Jackie Gordon Singing Chef

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Daikon to Die for

Braised daikon and mushrooms

Braised daikon and mushrooms

Even though it’s one of my favorite cuisines, I rarely cook Japanese food because many of the dishes are very complex and you need special ingredients. Braised daikon with mushrooms is very simple to make. It does require a couple of unusual ingredients that I always try to keep in my pantry. I try to stock up on them at the Japanese grocers, but you can get dashi, mirin and dry Chinese mushrooms or fresh shiitakes in many Korean-run “bodegas” here in New York and many places online.

Green Tomato Roulette

Jackie Gordon Singing Chef - Green Tomato Roulette

LUCK is what you need to grow tomatoes these days because at any moment globally warming ENRAGED Momma Nature can throw drought, flood, frost, hail, etc. to seriously dent or demolish your tomato harvest. If you’re lucky and you get tomatoes and you have too many tomatoes, I encourage you to make Bread & Butter Green Cherry Tomato Pickles. You can also just buy green tomatoes as they have also been showing their faces at many a green market these days for fried green tomatoes. They are delish but these are healthier and keep better.

Don’t Throw Roses, Throw Endive!

Jackie Gordon Singing Chef - Don’t Throw Roses, Throw Endive!

“Springtime in Paris” was a fun theme for the New York Women’s Culinary Alliance spring potluck. I decided to riff on a classic bistro frisée salad with bacon lardons and the riff got a little wide by the time I made endive stuffed with an asparagus, radish and cucumber salad and topped with bacon lardons, egg, tiny croutons and a mustard-tarragon vinaigrette. The idea was sparked by a bouquet of endive.