Creating an Autumn Still Life
Reminiscent of Dutch17th century still life
1 red cabbage
5 purple potatoes
1/2 pomegranate
1 starkrimson pear
3 beets
soak beet leaves in water for 'edible garnish'
Dressing:
1 Tblsp Ginger Vinegar
1/2 Tblsp Dumpling Diva Dipping sauce
1/2 Tblsp of red miso (keep in tiny 'bits'
Preheat oven to 400 degrees,
(after 30 minutes
you might want to turn heat down to 375)
Quarter the beets, purple potatoes,
and red cabbage,
Toss vegetables in 1Tblsp of
grapeseed oil, cook for bout 45 minutes
'turning' vegetables every 15 min pr so.
the caramelized beets will compliment the
slightly bitter cabbage while the pomegranate
seeds add crunch!
toss all vegetables in a bowl,pour
the dressing over.
it really tastes best cooked the day of &
serve at room temperature.
use crisped up beet leaves as garnish,
chop vibrant red beet stems for extra
juicy effect..add to the bowl:
voila ready to dig in.
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Marja Samsom, the Dumpling Diva, has brought all of her pots and pans into the AIR kitchen, where she will cook all her most alluring, signature dishes and provide you with any help you need to make them yourself. Once a performance artist based out of Amsterdam, Samsom thrives on the act; you could ask for no more informed and inviting a culinary guide than Samsom, whose Euro-Asian fusion creations have made her one of the most respected and exciting chefs in New York. So turn up the volume, turn on the oven and tune in.
