I found horseradish.
You probably didn't realize it was missing.
You have probably heard the 'horror' stories of people moving to foreign countries and not being able to find such American staples as sour cream and peanut butter, both of which, in some form, (usually better) are readily available in most of Europe.
No one ever complains about missing horseradish.
I did…. for years. No longer. I found it.
Without it how is one to make a proper Shrimp Cocktail?
Prawns with Mary Rose Sauce is all very nice, in a genteel old lady sort of way, but when one wants a sauce with some kick for their crustaceans one needs horseradish.
And I found some….
It was in the British Aisle of the local supermarket… And I have to admit it's a bit bland for horseradish.
The stuff I used to buy in the US doubled as a nasal decongestant when I had a cold – open lid, sniff, head cleared instantaneously.
This stuff I can actually eat straight from the jar. Okay, a tiny bit, but you get the point.
The flavor is their, however, I just need to use more.
And, now that I found it I have to use it…. So I can quickly buy more so that the store will continue to stock it.
One has to be careful with these non-standard items, we learned in Andorra.
Case in point: the local store bought a case or two of barbecue sauce. We expats were so thrilled that we all stocked up immediately, cleaning out the inventory in a matter of days. The store, thinking they were on to something, bought lots more…. Which sat on the shelf for years because all of us who used it had our own well-sticked shelves. It went passed it's expiry date, the store had to get rid of it and never stocked it again.
We expats walk a fine line.
Turkey with Horseradish Sauce
You can use turkey tenderloin – sliced horizontally to make cutlets, or kept whole and simmered another 10 minutes, then sliced before serving. The combination of mustard and horseradish gives this dish an interesting 'warmth', but not heat like pepper sauce would.
12oz (350gr) turkey cutlets
2 cloves garlic
1 rib celery
15oz (450gr) whole tomatoes
2 – 3 tbs prepared horseradish
2 tsp Dijon-style mustard
1/3 cup (3oz, 90ml) yogurt
1 tsp dried basil
1 tbs olive oil
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
Chop onion and celery. Mince garlic. Drain tomatoes, reserving juices. Roughly chop tomatoes. Heat oil in medium nonstick skillet. Add onion, celery, garlic and sauté about 5 minutes. Move vegetables to the side and add turkey cutlets. Lightly brown on each side, about 5 minutes. Remove turkey. Add tomatoes, reserved juices, mustard, horseradish and basil. Stir well. Bring to a boil. Return turkey to pan, reduce heat and simmer, uncovered, 5 – 10 minutes, depending on thickness of turkey. Stir occasionally. (If using a whole, uncut tenderloin, cover and simmer 10 – 15 minutes.) Dissolve cornstarch in water. Remove turkey to small platter. Increase heat under sauce. Add cornstarch and stir until thickened and clear. Add yogurt and stir. Spoon some sauce over turkey and serve, remaining sauce on the side.
this, for the weekly menu for January 29 we have Braised Pork in Red Wine with Red Peppers, Beef Vegetable Soup, Cheese Popovers, Scallops with Creamy Sauce, Stuffed Cabbage Rolls, Burgers with Paprika Sauce….
Become a Thyme for Cooking Subscriber
and get the menu, complete recipes with meal preparation instruction,
and shopping list each Thursday. First two weeks FREE. (Reverse
seasons available for Australia, and others in the Southern Hemisphere).
For more recipes visit my internet cook book: Easy Gourmet Dinners.