Sassy Radish

Ok, there’s no way of getting around this. This post. Well, it’s just sitting down, looking me squarely in the face and refusing to budge. It’s taunting me, taking its time, making me carefully search for each word. I hate writing like this: arduous, painful, unnatural. There are days when these posts practically write themselves; my excitement is usually so hard to contain. But today, I’m just out of my element. Which is quite opposite of how I feel about this salad. I think my ardor for this salad is inversely proportional to my ability to convey it.

This salad is officially my cure for winter doldrums. Gray skies and snow banks, you’ve got nothing on me as long as I’m armed with this little burst of sunshine on my plate. It brings a smile to my face even as I type this because this salad is so delightfully happy, you can’t possibly be in a bad mood once you bring a forkful of it to your mouth. The fragrance alone is sparkling, giddy and invigorating. And to say I’ve become obsessed, would be a slight understatement. Minutes after I served this at book club, it was gone, second helpings and all. And pretty looks aside, this salad’s got looks and “brains” so to speak. It delivers on flavor even more than it delivers on looks. And just look at it – isn’t it a stunner?

I should also confess that had I not fallen for this salad hook, line and sinker, I would still have been forced to make it given that I’ve about twenty pounds or citrus sitting at home, on the account of getting a wee bit overzealous in ordering citrus for my grocery delivery. I sort of lost track being so excited to have some in-season fruit, and when grocery boxes arrived and half of them were oranges, lemons, grapefruit and clementines, I initially thought of starting my own juice bar. Vitamin C and I are such BFFs right now – we’re tight like you wouldn’t believe.

My zeal for all things citrus can be easily explained – what other fruit, besides bananas, looks good right now? None! The apples and pears are looking sad and taste uninspiring. Our local grocery store is carrying cherries at a price that made me gasp and price aside, they weren’t looking so great either. Berries are bland, as are melons and stone fruit. This leaves citrus looking quite attractive. And pretty too. My dining room table looks so much brighter with these orange and yellow orbs sitting pretty in a bowl. If nothing else, they cheer me up visually. But as these citrus guys are at their peak right now, they taste amazing as well.

All this salad needs is a little shallot, some slivered mint and cilantro, and a light vinaigrette sweetened with maple syrup to highlight the sweetness of the citrus. What you get is bright, clean, uplifting flavors full of sunshine. I eat this salad and I can’t help but grin from ear to ear; it makes me downright giddy and inspired. Much unlike this post.

Continue reading citrus salad with cilantro and mint.

I think I need a superhero power. You know, something that will enable me to perform extra-human things in the limited time we’re dealt. Like wiggling my nose to clean the apartment. Or teleporting myself to work, and, at the same time, instantly transforming myself from flannel pajamas to office attire, complete with perfect make-up and hair. Or time travel. Like being able to go back to Monday and save some wilting vegetables from a pointless death by rotting. And maybe even tell you about beet salad while I’m at it.

You see, another week gone by, and I was supposed to tell you about this salad on Monday. So much for executing against the plan. Though, in my defense, I was derailed by the elements, and not of the weather variety. I got served with the world’s longest cold, followed by what looked food poisoning or the stomach bug. Either way, it wasn’t fun. And the thing about the latter is that even though it passes in about 48 hours, it really zaps your energy levels. I’d come home from work and within a couple of hours would be completely and totally wiped out. I couldn’t even think about food, never mind write about it.

Even today, I still haven’t gotten my appetite back. In fact, most food just doesn’t seem appetizing to me still. I’ve been eating a lot of citrus and drinking a lot of Gatorade. Yesterday, I had a papaya salad for lunch and then forced myself to eat two oranges for dinner – crazy, I know. And honestly, this food apathy sucks! I can’t wait to be hungry again. I miss my daily cravings of totally random things like lime pickle, or herring, or bahn mi sandwiches. This life of being unexcited by food – it’s not for me, it downright makes me sad. And I hope it goes away soon. I was made for cravings.

I also find that not being hungry in February is just plain weird. We’re smack in the middle of winter. Cold, snowy, desolate winter. A time for soups and stews and eating hearty meals. My local farmer’s market is rich with root vegetables: turnips, onions, carrots and beets. I know it sounds kind of minimal and sad, but I quite like the spartan selection. This kind of simplicity is a great opportunity for these unfairly maligned guys to step up to the plate (poor pun, totally unintended!). I know – root vegetables aren’t winning any beauty contests any time soon – they’re not exactly lookers. They’re more like Cinderellas of the vegetable world: grayish, dull in color, covered in dirt. But, oh, but, with the help of a fairy godmother, or a loving hand, they are easily transformed into something glorious and beautiful – something that will turn heads, or, at the very least, inspire second helpings.

Beets, perhaps, are my favorite of the bunch. Not only do I love their deep red hue, and their sweetness, but I really get a kick out of using the whole vegetable, root and the greens. I sometimes like imagine myself as one of those ingenious, practical cooks that lets nothing go to waste (oh, if only that were true!) – and it makes me beam with pride, even if I am deluding myself a bit. I know my grandmother would be proud. Or maybe she’s expecting that of me. That woman never wastes anything. It’s like she’s got an internal timer of expiration dates of things in her crisper, and manages to cook everything on time. I want that timer, I wonder where she got hers and whether there are more where hers came from. And if it’s a gene that’s inherited, then I certainly hope that mine blossoms soon. Like a superhero power. I’m even willing to forgo the cape.

Continue reading roasted beet salad with oranges and beet greens.

All right, all of you with canned tomato soup in the pantry. You know who I’m talking to and if it’s you, step forward. Don’t be afraid; we’re just going to have a little chat. I promise I won’t single you out, but I want to show you something that might just change your tomato-soup-eating ways. It’ll take just a few more minutes than reheating that sad, thinned-down, canned version, and instead, you will luxuriate in quite possibly the most tomatoey tomato soup ever. And I don’t throw such superlatives lightly.

I owe this soup to my friends Jane and Geoff, mainly Geoff, for the soup is his creation. I tried this soup first when Jane and I were getting ready for a girls’ movie night, and soup was a nice, warm meal to carry us into the chilly evening. We had just had our first snowfall of the season, and it left behind tall snow banks as well as a few icy patches here and there. Soup was the prudent, practical dinner choice before heading out into the cold. But, you know, tomato soup isn’t exactly a dish one loses his mind over. It’s well-loved and is comforting, but doesn’t exactly command a mad legion of obsessed fans, unlike, say a good New England clam chowder does. So I was happy to eat this soup, but I had no idea what was in store for me.

Let’s just say my taste buds did a serious double-take. The clean, intense, undiluted taste of tomato was not what I was expecting. With the first spoon, I was hooked. And by hooked, I mean obsessed. And when I say “obsessed”, I mean I’ve been craving this soup nearly daily for a few months now, but kept forgetting to ask for the recipe. It took getting sick last week and being miserable and grumpy to ask Jane and Geoff for the recipe – I had to have this soup, or else. Grumpiness would ensue for days. Because I don’t get sick often, I turn into a total baby when it actually happens. All I want to do is like on the couch with a blanket and reruns of Law & Order on the television, pout and eat tomato soup. In that order. Normally, I settle for take-out because when I’m sick, I don’t exactly miss cooking. But this time was different. This time, my craving was stronger than my laziness. Besides, this so easy to make, I had no excuses, even with my Rudolph-red nose.

I know – we are busy bunch, especially during the weekdays. Work, family, social events – our lives are planned weeks in advance; we are hungry, run-down, and desperate for more daylight. We want to be warm, we want to be comforted, and some of us (ahem) are still trying to whittle away that tart we indulged in not-so-long ago that has mysteriously glued itself to our thighs and just plain refuses to leave (the nerve!). This is, and I can’t believe I’m actually writing this because this is so not what this site is about, also quite healthy. And delicious. And simple. And comes together in a pinch (a half-hour pinch, to be exact!) with the ingredients that are most likely already stocked in your pantry. While the soup is simmering, you’ve plenty of time to change into your favorite fleece pants (what, no one else besides me has a love affair with those?), pour yourself a glass of wine and settle into your evening.

Once the soup cooks a bit, quick whir of the immersion blender (seriously folks, far be it for me to tell you what a must-have item is, but really, if there is such one thing in the kitchen, the immersion blender it the it-gadget to have, promise!) and you have a velvety smooth, hearty, filling soup, perfect on its own. But, since I’m a girl who loves her accessories, I like to dress mine up with some good ricotta and swirl (or as the picture shows, a lump) of pesto. It look so festive and wintry and pretty in your bowl – kind of like Christmas all over again. But in February. So much the better.

Continue reading tomato soup.

I feel like spring is toying with my emotions. It’s playing tricks on me giving me sunshine and warmth for a few days, and then turning cold and wet. We’re not having a fine romance I imagined it to be this year – and I feel led on by the season. I keep saying it’s my favorite season, but I’m beginning to question why? It’s never quite as warm as I remember it – perhaps my memory paints past events in better light.

To all of you who wrote lovely comments to me in my last entry and those of you who reached out personally – thank you. I’m so grateful for your thoughts and wishes and so moved by them. I’m hoping for the best – and time will tell.

With everything that’s been swirling around me recently, I’ve been a bit lackluster in the kitchen. Just not the same energy after a long day of work and a challenging run in the park. I get home with barely enough time to repack my gym bag, make a few calls and read a few pages. I’m still waiting on some news and it makes following most directions a bit of a challenge. With such lazy approach to cooking as of late, my kitchen has seen quite a few peanut butter and jelly sandwiches pass through. I cannot think of a better make-shift meal that comes together in mere seconds, nourishes, fills, and delights. Yes, delights. In fact, I’m pretty much okay having peanut butter sandwiches just about every day. I’m a bit of a peanut butter fanatic, if you must know.

Strangely, however, a food blog where I regale you with tales of my peanut butter consumption doesn’t have quite the same ring to it as a food blog where you see various dishes across your screen. The latter seems more appealing and this is where I need to pick up slack. Despite my resistance to pick up a knife and turn on the stove, not all dishes come with pages of instructions and some cook themselves in mere minute resulting in glorious, comforting and wholesome meals. Like this spicy cabbage. Like peanut butter, I’m afraid I could eat this every day (and have eaten it for many days now).

Ever since attending Molly’s wonderful reading of her beautiful book “A Homemade Life”, I’ve been kind of obsessed with this cabbage. She mentioned it during Q&A and I couldn’t get it out of my head. When I made it, I was floored with how easy and delicious it was. I made more the next night. And the next. And… you get the idea. In fact, as I write this, a gourmet dinner a few hours away, I kind of want to just ditch dinner, go home and make a heaping bowl if this, plop a fried egg on top and eat it with a thick slice of crusty bread. Oh and while I’m being so hedonistic, I’d pour myself a glass of red wine and away we go! And since it’s raining and cold outside, this is the perfect meal for a night like this one. If I am feeling particularly decadent, I would even put some Sasha Dobson on to complete the experience. But, sigh, dinner out awaits me (I should be ashamed to even complain!) and so the cabbage must until tomorrow to be made again.

Continue reading cabbage with hot sauce.

While winter is quickly receding and signs of spring are beginning to emerge (or so I hope), I still want you to go and make this soup. As soon as possible. Tonight even perhaps. I’m sure you had a nice dinner planned, but it’ll have to wait – this soup is worth it. I promise you, you’ll thank me later. After you lick the bowl clean.

To say I build my entire dinner around it on Oscar night, would be an understatement. This soup alone made me want to throw a smallish dinner party for a few close friends and since I couldn’t invite people over just to serve them soup and call it a day, I had to come up with the rest of the menu. But this is the soup that started it all. Oh, and we ate this for dessert. It’s a tough existence, I know.

Some people are huge fans of sweeter soups and if you are, you will love this. But I know those who like their soups savory, won’t be able to resist the earthiness of the chestnut perfectly complemented by the apple. A few thyme leaves add some color and contrast to the flavors. The soup comes together in little time and with a few whirrs of a hand blender, you are left with a smooth, velvety texture that sparkles on your palate with a dollop of crème fraîche. If you want to keep this soup vegan, you can omit the dairy.

For nights when you have to entertain and come away looking like a fancy-pants chef, this soup is a must. Of course, you’ll be secretly pleased that instead of slaving for hours in the kitchen you spent a mere half an hour putting this together. Let this be our little secret then.

Because you want more Sassy Radish in your life!
I’ve created the Sassy Radish page on Facebook – come on down and become a fan! And if you’re a fan or Twitter, SR is on it as well!

Continue reading chestnut-apple soup.

One of the best things about eating at a great restaurant is that in addition to eating a well-prepared meal, you sort of become inspired. You go home with the flavors still lingering on your palate and you wonder for days on end how to recreated it in your kitchen. There’s the kabocha squash with leek ravioli with my name on it brewing in the depths of my mind. And I will make it before the season is out, mark my words. Not a day goes by that I haven’t thought about those ravioli with the fried ricotta and pine nuts in brown butter. [At this point, I slide of my office chair and fall to the floor. THUD.]

So where were we? Oh that’s right restaurants, inspiration, recreating the food at home. Of course. Let’s get back to the matter at hand, shall we?

A few weeks ago a friend of mine and I went to check out this relatively new, well-reviewed restaurant in the East Village/Nolita area, whose focus was on Colonial influenced food. While our meal was nothing short of excellent, the highlight of the meal was this cardamom carrot soup we ordered as an appetizer. The carrot soup arrived, garnished with toasted pepitas (swoon), drizzled with cilantro oil (double swoon) and (takes deep breath) topped with a homemade chili marshmallow a little oozy and melty around its perimeter. [THUD] That’s me falling out of my chair again.

Ok, so. The soup. By now, most of you reading this site, know that I possess a love for soup that runs so deep you’d be hard-pressed to find a comparison for it. I know soup is a little bit grandmotherly, like strained peas or oatmeal, but I love it unabashedly. Soup is warmth. Soup is comfort. Soup is a glorious thing that you spoon and taste and feel like you’ve a warm blanket on your lap. And since I so over winter at this point, soup makes me feel one day closer to spring.

What can I say to you about this soup? Well, you must know I love it because I recreated it at home mere weeks after trying it at a restaurant. But I also added a few things – gave it a little bit more mystery and caché if you will, but adding ginger, orange juice and curry. The original soup was heavily focused on cardamom, which I loved, but I wanted a little more depth. I wanted cardamom and that secondary aftertaste you feel with a slight curry flavor. I liked it even better than the original soup and will definitely make it again before the season is out – it is unbelievably comforting and is a cinch to make. You can puree it in a blender, but I must tell you that my new immersion blender is a thing of beauty. That little gadget is SO powerful and easy to use, that you’d want to get this if only because you will be looking at fewer pots to clean afterwards. A sink that has fewer dirty dishes – to me, that’s the ultimate inspiration!

Continue reading curried carrot ginger soup with pepitas, cilantro oil and a homemade spicy marshmallow.

Sometimes, I operate under the delusion that I have excellent time management skills, that I can multi-task and that no goal is unattainable. Like this recipe, for example. I wanted to share it with you before I left for my vacation to L.A., but I got a bit distracted and failed to do much of anything. And then I thought I might even write about this while on my vacation, but who was I kidding? Not that I didn’t have an opportunity – L.A. was rainy for the 4 out of the 6 days. So much for their eternal sunshine.

In any case, you know that cooking during the week while juggling a demanding job, a social life, and some kind of a fitness regimen can be quite daunting. You get home and you have other things to do like sort your mail, pay your bills, or tidy up around. Before you know it, cooking starts to sound like a chore and not anything remotely pleasant and you find yourself dialing your favorite take-out. Sometimes, it’s just easier not to be bothered and just throw in the towel.

But sometimes, a dish comes along that not only asks for minimal hand-on time, but cooks by itself happily and quietly. You throw a few ingredients together and magically, with a little heat, the meal transforms itself from something relatively pedestrian to something of a treat. Did I mention it was healthy and budget friendly too?

In fact, this cauliflower is so good, that I implore you to drop everything you’re doing and run to the grocery store for the ingredients you might need. It’s that good and that easy. You make a dressing with the oil and the spices, pour over the cauliflower, being sure to coat it well and roast for an hour at 400 degrees. It couldn’t possibly be less work. And yet it’ll taste like a very sophisticated dish – precisely the effect you might be going for at an impromptu dinner party, where your guests, not devout vegetable eaters, not only serve themselves seconds, but confess that you can make any vegetable taste good and should you make them an entirely vegetarian meal, they wouldn’t mind one bit. Now, that’s high praise in my book.

Continue reading roasted cauliflower with indian spices and yogurt dressing.

Oh I am so tricky with granola, I don’t even know where to begin. Granola is one of those foods that you know you should like because everyone likes it and because it sounds like something that you should like because it has oats and some fruit and overall it’s kind of good for you. And if you like the parts separately, shouldn’t you like the sum of them? Apparently, not if you are me.

For years, I’ve struggled with my secret granola loathing. Years. I felt pressured to like it because everyone around me did. But I found it either too greasy, or too sweet, or to clumpy or too tough. And sometimes, it would be awfully chewy and it would stick to my upper teeth, which would then cause a wrestling match between my tongue and the pieces that lodged themselves there – and inevitably the pieces would win, and I’d give up. I tried various brands of granola, from the mainstream, to the new and small-batch made, and found nothing that was truly exemplary.

But about a year ago, a friend gave me some granola for the holidays and I thought it was delicious. I intended to ask her for a recipe, but kind of never got around to it. I sort of mentally dog-eared it in my head and in my typical way, just forgot.

But recently, I’ve been trying to banish the cookie and embrace the healthy. And in my attempts in doing so, I’ve been eating a lot of plain yogurt. Now, I am one of those people who actually loves the taste of plain yogurt (don’t judge me) and won’t eat its flavored cousin, but even yogurt, in all its glory, unadorned by anything, gets a bit dull. And so, in trying to come up with creative yogurt toppings, the idea of granola popped into my head.

This recipe came from Smitten Kitchen, which in turn got it from Gourmet, which in turn got it from Calle Ocho, a restaurant in New York. What can I say other than this granola recipe is a keeper? Other than a few tweaks I made based on my personal taste preferences, this is a great recipe to have – it’s not too sweet, not overly oily and if you keep your batch in the freezer, it’ll stay crispy indefinitely. At room temperature, it just gets soft, even in an airtight container.

And now I can join the legions of people who actually do like granola because I do as well. And because I am making it, I can add my favorite ingredients, like various dried berries, and make the sum of the parts precisely what I want it to be – plain yogurt, you’ve never tasted better!

Continue reading pepita granola with dried fruit.

It pains me to say this – but the cookies must take a break for a bit. My pants have told me this as well as the fact that I went through a total of twenty pounds of butter making treats for work. Twenty. Pounds. Of. Butter. And there are still butter reserves in my freezer, it’s like a mini-China in there. I promised the butter I would not abandon it forever, but a breather is much needed after the month of decadent and sweet treats.

In addition to me swearing off cookies for awhile (let’s see how long that lasts), I also signed up for a half marathon in a few months to keep myself honest and motivated. While it’s both exciting and intimidating, I know it’s very achievable if I stick to a training routine with some discipline.

I first made this stir-fry a few days ago as I was trying to save wilting spinach and sad-looking okra and was attempting my hand at something moderately healthy – and it was delicious. I threw in some ginger and spices for an added kick and served the vegetables over some brown rice. I know that not everyone likes okra – and it is a tough vegetable to love. A little slimy, without much flavor, okra is like an ugly step-child of the vegetable family. But it readily absorbs other flavors and envelops the dish in softness, which to me tastes comforting – perfect for a winter meal.

And if tofu is not your thing, throw in some chicken instead, or other vegetables you might like. It’s a stir-fry so really – just about anything goes. Except for, maybe, cookies?

Continue reading tofu stir-fry with spinach and okra.

I have to give credit where it’s due – this soup would not have been possible if it weren’t for KS who kindly and willingly entertains my flights of fancy in the kitchen. If, while I’m eating breakfast at my desk at work, I email him to, oh, soak the lentils for an hour prior to me coming home and making dinner because I think this garam masala spiced lentil soup sounds swell, he emails back agreeably and ha! because victory is mine, and time, dear time, since there’s so not enough of you in the day, I’ve just tricked you if only a little bit and saved myself and KS an hour before we can commence dinner. If that’s not pure genius on my part, I don’t know what is.

I’ve already confessed to you that I’m a total sissy when it comes to morning darkness, but also like to clean few pots and pans in the kitchen on weeknight. The cooking thing too, you know, I do love it, but sometimes it separates me from my meal and while I feel all European and chic dining at 10 pm, I think my body prefers and earlier time (I think my body likes me to be square and eat at 7pm – body, if you’re reading this, 7pm dinners are not happening on weeknights. Ever. Unless I quit working.)

So daylight savings are here, (yay), which means, when I leave work it’ll be pitch black, but when I wake up, hopefully, there’ll be a smidgeon of light in the sky. And yes, while gym in the morning sounds like medieval form of torture (and until I am actually inside the gym working out seems to be), it does make me better focused, happier, more productive during the day. Not productive enough not to go in to work on a Sunday mind you, but it is, after all, November.

But, back to cooking and soup. November has arrived here without any forewarning and brought with it some cold and winds. I’m okay with the cold, I’ve got my new stylin’ warm coat and all, but the winds, the winds, people. I assure you that whatever winds you think you’re feeling, come to Tribeca and walk on Greenwich Street for a few blocks and you will know what I mean. It’s beyond a wind tunnel, it’s like a wind warp. No matter how warm a coat you have on, it will piece you through to the bone.

Which is where this soup arrives. A hot bowl of this, and you will feel warm all over again. It has a myriad of spices, and while you can certainly make it hot-spicy, you can just leave it at spicy, as in flavorful. We needed that extra kick so I gave it a little sambar powder and KS of course added hot sauce to his bowl. Oh and I loved putting together my own spice blend – it made me so happy!

And aside from being a 30 minute dinner dish (without the soaking of the lentils part) and a one pot meal to boot, it tasted like a good, authentic, Indian soup. It was really good, incredibly good in fact – and had more developed flavor the following day. To make it even better, we served it with a toasted piece of rye-raisin bread. The spices in the bread with the sweetness of the raisin were a perfect compliment to the soup flavors and the bread helped to temper some of the spice. Will I be making it again this season – this simple, quick, flavorful, warm, delicious, low-maintenance, nearly-no-clean-up soup? You bet.

Continue reading red lentil soup with garam masala.