The Fat Radish Kitchen Diaries by Ben Towell and Phil Winser Rizzoli 222 pages $39.95
The Fat Radish is a well-known restaurant in New York. I read all 222 pages and can only say that if you are an avid kale and/or quinoa fan, get thee to a bookstore.
This is the only recipe that appealed to me and it is by no means a stranger in all the cook books I've read. It just sounded the easiest.
RED ONION JAM
4 red onions, thinly sliced
2 T balsamic vinegar
2 T red wine vinegar
1 1/2 cups red wine
1 1/2 cups brown sugar
Put all of the above in a suitable sauce pan and simmer for 1 1/2 hours. Will keep a week in the refrigerator.
Used in grilled cheese sandwiches, hamburgers, or with steaks. Probably not great as a salad dressing.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment