Roast beet Puree

Roast Beet Puree

4 md Beets,with greens, stems
-- trimmed,(save greens)
1/2 t Oregano,dried
1/2 t Thyme,dried
1/4 t Fennel seed
1/4 t Coriander,ground
1/4 t Rosemary,dried
4 Bay leaves
10 Peppercorns
2 T Oil,olive, extra-virgin
2 T Butter,unsalted, cut
-- into pieces
Salt

Preheat the oven to 450 F.

Mix the oregano, thyme, fennel seed, coriander, rosemary, bay
leaves and peppercorns together.

Place the beets in a roasting pan, and sprinkle with the the
mixture of dried spices and herbs and drizzle with olive oil to
coat. Bake, uncovered, until tender when pierced with a fork (about
1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor. Process
the beets until coarsely chopped. Transfer them again to a small
saucepan and stir over medium heat until heated through. Add the
butter and stir until glossy. Season to taste with salt, and serve
immediately.


Roast Quail With Juniper Berries Ii (Polenta)

3 c Milk
-- PLUS 6 thin,Crumbled
3 T Butter,unsalted
-- 1-inch square,Slices
3/4 c Cornmeal
1/3 c Raisins,golden
3 T Cream,sour
Nutmeg,fresh, ground
2 1/2 T Cheese,Gruyere, grated
Salt (to taste)
2 1/2 T Cheese,Parmesan, grated
Pepper (to taste)
1/3 c Cheese,Gorgonzola,
Breadcrumbs,fine

In a heavy-bottomed saucepan, bring the milk and butter to a
boil. Add the cornmeal in a thin stream, whisking constantly. When
mixture becomes very thick, continue to boil while stirring constantly
with a wooden spoon, until very thick and smooth (about 5 minutes.)

Stir in the sour cream, grated Gruyere, Parmesan, crumbled
Gorgonzola, raisins, and a little nutmeg, beating until smooth.
Remove from heat; add salt and pepper to taste.

Spoon the cornmeal mixture into 6 1/2-cup ramekins, or custard
cups, tapping molds gently on work surface to settle mixture, and
smoothing tops with spatula. Cool at least 15 minutes.

Use a knife to loosen polenta from ramekins and unmold onto a
generously buttered baking dish. Place a slice of Gorgonzola on top
of each; sprinkle with a fine layer of breadcrumbs. Bake in 450 F
oven (along with quail, if desired) for 10 to 12 minutes, then broil
just until lightly golden. Serve immediately.