A Kalorama Kitchen
Sunday, January 24, 2010
A horseradish root. Look closely. It's the long thing that is the exact same color as the cutting board. So much for my vow to take better pictures.
My friend Jim called to tell me he was at a restaurant where the waiter grated fresh horseradish on his steak. After I said WHAT?, I went looking. I love horseradish. But it's supposed to be in a jar.
Need red meat. Just a sirloin. Just marinated in soy sauce.
With a quick pan sauce.
Fresh grated horseradish. It was very pungent, but it was actually quite mild tasting. Now, what am I going to do with the rest of that big hunk of a thing?
January 25, 2010 at 8:26 AM
make some homemade horseradish mustard. mmmmmmmm......
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