I have never been a fan of radishes – they have always just been too “bitey” for me. Yet, I grow them. Why? Who knows. But for years I just gave them away. But last year when I discovered roasted radishes, that free radish gravy train for my friends stopped running (sorry guys).
Tonight I added a new recipe to the repertoire, and this one uses those yummy greens. And guys. It’s super good.
Clean your radishes and remove the greens, setting aside. Remove the ends and quarter the bulbs and add to a pan with some rough chopped onion, a bit of butter and some of that awesome bacon grease you’ve been keeping in your freezer (Oh? You don’t save it? Why the hell not?!).
Sauté over medium heat for 5-10 minutes or until radishes and onions are softened. Add your clean and rough chopped greens, wilting for 2-3 minutes. Salt, pepper, cayenne, whatever to taste and serve.
Guys. It’s so good. And super minimal waste heading into the composter. Now go. Go do it! Sauté radishes and greens!
I always have a candle on the stove, especially when I am cooking for someone else (it’s an earthy kitchen witch thing). However, somehow today I was out of my regular jarred candles. What?! This just cannot be. Of course standard tapers were on hand, but definitely not a standard taper holder.
Solution? Simple. Raid the pantry for jars and dry goods and ta-da! Let’s get cooking.
What the hell is onion jam? Think of carmelized onions in a concentrated and ready to go form. Spread it on burgers, fancy sandwiches, plop it on an over the top boujie pizza. You name it, you should eat it. And you know what? It’s super easy to make.
Rough cut 9-10 large onions. Feel free to use whatever you have around or mix and match red, yellow, white, etc. And if you have some shallots or garlic kicking around? Chop those up as well.
Put your cut onions in a large pot or dutch oven with a large half cup of brown sugar.
Cook these down until they are browing and you start to get those yummy fronds on the bottom of the pot. This can take anywhere from 45 minutes to 2 hours depending on the water content in your onions. Stir as needed.
When your onions have cooked down, add 2 cups red wine (straight outta the box, yo!) and 6 TB of balsamic vinegar. Add 3/4 tsp salt and 3/4 tsp pepper. A little bit of thyme would probably be a great idea because thyme is amazeballs.
Cook this down until it reaches a nice thick consistency and add to sterlized jars. Water bath for 10 minutes.
Allow to then sit for 24 hours before storing, gifting, or stuffing face.
It is the end of the season and thus the rhubarb has been culled.
After all the bits and ends were trimmed, I ended up with about 20 pounds from 3 plants. Crazy, right? And after passing off a few stalks to a friend, it was time to make some sauce.
Trim the icky bits and wash the “nature”‘off of your stalks, then cut into 1 1/2 – 2 inch chunks and drop into a pot.
Add 3/4 – 1 cup of sugar and 1/2 cup of water.
If you over estimated your strawberry consumption and have some dying in the fridge, add those to the pot as well….
Bring to a simmer and stir every few minutes until the sauce reaches the consistency you like (probably about half an hour).
After your sauce is finished you can freeze or can….personally I don’t like rhubarb that has been frozen – I find it gets kinda woody and string-like even after being cooked. However, I also don’t like pulp in my lemonade or nuts in bread….so maybe you don’t notice…
This stuff is great just like applesauce. My favorite? Warm a bit in the microwave and add a spoonful of ice cream….just like amazeballs pie ala mode. Yum!!
Wow. Do we acknowledge the elephant in the room which is pointing judgey fingers at me for not posting in so long? No. Probably best not to and just move along like there is nothing to see here…
Anyhoo. Whilst shopping at Costco a few weeks ago I noticed a great deal on a 3 pound container of cherries. I love me some cherries. A lot. To the point where I actually have to count out how many I am allowed to eat in a single sitting lest I make myself super sick. Throughout the week I ate about a pound (don’t you dare judge me) and the last 2 were just dying to be made into jam.
And do you know how easy it is to make cherry jam? Stupidly easy. As in, no Sure Gel or pectin of any kind needed. Just some pitted cherries, sugar, a squeeze of lemon juice and some time.
- Half 2 – 2 1/2 pounds of cherries and remove the pits (Or get smart when you buy the next batch of 6 pounds and invest in a cherry pitter. That thing is life changing) and add to your favorite pan or dutch oven.
- Add 2 1/2 cups of sugar and 2 good squirts of lemon juice to the pan, and simmer while stirring occasionally for about 20 minutes
Note on simmering time: depending on the water content of the cherries and the viscosity you like your jam, this may take longer. My 6 pound cherry batch took about an hour and a half – no joke – because they were super fresh and I like a thicker jam.
When your cherries have cooked down to a consistency you like (think about the juice in between) you have a choice: leave the cherries chunky or zip the mixture with an immersion blender. I do the latter, but don’t smooth the whole batch. I like a surprise cherry chunk here or there, but not a whole jar full. (And of course if you go the immersion blender route, please, BE CAREFUL. That shit is hot. Like, nearing magma levels of hot and we don’t need any burns from splattering cherries. It’s just not really a good story.)
After you have your cherry jam cooked, zipped and finished, you’re ready to water bath! Now of course you could eat this right away, but I prefer to preserve it in the cupboard, so into a 10 minute water bath it went, complete with all the safety protocols for canning blah blah and blah.
See how easy it is? And now you have homemade cherry jam to crack open when the wind is howling and you don’t want to leave your house for comfort food in a few months. Thinking ahead is so smart.
I do not have children, but many of my friends do, and from what I understand, the struggle to get them to eat can be very real. There is apparently some sort of magic that must be conjured, or special candle that must be lit to get them to voluntarily eat.
When I was visiting friends in the UK a few months ago and the 4 year old asked what I was making for dinner I said ‘chicken fingers.’ His reply? “I don’t like those.” I know little dude – you don’t like anything. But you know what? When they hit the table he said “Oh! I like these.” And asked for seconds. When I made them last month while visiting again? He wanted more.
So, here you go. A picky kid approved recipe for homemade chicken fingers.
- Cut 3 boneless, skinless chicken breasts into 1/2 inch strips (I mean really, who uses other chicken boobs?)
- Mix 3 heaping spoon-fulls of flour, a generous shake of pepper, a few shakes of cayenne pepper and 3 pinches of salt in a dish and dredge chicken pieces – set aside
- Allow the chicken to set for 5-10 minutes and dredge in flour again
- Lightly wisk 2 eggs in a separate bowl
- Add 1 1/2 cups panko bread crumbs to any remaining flour and generouslty reseason with peppers and salt
- Dredge flour coated fingers in egg and then roll in panko, add to hot pan with oil and cook 2 minutes or so on each side until cooked
I bet your kids love them. And if they don’t, take them back to the kid store. You kept your reciept, right?