Sunday, November 9
Yesterday was the Madison Herb Society herb fair. I made a couple of items to take to be sold at the treat table, Sage Cornbread and some savory cranberry herb muffins. This cornbread was made in an iron skillet and it turned out too dark and you couldn't see the sage leaves. The muffins were fine. Afterwards Arthur and I were invited to the Vice President's house for supper. I brought some Tomato Confit Cheddar from our HVF cheese share with crackers and wine. Lauri served a wonderful caramelized onion tart and Gary made a very nice acorn squash soup.
This evening I decided to deal with the Beauty Heart Radishes that we got in our box yesterday. We don't really like radishes very well. I saw the following recipe and decided to try it.
Creamed Radishes with Pimenton
(adapted from a Veggie Venture)
1 pound of grated radishes (I used our Beauty Heart radishes)
Peel the radishes depending on what kind you use.
Cook until tender in water in a covered pot (about 10-15 minutes).
1/2 teaspoon Pimenton
Make a white sauce using
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
Start the white sauce by heating a medium saucepan over medium heat. Add the butter and let melt. Add the flour and stir in until all the lumps are gone, stirring the whole time, about 1 minute. Slowly-slowly-few-drops-by-few-drops to start, add the milk, stirring the whole while. Continue to add the milk and cook until thickened. Add the radishes, then the pimenton and salt.
The radishes prepared this way are very mild and lose a lot of their peppery quality.
Note: Pimenton is smoked Spanish paprika. I buy mine at Penzey's here in Madison. You can also order from them online. http://www.penzeys.com/cgi-bin/penzeys/p-penzeysspanishpaprika.html
I also make Broccoli and Noodles Parmesan
(adapted from CD Kitchen)
1 pound broccoli
1 tablespoons butter
1/2 cup chopped onion
1 clove garlic -- minced
1 can cream of mushroom soup
1/2 teaspoon dried basil leaf
1 cup shredded Colby or Monterey jack cheese
1/2 cup Parmesan cheese -- grated
1 cup sour cream
8 oz. wide egg noodles, cooked *
Cut broccoli into bite-size pieces and steam until tender.
In same saucepan over medium heat, melt butter, cook onion and garlic until onion is tender, stirring occasionally. Stir in soup and basil; mix well.
Add cheeses a little at a time, stirring until melted. Stir in sour cream, broccoli and cooked noodles.
Pour into 2-qt casserole. Cover; bake at 350 F for 30 minutes or until bubbly.
This is a nice broccoli casserole and not too much trouble.
A good addition that I made to this casserole was 1/2# of shitake mushrooms that I purchased at the farmers market. I sautéed the mushrooms with the onions an garlic; then just followed the recipe.
* The last time I made this I used Bionature organic egg pasta. Its available as tagliatelle or pappardelle. One is just a bit thinner than the other. They are both delicious. I found them available at Whole Foods and Woodman's in the Madison area.
This evening I decided to deal with the Beauty Heart Radishes that we got in our box yesterday. We don't really like radishes very well. I saw the following recipe and decided to try it.
Creamed Radishes with Pimenton
(adapted from a Veggie Venture)
1 pound of grated radishes (I used our Beauty Heart radishes)
Peel the radishes depending on what kind you use.
Cook until tender in water in a covered pot (about 10-15 minutes).
1/2 teaspoon Pimenton
Make a white sauce using
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
Start the white sauce by heating a medium saucepan over medium heat. Add the butter and let melt. Add the flour and stir in until all the lumps are gone, stirring the whole time, about 1 minute. Slowly-slowly-few-drops-by-few-drops to start, add the milk, stirring the whole while. Continue to add the milk and cook until thickened. Add the radishes, then the pimenton and salt.
The radishes prepared this way are very mild and lose a lot of their peppery quality.
Note: Pimenton is smoked Spanish paprika. I buy mine at Penzey's here in Madison. You can also order from them online. http://www.penzeys.com/cgi-bin/penzeys/p-penzeysspanishpaprika.html
I also make Broccoli and Noodles Parmesan
(adapted from CD Kitchen)
1 pound broccoli
1 tablespoons butter
1/2 cup chopped onion
1 clove garlic -- minced
1 can cream of mushroom soup
1/2 teaspoon dried basil leaf
1 cup shredded Colby or Monterey jack cheese
1/2 cup Parmesan cheese -- grated
1 cup sour cream
8 oz. wide egg noodles, cooked *
Cut broccoli into bite-size pieces and steam until tender.
In same saucepan over medium heat, melt butter, cook onion and garlic until onion is tender, stirring occasionally. Stir in soup and basil; mix well.
Add cheeses a little at a time, stirring until melted. Stir in sour cream, broccoli and cooked noodles.
Pour into 2-qt casserole. Cover; bake at 350 F for 30 minutes or until bubbly.
This is a nice broccoli casserole and not too much trouble.
A good addition that I made to this casserole was 1/2# of shitake mushrooms that I purchased at the farmers market. I sautéed the mushrooms with the onions an garlic; then just followed the recipe.
* The last time I made this I used Bionature organic egg pasta. Its available as tagliatelle or pappardelle. One is just a bit thinner than the other. They are both delicious. I found them available at Whole Foods and Woodman's in the Madison area.
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