Win Friends & Influence People: Cook Like Hutch

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Officially, we're only a few days into summer, but BBQ season's been going strong for weeks, and by now the thought of another side of potato salad is about as appealing as getting stopped at the border. So to spice up your summer fare Mark Hutchinsonnnof Hutch's and Tempo famennreveals to his fellow Buffalonians the secret behind the Beet Salad that's been flying off the menu at 1375 Delaware since the season began.

Good luck, and hey, if it doesnit work out just get on the horn with Patrick and ask for a table at Hutchis. Hereis the number, just in case: 885-0074.

Hutch's Summer Salad of Oven Roasted Beets: 1 1/2 lbs (2 bunches) beets 6 tbsp extra virgin olive oil, plus more for seasoning 1 tsp red wine vinegar 1 tsp balsamic vinegar 1/2 red onion, finely diced 2 tbsp chopped chives 2 tbsp Italian, flat leaf, parsley 3 vine ripe tomatoes 3/4 cup gorgonzola cheese 3/4 cup toasted walnuts salt, pepper

1. Preheat oven to 400. 2. Season Beets with some Olive Oil, Salt and Pepper. 3. Wrap Beets in foil. 4. Roast in oven for 1 1/2 hrs or until tender. 5. Remove from oven and rub off beet skin, should come off very easily. 6. Quarter the beets. 7. Toss with Olive Oil, both Vinegars, Onions, Chives and Parsley, add Salt and Pepper to taste. 8. Slice Tomatoes and layer on serving plate, spoon Beets over them and add the Walnuts and Gorgonzola.

Serves four.

digulios

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