So this staffer at 86 Recipes just celebrated a recent birthday (no, I will not disclose my exact age, but I was born somewhere between the Ford and Reagan administrations). Anyway, my annual birthday tradition is to take an extended lunch break, make my way down to New York City’s West Village and visit one of my favorite culinary stomping grounds, Corner Bistro. This timeless bar and grill has been bestowed with countless words of adoration throughout the years, so it is by no means any epicurean relevation for me to announce that “I love this place!” For those who are not in-the-know, Corner Bistro’s main attraction is its famous Bistro Burger, a monstrous, perfectly-cooked patty topped with onions, cheddar and two slabs of bacon. So, for the past five years, I have proudly ignored all caloric ramifications and indulged on one of these exquisite burgers with a side of fries for my special day. On this trip, I eschewed the front tables which were littered with guidebook-toting European tourists who were planning their trip to Magnolia Bakery and the “Sex and the City” stoop on Perry Street, and plopped down at the bar with some of the old timers. On these birthday pilgramages, I usually reflect on the past and sketch out Sierra Nevada-fused goals for the upcoming year of my life. However, on this visit, I surprised myself and engaged in a riveting conversation with some of the bar flies. We debated in the merits of Chinese architecture and whether or not Shirley Temple Black had passed away. I impressed/disgusted these older gentleman by whipping out my iPhone to find out that yes, thankfully, she is still alive. However, our discussion was abrubtly interrupted by the arrival of my lunch. At that moment, I was all business and prompty devoured my Bistro Burger with no time for left for small talk. After cleaning my plate, killing my pint and paying the bill, I cheerfully said my goodbyes and exited towards a brilliantly sunny West Village afternoon. Another great birthday lunch.

Has the New Orleans restaurant industry fully recovered? There was a nice profile in the New York Times that examined the current state of the dining scene in the Crescent City. It sagely points out that a significant turning point has transpired: for the first time since Hurrican Katrina ocurred in 2005, the New Orleans Times-Picayune has given a formal restaurant review to Mr B’s Bistro.

The Times article also describes the central role that food played in the hurricane recovery effort, most notable how some chefs rode into town in pickup trucks filled with red beans and rice. The local restaurant industry is clearly on the rise since there are are 105 more restaurants than before the storm. However, owners are facing problems in finding qualified workers to staff their new eateries due to the city’s diminished population.

We at 86 Recipes applaud the rebuilding efforts of the restaurants in New Orleans and encourage all readers to pay them a visit.

As the summer weather shines on, we want to share a recipe of one of our favorite summer vegetables, the beet. If you are at the produce section or your local farmer’s market, look for beets that are firm and have smooth roots without splits. Try to find beets with the greens still attached, they are the freshest. This easy-to-make recipe is courtesy of Inoteca and found in the 86 Recipes New York Edition.

Salt-Roasted Beets with Orange, Mint, Pecorino and Hazelnuts

4 Servings

Time: 45 mins

Ingredients:
4 large red beets, tops cut off and washed
Salt
1 cup hazelnuts
Extra-virgin olive oil
2 large navel oranges, peeled and segmented
Mint leaves
Pecorino cheese (preferably a young one), shaved
Hazelnut oil (for garnish)

Instructions:
1. Place beets top side down in a bed of salt on a baking sheet and roast at 400° F until a knife will go in and out easily (approx 40 mins).
2. Place the hazelnuts in a sauté pan and cover with olive oil. Sauté on low heat until nuts are golden brown.
Set aside and cool.
3. Peel beets and cut into segments (6-8 apiece depending on size).

Presentation:
1. Arrange beets on bottom of plate. Top with orange segments, mint leaves and pecorino cheese.
2. Finish with roasted hazelnuts and as much of the hazelnut oil as desired.

Now that summer is heating up, here is a very refreshing recipe to cool you down. Courtesy of Betelnut Pejiu Wu restaurant in San Francisco, this recipe for Chilled Watermelon Salad with Watermelon Granité is prefect for lazy afternoons in the backyard or patio during the upcoming summer months. Enjoy!

6 to 8 Servings

Time: 30 Minutes

INGREDIENTS:

DRESSING:
2 cups orange juice
2 limes, zested and juiced
10 mint leaves, roughly chopped
2 oranges, peeled and cubed

WATERMELON:
1 seedless watermelon (about 8-10 lb)

GRANITÉ:
Remaining watermelon
Sugar - only if needed

GARNISH:
Sea salt
Zest of lime
Zest of orange

INSTRUCTIONS:

DRESSING:
Blend the dressing until the mint is finely chopped.

WATERMELON:
1. Peel 1/2 seedless watermelon, cut into 3/4-inch cubes and chill.
2. Toss the watermelon cubes with the dressing and place it in a glass bowl.

GRANITÉ:
1. Peel and and place the remaining watermelon in a blender. Process until smooth.
2. Add sugar if needed.
3. Place in a bowl and freeze. Check every 15 mins and scrape with a fork. Granité is ready when it turns into an icy slush.

PRESENTATION:
1. Scoop the granité on top of the watermelon cubes.
2. Sprinkle with sea salt and garnish with the lime and orange zests.
3. Serve immediately.

Mother’s Day is coming up…have you made plans yet for her special day? Well, if you live in New Orleans, why not treat her to one of these great restaurants for brunch?

Or, you can always cook for her yourself. Try this great recipe from the New York Edition.