Chili Huevos Rancheros

This is a fun and easy informal brunch dish, a little heartier than traditional Huevos Rancheros. Use whatever chili you like...beef, chicken, pork, vegetarian sweet potato chili...it's all good! Serve from the pan at the table into bowls, and each person can add toppings as desired. A green salad or fruit salad with honey lime vinaigrette and sweet rolls are nice accompaniments.

Chili
Eggs
Fried tortilla strips (you can make your own, buy them at the grocery, or sub crushed tostados)
Toppings:
Chopped cilantro
Pico de gallo or salsa
Chopped avocado
Shredded cheese

Heat the chili in a frying pan on medium heat, then spread to fill the pan about one inch thick. With the back of a spoon, make indentations for the number of eggs you want to cook. Add the eggs, cover  the pan and cook for about three or four minutes, until the eggs are at the firmness you want.

Each place setting should have a plate with a bowl with tortilla strips.

Place the skillet on the table with a serving spoon. Surround the skillet with toppings in small bowls or ramekins, each with a spoon. Each person can serve himself or herself. Pass the salad bowl and sweet rolls to serve onto the plates.

Enjoy!

Cherry Dijon Sauce for Steak

This sauce really takes a steak to a new level!

Like many great ideas, this was the result of necessity and serendipity. I had a small filet, leftover from a restaurant dinner. How to reheat it in a way that didn't dry it out, and would add some flavor to the somewhat bland meat? I've tried various methods before, but this is my favorite. Inspired by the contents of my pantry and refrigerator! I didn't actually measure anything at the time, so these are just estimates. Adjust to your taste.

2 cups Beef broth (I used Better Than Bouillon)
2 sliced scallions, both white and green parts
2 tablespoons Dijon mustard
2 tablespoons cherry preserves (I used Bonne Maman)
1/3 cup heavy cream
Coarsely ground black pepper

Bring the broth to a simmer and add the scallions. Continue to simmer for 20 minutes or so until the broth has reduced and thickened, then add mustard and preserves. When the preserves have been absorbed into the sauce, add the cream and black pepper.

Place the cooked filet in the pan with the sauce, turning it to sauce both sides. Cover the pan and continue to cook on a low simmer until meat is heated (about 15 minutes).

To serve, remove the steak to a plate and spoon the sauce generously over it.

My Favorite Crock Pot Roast Beef

3-4 pound rump roast or other pot roast
1 tablespoon shortening
1 teaspoon salt
1/4 teaspoon pepper
1 pound peeled pearl onions
1 cup sliced mushrooms
1/2 cup beef broth
1 cup red wine (optional)
Dash of tomato paste

Brown meat in hot shortening in a skillet. Put half onions and mushrooms in the bottom of a slow cooker. Salt and pepper meat and place in slow cooker. Add remaining vegetables and liquids.  Cover and cook on low for 10-12 hours or high 5-6 hours.
Serve with boiled or roasted new potatoes, or mashed potatoes, and haricots verts. A simple green salad (thinly sliced radishes are a nice addition) with vinaigrette and old fashioned dinner rolls make a delicious and satisfying dinner.

Christmas (green and red) Chicken Enchiladas

3 cups shredded chicken
1 onion, chopped
Salsa de Tomatillos (see blog entry)
Tomato Salsa
2 cups chicken broth, warmed
1/2 teaspoon cumin
1/2 teaspoon white pepper
2 tablespoons vegetable oil
3/4 pound Monterrey Jack cheese, grated
16 corn tortillas

Preheat oven to 325.

Place half of shredded chicken, half of onion, half of chicken broth to cover, and a little liquid from the tomatillo salsa in a bowl. Add half of cumin and half of white pepper. Toss well with a fork to combine. Repeat in a separate bowl with tomato salsa. Allow to sit for one hour uncovered, adding chicken broth as chicken absorbs the liquid.

Heat vegetable oil in a skillet (you can use chicken broth if you prefer) on medium high heat. Using tongs, dip each tortilla in the oil until softened...just a few seconds. Drain on paper towels.

Prepare two greased rectangular baking dishes, one for green enchiladas and one for red. Divide the tortillas into two groups of eight.

For the green enchiladas, fill each tortilla with tomatillo chicken mixture, add a sprinkling of cheese, roll and place into casserole. When the enchiladas are arranged in a single layer, spoon more tomatillo sauce over them and topwith half the remaining cheese.

Repeat for red enchiladas, with tomato salsa.

Bake for 20 to 30 minutes.

Aunt Dora's Cole Slaw

I don't like sugar in cole slaw, although apparently many people do. Also, I like the cabbage parboiled so it's still crunchy but doesn't have that raw taste. And a lot of garlic salt, black pepper, and lemon juice...the amount of those ingredients is to individual taste.

Aunt Dora's Cole Slaw

1 medium head of cabbage, finely shredded (or packaged coleslaw mix -- "angel hair" is best)
1/2 pint mayonnaise (or more if you like it "juicy")
garlic salt
black pepper
lemon juice

Shred the cabbage. Bring water to boil in a large pot. Add cabbage for just a minute or two. Drain, pat dry, and put in a colander. Wrap several cubes of ice in a dish towel and place over the cabbage. Refrigerate for 30 minutes to 1 hour or until cabbage is thoroughly chilled. Remove the ice, transfer cabbage to a large bowl, and add mayonnaise, garlic salt, pepper, and lemon juice to taste. Refrigerate for at least 2 or 3 hours (or preferably overnight) before serving.

Salsa de Tomatillos, Tomato Salsa

It is SO easy to make fresh salsa. The result is amazingly better than salsa from a bottle -- and healthier, too! These salsas are so fresh, delicious, and satisfying that they make a special meal out of practically anything from traditional Tex-Mex dishes like tacos or enchiladas to chicken breast or fish...even scrambled eggs (or an omelet). I especially like the tomatillo sauce on a chicken taco salad or soft tacos with portabello mushrooms, chicken, and creme fraiche. I confess to sometimes having the tomato salsa by itself as a snack. If you add some chopped mango and pineapple to the tomato salsa you have an approximation of the salsa at the Hula Hut in Austin, which is especially good with fish. Of course, both salsas are great with chips or tortillas, too. I like the fresh jalapenos with seeds and membranes removed, but you can use the brined jalapenos if you prefer that more pungent flavor...and if you really like the burn by all means leave the seeds and membranes! Serrano chiles are also good in either recipe...

As is the case with most of the recipes on this blog, this one comes with many memories of good friends and good times. These recipes were given to me by my friend Michael Obranovich, master potter and gourmet chef, when I bought a beautiful hand crafted tortilla warmer from him.

Salsa de  Tomatillos

3/4 pound fresh tomatillos, husks removed, cut into quarters (or canned, quartered)
2 medium fresh serrano chiles (or fresh jalapenos), stems, seeds, and membranes removed,chopped
3 tablespoons fresh white onion, chopped
1/2 teaspoon garlic, minced
3 tablespoons cilantro, chopped
1 heaping teaspoon salt

Place ingredients in blender and blend just a few seconds -- until thick and chunky but not pureed.

Tomato Salsa

3 or 4 small fresh jalapenos, stems, seeds, and membranes removed, chopped
1 teaspoon white vinegar
1/2 heaping teaspoon salt
1/4 cup coarsely chopped white onion
1 can diced tomatoes
(2 tablespoons chopped cilantro)

Place ingredients in blender and blend just a few seconds -- until thick and chunky but not pureed.

East Texas Bruschetta

Another great idea born of desperation...what to do with left-over shredded pork barbecue? Take a good French roll and split in half. Brush each side with melted butter. Toast lightly in the broiler. Spread each half with the barbecue and top with a small dab of mayonnaise mixed with Louisiana hot sauce. Return to broiler until warmed thoroughly. Sprinkle with chopped dill pickle before serving.

Antoine's Oyster Stew

A lot of recipes for oyster stew are rather bland, but this is not your New England oyster stew...welcome to New Orleans! This one spices it up just a bit with garlic and cayenne and then adds a little texture and flavor interest with celery and lots of chopped parsley. The roux base also adds another layer of flavor and really pulls it all together. Would you expect anything less from one of the best restaurants in  the best food city in the US?
This makes a beautiful dish just ladled as is into soup bowls, or you can serve over puff pastry shells for a special presentation. Some people add artichoke hearts. A dash of anisette or Pernod is also traditional. According to Saveur Magazine, this is the traditional first course for Thanksgiving dinner in New Orleans.
This recipe says it serves 6, but depending on serving size I think it could serve twice that.

Antoine's Oyster Stew

50 medium  oysters (such as bluepoints), shucked (about 1 1/2 pounds), with 1 cup liquor preserved
12 tablespoons unsalted butter
5 tablespoons flour
4 ribs celery, finely chopped
4 cloves garlic, finely chopped
1 large onion, finely chopped
1/2 cup chopped curly parsley
1 tablespoon kosher salt
1 1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 cups milk
2 cups heavy cream

Combine oyster liquor with 1 cup water in a 2-quart saucepan. Bring to simmer over medium heat. Add oysters and simmer until their edges just begin to curl -- about 2 minutes. Strain oysters through a fine sieve over a medium bowl. Reserve oysters and liquid separately.
Heat butter in a 4-quart saucepan over  medium-high heat. Add flour and cook, whisking constantly, until golden brown -- 3-4 minutes. Reduce heat to medium and add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden  spoon, until onions and celery are very soft -- about 25 minutes.
Stir in milk, cream, and reserved oysters with cooking liquid. Cook, stirring occasionally, until just hot -- about 5 minutes. Serve immediately, with a dash of anisette or Pernod if desired.

Mom's Shrimp Salad

My (83-year-old younger than I am) mother made this delicious shrimp salad today when I came over to tend to some business. She had some leftover shrimp she had bought cooked from Whole Foods for a friend's birthday. For the salad she removed the tails and chopped the shrimp into large pieces. Then added a little mayonnaise and sour cream to the bottled shrimp cocktail sauce. Next, chopped celery, chopped green pepper, chopped tomato, chopped green onion, and a dash of Old Bay Seasoning. Add the shrimp and mix well. Add chopped parsley. We served it on red leaf lettuce dressed very lightly with olive oil and lemon juice. Green olives and a good French roll on the side...yum!

Peggy's Buttermilk Pie

My friend Peggy Manning Meyer loves pies and loves to bake pies. This is her favorite recipe:

1 unbaked 9" pastry shell, chilled (Marie Callender makes a good frozen pie crust)
1 1/2 cups sugar
3 tablespoons flour
2 eggs, well beaten
1/2 cup butter, melted
1 cup buttermilk
2 teaspoons vanilla
1 teaspoon lemon extract

Preheat oven to 425.

Combine sugar and flour, then stir in eggs. Add melted butter and buttermilk. Mix well. Stir in vanilla and lemon extract. Pour into chilled pastry shell. Bake at 425 for 10 minutes, then reduce heat to 350 and bake for 35 additional minutes (do NOT open oven door while baking).

Peggy's Buttermilk Pie

My friend Peggy Manning Meyer loves pies and loves to bake pies. This is her favorite recipe:

1 unbaked 9" pastry shell, chilled (Marie Callender makes a good frozen pie crust)
1 1/2 cups sugar
3 tablespoons flour
2 eggs, well beaten
1/2 cup butter, melted
1 cup buttermilk
2 teaspoons vanilla
1 teaspoon lemon extract

Preheat oven to 425.

Combine sugar and flour, then stir in eggs. Add melted butter and buttermilk. Mix well. Stir in vanilla and lemon extract. Pour into chilled pastry shell. Bake at 425 for 10 minutes, then reduce heat to 350 and bake for 35 additional minutes (do NOT open oven door while baking).

Chicken Tortilla Soup

There seems to be an endless variety of versions of tortilla soup...the only common denominators are chicken broth and crispy tortillas, and some even puree the tortillas and blend them into the broth! My favorite takes a rich chicken broth and adds pureed tomatoes, pours the warm broth/tomato mixture into each bowl on top of the tortillas strips, shredded chicken, crumbled cheese, and sliced avocado, then finishes with a generous squeeze of lime.

Chicken Tortilla Soup

for the broth and shredded chicken:

1 small whole chicken (you can use chicken pieces, but the whole chicken gives more flavor)
1 onion, quartered
1 or 2 carrots, cut into large pieces
3 or 4 cloves of garlic, crushed

Place the chicken in a large pot with water to cover. Add other ingredients and bring to a boil. Skim off the scum that rises to the top and add more water if needed. Simmer for 1 hour. Allow chicken to cool for at least 1 hour in  the broth.
Remove the chicken and discard skin, fat and bones. Strain broth. Shred  the chicken meat with your fingers and reserve in a bowl, adding a little broth if the meat begins to get too dry. You will have more chicken than you need for the soup...use the rest for chicken enchiladas, chicken salad or chicken taco salad, chicken chalupas, or chicken spaghetti.

for the soup:

vegetable oil
4 corn tortillas, cut into strips
1 cup shredded white Mexican cheese (I like Chihuahua cheese or queso fresco) or mozzarella
2 tablespoons olive oil
2 ancho chiles, stemmed, seeded, and cut into 1/8 inch strips
1 medium white onion, sliced thinly
2 cloves garlic, minced
1 14.5 ounce can whole tomatoes
4 cups chicken broth
water
1 teaspoon dried thyme
1/ 2 teaspoon black pepper
3/4 teaspoon salt (or to taste)
1 tablespoon lime juice
3 tablespoons chopped cilantro
1 avocado, peel, pittted, and sliced
shredded chicken
(1/4 cup sour cream)

Heat the vegetable oil to 345-350 degrees and fry tortilla strips until golden brown, then drain on paper towels.
In a large pot heat olive oil over medium heat. Add ancho chile strips and fry until they begin to turn dark and become crisp -- 30 seconds to 1 minute. Remove from pot and reserve.
Add onion slices to pot and fry in the oil (adding more oil if needed) until they are golden brown -- about 15 to 20 minutes. Reduce heat to low and add garlic. Cook, stirring constantly, until the garlic is soft -- 1 or 2 minutes.
While the onions are cooking, blend the tomatoes with their juice. Add chicken broth and enough water to make 6 cups.
When the onions and garlic are done, add the tomato/broth mixture to the pot. Add thyme and pepper, and bring to a boil. Simmer for 5 minutes, then add salt, lime juice, and cilantro. Simmer for 1 more minute.
Arrange in each bowl tortilla strips, shredded chicken, shredded cheese, chile strips, and avocado slices. Ladle the soup on top of these ingredients and give each bowl a generous squeeze of lime. Top with a dollop of sour cream is desired.

Bruschetta with Tapenade, Goat Cheese, Tomato, and Arugula

Tapenade is a wonderful multi-purpose medley that can serve as a dip, a spread (think muffalata), or a topping for fish, chicken, or bruschetta. It has all those delicious and healthy Mediterranean ingredients, and it's easy and delicious!

In this recipe, I use the tapenade as the base for a bruschetta -- but you could also do it as an open-face sandwich on a French roll. You can buy prepared tapenade at the grocery (some are quite good), but as in most foods freshly made is so much better!

With the addition of cheese, tomato, and arugula (you could substitute fresh basil) it can make a nice light supper.

Tapenade

Kalamata olives
garlic
capers
olive oil
(anchovies)
(lemon juice)

There are really three ways to combine the ingredients: finely chopped and tossed together, blended in a mortar and pestle (the traditional method), or combined in a blender or food processor. If you use a blender or food processor, first blend all ingredients except olive oil and then add the oil slowly until desired consistency is reached. Proportions are to individual taste, as is consistency. I prefer a "chunky" consistency that preserves the individual flavors while combining them. Others like the ingredients blended to a smooth paste. Anchovies and lemon juice are optional ingredients, but I think they are both great additions!

Bruschetta

Preheat broiler.

Begin with a good, crusty, artisinal French bread. Slice into rounds of desired heft. Brush each slice with olive oil and rub with garlic. Heat under broiler until toasted.

Spread each round with tapenade. Crumble goat cheese to lightly cover. Top with chopped tomatoes and chopped arugula or basil.

Butter Braised Figs with Parmigiano-Reggiano and Toasted Almonds

There are so many delicious ways to eat figs -- just as they are with a little honey, grilled or broiled with prosciutto and goat cheese, poached in wine...This one is a little different and super easy. The crushed almonds give a nice crunch that really finishes nicely.

Butter Braised Figs with Parmigiano-Reggiano and Toasted Almonds

1 pint ripe figs
2 tablespoons butter
2 tablespoons finely grated Parmigiano-Reggiano cheese
3 tablespoons balsamic vinegar (I suggest white for green figs and traditional for purple figs)
2 tablespoons toasted almonds, crushed

Rinse figs and pat dry. Slice off pointed tops and make a X incision about 3/4 inch deep in each fig.
Melt the butter in a saucepan over medium heat and saute figs for 2 or 3 minutes -- until they begin to spread. The figs should be heated through but not really cooked.
Remove figs to a plate and place a small  amount of cheese into each.
Add vinegar to butter remaining in the saucepan and reduce to a thick syrup.
Drizzle figs with balsamic syrup and sprinkle with almonds.

Blueberry Bran Muffins

After my shock at discovering that most purchased blueberry products (including muffins) contain no blueberries but molded sugar with artificial blueberry flavoring, I had a hankering for some honest-to-goodness homemade blueberry muffins! This is a great recipe, because it's not too sweet. Don't be scared off by the bran -- they are still light & fluffy!

Blueberry Bran Muffins

2 cups all purpose flour
1 tablespoon baking soda
1/2 teaspoon coarse salt
2 large eggs
4 tablespoons pure maple syrup
1/2 cup sugar
1/2 cup safflower oil (or other vegetable oil)
1 1/2 cups milk
1 cup fresh or frozen blueberries (toss in flour before adding to batter to keep them from sinking)
1/2 cup wheat bran or wheat germ

Preheat oven to 400.  Grease a 12-cup muffin tin, or line with paper liners.

In a large bowl, whisk flour, baking soda, and salt. In a separate bowl, beat the eggs, maple syrup, sugar, oil, and milk.  Stir the egg mixture into the flour mixture, and then (gently -- to avoid coloring the batter blue) stir in the berries and bran. Fill muffin cups 3/4 full.

Bake for 25 minutes, or until golden brown. Cool five minutes in the pan before removing.

Poached Egg Salad

This is one of my favorite brunch or luncheon dishes. I first had a version of it at L'Ancestral restaurant in Travis Walk, and I've found that many restaurants will make it for you if you ask. It's really just a green salad topped with a poached egg and vinaigrette. Of course, the devil is as usual in the details!

I prefer Bib, Boston, or Butter lettuce -- the leaves of these lettuces are soft yet firm enough to stand up to the egg, and flavorful  without overpowering the egg. Chopped arugula, chopped romaine, or spinach would be good -- really any kind of lettuce or salad greens. To my taste the greens need no further adornment than the egg and vinaigrette, but chopped celery, chopped chives, minced ham, shredded salmon or chicken, or crumbled bacon are nice additions if you like.

The perfect accompaniment is a thick slice of tomato, but only if you can find a really good tomato. The tomato can be drizzled with the vinaigrette, also, and I like to top both egg and tomato with chopped parsley (and maybe a sprinkle of paprika or cayenne on the egg). I have the tomato on the side, but you could have it under the egg on the salad. If you can't find a good tomato, a slice of orange or pineapple or some other fruit would be nice, too.

Any vinaigrette is good with this, but I think the best is a tart lemon vinaigrette made with lots of lemon, a very good olive oil and just a dab of dijon mustard with sea salt and white pepper -- the crisp & tangy flavor balances well with the richness of the egg -- when you cut into the egg, the yolk really becomes part of the dressing.

Well, that's it -- just add some toast and you're done!

Baked Alaska a L'Orange (or not)

Don't we all need a little Alaska right now? Baked Alaska is one of those dishes, like a souflee, that is not difficult but requires precision. You can make this with various types of ice cream (Martha Stewart has a recipe with layered pistachio and cherry) as well as different types of cake (sponge or angel food being the most common). You can also use pastry or whipped cream instead of meringue. For the final "toasted" effect you can bake, broil, or use a hand-held kitchen torch. The sublime effect is the same: the surprise of a layer of warm crispy exterior followed by soft chilled ice cream interior, then finished by a warm mild cake. If you want a lighter version, simply replace the cake with an orange cup.

Baked Alaska

sponge or angel food cake (preferably slightly stale to better absorb), plus 3/4 inch strips to cover ice cream later
(brandy)
meringue (recipe below)
1 1/2 quarts ice cream

Line an oval heatproof dish with a 1/2 inch layer of the cake. Sprikle lightly with brandy, if desired. Quickly form on the cake base a oval mound of the partially softened ice cream. Cover with cake strips until surface is coated to at least 3/4 thickess. Cover the entire surface with piped or spooned meringue. Run under a 500 degree broiler -- not more than 3 minutes -- until browned. Serve at once.

For  a l'orange, substitute a hollowed out orange cup for the cake and make sure that the meringue covers the top portion of the orange.

The Ritz-Carlton Dallas Signature Guacamole

The Ritz-Carlton Hotel in Dallas offers complimentary guacamole and small margaritias in the lobby at 6pm every day, prepared fresh by their "guacamologist" (I kid you not!).  He has the recipe printed up to share with anyone who requests it. Even though I've already posted my favorite guacamole recipe, I think this one really is excellent. I usually object to tomatoes and sour cream in guacamole, but he chopped all of the ingredients so finely (not in a food processor -- I asked) that you are hardly aware of the tomatoes and the sour cream is also a very subtle addition -- just enough to give a creamy texture without making the mixture too bland. The roasted garlic is crucial to the final result. You've probably roasted garlic before -- it was quite a fad a few years ago -- so you know that the cloves become soft and buttery. Just squeeze the end to remove the clove from its skin. Smear the pulp from 4 or 5 cloves onto the sides of the serving dish, and incorporate the rest into the guacamole with the other ingredients.

The presentation at the Ritz was different and rather nice: the guacamole is in a large bowl, from which the guacamologist spoons a small amount onto individual tortilla chips which are then placed on small plates. I assume this is to avoid the possibility of the dreaded "double-dipping," but it looks very nice and insures that each chip has just the right amount of dip.

Ritz-Carlton Dallas Signature Guacamole

8-9 large Haas avocados, halved, seeded, and peeled
4-5 jalapenos, seeded and finely diced
1/2 large red onion, finely diced
2 medium tomatoes, cored, seeded, and finely diced
2 limes, juiced
1 bunch cilantro leaves, picked and finely chopped
1 head roasted garlic (recipe below)
3 teaspoons kosher salt
2 teaspoons sour cream

Rub a large serving bowl with 4 or five cloves of the roasted garlic. Add the avocado pulp and mash with a wire whisk. Fold in all remaining ingredients. Lay plastic wrap directly on guacamole, pushing out any air. Keep chilled until ready to serve.

Roasted Garlic

1 head of garlic
olive oil

Preheat oven to 400.
Slice off the top of the garlic head, exposing the cloves. Drizzle with olive oil and wrap in foil. Roast until lightly brown and tender -- about 30 minutes.

Grilled Chicken,Corn,Green Pepper, and Low-Fat Ranch Salad

Grilled chicken, corn, and green pepper...I mean you could pretty much just call that a great meal! But add a healthy freshly made low-fat ranch dressing and some crunchy refreshing Romaine lettuce...wow! You can add black olives, sun-dried tomatoes, bacon, onion, etc. But I think this is just perfect as is.

Grilled Chicken, Corn, Green Pepper, and Low-Fat Ranch Dressing

Grill marinated chicken breasts, corn, and green peppers (or Poblano or Chipotle if you like more spice).
Slice chicken. Remove corn from the cob. Chop peppers.
Arrange ingredients on top of chopped Romaine lettuce.
Top with following dressing:

Low-Fat Ranch Dressing

1/2 cup nonfat plain yogurt or 1/3 cup Greek yogurt
1/3 cup lowfat buttermilk
3 tablespoons mayonnaise
1 1/2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon finely choped fresh chives
salt

If using plain yogurt, place in a strainer lined with a paper towel over a bowl. Drain for 20 minutes.
Combine strained or Greek yogurt with other ingredients.
Add salt to taste.

Chilled Borsch

I always thought of borsch as some yucky hot Russian soup they made with beets because they were too poor to eat anything else...until I tasted a really delicious chilled borsch at a friend's house one evening. Now that I've reassessed the whole idea of borsch, I'm sure the hot winter version can be delicious, too. But it's summer now, and this is the version I know is good. It's nutricious, too -- beets are nutritional powerhouses, and this has carrots and cabbage and cucumber. I find that in the summer I tend away from vegetables and toward fruits. That may be some seasonal genetic thing. But I still think it's good to "eat my veggies"...

Chilled Borsch

1/2 cup carrots, peeled and chopped fine
1 cup onions, peeled and chopped fine
2 cups beets, peeled and chopped fine
1 tablespoon butter
2 cups beef stock
1 cup finely shredded cabbage
1 tablespoon vinegar

Place carrots, onions, and beets in large saute pan and cover with boiling water. Simmer covered for about 20 minutes.
Add butter, beef stock, cabbage, and vinegar. Simmer for about fifteen minutes.
Puree in blender or with immersion blender.
Chill for about one hour (or longer).

Serve garnished with sour cream and shredded cucumber, and pumpernickel bread.