On the Other Side — De l’autre côté
Perhaps I should think about packing a nice lunch with me, non ? You would too, wouldn’t you?
I had never cooked with Amaranth leaves before — thank god for the Asian guy at the farmer’s market, he always has the most exotic and intriguing vegetables. When I saw this plant’s beautiful vivid green and dark red colors, I could not help but rush to buy them — I bought baby amaranth leaves — even if really, at the time I did not know what I was going to do with them. I just had to have them first, and then I would think.
“Use them in stir-fries or soups,” he mumbled when I asked him how I should cook them.
I could have followed his advice and prepare a stir-fry, or a soup.
But instead, I thought about a savory tart.
I combined them to red and yellow beets for taste and color, and baked the tart with an olive oil savory crust. So yes, needless to say that this recipe is for beet-lovers only — or perhaps I should say girls who like pink — unless you change your mind.
In an Olive Oil Crust
Of course, I hope to bring back lots of good stories, and pictures.
And now I should really think about packing…
A bientôt ! Cook and eat well.
44 Comments »
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Hi, Bea! And welcome to the Left Coast! Hope you enjoy your time in our fair city - we love it! I have so admired your blog and your photography as well as your recipes! I’ll think good thoughts for your visit and try to arrange lovely weather for you!
Comment by Zoomie — On September, 13th, 2007 at 6:03 pm
Oh Bea, that’s so lovely. I laughed when I say it because I made a very similar tart myslef 2 nights ago - onion and beetroot with stilton - and haven’t posted it yet, I’m so behind. Aren’t you just loving all the new produce that’s come in with the cooler weather?! Enjoy your trip, I can’t wait to see the pictures.
Comment by Robyn Vickers — On September, 13th, 2007 at 6:13 pm
Your tart is so colorful, I love it! Enjoy your trip to California!
Comment by Kat — On September, 13th, 2007 at 7:04 pm
Those color combinations are simply stunning. I’ve never cooked with the leaves before. How do they taste?
Comment by Steamy Kitchen — On September, 13th, 2007 at 7:06 pm
This tart look very tempting! I have never seen amaranth leaves before… thank you for sharing the recipe.
Greetings, Margot
Comment by Coffee & Vanilla — On September, 13th, 2007 at 7:34 pm
I can’t believe how beautiful you make food look! You are truly an artist… I hate beets, but I was to try this just because it looks so beautiful!
Comment by Sneaux — On September, 13th, 2007 at 8:12 pm
Welcome to this side of the world
It’s pretty, isn’t it?
I’m with everyone, how dooo you make your food look so pretty?
Comment by Farfallina — On September, 13th, 2007 at 8:26 pm
That tart is STUNNING Bea. Enjoy our west coast.
Comment by peabody — On September, 13th, 2007 at 9:07 pm
love the colorful tarte~
so yummy
Comment by YOYO's Food — On September, 13th, 2007 at 11:07 pm
je te souhaite d’en profiter autant que moi je vais le faire! je retourne en bretagne, en passant par Paris pour une vraie pause, et qui sait, peut être moi aussi vais-je croiser des plantes étonnantes que je saurais alors avec beaucoup de chance préparer de façon aussi alléchante et élégante que toi! à bientôt!
Comment by alhya — On September, 14th, 2007 at 1:01 am
wow your tart looks a bit psychedelic. Pretty stunning,
Comment by Katie — On September, 14th, 2007 at 1:01 am
Wow, you are very lucky ;-P! I’m looking forwards to seeing your great pictures!
That tart is very colorful and appetizing, yummy!
Bises,
Rosa
Comment by Rosa — On September, 14th, 2007 at 2:25 am
Enjoy your trip
Comment by Flo Bretzel — On September, 14th, 2007 at 2:32 am
Hi, it’s funny the little coincidences in life… just yesterday I posted a recipe for raw beetroot salad, and thought ‘right am going out on a limb here… who else is interested in this vegetable” And here I find this great recipe on your blog! Like most girlie girls, have to say I love the colour. You are always so inventive with your pastry - which inspired me to recently make a plum tart with cinnamon pastry!
Have a lovely trip
Comment by Erika of Sweet Pea Blog — On September, 14th, 2007 at 2:56 am
I am a girl that loves pink and is learning to love beetroot! And I think your tart is absolutely gorgeous! Have fun on your holidays
Comment by joey — On September, 14th, 2007 at 3:50 am
pretty in pink. such a beautiful tart
Comment by andreea — On September, 14th, 2007 at 4:11 am
Wonderful impressions - enjoy Your time there !
Comment by Liz Collet — On September, 14th, 2007 at 4:33 am
bea, how do you get that lovely fluted edge on your tarts? mine always look a mess, even when i used tins with fluted edges and allow the pasty to chill before baking.
Comment by abby — On September, 14th, 2007 at 7:12 am
Magnifiques rimes visuelles sur cette dernière photo ! Bravo Béa tes photos sont de plus en plus charmantes
Bises
Comment by Fred — On September, 14th, 2007 at 9:44 am
Yours may be the prettiest beet tart EVER! Traveling mercies …
Comment by Alanna — On September, 14th, 2007 at 10:40 am
Bienvenue…de l’autre cote! Ta tarte est bien rigolote, je pense que je vais essayer de la faire pour une copine d’origine russe qui adore la betterave…et mes quiches. Ca fait un bon compromis.
Essaie de trouver les coins sans fog meme si je vois que tu aimes aussi les photos avec de la brume (photos magnifiques comme d’hab). On verra, si j’ai de la chance, on se croisera peut etre par hasard en ville. Profite bien de tes vacances!
Comment by Aurelie — On September, 14th, 2007 at 10:59 am
Are you coming to my hometown? I hope you have a wonderful time!!
Comment by Anita — On September, 14th, 2007 at 11:11 am
shockingly beautiful…
Comment by claudia — On September, 14th, 2007 at 5:41 pm
A great place to have lunch in SF is http://www.thebutlerandthechefbistro.com.
Comment by Veerle — On September, 14th, 2007 at 7:45 pm
I’m sorry that link doesn’t seem to work… ok maybe this will work
http://www.oralpleasureinc.com/cafe/LatestNews.htm
Comment by Veerle — On September, 14th, 2007 at 7:47 pm
Amaranth! So that’s what these lovely vegetables are called! I’ve been having them since I was little and only knew them by their Chinese name. They’re supposedly very high in iron and good for blood nourishment. =) The Chinese way is to make a somewhat soupy stir fry them with ikan bilis (a kind of anchovy).
Comment by evinrude — On September, 15th, 2007 at 5:47 am
Très bonne promenade ! Cette tarte est divinement présentée …
Comment by eva — On September, 15th, 2007 at 6:42 am
We cook amaranth leaves so often but I never thought of it in such a stunning tart. In South India we cook it along with lentils in a coconut-green chilli gravy or just steam them with a fistful of moong beans for that excellent iron-protein combo!
Comment by Latha — On September, 15th, 2007 at 9:50 am
this is so pretty in pink! and that green really makes the pink pop!
Comment by ces — On September, 15th, 2007 at 1:01 pm
Bea, si ça se trouve, chaque photo que tu fais est meilleure que la dernière. Même qu’elle nous distrait du propos et de la recette. Ta recette est originale et somptueuse. Bravo
Comment by Tarzile — On September, 15th, 2007 at 4:00 pm
Bon voyage. A trip report, please!
Comment by Christine (myplateoryours) — On September, 16th, 2007 at 2:50 pm
C’est toujours un dépayssement de venir se ballader sur tes pages!
Comment by Arno — On September, 17th, 2007 at 1:00 am
En cherchant des recettes, je tombe sur ton blog et je me souviens de mon voyage aux Etats-Unis, magnifique. J’aime beaucoup ce que tu fais. Je vais mettre ton lien vers mon blog. C’est tout simplement superbe de voyager encore à travers tes images. A bientôt.
Comment by Eleonora — On September, 18th, 2007 at 6:02 am
Tes photos sont vraiment magnifiques. A chacun de mes passages je ne suis jamais déçue…
Comment by Emy... — On September, 18th, 2007 at 6:59 am
Hi Bea! Could you give some information? I would like to know where do you buy “Biscuits roses de Reims”. Because I loved your recipes, but I live in BRAZIL and here I didn´t find ! I´m going to New York next month. Do you know if there I can find to buy? I have a friend who is going to Paris next month too .. Did you buy there? Thanks a lot!
Comment by Nat — On September, 18th, 2007 at 9:31 am
Bea, what a heavenly tart! I like pink, beets, and amaranth, so this is tart-nirvana in my book. Hope you have a wonderful trip.
Comment by Figs Olives Wine — On September, 18th, 2007 at 10:46 am
I am jealous of your vacation and your talent! I’ve always wanted to go to San Fran, but so far the closest I’ve come has been San Diego (also a nice city…) The tart looks like pure art!
Comment by Hillary — On September, 18th, 2007 at 12:04 pm
Je passe souvent, laisse peu de messages, mais j’adore ton blog, vraiment. Tes photos sont sublimes, tes recettes extras. Merci à toi.
Chrys
Comment by Chrystel — On September, 18th, 2007 at 3:44 pm
first time here….class snaps..great work!!!!
Comment by sona — On September, 19th, 2007 at 12:44 am
Tu es peut-etre deja rentree Bea, j’ai hate de voir ce que tu nous a rapporte. Je ne connais pas les feuilles d’amaranthe, je me souviens seulement que quand nous etions petits, c’etait un colorant rouge dans les bonbons. Je vais voir si je trouve ca dans les magasins asiatiques, je suis curieuse.
Comment by Gracianne — On September, 19th, 2007 at 2:16 am
my god that looks good.
Comment by trev — On September, 19th, 2007 at 8:32 am
Quelle jolie tarte. Quel joli site et quelles jolies photos. Comment tu fais?
Mon site est beaucoup moins joli…
Comment by MindFul MiMi — On September, 19th, 2007 at 9:03 am
Thank you all. Merci beaucoup.
In answer to the question “What is the taste of amaranth leaves?”, I would say peppery exotic spinach
I have to try again!
Comment by Béa — On September, 19th, 2007 at 10:51 am
I would love to try and make this. It looks so good AND healthy. Can you give me the complete recipe? Thanks!
Comment by Ivy — On May, 5th, 2008 at 1:36 pm