Originally Posted by erictheobscure
Being a pleb, I had to Google this. Sounds amazing. Does it take all day to prepare?
It is a dish that, to me, is the great glory of French country cuisine. That is controversial, though. There are two versions. The first is named after Senateur Couteaux, who hunted a hare near Poitiers and cooked it into a compote, basically a mush, in red wine thickened with the blood of the hare. The second is named after Ali Bab, who wasn't Arab but his nom de plume was. His version is more refined, a hare boned out, stuffed with foie gras and sliced. I prefer, and make, the first. It is my favorite dish in the world.
Here is the difference, not my pics:
Ali Bab -
Originally Posted by ChicagoRon
Matt - did you not peel the beet? Do you eat the skin?
I had one recently at a restaurant with skin on - I've never eaten it before, but there is no reason to believe it's different from a potato skin, I suppose.
I roasted it in a salt crust, so I left the skin on because it seasoned the beet. I think they taste better than potato skin, but not as good as potato skins, which are a guilty pleasure of mine.