Peter Hoffman, chef of Savoy and Back Forty, joins us for Part II of our Food in the City series. He’ll be explaining how to create meals from what you buy at the farmer’s market and how to talk to farmers and choose the best produce.
We want your "New York" recipes! Share your recipes – from your New York. They can be recipes you brought with you from somewhere else and adapted to your new home here in the city or just personal touches you’ve added to classic recipes over the years. Submit your recipe here.
Peter Hoffman's Recipe for Garlic Scape and Beet Salad with Pecorino Cheese
1 bunch beets with nice tops
8-10 garlic scapes
Extra virgin olive oil
White wine vinegar
2 sprigs black mint
1/4 # aged sheep cheese shaved
Separate the beets from their tops. Wash everything, discarding leaves in poor condition. Roast the beets in a covered pan for 40 minutes at 400 degrees, depending on size. Check for doneness by passing a knife through the beet. Cool and peel. Cut the beet leaves into bite-size pieces.
Slice the garlic scapes into 2"-long pieces, treating them as if they were string beans. Saute the scapes in a wide open pan in extra virgin olive oil. As they pick up color and cook, salt and pepper them. Taste for doneness. Add the beet leaves and begin to wilt them but not completely. The leaves still want to have life and rawness to them but have the edge of raw taken from them. Pour the scapes, leaves, and any remaining oil into the bowl that the salad will be composed in. Add the sliced beets and toss. Toss in the mint that has been roughly chopped just before adding it to the salad. Sprinkle lightly with a bit of lemon juice and the vinegar. Taste for brightness and balance. Add the thinly sliced cheese and toss again. Plate the salad and eat.