Critic's favorite local dishes
In the December issue of 518Life magazine — available at Price Chopper and Hannaford — a new feature is debuting called Susie's Spotlight, where we showcase dishes that delighted Times Union restaurant critic Susie Davidson Powell in recent months while she was out reviewing restaurants for Unwind. Susie says: Blood-red beet carpaccio is surely a nod to Black Forest ham, traditionally smeared in beef blood to produce a dark outer rind. Preparation requires lengthy and precise spreading, pressing and cooling, preferably overnight, before slicing into sticks and frying in chickpea batter. Or give them a dusting of Parmesan cheese and truffle oil.