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Channel: Radishes – Page 4 – Culinary Getaways Sherry Page
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Roasted Pork Tenderloin and Vegetables with Fennel Flowers

Fennel flowers have a very pleasant spicy, licorice flavor.  I harvested some from my garden to use with a pork tenderloin roast and vegetables.   The flowers  make a gorgeous garnish to serve with the...

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Slow-Roasted Tomatoes

This is one of my favorite ways to bring out even more flavor in vine-ripened tomatoes.  You can either peel the tomatoes first, or leave the skin on – it depends on how you would like to use them.  We...

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Pan-Roasted Quince with Muscat Caramel

It’s time to lovingly tackle this year’s crop of quince on my tree in the Bay Area.  Quince is too astringent to eat raw – it needs sugar to make it palatable.  I typically make quince preserves to...

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L’Essentiel Restaurant in Avignon, France

Lunch at L’Essentiel Restaurant in Avignon was a terrific experience. We were greeted warmly by the charming owner, Dominique Chouviat, and she stopped by throughout the meal to make wine...

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No-Fuss Orange Holiday Cookies

I call these buttery bites “no-fuss cookies” because they are mixed in the food processor – in one simple, easy step.  They can be made for children and for grown-ups, too.  The glaze calls for either...

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Potato Pancakes with Stewed Apples

Potato pancakes seem especially good on a cold, rainy day.  These are made with yellow Finn potatoes, but Yukon Gold or russets will work fine.  The key is to ring out the excess water that is in the...

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Persimmon Pudding with Hard Sauce

English-style puddings remind me of luscious fruit cakes – only much more moist.  This one is made with one of my favorite fruits, the hachiya persimmon.  There are so many persimmons in our farmers...

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Candied Budda’s Hand Citron

Budda’s Hand is a type of citron that looks like a large thick-skinned lemon with long fingers.  It has a fragrance similar to that of lemon blossoms.  One of my favorite ways to use this citron is to...

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Pan-Fried Pasta with Asparagus and Meyer Lemon

Fresh asparagus is such a treat – I can hardly wait until the first spears appear in our local farmers markets.  This recipe is super-easy and delicious.  It can be made in about 30 minutes using your...

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Farro “Risotto” with Mushrooms and Fresh Asparagus

Tender asparagus is such a treat.  I can’t resist buying a few bunches when it first shows up for the season in our local farmers markets. It is delicious alone but also pairs well with so many...

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Easy Citrus-Olive Oil Muffins

These muffins are delicious and easy to make.  They contain no butter or milk but use low-fat yogurt and olive oil instead.  I have made these muffins with a number of different citrus fruits – Meyer...

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Dinner at Manresa Restaurant

Manresa Restaurant in Los Gatos was our choice for my recent birthday celebration.  We had been hearing about the restaurant for years – about the gorgeous and equally delicious food that was being...

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Baby Radish Appetizers

Marin Roots Farm brought baby radishes and radish flowers to the market this week.  They were exceptionally fresh and flavorful.  So flavorful, in fact, that I didn’t want to waste one single bite of...

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