Saturday, September 22, 2012

the roast with the most

Welcome family to the blog, just stretching my blog muscles and dipping my toe back in the water. There were a few technical problems to overcome, and computer access - breaching the teenager shield, will be an ongoing challenge.

As you can see we took the coffee nook with us and set it up in the kitchen corner, business as usual.
I've put the kitchen cupboard on parade for the minute because a surprising number of people walk into the kitchen and throw open the cupboard doors for a look.

I am  starting this garden from scratch in many ways, which will make for an interesting journey and next post I'll put in some overview and then begin to document progress.  Meantime here is one of those garden treasures that waited for us five years, and flourished, almost becoming a garden nuisance... horseradish.

Like all rootcrops, it is a great one to dig in Autumn. The tops die down over winter and come away in Spring. I imagine it might be like an overwintered carrot about now, tough and hairy.

I've peeled and  grated it finely with the foodprocessor because it is fiery; think lung-stripper. Then cover it with white vinegar to sit happily in the fridge for months. Horseradish becomes the secret ingredient in mayonaise, a good spoonful, and the not secret  ingredient in 'Horseradish Sauce'.
Now that we are in town I get a meat pack about every three weeks which always includes a roast of beef, hence the interest in horseradish sauce. 
So the recipe? I hear you ask.

Horseradish Sauce

2-3 T grated horseradish
1/2 C sour cream
1/2 T grainy mustard
2 T mayonnaise

and that makes enough for 6 people around  one roast.