SB Nation User Blog: Megabeth

Cucumber Soup (Crèm Doria) We’re coming to the last day of the Vegetarian Tour de France and it’s b...

Megabeth — Sun, 26 Jul 2009 01:57:10 -0000

Cucumber Soup (Crèm Doria)

We’re coming to the last day of the Vegetarian Tour de France and it’s been a long month of cooking. That’s why I’m still looking for simple recipes. This is a unique soup and is a great use for the summer cucumber crop. The next time I make this, I may play around a little with the amount of butter, cream and egg yolk that is in the soup. I think it could be made much lighter…which means it can be eaten that much more often. (And, that also means no worries about having to schlep extra poundage around on your weekend bike ride!)

Check it out on Veggin' here!

Food for Fueling the Tour de France: Hater-tots!

Megabeth — Fri, 24 Jul 2009 23:47:29 -0000

As Lance Armstrong so astutely observed , "Hater-tots" are the breakfast of (some) Tour de France champions. And really, who are we to argue with such success? So, in the spirit of Le Tour, Mark (Sui Juris) and I examine - just in time for a Hater-tot fueled attack on Mont Ventoux - the Hater-tots that may be gracing certain tables tomorrow morning.

Come check it out after the jump...

Looks mmm-mmm good, doesn't it? Why, there's enough Hater-tots there for 7 Tours! But perhaps not every fan of the Tour could stomach that. Perhaps some folks need their own, how you say . . . hatersauce?

Now Lance (to say nothing of his legions of fans), he has been convinced for years that the French just *love* Hater-tots. And since they are French, they cannot have just the ketchup. No, they have something more French. Say, a moutarde de Dijon? If you plan to go through many Hater-tots in large quantities, one can get this sauce is very easy…just squeeze some store-bought Dijon mustard into your bowl and you’ll be on your way. If not? Well, you have a bit of work ahead of you. If you decide to make your own, grab a Hinault mortar and pestle kit and attack, attack, attack the mustard seeds.

But surely, it is not just the French who enjoy the goodness of Hater-tots! Hmm, what other European country has a demonstrated affinity for potatoes prepared in boiling oil?

Ah, yes, Spain (fans of boiling oil in general, non?). And who knows, there may be a Spanish rider who thinks a healthy serving of Hater-tots will be just the thing tomorrow morning. And all he needs is a little bit of his own special hatersauce. The Spanish sauce uses a Sofrito tomato base paired with a strong curry flavoring. While this sauce may have a quiet appearance, one taste will reveal that it is complex, strong and brings in a sneaky kick at the end.

While it might strike some as impossible that anything could follow the Spanish hatersauce, one need only to look to Armstrong's fellow Americans for hope. Tomorrow morning, somewhere in America on a modest table covered with yellow jerseys, there will be a pile of Hater-tots. And they will be enjoyed with a lovely LemonD Ill Sauce.

Use fresh dill and lemon and you’ll have a light and zesty accompaniment to your Hatertots. This sauce is best served just like Lemond’s reaction to Lance returning to Le Tour – cold. And remember, don't use too much lemon, or it'll turn out quite sour.

So, what are you waiting for? Get your hate on with these recipes! More photos are available at Veggin'.

Lance Armstrong's Hater-tots
by Megabeth

4 medium sized russet potatoes
1 cup Flour
1/4 cup minced shallot
1 tablespoon salt
1 tablespoon freshly ground pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1-2 dashes cayenne pepper

Grate potatoes onto a paper towel. Squeeze as much liquid as possible out of the potatoes (either using paper towels, a salad spinner or squishing them in a colander). Chop slivers of potatoes into smaller pieces and place in a large bowl. Add spices, stir to combine. Add flour, and continue adding, until you're able to roll little "tots" that stick together and maintain their shape. If they don't stick together, add more flour. Roll the little tots and place on parchment or waxed paper to get them ready for frying. Heat oil in deep fryer or a frying pan until it reaches about 350 degrees. Drop the Hater-tots into the oil and cook until heated through and browned on all sides. Remove tots and place on paper towels to soak up the excess oil. Salt the tots while they are still hot.

El Pistolero Sauce
By Megabeth

1/3 cup tomate sofrito
2 tablespoons soy mayonnaise
1/2 tablespoon white vinegar
1/2 tsp paprika
1/4 tsp ground cumin
cayenne pepper

Combine all ingredients in a small bowl. Add vinegar and cayenne until you get the taste you desire.

LeMond Ill Sauce
by Megabeth

1/2 cup sour cream
1/4 cup soy mayonnaise (lesser men can substitute "real" mayonnaise)
2 tablespoons chopped fresh dill
1 teaspoon lemon juice
salt and pepper to taste

Put all ingredients into a bowl, and stir to combine. Refrigerate before serving.

Green Bean, Mushroom, and Hazelnut Salad (La Salade de Haricots Verts, Champignons, et Noisettes de...

Megabeth — Thu, 23 Jul 2009 23:03:47 -0000

Green Bean, Mushroom, and Hazelnut Salad
(La Salade de Haricots Verts, Champignons, et Noisettes de Gallopin)

Rolling, rolling, rolling…Le Tour keeps a’rollin. Our vegetable delivery this week featured a nice bunch of green beans and I knew I wanted to create something light yet substantial. I stumbled upon this recipe - La Salade de Haricots Verts, Champignons, et Noisettes de Gallopin. It’s a lot of words to the name but this salad is worth that mouthful. This is a great addition to the Vegetarian Tour de France.

Recipe now posted on Veggin'

Chick-Peas Vinaigrette This is fully loaded vinaigrette recipe is next up in this Vegetarian Tour...

Megabeth — Sat, 18 Jul 2009 17:38:10 -0000

Chick-Peas Vinaigrette

This is fully loaded vinaigrette recipe is next up in this Vegetarian Tour de France. This recipe comes from what I find is in a cookbook amusingly called "Jean Hewitt’s International Meatless Cookbook: Over 300 Delicious Recipes, Including Many for Fish and Chicken." Uh, yeah…anyways…

I substituted the red wine vinegar with champagne vinegar and it came out so good that we couldn’t wait the two hours to let the flavors soak in. In fact, it sat for about 15 minutes and was nearly eaten in one sitting. (I can’t really report on how the fully marinated leftovers tasted the next day as they were eaten by another party in this house…)

Check it out now on Veggin'

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry) This Culinary...

Megabeth — Thu, 16 Jul 2009 22:59:35 -0000

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

This Culinary Tour de France would not be complete without a great soup. Trust me, I picked the right recipe…this Zucchini and Curry Soup is really good. By using hot curry powder, you can add an extra "zing" to it. I imagine having some of this soup on hand to help me warm up after a cold bike ride in the winter. It also doesn’t have a lot of added fat making it’s light yet filling. Check out the recipe on Veggin'.

French Baked Beets... I’m still moving forward with the sprinters points on this Vegetarian Tour d...

Megabeth — Wed, 15 Jul 2009 01:45:37 -0000

French Baked Beets...

I’m still moving forward with the sprinters points on this Vegetarian Tour de France. I’m looking for fast and flavorful recipes and these beets fit the bill. As a bonus, they are so brightly colored that they’ll liven up any dull plate. (Rather than a sprinter’s jersey perhaps these should get the most aggressive jersey because of the deep red color?) They do have a strong flavor but they do take some of the "ick" out of the beet aversion some folks may have.

Recipe and details posted on Veggin'

Zucchini, Squash and Tomato Gratin Moving right along on this Vegetarian Culinary Tour de France,...

Megabeth — Sun, 12 Jul 2009 17:15:22 -0000

Zucchini, Squash and Tomato Gratin

Moving right along on this Vegetarian Culinary Tour de France, I’ve adapted this gratin from a 1999 recipe featured in Fine Cooking. How appropriate. Lance Armstrong won his first Tour de France the same year this recipe was published. Coincidence? Perhaps.

Either way, I have found a really good use for all the summer vegetables that are piling up in farmers markets and on my counter with this Zucchini, Squash and Tomato gratin. Spend some time cooking the onions slowly so they come out soft and not crisp. And, finally, if you don’t go overboard on the cheese, you can have a light dish with very intense flavors.

Check out the recipe and details here on Veggin'.

A Vegetarian Tour de France: Tomates à la Provençale (Braised Tomatoes) Many of the dishes that I...

Megabeth — Sat, 11 Jul 2009 21:18:58 -0000

A Vegetarian Tour de France: Tomates à la Provençale (Braised Tomatoes)

Many of the dishes that I’ve done for the Vegetarian Tour de France take a long, long time to cook. It’s time to get some quick dishes into this tour. In other words, it’s time for me to work towards the green jersey and go for some sprints.

These Braised Tomatoes are done in no time flat with very little prep work. If you use fresh, local tomatoes, you’ll be treated to a flavorful side dish that’s very quick and easy to prepare.

It’s Friday and it’s time to bring back a recipe that I’ve done previously because it fits perfe...

Megabeth — Fri, 10 Jul 2009 22:32:50 -0000

It’s Friday and it’s time to bring back a recipe that I’ve done previously because it fits perfectly in the Culinary Tour de France - "Coq au Vin". Get ready to sacrifice a bottle of wine for this recipe. (It’s ok, cyclists sacrifice bottles of champagne all the time at the end of the race. At least you don’t have to get sprayed in the face with the wine!)

Check out the recipe and details here!

It may be the Tour de France but some stages do dip into other countries…as shall I. I’ve been foc...

Megabeth — Thu, 09 Jul 2009 23:50:08 -0000

It may be the Tour de France but some stages do dip into other countries…as shall I. I’ve been focusing on French dishes but today’s stage ended in beautiful Barcelona, Spain. That means, it’s time to whip up a Paella!

Check it out on Veggin'