Success with root vegetables like rutabagas and beets begins with washing them thoroughly. Use a soft scrubbing brush or paring knife to really get the tips clean. Roast beets inside a pouch on top of a sheet tray - this will help insure you against the mess of spill-over. Prick the pouch for a hybrid roast/steam. Afterward, feel free to wear gloves when you peel the beets so you don't end up with purple hands. Rutabaga, on the other hand, can be cooked in a hot pan with olive oil.
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."