Thursday, March 20, 2008

What Mark taught me tonight

Tonight's dinner was an attempt to use the veggies that had been languishing in our fridge the longest - four radishes and a head of cauliflower - along with some tofu for protein. Three white things that don't usually go together.

I used Mr. Bittman's "Braised and Glazed" recipe for the radishes, and they turned out really well! I had no idea cooked radishes were any good. Turns out, they're great - Scott says he likes them much better than raw radishes. They're mellow and a little bit sweet. (Quick instructions: bring a pound of radishes, a cup of stock and a little butter to a boil. Cover and simmer for 15 minutes until the radishes are soft, and then uncover to let the liquid evaporate.) I added two carrots and some turmeric, to give it some color.

I sautéed the cauliflower with an onion, and then sautéed the tofu with some wine (so it turned purple - more nice color!). I mixed it all together and served it over buckwheat noodles. Not exactly a masterpiece, but darn good given the random starting elements.


Still feeling the effects of this cold, so I think I'll go to bed early tonight and start on Birds Without Wings. Poor Scott will be up late studying - his last two exams are tomorrow and Saturday.

1 comment:

JJ said...

i love all your cooking posts - i need to try some of these out!

thanks again for the tip on arizona river runners - i am going to call them on monday to see if any trips are still available this summer... i'm afraid that we may be out of luck until next summer, but my fingers are crossed! how early did you guys book? and i'm assuming you did an 8 day "oar-powered" trip? those look like just the right amount of time and adventure :)

thanks again!