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Sara Lipka

Sara Lipka - Sara Lipka is a journalist with a local food habit. Since 2003 she has written about college students for The Chronicle of Higher Education, in Washington, D.C. Last year she lived and worked on a farm in Virginia, and this year she is starting a school garden in Maryland. More

Sara Lipka is a journalist with a local food habit. Since 2003 she has written about college students as a staff reporter for The Chronicle of Higher Education, in Washington, D.C. Last year she was an intern for The Farm at Sunnyside, in Washington, Virginia, and this year she is starting a vegetable garden at the Bullis School in Potomac, Maryland.

Sara formerly interned at The Atlantic and has since interviewed authors about Roe v. Wade, libido, and settling. She graduated from Duke University summa cum laude in 2001, then spent a year in Chile as a Fulbright fellow, researching political theater.

An avid cook, Sara usually travels with a tiny bottle of truffle salt and keeps trying to concoct new combinations of ingredients. She has worked as a papergirl, camp counselor, umpire, and cashier at the Cosmic Cantina, in Durham, North Carolina, where she never got sick of the guacamole.
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Recipe: Beet Ice Cream on Citrus Beet "Soil"

By Sara Lipka

Jul 23 2009, 6:45 AM ET Comment



Lipka_July_22_beetdessert_post.jpg

Photo by Nghi Tieu


Beets aren't just for salads anymore. This playful dessert even looks fresh from the earth when placed on a citrus-flavored "soil". It was created by pastry chef Nghi Tieu and served as a dessert at Cafe Atlantico's Farmers' Market dinner on June 19, 2009.

Citrus Beet "Soil"

    • 100 g beet pulp
    • 40 g sugar
    • 10 g grapefruit zest
    • 10 g orange zest

Mix everything together in a bowl. Dehydrate in a low oven or in a dehydrator until crispy. Grind in food processor to break up clumps.

Beet Ice Cream

Adapted from a recipe by Thomas Keller

    • 910 g red beets, peeled
    • 475 g cream
    • 475 g milk
    • 150 g sugar
    • 160 g egg yolks

Juice beets to obtain 2 c juice. Save the pulp. Reduce juice in a pot until you get 1/4 c. Strain. Boil beet pulp, cream & milk in a pot. Simmer on medium heat for 30 minutes. Add sugar to the mixture. Bring to a boil.

Temper the eggs yolks in a bowl with the hot mixture. Pour the mixture back in the pot and cook until 185 degrees F. Strain.

Cool the mixture in a ice bath. Refrigerate the mixture 4 hours to overnight.

Add the reduced beet liquid to the mixture. Spin in an ice cream machine.

Chocolate Crème Fraîche

    • 113 g crème fraîche
    • 71 g 64% Valhrona chocolate

Melt chocolate over a double-boiler. Add crème fraîche and whisk until combined.
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