The Literate Chef

The Maturing Palate

In General Articles on March 31, 2012 at 10:38 AM

As we mature, our palate does as well!  That statement is admittedly anecdotal and based solely on personal experience.  But think about it, how many foods did you as a child once eschew only to find yourself in later years enjoying, as if they were always a part of your diet?

My mature palate discoveries   have included Calves Liver, Brussel Sprouts, Broccoli Rabe, Fish and Beets! Yes, beets; that deep-red, firm and smooth vegetable which resembles nothing else in taste or texture and that, when forced upon me as a child, produced an involuntary gag reflex, appear to be good for you , as mother always claimed, and they taste good as well.

Beets, also known as beetroots, can be boiled or roasted and eaten warm, as a side dish; boiled and pickled and eaten cold, as a side dish; boiled, not pickled and either warm or cold used in a salad, particularly with goat cheese, which has a great affinity for beets. Last week, while trolling the aisles of the supermarket, I spotted a great sale on beets, a bag of 12 for $3. Being unable to resist such a bargain, I threw the bag into my shopping cart with little thought as what to do with them.

Betty, having grown up with Pickled Beets as a mainstay in her family, knew exactly what to do with them. She boiled and peeled them, then pickled half of them, setting aside the other half, which she chilled and added to salads during the week. So after eating beets for the past week in these various forms, I am on to the next discovery.

  1. I have always like those things, Rich. Even tripe! Got a recipe for that?

  2. Beets,
    No mater how you prepare them, boiled, pickled or fried, to me they always tase the same “Like Dirt” And yes, I keep eating them for I am the K P

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