Adapted from a recipe chow.com. You can dress up this soup with a poached egg for a very elegant dinner. Another option for using up some of that garlic! And if you don’t have smoked paprika in your pantry, buy some!
This recipes comes from Billy Allin, executive chef of Decatur’s Cakes & Ale.
This recipe just showed up today in my inbox in an email from Whole Foods so I haven’t tried it yet. The quantities seem a little fiddly to me – I am always scratching my head over a recipe that calls for 1/2 cup of something plus 2 tablespoons – always figure I can skip the 2 tablespoons and usually it turns out fine. Anyway – I liked the idea of apples and gingerbread, so I’m going to give this a try. But probably with a little more apple and with regular whole wheat flour rather than the pastry flour called for.
What I like to do with the daikon radish itself is to chop it up and add it to a pork/ginger/garlic/green onion mixture. Then I use that to stuff eggplant or delicata squash or to make steamed dumplings or potstickers. You can cut it up and roast it, you can slice it onto your salad,…
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And finally, my plan for the daikon is to adapt this recipe. I was introduced to Lee’s Bakery on Buford Highway which the New York Times once declared had Atlanta’s best banh mi sandwiches. I don’t know about that, but I do know they sell their crusty rolls for 30 cents each. I bought a bag full. I’ve been growing lemongrass in a container and so will finally harvest my first stalk.
This very simple salad comes from Fine Cooking magazine. The simplest way to “roast” a beet is to cut off the leaves, leaving about an inch of stem, scrub the beet and put it into some covered container in your microwave, making sure the beet is still wet. Steam for as long as it takes it to get tender, which is going to vary by the size of the beet. 10 minutes? 20 minutes? Depends. Carefully remove from the microwave and let it cool. Properly done, the skin just peels right off. No muss, no fuss.
Is there anyone who doesn’t love macaroni and cheese? Ok, vegans. But otherwise ….? Here’s a version with apples. It came from Better Homes and Gardens. I always love the combination of cheddar and apples. Now here it is baked into comfort food. The springform pan is just to make for a pretty presentation. Bake it in a casserole and spoon it out if there’s no 10-inch springform pan in your cupboard.
One more sweet treat, this one from the December 2005 issue of Fine Cooking magazine.
This recipe from chow.com used Swiss chard in the original, but I think the beet greens (same family, after all) will work beautifully. Easy, healthy, vegan. Love the idea of making a pesto with miso. You could add some daikon in here, too.
This recipe is from Charleston’s renowned chef, Sean Brock. A little complicated but oh, so delicious.
