Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Results tagged “radicchio”

The Seasonal Jewish Kitchen

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I’ve been having lots of fun cooking from my friend Amelia Saltsman’s new cookbook, The Seasonal Jewish Kitchen. This is a warm, personal book, filled with Amelia’s spins on Jewish recipes, often influenced by the intense flavors of Middle Eastern fare. It is organized by the seasons, features fresh produce, and offers fascinating history and family stories. You might remember Amelia from her wonderful The Santa Monica Farmer’s Market Cookbook

Continue reading The Seasonal Jewish Kitchen.

Market Inspirations
Sauteed Radicchio

radicchio.jpgRadicchio is at its finest in the cooler months. A member of the chicory family, radicchio is loved for its bright magenta color, crisp texture, and spicy-bitter flavor. I can’t resist buying a head when beauties like this are displayed at Maggie’s Farm and other stands at farmers’ markets throughout Los Angeles. I like to choose a firm one with intense color, and no signs of darkening.

The radicchio has been so good this winter I have been serving it frequently. Most often used as a colorful addition to salads, it mellows slightly when cooked, and develops a pleasing tender but chewy texture. When I only have a few minutes to make dinner, I cut a head into 1½-inch thick wedges, brush them with olive oil, sprinkle with salt and pepper, and roast on a baking sheet in a 450°F until tender, turning over after 10 minutes, for about 20 minutes total. This is a great accompaniment to fish, poultry or meat. On a recent cold night I added sliced radicchio to a white bean soup flavored with pancetta and sage, and let it simmer until it wilted- a satisfying meal that warmed up the evening.


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Kristine Kidd
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