So much good food

Yesterday was a celebration of vegetables, as I was knee-deep in fresh ones and needed to start clearing a path in the fridge. I made a Hakurei turnip, celery root, leek mash with ricotta and parmesan as well as a pan of roasted Romanesco broccoli in a mint-lime olive oil drizzle. Nothing to write home about but solid, comforting and healthy nonetheless. I admit that T made a turkey sandwich to go alongside. Whatever!

Isn't that a striking vegetable? Each floret makes me think of the golden mean in brassica form. Spectacular.

The veggie hash reminded me of best-case mashed potatoes.

Tonight we enjoyed the short rib ragu that I made in NM (and have often cooked) and love. I never serve mine on polenta, but rather a wide noodle like pappardelle or, tonight, mafaldine, another ribbon-type pasta.

Delicious.

Double Grape Compote, a study of the Hakurei

Y'all, I have been in my PJs since 2p, and it's been blissful. The kids have spent the afternoon with T's parents (heaven!), and I have taken a nap, read, putzed, made a batch of Double Grape Compote, got it in the freezer, am now roasting some gorgeous cauliflower right AND have just snapped some beautiful, if I say so myself, photographs of a fresh bunch of Hakurei turnips.

This small, snow white turnip is a member of the cabbage, more formerly brassica, family as are radishes, broccoli and other cruciferous vegetables. I grew up eating boiled purple top turnips, a larger variety that generally needs to be cooked or pickled to be most enjoyed. I love turnips to this day, rutabagas too! Smaller turnips such as the Hakurei are much sweeter and can be eaten like a radish or apple. They're lovely sauteed, glazed, mashed, pickled, stewed with their greens, made into soup, and one of my favorite applications is to sear them with radishes, drench them in a butter-anchovy-garlic sauce and serve them atop grilled bread. Oh, mon dieu. I could die just imagining it!

Redeeming dinner to be sure

Ooh, Nelly, this turned out well. I am telling y'all, I needed a win tonight, no matter how insignificant. We got two of Percy's dew claws cut -swear to god their length was setting records- and I pulled out my cast iron wonder skillet again to make some spinach-sultana-pistachio-stuffed chicken breasts. That skillet sears so nicely; you get such a terrific browning, and I love that each time it's used, it gets seasoned all the more. Fantastic product! So reasonably priced too!

Alongside our chicken, I made a turnip dish inspired by my mom's (and her mom's) Momo Potatoes, a most delicious blend of potatoes, onions, cheddar and bacon, all of which is cooked and comes together in a skillet. One pot, great outcome. Love it. Anyway, my version subbed Hakurei turnips for the potatoes, omitted the onions, replaced the cheddar with aged Gouda and definitely kept the bacon. This was an excellent riff and one I'd definitely make again. The aged Gouda just loves bacon and the turnips provide a delightful juxtaposition of sweet. Mmm! Alongside a trusty glass of Grgich Hills Fumé Blanc, well, I'm feeling on the up!