Deskchair Traveler

Traveler’s Meal: Pink Radish Canapés

I just stumbled upon some pink radishes yesterday and got ridiculously (but not unreasonably) excited. Why? This recipe. I was eighteen or nineteen the last time I made it. And I still remember it after three years: it’s that delicious. It’s also incredibly easy; the only difficult part is getting your hands on some pink radishes. (I suppose you could try it with common red ones, but I think those would be too harsh. White and purple aren’t quite the same, either, if I correctly recall my experiment with those at the time I first made these.)

So if ever you do come across some pink radishes, get them, and then make these. Traveling or otherwise.

1 year ago 4 notes

Traveler’s Meals: Premiere Dessert Edition

Part two in the new series. This vanilla bean rice pudding recipe comes from Joy the Baker, who seems to have a number of good rice pudding recipes, so check those out for variations. But this is the one I tried. Quite simple, quite good.

The original recipe calls for butter but doesn’t specify where in the cooking process one should add it. I put it in with the milk, which works. Also, (and I can’t believe I’m saying this, but) it might be better with a little less butter. I plan to use one and a half or even just one tablespoon next time.

I can’t vouch for how good it tastes with raisins, as I omitted them. We have a vendetta, raisins and I. I also experimented a little by cooking flaxseeds into one portion, and I think it was a success, but you might need to be as crazy about flaxseeds as I am to enjoy that inclusion.

1 year ago 6 notes

Easy Meals With Which to Impress Your Hosts

I have wanted to start a “simple but excellent recipes you can cook as thanks to your hosts when you’re traveling” series (especially handy if you couchsurf) for some time, and have a few recipes lined up for it, but I’m going to kick it off with a simple dish I just invented on the wing. I made it with spare ingredients, but it turned out ridiculously delicious, so here you go.

Ingredients:

ground turkey*
blue potatoes
fresh lavender (the leaves, not the flowers)
olive oil

Use as much as you think seems right; it’s hard to mess up here. Chop the potatoes and blanch them, then transfer them to a pan with a little oil. Heat on low as you add the turkey in small pieces. Turn up the heat just a bit and add some chopped lavender. I used salt and would recommend it, if that’s your bag.

*I happen to buy only sustainably-produced (and generally locally-sourced) meat, which happens to be the tastiest kind, and I think it makes all the difference in the smell and taste of dishes in which it is used, especially in the simplest ones. And I think this would be pretty good without any meat—I think the lavender and blue potatoes just happen to be smashing together—and would recommend that over an omnivorous version with low-grade turkey, if that’s the only viable option at hand.

1 year ago 2 notes

Traveler’s Meals: Premiere Dessert Edition

Easy Meals With Which to Impress Your Hosts

Ingredients:

ground turkey*
blue potatoes
fresh lavender (the leaves, not the flowers)
olive oil

Traveler’s Meals: Premiere Dessert Edition

Easy Meals With Which to Impress Your Hosts

Traveler’s Meals: Premiere Dessert Edition

Easy Meals With Which to Impress Your Hosts

Deskchair Traveler

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