Tag: salad

Radicalized Radicchio

I do not like radicchio.

Full stop.

Maybe that’s not the most enticing way to start a post about a radicchio recipe, but I’m nothing if not honest here.

Radicchio, miniature heads of tender red leaf lettuce, have a delicate, feathery appearance. They seem ethereal, soft as if they could float away, yet eye-catching for their molted mulberry hue.

Bitterness is not a bad thing in itself; it’s essential for contrast and balance in a dish, to fully appreciate sweetness when it rings true. The bitterness in radicchio, however, is something else. It’s bitter like a freezing rain whipping in a cold wind. It’s bitter like Ebenezer Scrooge before his encounter with three spirits.

Radicchio macro

How can you tame the bitterness of radicchio?

All is not lost when radicchio darkens your vegetable crisper. The secret is really quite simple:

  1. Cut it into thin strips or finely shave it.
  2. Soak it in ice water for at least 30 minutes.
  3. Drain and thoroughly dry.

That’s it! Like magic, the once biting acridity has been de-fanged. Now the question remains…

What’s the best way to cook radicchio?

Actually, that’s a trick question. While it is suitable for stir-frying, sauteing, braising, and roasting, I happen to find the milder version quite pleasant raw.

Radicchio Purple Potato Salad

Allow me to introduce: The Purple Potato Salad.

Unlike conventional takes on the concept, the potatoes are roasted with autumnal herbs and spices for a warm finish and crispy edges. It’s still all about contrasts here, with fresh radicchio providing a tender-crisp bite against the creamy flesh of purple sweet potatoes. More floral and fragrant than their orange brethren, they’re worth seeking out for a truly showstopping magenta masterpiece. Nutty, buttery roasted chestnuts round out any remaining sharp edges to the radicchio, coupled with the crunch of toasted pine nuts. Like any thoughtful salad, it’s not just a random pile of leftover ingredients, but a carefully assembled composition.

How can you make this recipe your own?

Think seasonally and you can’t go too far wrong. Other complimentary additions could include:

Radicchio Purple Potato Salad

Still think radicchio is beyond redemption?

Take it from a reformed hater: It’s all about proper prep. Anything can be made delicious with the right care and attention. If this Radicchio and Roasted Purple Potato Salad doesn’t change your mind, I don’t know what will.

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Hannah (BitterSweet)7 Comments

Cucumber Confessional

I love cucumbers. Full stop. People profess their love to many types of foods, saying they could eat them everyday and never get bored. I actually do; everyday, I’ll eat at least one whole cucumber, sprinkled with just salt and pepper, or dipped in hummus, or chopped up in salad. Tiny Persian cucumbers, large English cucumbers, plain pickling cucumbers- I love them all.

Why hasn’t this obvious obsession factored more clearly into my writing or recipes? It’s not interesting, quite frankly. I’m not doing anything exciting with them, just eating them in mass quantities. Even this idea that I’m here sharing today is far from earth-shaking. Barely the tiniest twist on a time-honored classic, surely it’s been done before. However, it’s good enough that it bears repeating: Make shirazi salad while summer produce is at its peak, but replace the tomatoes with watermelon.

That’s it, that’s the whole recipe. Adding a whole recipe card with formal measurements is really overkill when so much of the dish is based on the produce itself and personal taste. If I can be honest and break down that fourth wall for a minute, the recipe card is for Google. For you, I trust you can figure it out.

Consider the chopping an opportunity to practice your knife skills, to meditate, or simply revel in the aroma of summer. The minute you slice into a cucumber or watermelon, that aroma floods the air, setting the mood like candles for a romantic evening, only with notes of whimsy, sunshine, and a cooling breeze.

To anyone complaining about the amount of liquid leftover at the bottom of the bowl: Congratulations! You completely missed the point. That heavenly elixir, my friend, is a beautiful meeting of the worlds, the best parts of fruits and vegetables, sweet and savory, existing in harmony as one. Don’t you dare dump it out. When you pick up the mostly empty bowl, the only option is to bring it to your lips and drink every last drop.

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Hannah (BitterSweet)5 Comments

Make Pasta Salad Grate Again

Macaroni and cheese is the foundation of every childhood diet, often the first thing kids learn to make for themselves. Meanwhile, macaroni salad is the catalyst for every summer picnic or backyard barbecue worth attending. How is it possible that these two keystone American staples have never met before? The share the same beloved noodle and the same creamy consistency; what’s kept them apart for all these years?

Mind you, I’m not talking about leftover mac and cheese eaten cold, straight out of the fridge, due to sheer apathy or lack of energy. We’ve all been there and I think we can agree, that is not the pinnacle of culinary achievement the concept truly deserves.

This summer, let’s make it happen. Macaroni and Cheese Salad is the stuff of dreams, made in brilliant full color.

Like the original inspiration, it doesn’t take crazy ingredients, tons of time, or extenuating effort to make possible. Just some noodles, some cheese, and a craving to kick-start the process.

Enough noodling around. What is a macaroni and cheese salad?

It’s quite simple, really. Take al dente elbow noodles and toss them in a creamy, mayonnaise dressing along with your favorite cheese shreds, tender green peas, and a touch of fresh scallions, and that’s it! Like magic, the combination becomes increasingly irresistible overtime as the flavors meld and grow more harmonious. Like any any good picnic offering, it’s ideal for making ahead of time, sitting out like a champ all day, and tasting just as fresh as the minute you made it, regardless of the conditions. That means it’s also an excellent addition to any packed lunchbox for school, work, or travel.

What can you add to level-up your macaroni and cheese salad?

That’s an easy one, my friend. Think of all the things you love in either of the original dishes, and you’ll be golden. That means…

  • Rich caramelized onions
  • Crisp meatless bacon bits
  • Umami sauteed mushrooms
  • Spicy vegan pepperoni
  • Chopped tofu “eggs”
  • Wilted spinach or arugula
  • Fresh basil
  • And beyond!

At long last, this is the mashup the world has been hungry for, even if that need was never verbalized. Just show up at your next big summer shindig with a big bowl of this luscious pasta powerhouse, and you’ll be the guest of honor going forward.

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Hannah (BitterSweet)8 Comments

Straight Fire

I’m not crazy about kale. This might be my most controversial unpopular opinion given the meteoric rise in popularity its seen over the years. When it comes to dark leafy greens, kale is hard to beat; it can be eaten raw or cooked, comes in a variety of colors and shapes, offers a potential array of vitamins and minerals, and is readily available at a reasonable price, even if you splurge on organic. That’s an incredible claim to fame for a vegetable previously used only as decoration in deli cases.

Despite all that, kale is never the first type of greenery I’ll reach for in the produce section, or the second, or even the third. I don’t outright dislike it, but I feel like so many other options just suit particular dishes better. Arugula gives me the peppery bitterness I crave in a salad. Collard greens melt into tender ribbons in stews and braises. Spinach is better for adding green color to baked goods since it has a fairly neutral flavor. Boston or Bibb lettuce are ideal on burgers or sandwiches for a juicy crunch. Given such a wealth of choices, kale tends to fall towards the bottom of my list.

Obviously, I’m not an arbiter of taste. Kale remains king on menus across the US, from fast food to five-star, low brow to high end. I can’t fully understand it but don’t begrudge kale’s success one bit. If anything, that repeated exposure has proven its value in ways I wouldn’t have otherwise experienced. Case in point: The Fire Kale Salad from Daily Juice.

It lingered in my memory long after my first visit to Austin despite being a rushed grab-and-go meal at the time. Prepacked in a plastic clam shell, it fit the bill for something fresh and healthy after days of indulging, as one does while traveling. While I quietly wished it was made with romaine or mesclun or just about anything else, I forgot about the kale entirely after one bite.

This kale was tender but still held up to the creamy cashew dressing, standing firm where other weaker greens would have wilted into a watery lump. The whole thing glows red from a final dusting of paprika on top so you know exactly what you’re getting yourself into. The warm heat from blended jalapeños is apparent up front, growing stronger and brighter over time. Crisp cucumbers provide a cooling foil, a refreshing relief right when it’s needed most. That added layer of crunchy texture harmonizes beautifully with the handful of toasted cashews tumbling between the frilly leaves. Such a simple combination simply works.

Normally, I’d rattle off a list of alternate greens to swap in, but kale is really the one for the job here. You could go with purple kale instead of plain green, but that’s about it. Everything that usually disqualifies it from my other recipes is exactly what makes it perfect in this one. Whether you love it or hate it, this kale salad is straight fire.

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Hannah (BitterSweet)6 Comments

More Bang for Your Buckwheat

Overlooked, underappreciated, and widely misunderstood, buckwheat has faced numerous obstacles gaining traction in mainstream markets, despite its extensive history and remarkable nutritional profile. Despite the name, buckwheat isn’t actually a type of wheat at all, and is in fact a fruit seed from the same plant family as rhubarb. Most people don’t realize that there are different types of buckwheat as well, which vary greatly in quality and flavor.

Big Bold Health has unleashed possibly the most potent, ground-breaking strain as the world’s first ever certified organic, US-grown Himalayan Tartary Buckwheat.

Also referred to as HTB for short, this unique genus of buckwheat is redefining the superfood field as we know it. HTB is packed with immunity-supporting phytonutrients, magnesium, zinc, B vitamins, and prebiotic fiber. If you don’t have time or patience to cook with the flour, you can also get a concentrated dose of its key phytonutrients in supplement form. HTB is also an essential ingredient bolstering Big Bold Health‘s protein shake mix, which easily turns into sweet treats with serious benefits.

For those seeking the full buckwheat experience by cooking and baking with the finely milled flour, even greater nutritional riches await, as HTB contains two times more protein per gram than quinoa.

The biggest barrier to widespread embrace of HTB is the distinctly earthy, bitter flavors created by the rich phytonutrients themselves. Generally speaking, HTB can be substituted 1:1 for up to one third of the wheat flour in many conventional recipes. Lacking gluten, it has none of the elasticity found in other blends, producing more fragile baked goods.

It’s a delicate balancing act, best highlighted by the art of classic soba noodles. Hearty and slightly chewy, with a delicate toasted, nutty flavor, they embrace the harsher, more polarizing taste of buckwheat with grace.

Plain soba is just the start. Spiked with a splash of vinegar, the acid helps to neutralize bitterness and even bring out a faintly sweet aftertaste. Fiery chili crisp brings the heat with crackling spice, setting off sensory fireworks with every bite. Long strands of cucumber join the tangle to cool things off, intertwining bright, fresh herbs with tender edamame.

Blending Japanese noodles with Chinese condiments, it’s a fusion of my favorite summertime sides. Smashed cucumber salad, drizzled with fragrant hot chili oil is cool yet invigoratingly spicy, with a touch of mala‘s numbing tingle. Zaru soba, on the other hand, is mild and refreshing, simple and understated. Combining the two creates an addictive savory experience that seems to hydrate and revitalize right down to the soul, quenching thirst and hunger in one go.

Though the flavor of HTB is distinct, it’s easy to embrace in such a harmonious dish.

For a 10% discount off your order on BigBoldHealth.com, use the code hannahkaminsky10 at checkout.

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Hannah (BitterSweet)4 Comments

Lettuce Feast

Don’t lose your cool as temperatures rise. There’s no need to sweat the details in the kitchen or the dining room when you could whip up an easy, breezy, no-cook meal in minutes.

Equal parts spicy and refreshing, each crisp bite will wake up your senses with an invigoratingly spicy, creamy almond sauce. Staying perfectly chilled with a refreshingly juicy, sweet and savory mango-tofu salad, the combination of tastes and textures can’t be beat.

Swaddled in fresh lettuce leaves, you don’t even need to break out the forks or knives. It’s a party starter, last minute meal, and relief from the heat all in one.

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Hannah (BitterSweet)6 Comments