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Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘horseradish

Horseradish and Tarragon

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Yin-Yang Horseradish: My blended beet version with the plain prepared one from the store.

Overwintered tarragon coming up in the herb garden.

I’m so grateful for the burst of feathery, licoricey, green tarragon that’s sprung up in the garden. But at the same time I regret pulling up the horseradish root I planted. I feared the thriving thing would take over the garden. But had I let it overwinter, I would have had fresh horseradish this week. It was in short supply at the farmer’s market and food co-op. Luckily, I obtained enough to blend up some with cooked beets, vinegar, salt and sugar to make some festive horseradish to go with my salmon gefilte fish. It was especially a hit at the eclectic seder Slow Food Corvallis leader Ann Shriver and ag economist Larry Lev hosted Friday night. Now I have to see about digging up some horseradish from someone. I think the solution is to grow it in a barrel container, as I plan to do with potatoes, so the invasive root doesn’t overtake your bed. Here’s a helpful article on growing and cooking with horseradish, by garden writer Anne Raver, who I believe is based in Maryland’s Carroll County, where I worked for The Sun. She recommends grinding the root outside to cut down on its pungent mustard oil fumes. It made Dan and I choke and tear up when I went at ours indoors.

My horseradish with gefilte.

But back to the tarragon. It reminded me of to make my mom’s recipe for tarragon chicken salad, which I brought to an Easter potluck we were invited to today. The recipe couldn’t be simpler: poach chicken breasts, chop up and combine with chopped tarragon, rehydrated golden raisins, sliced toasted almonds and moisten with mayonnaise. Season to taste. To lighten it up, I used Greek yogurt instead of all mayonnaise and added some of my home-infused tarragon vinegar for a kick. I’ve still got a lot of leftover infused herbal vinegar I made last spring. Perfect for salad season!

Herbal vinegars.

Written by baltimoregon

April 5, 2010 at 1:15 am

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Corned Beef

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My corned beef: a less appetizing shade of grey, but still just as delicious.

I need to get my bloggy self back into gear! Please excuse the hiatus! I’ve been churning out stories for KLCC in Eugene and preparing to teach community college again.

Thankfully, today I got to return to my passion for food with a KBOO special St. Paddy’s Day episode on corned beef. Two excellent guests joined us for the discussion. Ken Gordon, of Kenny & Zuke’s Delicatessen, joined us in-studio, and food writer (and Portland native) Matthew Amster-Burton called in from Seattle. His new Spilled Milk podcast recently addressed this topic. We even got to indulge in luscious corned beef and rye sandwiches on-air. We’ll post the audio soon.

To prepare for the show, I brined my own brisket to make my first corned beef ever. I got a small 2lb. brisket from Deck Family Farms through Corvallis Local Foods. For the brine, I used the recipe Matthew Amster-Burton recommended. But I didn’t have the hours to slow-braise he called for. So I boiled it in stout and then added tons of root vegetables (potatoes, parsnips, carrots, celeriac and rutabaga) and cabbage and onions, as The Oregonian recommended. The tender sliced brisket was delicious with Weinsteiger horseradish mustard and the freshly ground prepared horseradish my friend Rebecka made. I hope corning my own brisket becomes an annual tradition. I love how effortless curing and fermenting is. Maximum taste from just slathering on a salt/spice rub and letting it sit.

Nitrates, or curing salts, keep the meat pink. (courtesy of /Flickr Creative Commons)

Written by baltimoregon

March 17, 2010 at 5:06 pm

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