Well here goes my first post on my new cooking blog! Last night I made a delicious, spring veggie dinner for my fiancee (Quinton) and I. After the work week and a glass of wine in hand we began cooking this meal together last night. Had some blackmill radio playing in the background as we enjoyed our Friday night together in the kitchen!!! Last Sunday we braved the Dekalb Farmers Market for the first time, yikes! While I did get my fair share of fresh produce, it was a tiresome trip... at first I said excuse me each time I "accidentally" bumped into someone (the word "crowded" does not do this place justice). I quickly learned there is no place for excuse me in a place like this so I had to be somewhat aggressive to get down the aisles particularly in the produce section of this place. Anyway, tonight's dish is full of fresh goodies that I picked up there and after the meal I was glad I went. These two recipes came from one of my favorite cookbooks (wait, I think all my cookbooks are my favorites, lol!) Food Network Magazine, Great Easy Meals. Here are links as well for the full recipes:
Pappardelle Pasta with Snap Peas &
Glazed Radishes. Have I mentioned how much I love the Food Network, magazine and cookbooks???!!!
 |
| Pappardelle Pasta with fresh Snap Peas and other spring veg |
I gave this one an A, some notes regarding the recipe bc some of the ingredients are a little vague. I used an entire bunch of scallions, however, I found this to be too much or at least if you are going to use an entire bunch make sure they are skinny scallions (the ones I got were really big so an entire bunch was overpowering). We like our food spicy and I went against my better judgement and deseeded the jalapeno which next time I would leave seeds and ribs in so there is more spicy flavor in this dish). The ricotta salata cheese - so many other recipes listed this as an ingredient and I could never find it... until... the farmers market! I love this cheese, nom nom nom. It's like a dry ricotta cheese and is mild in flavor but delicious for this dish! I may have used more than the recipe called for, just sayin'! A trick that I've learned with keeping herbs fresh in the fridge (thanks to my sister in law), she gave me an herb keeper for Christmas last year and I LOVE IT.... but I thought how could I make more of these for all of my fresh herbs? Simple, get a mason jar, fill it 1/3 way with water, place herbs in & put a gallon size freezer bag over the top... store in the lowest shelf of your fridge - Win! Now, so far this works with most herbs, but for some reason chives don't hold up well this way. I wrap my chives in paper towel, then put in ziploc in the produce drawer of my fridge.
Now onto the radishes, oh my these were surprisingly DELICIOUS!!!
 |
| Glazed Radishes |
I was a little apprehensive about the recipe at first but oh my both of us were shocked at how good these are...tender & sweet. This recipe deserves and
A++! The recipe is super vague so here are my tips for them coming out divine. I used 2 tbsp Butter, 18 radishes (various sizes). I cooked them in a nonstick skillet on high until all the water was nearly evaporated and the glaze started to form (about 20 minutes give or take). Then I turned heat down to medium for about 2-3 mins. Turned off the heat and used a rubber spatula to coat the radishes in the glaze... Pour in a bowl, toss again and serve! I wanted to devour the entire bowl but I refrained. :)
Bon Appetit!
No comments:
Post a Comment