How’s it going people? Does it feel like the January 49th to you too? I’m ready for Feb. Our goal for January was ‘the house’. This meant cleaning out those nooks that have been accumulating clutter for a year, dealing with that neglected leak, finally washing the mildew off the siding, and many a trip to goodwill. I would say we did OK, not achieving some of the bonus tasks like repainting the shutters and replacing the much-hated vinyl flooring in the kitchen, but we did get to all of the musts.
Food-wise this month we dove into Jicama and Daikon and LOVE them. I would add a recipe post but I’m not sure we have perfected anything enough to advise anything. I will just say that if you julienne some jicama on a salad and put a zesty dressing (like the one from last week), it is going to be amazing. Jicama is that crunchy, fresh delightful addition you didn’t know you were missing!
As for daikon, though I have eaten many times it before, I had never bought and cooked with the lovely daikon radish myself. This last week we made a big salad and tried braising little inch-thick rounds of daikon and then coating them in a spicy sake-miso paste. It was so good that we just keep making it, so I don’t know how much experimenting I can truly say I have done, but I can say that both Nick and I have agreed daikon will be on the reg. rotation. It tastes like a more delicate and subtle turnip. It aids in digestion and is actually a superfood, low in calories but packed full of vits, so dig in!
In lieu of finalized recipes for the daikon and jicama, here is a little delicious simple recipe that would be great with a salad with dried cranberries and goat cheese and a hilary’s patty.
Spinach and Cauliflower in a Lemon Caper Sauce
- half a head of cauliflower, cut into florets
- 2 handfuls of spinach
- butter, 1 tbsp
- olive oil, 1 tbsp
- capers, 1tbsp
- lemon juice, 1 tsp
- ap flour, 1 tbsp
- milk, 1/4 cup
- shredded parmesan, 1 tbsp
Add a knob of butter and your oil to pan along with a handful of capers and fry for a bit. Add lemon juice and stir. Add flour, stir. Add about a fourth of a cup of milk and stir. Add parmesan, stir until nicely incorporated and take off heat.
Cut cauliflower into half inch slices and then florets. Sauté on med with some olive oil. After it has been going for 5 mins, flip, put lid on and keep going for another 5. Remove lid and sauté until desired tenderness, I like quite al dente. Add a couple handfuls of spinach. Turn off heat, continue to stir spinach in. Add cauliflower, spinach mixture to lemon caper sauce and toss.
