Chef's Kitchen

Each month, a guest chef gives us a tip that elevates their cooking or simplifies things in the kitchen; something a home cook might not know. They also provide a recipe that uses the tip, so you can practice at home. Our guest chef this month is Chef Maggie Trujillo of Aerlume and AQUA by El Gaucho. Aerlume is inspired by deeply-rooted connections with local farmers and providers, the menu showcasing the signature flavors found in the seasonal bounty of the Pacific Northwest. AQUA by El Gaucho's menu features fresh daily selections of fish and 28-Day Dry-Aged Certified Angus Beef steaks.

Maggie earned her Culinary Arts degree from Le Cordon Bleu at the Western Culinary Institute in Portland, Oregon, in 2004. She worked for the Portland Hilton Hotel before moving to Ashland, Oregon, and Lela's, Chateaulin and Caldera Brewing Company. In 2014, she joined Larks Restaurant at the Inn at the Commons in Medford. In 2018, Maggie became the opening executive chef for Aerlume and became managing executive chef in 2020. She contributed to the new direction for the menu at AQUA by El Gaucho and became its executive in May of 2021. She continues to support the Aerlume culinary team in an advisory role.

Techniques to Properly Roast, Clean and Marinate Beets, by Chef Maggie Trujillo

At Aerlume and AQUA by El Gaucho, our team loves roasted and marinated beets. Aerlume has a dish of marinated beets, lemon thyme chevre, greens, horseradish, pistachios, and extra virgin olive oil. AQUA has a new spring dish with strawberries, beets, arugula, Marcona almonds, citrus poppyseed labneh, extra virgin olive oil. We roast beets in olive oil, sliced citrus, vinegar, and aromatics to keep flavor vibrant. This process makes the beets easy to peel and slice once cooked.

Roasted beets

Serves 8

Here's what you need:

• A bowl
• A nice roasting pan with lid
• A cake pick or skewer to check for doneness on beets
• A sheet pan or plate for cooling beets
• A clean towel (that you're not worried about the beets staining)

Ingredients

• 8 medium to large beets
• 6 sprigs thyme
• 2 oranges
• 2 lemons
• ¼ cup extra virgin olive oil
• 1 cup champagne vinegar
• Kosher salt
• 2 tbsp pink peppercorn, black are fine, too
• 2 tbsp pickling spice (optional)

Method

1. Preheat oven to 400 degrees F, convection is great if you have it.
2. Wash your produce in cold water.
3. Toss beats with the olive oil and lightly salt.
4. Slice citrus and place in bottom of roasting pan. Lay beets over citrus slices and add thyme sprigs, peppercorns, and pickling spice (if you are using).
5. Pour vinegar over all ingredients. There should be a small layer, 1", of vinegar in the pan. You can increase it a touch if necessary. Cover pan with lid and place in oven. Roast beets at 400 degrees F for one hour. If beets are small, check at 40 minutes. When checking doneness on beets, use a skewer or cake pick. Insert skewer into one of the beets. The beet should look roasted but not withered. There should be a little juice that comes out when the beet is pierced. The skewer should go in easily but not feel mushy.
6. Remove beets from the oven and pan. Place on a plate to cool. Once they have a cooled a bit (20 minutes), you can rub them with a towel and the skin will come off easily. Finish cooling beets in the refrigerator.

You can slice your beets in rounds or wedges and toss in something flavorful like a salad dressing or oil and vinegar. We prefer extra virgin olive oil, verjus, and salt. Now you can pair these beets with a nice salad or cheese - burrata, goat, feta. In the summertime, I love beets and peaches.

Aerlune
2003 Western Ave, Ste C
Seattle, WA 98121
206-539-2200

www.aerlumeseattle.com

AQUA by El Gaucho
2801 Alaskan Way, Pier 70
Seattle, WA 98101
206-956-9171

elgaucho.com/aquabyelgaucho

April 2022