Radish Preserves
In a large saucepan, combine sugar, vinegar, radishes and water. Simmer on low for an hour, then use an immersion blender or food processor to finely chop, but not puree. Will keep refrigerated for a month.
In a large saucepan, combine sugar, vinegar, radishes and water. Simmer on low for an hour, then use an immersion blender or food processor to finely chop, but not puree. Will keep refrigerated for a month.
Back in July, Adrian Villarreal of Rreal Tacos prepared salt-cooked potatoes. They were amazing and completely crave-worthy. He boiled them in very, very salted water until the water all evaporated. Which left a saucepan that would only be good for salt-cooking potatoes in the future (a thick salt crust that didn’t appear to be coming loose any time soon).
This recipe from “The Improvisational Cook” by Sally Schneider will save your cookware but give you similar results with very little trouble. Pick up a box of kosher salt and try it. Mix up a little sour cream with chives and serve alongside.
A recipe that tastes more decadent than it really is. And the slow cooker means you don’t have to pay attention while it cooks. Even people who say they don’t like greens like this dish. I have no idea where it came from.
This New York Times recipe would work with either your butternut or your delicata. Did I mention I put delicata into a risotto this week? We had a butternut squash risotto recipe to test and I decided to save myself the work of peeling a butternut by using last week’s delicata. A good scrub, remove the seeds and the squash is ready to cook. Roasted with a little brown sugar, then stirred into a classic risotto with some cream – it was the perfect foil for sweet fresh Georgia seafood.
But I digress. Try this salad where the dates bring out the sweetness of the squash. And no cooking!
It’s the first day of fall and that calls for an apple cake at my house. How about yours? This one’s from King Arthur flour. Use all-purpose or whole wheat. Your choice. Love a cake recipe that doesn’t require a mixer. Just be sure your butter is nice and soft before mixing up this cake.
Use that turnip, one of those peppers and a tomato in this curry that comes from “Flavor First: An Indian Chef’s Culinary Journey” by Vikas Khanna. If you don’t have the black mustard seeds, it’s ok. Just leave them out. (And no, I wouldn’t go to the trouble of peeling my tomato. But you can!)
I’m leaving you with a slightly savory take on apples from a Southern Living recipe. Fabulous as a side dish.
And now for the apples. Try this recipe from”Baking Chez Moi” by Dorie Greenspan.
If you have a mandoline, she offers this brilliant idea for slicing apples – just wash the apples and slice them right up to the core. Works without a mandoline, too, of course. Wish I’d thought of it
I have no idea where this recipe came from originally, but it’s a fiery way to enjoy these end-of-season green beans. No Sichuan peppercorns? Just skip them. As a matter of fact, skip the peppercorns and the chilies if you want a milder dish.
Love this recipe from Saveur. With the small eggplants in today’s box, you can serve one eggplant per person as a main dish.