will hamper the smoking process.
5. Blast the heat to high and place the pan on top. Once you see a little bit of smoke coming through, about 5 minutes, leave to smoke for exactly 8 minutes. Remove from heat.
6. Line a baking pan with foil. Add a little bit of water and a dash of lemon juice, and place the beets on top. Discard the rice, lemon rind and thyme. Roast beets in the oven for 45-50 minutes, or until a knife inserted into the side goes in easily. Let cool.
7. Once cool, peel off the skin using a rag. Cut the beets small to medium dice.
for the candied hazelnuts:
1. Heat the sugar and water in a small saucepan over high heat, swirling until sugar dissolves. Bring to a simmer and cook, swirling occasionally until medium amber, about 4 minutes. Add the hazelnuts and salt, and stir for 1 minute to coat.
2. Pour mixture onto a baking sheet lined with parchment, and immediately separate nuts so that each stands alone on sheet. Let cool.
to assemble:
1. Combine the arugula, beets, salt and pepper in a large bowl. Toss with the maple syrup, adding more if desired.
2. To plate, spread yogurt on the plate or bowl first. Top with a handful of the beets and arugula mixture. Spread hazelnuts, cilantro and Aleppo pepper all over the plate.
Pandemic Potion
dash of grenadine
1.5 oz pernod
1.5 oz london dry gin
Into an Old-Fashioned glass, pour in this order: grenadine, Pernod, gin. Add ice and let melt for a bit to watch the Pernod cloud up. Stir and drink, but remember: No more than two!