Tuesday July 19 5:00 to 6:00pm: Cooking with Michael Flanagan
of Michael's Good To Go
Special Guest: Michael Flanagan - Michael's Good to Go
What's Up in the Garden This Week with Sally Kendall - Beets!
Beet and Apple Slaw
From Recipes from America's Small Farms: Fresh Ideas for the
Season's Bounty by Joanne Lamb Hayes and Lori Stein
- 1 lb beets, peeled and grated, peeled and grated
- 1 lb Granny Smith apples, peeled and grated
- 1/2 lb Savoy cabbage, very thinly sliced
- Salt and freshly milled pepper
- 3/4 c sugar
- 3/4 c cider vinegar
- 3/4 c prepared mayonnaise
Combine the beets, apples and cabbage in a large, non-reactive bowl.
Season with salt and pepper to taste and set aside.
In a small sauce pan, combine the sugar and vinegar. Warm over
very low heat stirring until the sugar is dissolved. Warm over
very low heat, stirring, until the sugar is dissolved. Set aside
until completely cool. Very gradually whisk the mixture into the
mayonnaise in a small bowl. Add more salt and pepper to taste.
Fold the dressing into the slaw mixture; cover and refrigerate for about
3 hours. Stir again before serving.
Chocolate Beet Cake and other beet information.
Dry Fino Sherry -
This isn't the stuff your granny sipped!
Try a well chilled dry fino sherry with some salty almonds, green
olives, or other simple tapas type snacks. It is high in alcohol
content so you will want to drink it in small amounts as an aperitif.
A good rundown
of different types of sherry.
How is sherry made?
Talking with Michael Flanagan
Check out the ever-changing on-line menu for
Michael's
Good To Go.
Chat topics:
- Dry Fino Sherry
- How Michael's Good To Go came to be
- The Menu - origins
- The Vermont Fresh Network
- Michael's work with NECI
Other Stuff
Great Article in
Vermont
Magazine on the 25th Anniversary of NECI (New England
Culinary Institute) and how it has helped elevate the quality of
food in the state. |
