As the daughter of a cookbook editor, the apple didn’t fall far from the tree for Chef Alex Guarnaschelli.
Growing up, the Iron Chef spent her youth sampling cuisine from all over the world thanks to her foodie mom – which must have been a little difficult (or at least interesting) organizing an impressive Mother’s Day brunch.
Fast-forward a few years – Alex has crafted a brunch menu of her own (among several, delicious, others we must say). We’ll take an order of the Cinnamon French Toast, please?!
Her culinary delights – lunch, brunch, and dinner – can be savored at Butter in New York City, where The Food Network personality holds the title of Executive Chef.
Before Butter, she worked and honed her skills at restaurants like Daniel in NYC, Patina in Los Angeles and Guy Savoy in Paris.
The mom (and People.com blogger) cooks with her little one, Ava, when she isn’t working. Truth be told, we’re a little envious.
Thankfully, she’s made time to compile her tips and recipes in a cookbook: Old-School Comfort Food: The Way I Learned to Cook.
And lucky for us, Alex invited us into the kitchen to show ForknPlate how to whip up something special and simple… Beets!
“I love roasting or simmering beets whole and tossing them in a vinaigrette. I also love to cook them on the stove until tender and dig in,” she says. “I sometimes mix them with some turnips or parsnips for that earthy, sweet vegetable blend.”
With that… we present Stovetop Beets with Rosemary, by Chef Alex Guarnaschelli.
As SNL’s Mike Myers’s skit would say, “It’s like Buttah.”
Link to the recipe and step by step instructions for this video:
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Video Rating: 4 / 5
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