n high heat. Cook beef for 6 mins, turning, until browned
he fennel and garlic, stirring, for about 3 mins, or until
nch intervals. Combine the mustard, horseradish and oil and brush all
NOTE: original recipe also suggested 3/4 cup soft tofu instead of yogurt. Personally, I prefer the tofu sour cream.
In a large stock pot, gently steam the potatoes until fork tender; approximately 20 minutes.
Peel and grate the horseradish root. Stir together the horseradish root, sugar, salt, and white pepper in a small bowl.
Transfer the cooked potatoes to a serving bowl and gently toss with the yogurt mixture.
Adjust seasoning. Garnish with fresh chives. Serve hot.
quipment: butcher's twine.
For the pot roast:
Cut
EP vegetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium
br>Let sit in processor for 3-4 minutes to produce
Mix chopped raw cranberries with grated fresh horseradish in proportions of 2/3 cranberries with 1/3 horseradish.
Serve with wild meat.
Whip 1 1/3 cups heavy cream with 1 tablespoons sugar until stiff.
Fold in 5 tablespoons grated peeled fresh horseradish root.
To prepare the fresh horseradish --
Wash and peel a
and refrigerate, covered, in refrigerator for 6 hours.
In medium
add the shallots and saute for 3-5 mins, until soft
eat until hot. Sear beef for 1-2 mins per side
lanks in water to cover for at least 1 hour. Drain
otatoes in boiling salted water for 20 mins. Cook the sprouts
ides on a high heat for 5 minutes. Add more fat
mix the onion, tomato and horseradish in a bowl. Add the
Fish preparation:
Mince fish in a food processor (do not puree).
Mix with avocado, shallots, capers, salt and pepper, Worcestershire and lemon juice.
Horseradish sauce:
Mix all the ingredients together.
Combine the fish preparation and the horseradish (you may now cover and refrigerate until ready to use, within a few hours).
Spoon the fish/horseradish mixture on each slice of cucumber, decorate with a sprig of fresh herb (chopped chives, thyme, parsley etc).
Have the mixture and the cuke cold.
For the horseradish cream, mix horseradish, butter and cream cheese. Season to taste and set aside.
Spread horseradish cream over toast, top 1/2 with mizuna, tomatoes and cheese and place remaining toast on top. Cut in 1/2 and serve.
fresh grated horseradish, shallot, worcestershire, lemon juice, dijon, salt and pepper. Chill for