Saturday night – 04/23/2016

[Butter Stewed Radishes with Dill]Most of this menu came from ideas out of the New York Times recipe archive, specifically “The Passover Table” section. While not a Passover meal I was intrigued by some of the combinations. Plus the weather was (just barely) warm enough for me to grill for the first time this year.

I was a bit worried that the meal would come out too sweet so I made a couple of recipe modifications in the haroseth and casserole that seemed to help moderate the sweetness.

The radishes (see photo) were a revelation. In the dish they look almost like baby red potatoes. The taste is a very mild turnip flavor. They don’t come across as overly buttery.

Menu
Grilled Chicken Breasts
Pear Haroseth With Pecans and Figs
Sweet Potato and Couscous Casserole
Butter Stewed Radishes with Dill
Green Beans and Grape Tomatoes
Ted’s Homemade Bread

Old Fashioned Apple Cake with Brown Sugar Frosting

Notes
8 gathered for dinner this week (5 adults; 3 kids).

In the Haroseth I used pears that were not quite ripe; not on purpose, it’s just what I could get at the grocery store. I also decreased the honey to 1 tablespoon and used 1 tablespoon of brandy in place of the Passover sweet wine. It turned out to be a nice accompaniment to the grilled chicken.

The sweet potato and couscous casserole is based on a recipe for sweet potato and apple kugel. I added about a cup of prepared whole wheat couscous, used 5 eggs (not 4) and added 1/2 teaspoon of ground Aleppo pepper.

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