Radicchio is a member of the chicory family – along with Endive and Escarole – and is part of the dandelion group. Here’s an unusual but delicious risotto!
Sour cream biscuits are a delicious use of extra sour cream, for a special occasion or just for the fun of it.
Radicchio is a member of the chicory family – along with Endive and Escarole – and is part of the dandelion group. Chicories are thought to help with digestion of rich foods and are often served as sides to hearty winter fare in Europe.
Many folks are familiar with radicchio, endive and chicory as a fall and winter vegetable, but their cool season tolerance makes them ideal for early spring planting as well, either starting the seedlings inside and transplanting once soil temperatures are above 45 – 50°F, or just direct sowing when the soil is above 50°F. They can also be planted in the fall and overwintered in a cold frame or heavy row cover and harvested early next spring.
Here’s what could come out of your garden for this recipe – Thyme, Radicchio and Romano beans!
A little sautéed diced pancetta is also delicious in this dish. Cook it and remove prior to adding the shallot. Top the finished dish with the pancetta and cheese.
Adapted from La Cucina Stagionale
Sour cream biscuits are a delicious use of extra sour cream, for a special occasion or just for the fun of it. Using extra sour cream or sour milk to make biscuits or pancakes is an old technique that dates back to farm house days when there would be extra milk or cream from milking the cow. Organic sour cream will give a noticeably richer flavor.
This recipe comes to us via “Chile, Corn and Croissants” by Joan Stromquist who traveled all across New Mexico visiting inns to compile the favorite recipes of the innkeepers and owners. She shares almost 400 dishes, from spicy Southwestern standards to old favorites. Casita Chamisa, run by Arnold Seargeant, is in Albuquerque and sits on an ancient Pueblo ruins dating from around 720 BC to the mid 1600s AD. This is an old recipe and has been updated for today’s cuisine.
These keep very well for a couple of days. It's doubtful that they will last longer than this!
You can also use Greek strained yogurt in place of the sour cream.
Adapted from Chile, Corn and Croissants
These are really easy and quick to make, taking about 10 – 15 minutes to mix, knead, roll and punch out.
I rolled the dough out to about 1/2″ thick…
Then punched out the biscuits.
The recipe made exactly 24 biscuits, after re-rolling the dough from the scraps left over after cutting the biscuits out. Ready to go into the oven.
Fresh baked biscuits, fresh from the oven! The description is very accurate, they are light and fluffy with a great flavor.
Red Risotto with Radicchio
Radicchio is a member of the chicory family – along with Endive and Escarole – and is part of the dandelion group. Here’s an unusual but delicious risotto!
Sour Cream Biscuits
Sour cream biscuits are a delicious use of extra sour cream, for a special occasion or just for the fun of it.