Put the foil wrapped beet(s) and garlic on a baking sheet in a 375 degree oven. The garlic will be done in about 35 minutes, but the beets will need at least an hour (or until you can stick a knife all the way through).
Whisk all the dressing ingredients together. Peel the beet and slice into 1/8" thick slices. Dress the beets with enough dressing to coat.
To assemble the salad, just put down 3 pieces of beet on a plate, put 1 or 2 slices of apple on top. Lightly dress the greens with some of the dressing (you won't need it all), and place a handful of greens on top of the beets and apple. Top with some crumbled bleu goat cheese, candied walnuts and some fresh ground pepper.
Sour cream, guacamole, salsa for dipping
Soak rice paper into hot water so the rice paper will be soft. Place the rice paper on cutting board, put rice noodles, lettuce, carrot, and cucumber. Roll it half, add 3 shrimp and roll to the end. For the sauce: mix peanut butter with sugar and vinegar, add water and cook it a while till simmer, set aside. PS: 6 shrimp can make 2 rolls.
When mixing peanut butter sauce, continue to add water if the sauce is too thick.
Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chile flakes and pine nuts. Cut the lemon in half and keep for later.
Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1/2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.
Cut beef loin into finger-thick strips and set aside. Chop onion and cut carrot into sticks. in a large skillet, heat some EVOO and cook carrots and onions until caramelized, adding wine and more oil if necessary. It makes great sauce as sugar from onions compliments wine's acidity. Just before they start to caramelize, begin cooking beef in separate frying pan. No restraints here. I personally found that really well done suits kinda best.
Add baked beans into the carrot-onion skillet along with liquid from the can. Season with ground pepper and salt (watch out as the beans come already salted).
Meanwhile, peel beet roots and slice 5 mm thick. Roughly chop parsley leaves. Serve by almost covering the plate with hot beans and sauce, then lie down the meat and top with beet slices and sprinkle parsley. Enjoy!
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Chop squash into 1.5 cm cubes. Bring a saucepan of water to a boil, add a pinch of salt and cook pasta according to instructions on the package. In the last five minutes of cooking, add squash. While pasta is cooking, prepare the other ingredients. Separate the bacon into fat and lean and chop both separately into small pieces. Mince shallot and garlic finely. In a dry pan over low heat, add bacon fat and fry until crisp. Remove crackling and leave liquid fat in the pan. Add shallot, garlic and lean bacon and cook over a low heat until shallot is soft. When the pasta and squash are ready, remove from heat and drain well. Add pasta and squash to the pan with the shallot, garlic and bacon. Add creme fraiche and mustard, stir and season with salt to taste. Remove from heat after creme fraiche has been heated through gently. Sprinkle with ground black pepper, grated parmesan and crackling.
How to make Basic Steak Seriously, it's not that hard. It's a very basic dish, dressed up to look good. As for what wine would go with it, dry, red wine. Not a wine buff I did not pick the wine to go with this.