YumSugar

What Do You Know About Horseradish?

partysugar — Thu, 23 Jul 2009 05:50:13 -0700

You may know that horseradish - a spicy white condiment - is commonly stirred into bloody Marys, but do you know when it's harvested? Or what makes it hot?

In honor of National Horseradish Month, I've put together a quiz that will teach you everything about horseradish.

Ready? Set. Go!

Take the quiz

Noteworthy Nibbles - June 2-9, 2009

YumSugar — Tue, 02 Jun 2009 14:00:13 -0700

Whether you're in Brattleboro, VT, or Ponca City, OK, you've got the pick of the crop when it comes to food events this weekend. I know there are Spam and strawberry festivals, but I'm new to the world of rhubarb and horseradish celebrations. What will you be attending? Let us know what you're up to below!

New York, NY: Wine & Spirits Magazine's Top of the List - June 2
Orlando, FL: Slow Food Potluck Dinner - June 2
Palm Springs, CA: Palm Springs Restaurant Week - June 2-19
Las Vegas, NV: Taste of the Nation Las Vegas - June 4
New York, NY: James Beard Key West Seafood Celebration - June 4
Brattleboro, VT: The Great Vermont Grilled Cheese Cook-off - June 5
St. Louis, MO: St. Louis Brewers Festival - June 5-6
Snowmass, CO: Snowmass Chili Pepper & Brew Fest - June 5-6
Lincolnton, NC: Hog Happenin' - June 5-6
Aledo, IL: Rhubarb Fest - June 5-6
Fort Harrod, KY: Fort Harrod Beef Festival - June 5-7
Newport, RI: Great Chowder Cook-Off - June 6
San Francisco, CA: Spring Breakfast at the Ferry Plaza Farmers Market - June 6

To see the rest, read more.

Ponca City, OK: Ponca City Herb Festival - June 6
Eugene, OR: Sasquatch Brew Fest - June 6
Ashland, VA: Ashland Strawberry Faire - June 6
Menomonee Falls, WI: World of Beer Festival - June 6
National Harbor, MD: Food & Wine Festival at National Harbor - June 6-7
Chicago, IL: Chicago Botanical Garden Wine Festival - June 6-7
Collinsville, IL: International Horseradish Festival - June 6-7
Camarillo, CA: Casa Pacifica Angels Wine & Food Festival - June 7
Amherst, MA: Taste of the Nation Pioneer Valley - June 8
Ithaca, NY: Taste of the Nation Ithaca - June 9

Source

Sunday Slow Cooker: Pot Roast With Horseradish Gravy

YumSugar — Sun, 16 Nov 2008 06:00:19 -0800

If you associate pot roast with Mom's mystery leftovers, then think again: this pot roast, with its horseradish and white wine-spiked gravy, is not your mother's. Chuck roast is a relatively inexpensive cut of meat that is typically tough, but when it's been slow cooked overnight, it becomes pull-apart tender and soft. Serve this atop a bed of rice or mashed potatoes, and you're guaranteed to please the whole family.

For the easy recipe, read more.

Slow-Cooked Pot Roast With Mustard and Horseradish Gravy
From Fine Cooking

Ingredients

2 carrots, peeled and cut in half widthwise
1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges
3 cloves garlic, smashed
3 sprigs fresh thyme
1 large bay leaf
3 whole cloves or allspice berries
1 cup homemade or low-salt canned chicken broth
1 cup dry white wine (such as Sauvignon Blanc)
2 Tbs. tomato paste
1 boneless beef chuck roast (2-1/2 to 3 lb.)
2 Tbs. olive oil
Kosher salt and freshly ground black pepper
2 Tbs. brandy
1/2 tsp. prepared horseradish
1/2 tsp. grainy prepared mustard
2 Tbs. sour cream
1 tsp. all-purpose flour
2 Tbs. minced fresh flat-leaf parsley

Directions

Put the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of a slow cooker.
In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend.
Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil, and sprinkle generously with salt and pepper. Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock.
Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall-apart tender, 8 to 10 hours.
Transfer the roast to a cutting board and tent with foil to keep warm. Strain the contents of the crock through a sieve set over a medium saucepan. Discard the solids. Skim the fat from the top of the strained liquid (or use a fat separator). Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish, and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Barbecue-Sauced Burgers

partysugar — Fri, 04 Jul 2008 04:00:27 -0700

Happy 4th of July! Making a delicious all-American meal doesn't have to take all day: this juicy, grilled burger is ready in just twenty minutes. Instead of mixing the ground beef with minced vegetables, the meat is seasoned with a store bought horseradish mustard. The recipe tops the burger with white cheddar cheese, arugula, and red onion, but feel free to dress the pattie to your liking. To enjoy this classic dish tonight, read more.

Barbecue-Sauced Burgers
From Better Homes and Garden magazine

Ingredients

1 lb. lean ground beef
1 to 2 Tbsp. horseradish mustard
3 to 4 oz. white Cheddar cheese, sliced
4 hamburger buns, split and toasted
1/4 cup barbecue sauce
Arugula, tomato slices, and/or red onion slices (optional)

Directions

In a large bowl combine beef, horseradish mustard, and 1/4 tsp. each salt and black pepper; mix well. Shape into four 3/4-inch thick patties.
For charcoal grill, grill patties on rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degrees F), turning once.
Top burgers with cheese during the last 1 minute of grilling. For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.
Serve on buns with barbecue sauce. Add arugula, tomato and/or onions.

Serves 4.

Print recipe with images | without images

Monday's Leftovers: Deluxe Roast Beef Sandwich

YumSugar — Mon, 29 Oct 2007 08:18:18 -0700

In my opinion, the best thing about any roast - be it turkey, beef, chicken, etc. - is the leftovers. There's just something about roasted meat that makes for a perfect sandwich. Sure, you could use regular deli meat, but if you've got leftover rib roast, why not aim for perfection? With a little bit of horseradish and tasty rye bread, this deluxe sandwich will make for a perfect meal. Pair it with a glass of Pinot Noir, some salted potato chips, and call it a night! To get the recipe for the Deluxe Roast Beef Sandwich, read more

Deluxe Roast Beef Sandwich
From Cooking Light magazine, January 2000

1 tablespoon light mayonnaise
2 teaspoons prepared horseradish
2 teaspoons chili sauce
2 (1-ounce) slices rye bread
1 romaine lettuce leaf
3 ounces thinly sliced deli roast beef
2 (1/4-inch-thick) slices tomato
1 (1/8-inch-thick) slice red onion, separated into rings

Combine first 3 ingredients. Spread mayonnaise mixture on one bread slice.
Top with lettuce leaf, roast beef, tomato slices, onion, and remaining bread slice.

Nutritional Information
CALORIES 412(28% from fat); FAT 12.7g (sat 4.4g,mono 5.3g,poly 2.9g); PROTEIN 25g; CHOLESTEROL 5mg; CALCIUM 86mg; SODIUM 1122mg; FIBER 5.6g; IRON 4.2mg; CARBOHYDRATE 51.2g

Print recipe with images | without images

Fast & Easy Dinner: Roasted Salmon & Dilled Potatoes

partysugar — Tue, 18 Sep 2007 05:43:33 -0700

Salmon and dill are a classic flavor combination that make for a delicious quick dinner. This meal is super simple with minimal chopping and dishwashing. A prepared horseradish sauce enhances the taste of the salmon and potatoes. The oven does all of the work, so while dinner is cooking you can relax, read, or catch up on your TiVo. To get the recipe to this dish that should be enjoyed with a glass of chilled Sauvignon Blanc, read more

Roasted Salmon and Dilled Potatoes
From Good Housekeeping magazine
Image Source

1 1/2 pounds red potatoes, cut into 1-inch chunks
1 tablespoon olive oil
4 pieces salmon fillet (6 ounces each)
2 tablespoons prepared horseradish sauce
1/2 cup loosely packed fresh dill, chopped

Preheat oven to 450 degrees F.
In 15 1/2- by 10 1/2-inch jelly-roll pan, toss potatoes with oil, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Roast potatoes 10 minutes.
After potatoes have roasted 10 minutes, remove pan from oven. With spatula, push potatoes to an end of pan to make room for fish.
Place fish in pan; sprinkle with 1/2 teaspoon salt and roast with potatoes 15 minutes or until fish flakes easily when tested with a fork and potatoes are browned and tender.
Transfer fish to platter and top with horseradish sauce; sprinkle with half of dill.
Toss potatoes with remaining dill; arrange on platter with fish.

Serves 4.

Each serving: About 495 calories, 35 g protein, 38 g carbohydrate, 23 g total fat (5 g saturated), 3 g fiber, 92 mg cholesterol, 555 mg sodium.

Print recipe with images | without images

Yummy Link: Horseradish Sauce

YumSugar — Tue, 26 Jun 2007 06:40:18 -0700

In my household, condiments are king. We're always looking for something to pair with sandwiches, meats, bbq, etc. However, we rarely make our own. I think this has to change, because I'd love to make this horseradish sauce using my own horseradish! - Simply Recipes

Adventures in Expensive Sandwiches: The Sentinel Salmon

YumSugar — Wed, 10 Sep 2008 14:00:43 -0700

I am willing to pay a pretty penny for a good sandwich. But considering that one of my favorites is less than $3, I have very high standards for any sandwich that costs more than $8. I'll pay 10 bucks, but it better be good. Or huge. Or both.On that note, I'm introducing an occasional feature within 'Wich of the Week called Adventures in Expensive Sandwiches. First up: the smoked salmon with horseradish cream cheese, cucumbers, and fennel at The Sentinel. This tiny shop, located just a few blocks from Sugar HQ, was recently opened by Canteen's Dennis Leary. Since I love his fine-dining fare, I decided to give Sentinel a shot. To see what I thought, read more.

The menu changes seasonally and features daily specials, but I went with a Summer fixture. At $8.50, this wasn't the most overpriced sandwich ever, but it also wasn't very big. However, what this and other Sentinel sandwiches really have going for them are the soft, incredibly fresh (like, just out of the oven) white buns they're served on. Like an upscale version of buttery homemade dinner rolls, the bread elevates this salmon sammie.I'll also give credit to the full flavor of the sandwich; mixing horseradish with cream cheese is a yummy idea that comes across well with the cucumber. The salmon was just your standard smoked salmon - nothing mind-blowing - and I couldn't find the fennel mentioned on the menu.

My biggest gripe about Sentinel was the fact that my sandwich was shoddily assembled. The ingredients were sort of thrown together rather than carefully laid out, so I had to rearrange everything before eating. If you're going to the trouble of baking bread from scratch and filling it with high-quality ingredients, is it too much to ask that the sandwich be put together with care? That said, I'm willing to give Sentinel another chance, but it's going to have to try a bit harder next time.

Fast & Easy Dinner: Shrimp Boil

partysugar — Fri, 04 Sep 2009 08:00:28 -0700

To kick-start your Labor Day weekend, look to Louisiana and make this finger-licking good shrimp boil. You don't need to live near the shore to enjoy this classic combination of boiled corn, potatoes, and shrimp. All you need is an oversize pot and half an hour.

Don't skip the spicy horseradish dipping sauce; it pairs perfectly with the small potatoes and succulent shrimp. Do serve with icy cold beer. Check out the recipe and read more.

Shrimp Boil
From Gourmet

Ingredients

1 lemon, quartered
5 tablespoons Creole or Cajun seasoning
2 1/2 teaspoons cayenne, divided
2 Turkish bay leaves or 1 California
4 garlic cloves
8 small boiling potatoes (about 2 inches)
4 ears of corn, shucked and halved
1 1/2 pounds large shrimp in shell
1/3 cup ketchup
1/3 cup mayonnaise
1 1/2 tablespoons bottled horseradish

Directions

Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).
Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
Drain shrimp, potatoes, and corn and serve with sauce.

Serves 4.

Print recipe with images | without images

In Season: Radishes

YumSugar — Thu, 06 Aug 2009 13:10:38 -0700

On a recent trip to my favorite local farmers market, the Ferry Plaza Farmers Market, I bought way too many vegetables - including a few bunches of elegant French breakfast radishes from Petaluma-based Marin Roots Farm.

Although radishes are available in Northern California year-round, it's during warm Summer months when one can truly appreciate them for their crisp texture and spicy-juicy bite. These root vegetables are related to the turnip and horseradish families, and come in a myriad of varieties, from my dainty, fine-textured breakfast radishes, with their fuschia-hued base and white tips, to fiery red globes, trippy-looking watermelon radishes, and large, sweet daikons. Learn what I did with mine