Let’s Cook: Hats Off to Baked Beets | News, Sports, Jobs


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Have you ever noticed how some of your best ideas popped into your head while you were watching an old black and white movie, going for a drive, or sitting on the porch and watching the sun go down? Below the conscious mind is the subconscious mind. It is the treasure chest that stores many of our impressions. In case you were wondering where I learned that, it was from Dr. Sheldon at Minot State. He explained that it is a mental treasure chest where ideas develop when we relax. I took note. It made sense to know why I remembered colors, patterns and designs.

Recently I was watching an old favorite movie, “Double Marriage” with William Powell and Myrna Loy. The story has Powell playing an artist in love with Loy. She doesn’t realize this at first, and through her wild escapades to find the right setting to paint her portrait, they fall in love. The film has gorgeous 1940s fashions and beautiful hats.

As he sat there, from my treasure chest came several impressions of women who liked to wear hats with a flare. You too may recognize them.

Peggy Kline wore a hat to the Sunday service at First Lutheran Church here in Minot – her Easter hats were the best. Margaret Braaten, who was involved in the arts at Minot, wore a very tall red hat tilted slightly to the side so you could see the twinkle in her eyes. His sister, Maxine Strand, from Rugby, once stood at the station looking like a mannequin with a large black hat. She could have walked down Fifth Avenue and felt right at home. Who should appear at the altar on their wedding day with a pretty net hat? None other than fashion enthusiast, Rebecca Hennessy Jungemann.

I loved seeing these women with glamorous hats. I can’t believe it took me this long to write a column about the appeal of hats. You know the process with Let’s Cook, featured items must connect to a food topic. Last week, while cooking beets, it clicked in my mind. Baked beets with a foil pouch are the best! They are not dry roasted, although these are good too. If you want full color with high humidity, leaf roasting is the way to go. In fact I said “Hats off to the roasted beets! »

I don’t have a large collection of cars, coins or guns. If you want to see hats, I could show you some. The hat shown here is from a garage sale. Its straw-textured floral arrangement is unique and fun. Inside there is a very attractive designer label “Leslie James.” While doing some research, I discovered that Leslie-James, Inc. was a high-end millinery manufacturer based in Los Angeles, California. The company name was created using the first names of the founders: James J. Druce, President and CEO and Leslie G. Master, Chief Designer. The business operated from 1939 to 1983. Druce served as president of the California Millinery Society from 1936 to 1953. Master, as a creative designer, often made appearances at department stores and helped ladies choose hats. Marvellous! It makes me a little jealous that in my obituary I cannot state that I was a member of the California Millinery Society.

Checking labels inside hats can be fun and educational. Maxine Strand has given many great programs in her life. She would spend time in the library looking up things like this and then put together a nice program. So, hats off to Maxine for teaching about hat designers.

Let’s move on to the sheet of beets for roasting in the oven. Place the beets on aluminum foil that has been placed on a baking sheet, leaving plenty of space around the beets. Lightly salt the beets and sprinkle with three tablespoons or more of water. Then place another sheet of aluminum foil on top and seal all the edges. It is best if the sheet is loose and not tight. Roast in the oven at 375 degrees for 1.5 hours or until you can easily pierce the beet through the foil. Remove from the oven and allow to cool slightly before removing the skins. Beets can be used or stored in the refrigerator.

Roasted Beet and Citrus Salad

6-7 small to medium roasted beets that have been quartered

3 to 4 hard-boiled eggs, quartered

1 small can of mandarins, well drained

½ cup chopped green onion

¾ to 1 cup blend of four cheeses: asiago, fontina, parmesan and provolone

Bed of spinach or lettuce leaves

Make a bed of greenery. In a medium bowl, place beets and drizzle with dressing to taste. Arrange beets on greens, sprinkle with green onions. Then arrange the egg quarters and tangerines as desired. Sprinkle the eggs with paprika and sprinkle with cheeses on top. Serve with additional dressing.

Variations include adding 2 tablespoons of horseradish cream to the celery seed vinaigrette. Nuts such as pine nuts, pomegranate seeds or others can also be added to the salad.

Celery seed vinaigrette

This vinaigrette recipe comes from my mother. It was her favorite dressing room and the tradition continues in our house. This dressing works well on cabbage and also very nice on fruit salads. I prefer not to add the celery seeds before using it. This dressing keeps well in the refrigerator and makes it easy to prepare tasty salads.

1 ¼ cup sugar

2 tbsp. salt

2 tbsp. dry mustard

½ medium white onion (grated)

1 cup plus 3 T. of vinegar

1 point. salad oil

1/8 cup celery seeds

Mix the sugar, salt, mustard, onion and half the vinegar. Gradually add the oil and continue beating. Stir in the rest of the vinegar in small amounts. Add the celery seeds and beat with an electric mixer until the mixture is thick. Keep refrigerated. Yield: 1 litre.

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