It is now official!
Frenchie and the Yankee will leave Boston next month.
Big decision in the making. Not enough time to photograph the dishes created and eaten this past month.
Kind words received by e-mail asking when the next post is going to be ready.
And now is the time…
The time to tell you I will be moving to Charlotte, NC next month.
Sad to leave Massachusetts, New England and the coast.
The Boston bucket list still needs to be written down. So many places and things to go see, eat and enjoy before the last day.
Reminiscing about 4 wonderful years in the city.
And amidst the decisions, thoughts of boxes and pre-packing activities, a recipe enjoyed weeks after weeks.
A recipe born from countless evenings of debates, conversations and laughters.
Born from drained minds thinking about the possibility of a move, of another climate and area of the country.
A recipe that is so easy to make, it’d be a shame not to try it!
And the flavors! The smells in the kitchen!
Many bowls were filled and emptied with these roasted vegetables over the last weeks as conversations were flying high.
The fruity sourness of the sumac – a bit like lemon juice but milder.
Remembering Turkey while deciding to leave Boston.
Sumac paired with the sweetness of the beets, carrots and the Balsamic yogurt sauce.
I will be back soon with a proper farewell to Boston.
Sumac Roasted Beets and Carrots with Shredded Red Onion and a Balsamic Yogurt Sauce
Serves 4 to 6
For the sauce:
6 oz (170 g) of plain Greek yogurt
1/2 teaspoon of sea salt
1/8 teaspoon of ground Sichuan pepper
2 teaspoons of Balsamic vinegar
1 Tbsp of blonde cane sugar
black gomasio for sprinkling
For the vegetables:
3 big carrots – peeled and sliced
3 medium red beets (about 2 lbs – 1 kg) – peeled and diced (matchsticks, diced, small or medium chunks – it will bring more texture to the dish. No big chunks or slices)
3 medium golden beets (about 2 lbs – 1 kg) – peeled and diced (matchsticks, diced, small or medium chunks – it will bring more texture to the dish. No big chunks or slices)
1 red onion – shredded
3 Tbsp of fennel seeds
2.5 teaspoon of sumac – ground sumac berries
2 Tbsp of chopped rosemary
sea salt and freshly ground black pepper
3 Tbsp of olive oil + more for brushing
In a bowl, combine and whisk the Greek yogurt with all other ingredients until smooth.
Set the Balsamic yogurt sauce aside – cover and chill in the fridge.
Preheat the oven to 430 °F (220 °C).
In a big bowl, combine the diced carrots and beets with the shredded red onion, the fennel seeds, 1.5 teaspoon of the sumac (reserve the other teaspoon), the rosemary and sea salt.
Pour the olive oil over the vegetables and toss. Set aside.
Prepare a cookie sheet (with a lip) by lining it with foil and brushing it with olive oil.
Place the beets and carrots on the foil. Sprinkle the last teaspoon of sumac all over, extra sea salt and freshly ground black pepper.
Roast in the oven for 20 min.
Remove from the oven and turn the vegetables around with a spoon to make sure they are not too dry.
Roast in the oven for another 10-15 min.
Serve warm with the cold balsamic yogurt sauce and sprinkle with black gomasio.