by fifthcrow | Jun 12, 2016
Tokyo Turnips are great raw in a salad and the greens are excellent cooked. Here’s Martha Stewart’s version of the very simple way that I often prepare them. INGREDIENTS 2 bunches Tokyo turnips with greens Coarse salt, unsalted butter, olive oil, vinegar,...
by fifthcrow | Dec 8, 2015
1 1/2 medium heads of radicchio 4 Tbsps olive oil salt and pepper 1 medium yellow onion 2 quarts chicken stock 1 1/4 cup Arborio rice 1/3 cup dry white wine 2 tsp balsamic vinegar 4 tbsps butter Trim the radicchio, tearing off any bruised or damaged leaves and cutting...
by fifthcrow | Dec 8, 2015
Ingredients 2 1/4 cups Kabocha, Buttercup or Sugar Pumpkin puree 2 shallot bulbs, diced 3 cloves garlic, minced 2 cups stock (I use homemade chicken) 1 cup milk (whole goat or cow milk; can also use light coconut milk) 2 Tbsp maple syrup (or honey) 1/4 tsp each sea...
by fifthcrow | Dec 8, 2015
Here’s an excerpt from The Japanese Food Report about Kabu (we call them Tokyo Turnips) Turnips, daikon, beets and radishes aren’t only about the tasty bulbous root — the leaves are just as important. I’m always a little amazed (incredulous) to...
by fifthcrow | Dec 8, 2015
Ingredients 1 butternut squash (2 pounds) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 6 cups chicken stock, preferably homemade 6 tablespoons (3/4 stick) unsalted butter 2 ounces pancetta, diced 1/2 cup minced shallots (2 large) 1 1/2 cups...
