Latest from The Spokesman-Review
Sylvia Fountaine's upcoming story on bright and crisp cranberries features a pot roast recipe that pairs especially well with her lightened up but flavorful horseradish mashed potatoes.
To whet your appetite for Wednesday's Food section in The Spokesman-Review, we're sharing that recipe here:
Light Horseradish Mashed Potatoes
2 pounds potatoes (red, white or Yukon gold), scrubbed with skins on
1 tablespoon prepared horseradish, or fresh and grated to taste
½ cup light sour cream
1 tablespoon butter (optional)
1 teaspoon salt
¼ teaspoon white pepper
2 teaspoons granulated garlic
Cut potatoes in half or into 1-inch thick pieces, place in a medium pot and completely cover with water. Bring to a boil, cover and simmer on medium low heat until fork tender, about 20 to 25 minutes. Drain well. Mash, and whisk in the rest of the ingredients. Keep warm in a baking dish in the oven until ready to serve.
Thanksgiving is right around the corner.
So, in the next issue of Spokesman-Review Food, Sylvia Fountaine shares recipes for leftovers like turkey with a focus on tart, bright and crisp cranberries. There’s cranberry pot roast, a cranberry, brie and turkey sandwich, and gluten-free cranberry muffins from Spokane’s Boots Bakery and Lounge.
Also, on the menu: prosciutto-wrapped chicken with sage from “The New Family Cookbook” from America’s Test Kitchen.
And, as always, there’s a Fresh Sheet full of food-related briefs, plus more.
Pick up a copy of the section on Wednesday.
Grilled beef tri tip with arugula chimichurri proves a delicious use for the leafy green. (SR photo)
Arugula is moving beyond the salad bowl and showing up all over the place – in sandwiches, pastas, pestos, soups and sauces. Although a leafy green, arugula – also called rocket – is not in the lettuce family. It’s actually a cruciferous vegetable like broccoli, kale, cabbage and cauliflower, making it one of the most nutrient-rich leafy greens available. Its bite can take newbies off guard. Peppery, pungent, complex and a little nutty, arugula’s robust flavor is startling, often invoking a strong reaction. People either love it or hate it. I happen to love it, not only for its remarkable flavor, but for its versatility/Sylvia Fountaine, Seasonal Kitchen, SR. More here. And: Sylvia Fountaine's Feasting at Home blog here.
Question: How often do you use arugula in your meals?