Sunday, November 14, 2010

Sunday -- November 14, 2010 - Recipe alert - Horseradish

So, ok.  We got yelled at for not blogging enough.  Apparently the day-to-day mundane stuff around here is interesting to some?  That is awesome to us, and at the same time, we just figure that everyone else is doing what we're doing...

At any rate, we had a productive, if non-interesting day here.  Big Steve is bemoaning the fact that we only took "after" type pictures today.  But we dug a ton of horseradish at my mom's yesterday.  Again, no "before" pictures, but we did end up with three really full quarts and one gift-size jar of the good stuff.  And we've still got to dig our own:

And I can assure you -- this stuff is for real.  Here's the method:  Dig your roots, and as quickly as possible (like don't let it sit in the fridge for days) peel these roots, and then cut them up and wash them well.  Then put the chunks into the blender, or you can grind it by hand, but only if you have a death wish.

So Horseradish is like a skunk.  If you threaten it, it will give out noxious and harmful, even sickening fumes.  It is a plant with a protective defense.  One of the few.  It is, however, a very healthy root to consume.  So you will need to decide where your need for heat meets your need for self-preservation.  No, seriously.  If you have never ground your own fresh horseradish roots, you have no idea what I am talking about.  But you soon will. 

Now think about liquid.  Water is a good liquid.  Then there is vinegar, plain white vinegar, which stops the enzymatic sinus killing (brain cell killing) action we mentioned before.  Here at the Haney Place, we add a mixture of 2 parts water, 1 part vinegar to the roots in the blender (in our case, the VitaMix).  We have heard that there are folks who will grind their roots and allow the roots several minutes of killer enzymatic activity before they add the vinegar.  We, however, have no such blind ambition.  (Get it?  BLIND ambition???)???

So....we add the roots to the water/vinegar mixture and grind it all together at the same time, and let me assure you, nobody will have a stuffy nose tonight. 

So everybody happy now that they know how to make their own horseradish?  It's really such a simple thing.  And very fulfilling when you have won out over a root. No seriously, it is a race for preservation with this stuff.

So once you have your freshly ground horseradish safely tucked away in the fridge, you can think about breakfasts for the freezer.  Tonight it was wraps, which seem to be a staple here.  Flour tortillas, filled with corned beef, scrambled eggs w/cheddar, and safely wrapped in waxed paper and then sturdy freezer bags.  Hmmm...I wonder how they would be with horseradish???

Breakfast security-- a very good thing aound here!!!

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