All Pink Verrine For a Better Life — Verrine toute rose pour une vie meilleure
When I read about the chaîne rose (pink chain) event launched by Requia, in order to introduce the French blog Femmes avant tout, I knew I had to participate. Femmes avant tout is a blog featuring discussions about women unfortunately affected by breast cancer. Like me, I am sure you all know one, two, or maybe more people who suffered or still suffers from this nasty disease. My grand-mother was one, friends of mine were others. A few weeks ago, generous blogger Barbara — deeply touched by cancer herself — created a similar cancer-supporting event. As I unfortunately missed to participate to that event, I was not going to let the second one go by. This contribution of mine is obviously small, but if it can only make a tiny little difference to bring more awareness about cancer, then it matters a lot to me.
I thought of making an All Pink Verrine, using ingredients that I love and eat often: quinoa, beets and smoked salmon. The recipe comprises three layers: a quinoa/beet salad with a lemon vinaigrette, smoked salmon flavored with horseradish and an all pink beet whipped cream, just for the fun, and the pink color, of course. Whether served in glasses, or simply in a plate, you have all good things in one. And, if you are not a big fan of cream, you can simply skip it. 
So finally and more importantly, I would like to dedicate this post to all the persons who suffer from breast cancer, or any other type of cancer. I hope that one day, research will be advanced enough so that we can make sure everyone can have the chance to free themselves from this disease.
PS: And a big thank you to Chantal for posting such a detailed summary on how to use a siphon. After purchasing mine a few weeks ago, even emailing Rob who kindly tried to help too, I finally got a grip of that thing! Relief! Much easier than I initially thought, at least for now!
You need:
- 7 oz cooked red beets
- 4 slices smoked salmon
- 2/3 cup heavy cream, cold
- 7 oz (1/2 cup) quinoa
- 2 Tbsp chives, chopped
- 2 Tbsp parsley, chopped
- 1 spring onion
- 1/2 tsp horseradish, grated
- Juice of 1 lemon (about 4 Tbsp)
- 2 Tbsp olive oil
- Salt and pepper
Steps:
- Cook the quinoa in salted boiling water until all liquid is absorbed (1 volume quinoa for 2 volume water). Let cool.
- Dice 3.5 oz red beets and mix with the quinoa.
- Add 1 chopped spring onion and 2 Tbsp chopped parsley adn 1 Tbsp chopped chives.
- Prepare the dressing by mixing together 2 Tbsp olive oil with the juice of 1 lemon. Add to the quinoa and mix well. Season with salt and pepper, then place in the fridge until ready to assemble your dish.
- Slice the smoked salmon thinly. Add the horseradish and the rest of the chives.
- Divide the quinoa between the glasses.
- Top with smoked salmon and place in the fridge until ready to serve.
- When serving, top with the beet whipped cream. Decorate with chives and serve.
Ingrédients :
- 200 g de betteraves rouges cuites
- 4 tranches de saumon fumé
- 15 cl de crème liquide, froide
- 200 g de quinoa
- 2,5 càs de ciboulette, hachée
- 2 càs de persil, haché
- 1 oignon tige
- 1 càc de raifort râpé
- Jus d’1 citron (4 càs)
- 2 càs d’huile d’olive
- Sel et poivre
Étapes :
- Commencez par préparer la chantilly à la betterave et ciboulette. Mixez 100 g de betteraves en purée très fine avec 1 càs de ciboulette hachée. Salez et poivrez. Mélangez à la crème liquide et passez au tamis. Versez dans votre siphon et mettez au frigo pendant 2 heures minimum, position couchée. Si vous n’utilisez pas de siphon, montez la crème liquide froide en chantilly et incorporez-la délicatement à la purée de betterave.
- Faites cuire le quinoa dans de l’eau bouillante salée à couvert (1 volume de quinoa pour 2 volumes d’eau) jusqu’à absorption du liquide (environ 15 min). Laissez refroidir.
- Coupez 100 g de betterave rouge cuite en petits dés et mélangez-les au quinoa, pour obtenir une belle couleur rose. Ajoutez l’oignon tige haché, le persil et 1 càs de ciboulette hachées.
- Préparez la vinaigrette en mélangeant 2 càs d’huile d’olive, du sel et du poivre et le jus du citron. Ajoutez au quinoa et mélangez. Mettez en attente au frigo.
- Détaillez le saumon fumé en lanières et ajoutez le raifort râpé et un peu de ciboulette hachée.
- Répartissez le quinoa aux betteraves dans des petits verres.
- Recouvrez de saumon fumé. Mettez au frais jusqu’à dégustation.
- Au moment de servir, finissez par la chantilly rose. Décorez avec de la ciboulette et servez sans attendre.
49 Comments »
The comments for this entry can be syndicated via RSS. You can trackback from your own site.
Bea, this is sooo beautiful - such a lovely way to serve beetroot. I’m fond of all of your verrines, and plan to use that way of serving dishes a lot during the summer..
Comment by Pille — On May, 27th, 2007 at 8:07 pm
Quelles belles photos, quelle belle recette, quelles belles couleurs comme à chaque fois.
Merci !!!!!
Comment by Requia — On May, 27th, 2007 at 8:15 pm
très jolie!
Comment by leonine19 — On May, 27th, 2007 at 8:23 pm
C’est tout simplement magnifique ! La chantilly me laisse sans voix de par sa couleur et sa texture… magnifique (je me répète ??!) !
Comment by aurélie — On May, 27th, 2007 at 8:31 pm
En me pâmant sur le première photo j’ai cru à un dessert…..et pis au fil de ma lecture non….trop original, trop bien, tu m’étonnes à chaque passage ! bravo !
Comment by mercotte — On May, 27th, 2007 at 8:49 pm
Trop beau… trop tout, quoi!
Comment by mamina — On May, 27th, 2007 at 8:54 pm
c’est extraordinairement beau!… je reste toujours sans voix quand je fais un petit passage par ici!
Comment by Mirabelle — On May, 27th, 2007 at 9:27 pm
beautiful color and for a wonderful cause too.
Comment by Kat — On May, 27th, 2007 at 9:28 pm
Il s’agit là d’une magnifique contribution!
Comment by Lisanka — On May, 27th, 2007 at 9:39 pm
Your verrine is magnificent! I love this colorful and tasty recipe…
Your food and pictures always look extremely gorgeous!
_________
I just wanted to let you know that I am organizing an event:
http://rosas-yummy-yums.blogspot.com/2007/05/sunday-brunch-meme-freng.html
I hope that you’ll find the time to participate!
Please spread the word!!!
Kind Regards,
Rosa
Comment by Rosa — On May, 27th, 2007 at 10:15 pm
Sublime comme toujours. Je suis fan…
Comment by Marie — On May, 27th, 2007 at 10:54 pm
Wonderful Bea..and for such a great cause. Thank you for your kind words.
Comment by barbara — On May, 27th, 2007 at 11:00 pm
lovely cause!
moi aussi j’avais fait il y a quelques mois une charlotte toute rose pour la journée contre le cancer au sein…
des toutes petites choses pour reflechir un peu…
bisous
Comment by daniela — On May, 27th, 2007 at 11:48 pm
une amie vient juste de me prêter son siphon: ta recette adorable tombe à pic!
Comment by alhya — On May, 28th, 2007 at 12:01 am
ce blog c’est vraiment de l’art! Bravo!
Comment by cocotte — On May, 28th, 2007 at 12:59 am
Lovely post, Bea.
Comment by Lydia — On May, 28th, 2007 at 1:06 am
Voilà ta 1ère mousse au siphon…une belle réussite, je suis sure qu’il y en aura plein d’autres! merci pour le clin d’oeil!
Comment by chantal33 — On May, 28th, 2007 at 1:56 am
How lovely Bea! Your verrine is stunningly beautiful in colour and presentation - and for such a worthy cause! Magnifique!
Comment by gilly — On May, 28th, 2007 at 2:20 am
superbe présentation
Comment by cuisineplurielle — On May, 28th, 2007 at 4:00 am
Une belle recette pour une généreuse pensée, jolie contribution. Finalement, j’adore le rose
Comment by gracianne — On May, 28th, 2007 at 5:33 am
Bea - your blog is so stunning it makes me want to give up blogging already! Thanks for highlighting this cause. I had a lump removed from my breast this year so I am grateful when people want to help. Very luckily for me, mine was benign, but for the other women who aren’t so lucky, we need to keep the problem in the fore so that there is awareness.
Comment by sam — On May, 28th, 2007 at 5:37 am
J’aurai parié que c’était un dessert ! Mais en voyant les brins de ciboulette bien vert sur la verrine, j’ai compris
Cette recette a quelque chose de féérique, de touchant, bref tu as relevé le défi haut la main, bravo !
Comment by Lilo — On May, 28th, 2007 at 5:40 am
Beautiful photo! The colors are stunning!
Comment by Amy — On May, 28th, 2007 at 5:55 am
Bea, I am reminded by the pinks that I have been waiting for a recipe for the rose petals cake. Do you think you will publish it soon? I’d like to make it using my rosa rugosa petals that are at their peak now! But I always worry that autumn will be here soon enough and I will not manage it…
Thank you.
Andrea
Comment by andrea — On May, 28th, 2007 at 8:11 am
Oh my God! Those photos look great. Incredible… before reading the ingredients I would have never thought it was beetroot and salmon… Beautiful combination!
Ciao.
Comment by Orchidea — On May, 28th, 2007 at 8:40 am
Absolument magnifique !
Comment by christell — On May, 28th, 2007 at 9:08 am
Ce que j’aime particulièrement dans cette recette est l’ajout des autres couleurs, qui s’harmonise parfaitement au rose sans lui faire du tout ombrage. Le rose et la douceur dominent ton plat, et pourtant, c’est extrêmement vivifiant et inspirant. Bravo!
Comment by Ninnie — On May, 28th, 2007 at 9:50 am
A most worthy cause, Béa! I can’t imagine a better way to support your friend and all the people that we know and love who have faced this disease.
Comment by Ivonne — On May, 28th, 2007 at 1:02 pm
Your photography is beautiful, as is your food. I make quilts and had to let you know that I did a double take on your Verrine. It is so beautiful! To me it looks like bits of beautiful fabric layered in a glass. That may sound odd, but I mean it as a compliment. The wee garnish on the top is perfection!
Comment by KT — On May, 28th, 2007 at 3:07 pm
excellent~~~
so beautiful~
no word i can say~
Comment by YOYO's Food — On May, 28th, 2007 at 4:20 pm
What an amazing picture !
Comment by ninisharp — On May, 28th, 2007 at 5:39 pm
Tes réalisations sont toujours tellement jolies! On les découvre avec des yeux d’enfant !
Comment by eva — On May, 28th, 2007 at 8:58 pm
Dear Bea, your photos and recipes are amazing. You have a really pretty blog! Also, I enjoy reading it a lot!
Comment by Maninas: Fod Matters — On May, 28th, 2007 at 9:28 pm
Stunning! Your presentation is lovely
Comment by joey — On May, 29th, 2007 at 12:12 am
a beautiful creation and thoughtful way to support all those who suffer with this disease~bless you!
Comment by Jann — On May, 29th, 2007 at 2:21 am
Thank you Pille. I bet you are going to make something with beets. You and I share the same love for this vegetable.
Requia, merci beaucoup à toi pour cette belle initiative.
Leonine, merci!
Aurélie, ahah, merci!
Mercotte, ah bien merci. ravie que cela te plaise. C’est vrai que cela ferait une bonne idée de dessert, surtout que la betterave, c’est bien sucré.
Mamina, merci.
Mirabelle, très gentil!
Kat, thank you.
Lisanka, merci.
Rosa, I will definitely look into it. I will have to start heading into the kitchen!
Marie, merci.
Barbara, a big thanks to you to bring so much awareness around this issue, as involved in it as you are!
Daniela, oh il faut que j’aille voir cela! Les charlottes et moi, c’est tout une histoire.
Alhya, ah super! Je suis sûre que tu vas bien t’amuser, surtout quand tu le démontes et que tu t’en mets partout!
Cocotte, merci beaucoup de ces gentils mots.
Lydia, thanks.
Chantal, ah mais merci à toi. J’ai tout compris (enfin je crois) grâce à ton billet. Des petits détails qui ont fait la différence, et qui franchement, ne sont pas expliqués sur la notice.
Gilly, thank you. Glad you like it.
CuisinePlurielle , merci.
Gracianne, ah oui, merci. MOi aussi j’aime le rose finalement, alors que je pensais pendant longtemps le contraire. En fait je l’aime dans la nourriture mais pas dans les vêtements, bizarre, non? Fushia par contre, c’est une autre histoire.
Sam, oh no no! The food blogging community would be a different place without you! But thank you thank you! You flatter me and I take your compliment anyhow. As we say in French, ca fait du bien par où ça passe !
And I am so glad that your lump was benign!
Lilo, merci, très gentil à toi. Tes mots me touchent.
Amy, thank you so much.
Andrea, oh yes good point. Not sure when yet though I am afraid. But I will let everyone know!
Orchidea, thank you.
Christell, merci.
Ninnie, ah mais merci beaucoup. Ta description me fait chaud au coeur. C’est marrant comme il est important d’entendre ce que les “autres ” voient. Parfois, je fais sans savoir. Je fais comme je “sens”.
Ivonne, merci.
KT, oh that is so nice of you. I would love to see your quilts. Your link did not work to your blog!
Yoyo, thank you, once more. I will have to learn to speak chinese to read your blog. Or maybe with an oline machine translator!
Ninisharp, thank you.
Eva, merci beaucoup à toi, pour ce joli commentaire.
Maninas, many thanks. I am pleased to hear you enjoy the visits.
Joey, thank you!
Jann, yes I am so thankful of this initiative by Requia and Barbara!
Comment by Béa — On May, 29th, 2007 at 2:53 am
Un festival de couleurs, dans une toute petite verrine. Je dis bravo, surtout que c’est destiné à faire connaitre un sujet très sensible.
Comment by _Dali_ — On May, 29th, 2007 at 3:48 am
So pretty in pink!
http://youtube.com/watch?v=G8RUcacZtfc
Comment by Jeff — On May, 29th, 2007 at 3:51 am
Beyond a lovely reason to make the dish, what a lovely dish in itself. Amazing colours, wonderful textures, pretty and feminine in all aspects. Reminds me of a summertime celebration.
Comment by tara — On May, 29th, 2007 at 4:14 am
La vie ne peut être que plus douce et meilleure avec cette belle recette.
Comment by Sophie — On May, 29th, 2007 at 9:27 am
Wow! What a gorgeous dish and for such a good cause. Sadly, you are so correct, it’s the minority that hasn’t been touched by cancer one way or another. But the more people shout out, hopefully the sooner we come to solving this disease. Oh, and by the way, I love the looks of your new toy. I may have to grab one of those!
Comment by Lisa (Homesick Texan) — On May, 29th, 2007 at 3:17 pm
[...] my favorite fellow foodies Béa at La Tartine Gourmande prepared this beautiful pink dish of Quinoa Beet Verrine, designed to help raise breast cancer awareness. She has been gracious enough to allow me to repost [...]
Pingback by Food porn for breast cancer | Blog RSS — On June, 7th, 2007 at 7:08 am
je suis bouche bée devant cette photo … c’est sublime !
Comment by talonshauts&cacao — On June, 7th, 2007 at 8:11 pm
[...] might remember my post about pink food with the Quinoa Beet Verrine I made, in order to raise awareness about breast cancer (see Association du Cancer du Sein). [...]
Pingback by More Pink with Saveurs Nomades Rose -- Plus de Rose avec Saveurs Nomades Rose by La Tartine Gourmande — On June, 19th, 2007 at 2:11 pm
[...] Quinoa and Beet Verrine recipe comes courtesy of La Tartine Gourmande (whose photography trumps mine exponentially!). I have to [...]
Pingback by Todd McKimmey’s Website » Quinoa and Beet Verrine — On June, 20th, 2007 at 4:21 pm
[...] my favorite fellow foodies Béa at La Tartine Gourmande prepared this beautiful pink dish of Quinoa Beet Verrine, designed to help raise breast cancer awareness. She has been gracious enough to allow me to repost [...]
Pingback by Medical News » Food Porn for Breast Cancer — On June, 23rd, 2007 at 3:52 am
Verrine…looks heavenly…great presentation as always….
Comment by Dilip — On July, 12th, 2007 at 1:01 pm
Recipe: Spiced Cream and Plum Verrines…
The idea behind a verrine is quite simple: layers in a glass. The execution, however, can be beautifully elaborate, like in the verrines that Pierre Hermé offers in his Paris confectionery. These little glasses of sweet or savory layers……
Trackback by Apartment Therapy Food — On October, 2nd, 2007 at 11:09 am
[...] (glass) and “terrine” (which I hope needs no explanation). They’re very fashionable these days, or at least the word is–the form is not exactly an innovation. Not to be confused with the [...]
Pingback by A Q, a U, and Barbara Kafka’s Chocolate Pudding | Fine Furious Life — On May, 7th, 2008 at 11:14 am