Feeds:
Posts
Comments

Posts Tagged ‘entertaining recipes’

©Steve Pool Photography

          I don’t know when I first discovered pomegranates but it was sometime in my early teens.  I was hooked!  I loved their color, the piquancy of the arils, the messiness of pulling the fruit apart (I know, I know, there are some tidy methods of doing this but I like what I like!), the stains on my fingertips.  To this day, nothing can dissuade me from the thrill I feel when I first discover them arriving in the market…..usually long about now!  And the first thing I do is lean over my kitchen sink and begin pulling my purchase apart, almost slurping up the juicy arils as the colorful juice runs down my chin. 

          I rarely use them in cooking or baking — I just love pulling them apart and popping the arils – seeds, to me — between my teeth and feeling the juice explode on my tongue.  However, once in awhile I will patiently extract the arils and pile them up in a bowl to use in a salad, as a garnish or even in a stew.  Here is a salad in which they can shine.  It is perfect for fall.  It can stand on its own or be a side kick to almost any meat or game.

Wild Rice Salad

Serves 6

1 cup wild rice

Salt

½ cup low-fat plain yogurt

¼ cup hazelnut or walnut oil

¼ cup rice wine vinegar, preferably Japanese rice wine

½ teaspoon curry powder

¼ teaspoon minced ginger

1 cup julienned snow peas

¾ cup pomegranate arils plus more for garnishing if you like

½ cup julienned yellow bell pepper

½ cup chopped toasted hazelnuts

Pepper

          Rinse the wild rice and place in a bowl with cold water to cover for about 30 minutes or up to 1 hour.  Drain well and transfer to a medium saucepan.  Add 4 cups of cold water and season with salt.  Place over high heat and bring to a boil. 

          Lower the heat, cover and cook at a gentle simmer for about 45 minutes or until the rice is tender, but a bit chewy.  Remove from the heat and spoon into a colander.  Set aside to drain thoroughly.

          While the rice is cooking, prepare the dressing.

          Combine the yogurt with the hazelnut oil in a small mixing bowl.  Whisk in the vinegar.  When blended, whisk in the curry powder, and ginger.  Season with salt and pepper and set aside to allow the flavors to blend.

          When the rice is well drained, transfer to a serving bowl.  Toss in the snow peas, pomegranate, bell pepper and hazelnuts.  When well-blended, drizzle in the dressing, tossing to distribute evenly.

          Taste and, if necessary, season with salt and pepper. 

          Serve, as is, or with pomegranate sprinkled over the top or on a bed of greens.

Read Full Post »

Radishes_DSC_4652

There were so many radishes in the farmers market that I just had to buy a few bunches.  I had no idea what I was going to do with them, but they were irresistible and only $1 a bunch.  We ate some chilled, with sweet butter and sea salt, tossed some in salads, and then I did the classic French side dish, radishes braised in butter to accompany some grilled chicken breasts.  You never see cooked radishes on menus anymore, but this braise is a very traditional French summer dish.  If you use bright red radishes, they will lose quite a bit of their color when cooked.

2 bunches crisp radishes
3 tablespoons butter
⅓ cup chicken stock or low-sodium chicken broth or even water
½ to 1 teaspoon sugar
Salt and pepper
1 teaspoon freshly grated orange zest

Trim the radishes, leaving just a bit of the stem.  Scrub them well as dirt can often cling around the stem and root end.  If they have stringy rootlets, pull these off and discard them.
Melt the butter in a frying pan large enough to hold the radishes in a single layer over medium heat.  Add the radishes, stock, and sugar and season with salt and pepper.  Cover, lower the heat, and braise for about 20 minutes or until easily pierced with the point of a small sharp knife.
Remove from the heat, stir in the zest, and serve.

 

©StephenKolyer_Radish

Read Full Post »

Cocktail_Test.IMG_5253

Cheers to the end-of-summer!  Celebrate the coming of fall and the family holidays ahead with my latest cookbook  An American Family Cooks to be published by Welcome Books on September 24th.  It may be pre-ordered online:

http://www.welcomebooks.com/americanfamilycooks/

or through your favorite bookstore.

Mine is Micawber’s Books in St. Paul. ( micawbers.blogspot.com )

Read Full Post »

AFC_cover

Wonderful News!  Coming this fall from Welcome Books is An American Family Cooks, my dream book, featuring recipes and tales from my family of cooks.  My sons, Mickey and Chris, feature prominently with wine suggestions by Chris a special treat.  My grandchildren will also be found among the pages as will paintings from Steve Kolyer.  We will keep you posted on our activities as the October publishing date gets close.

Read Full Post »

%d bloggers like this: