Comments on: Thursday night

By: just say no

just say no — Mon, 13 Aug 2007 18:52:24 +0000

We don’t need a farm share/box thingy at our house, as we are our own hippies/farmers. Currently, we are up to our asses in fresh basil: anyone have any great recipes for a lower-fat pesto sauce? BTW, Wendy, I wouldn’t even bother to grow radicchio, as it seems to just show up, uninvited, in bags of salad greens purchased during the winter.

By: Lisa

Lisa — Fri, 10 Aug 2007 20:27:05 +0000

Actually…radicchio is really yummy. If you saute it with good quality extra virgin olive oil and salt (notice how I did not say “evoo” like a certain someone on the Food Channel does). Salt downplays the bitterness of the radicchio. Then again, perhaps it is an aquired taste.

By: Cinnamon

Cinnamon — Thu, 09 Aug 2007 22:19:13 +0000

Deal! I see an eggplant/radicchio dinner in our future that may or may not end up with us ordering Thai takeout.

By: Tris Greenman

Tris Greenman — Thu, 09 Aug 2007 12:34:23 +0000

Hey, no condiment museums up here in Michigan. We are all about the tourists. The little berg I live in, Grand Junction, has “Big Chair Festival”. Seriously, one of the residents made a chair of Lily Tomlin proportions out of trees so now we have a parade and spaghetti dinner to pay homage to it. Y’all should come up!

By: Ellen

Ellen — Thu, 09 Aug 2007 02:29:18 +0000

I only ever use radicchio in this (NSFV) Epicurious recipe for warm red cabbage salad with roast chicken and gorgonzola: http://www.epicurious.com/recipes/recipe_views/views/15593

By: Melinda Leigh

Melinda Leigh — Tue, 07 Aug 2007 17:45:14 +0000

I like radicchio best with something sweet to take the edge off. In the fall, I like it cut thinly, tossed with a shallot vinaigrette and then topped with toasted walnuts, Maytag blue cheese & ripe pears. The bitterness works well with the other flavors.

By: kw

kw — Tue, 07 Aug 2007 13:06:54 +0000

And it could be that radicchio might get more bitter as the plant gets older and larger. Most of the ones here in our grocery stores (in NorCal) seem to be pretty small. Perhaps you could trade it for a younger plant next time.

By: Wendy

Wendy — Tue, 07 Aug 2007 01:45:25 +0000

Cinnamon–Ha, I saw that! I just might! If you’ll try my favorite eggplant recipe…

By: Cinnamon

Cinnamon — Mon, 06 Aug 2007 21:38:55 +0000

You inspired a column over at One Good Meal on Gapers Block. I say you give Radicchio one more shot. Whaddaya say?

By: kristy

kristy — Mon, 06 Aug 2007 01:47:16 +0000

What’s in Michigan? Another condiment museum?