It’s been a while since I posted what I’ve been up to in my own kitchen. Now that the farmers market is back up and running, things are going to get more interesting in a hurry. Two Saturdays ago, I brought home a bundle of radishes because they were so pretty (and inexpensive) I couldn’t resist. Did I mention I’ve never liked radishes and neither has Evan? The last time I had tried one was probably at least 10 years ago and it was overly spicy, on a pitiful iceberg lettuce salad, and generally unpleasant.
But my market radishes were hastily sliced over a spinach salad one night and actually were pretty good. They have a hint of spicy flavor, but are fairly neutral. Kind of like jicama, but I didn’t have to get out a big knife to slice radishes. It occurs to me that these radishes would be really nice as a snack, dipped in Yumm! or some other delicious sauce. Other things I’ve been making a lot are roasted veggies, specifically roots and squashes; we’ve been eating lots of greens and are really looking forward to homegrown salad mix in a couple of months.
But my prize creation of the winter is a creamy potato and celery root soup. It’s already made an appearance on the Everyday Eats
menu, because though it looks fancy, it’s really easy and can come together in a hurry. I think the key to its yumminess is using vegetable stock as the liquid rather than water. Then there’s coconut milk from a can, which gives it a delectable creaminess. You can use regular milk, but I would recommend anything but skim. Set a piece of crusty bread hot out of the toaster oven next to it, and you’re sitting down to a wonderful wintery meal. It sort of makes you remember the old soup ad where the snowman comes in from outside and over a bowl of hot soup, melts down to become a little kid. This is that kind of meal, but way better for you.
Then there’s dessert—I bet nobody’s surprised there. I’ll just share what’s quickly becoming a favorite of mine. It’s pudding made from avocados. Who doesn’t love guacamole? Basically, I took two recipes, one for mint pie filling and another for chocolate mousse, both made with avocados and layered them in a bowl to make a pretty pudding. Here’s the boiled down version: take 4 avocados and scrape them into the food processor. Blend them for a bit, then add 10-20 dates (depending on how sweet you like things) that have been soaked in water for at least half an hour, plus a tablespoon or two of maple syrup and the juice of half a lemon. Blend that together, then take out half the mixture and add a few drops of peppermint extract (and chopped fresh mint if you have it) to taste. Add about ¼ cup cocoa powder and a teaspoon of vanilla to the remaining pudding in the food processor and blend that. Then you can layer the two in a clear bowl to your heart’s content. Fair warning: it’s probably going to disappear pretty quickly, unless, you know, you don’t like mint and chocolate.