Radicchio

Radicchio is a type of chicory that is prized for its striking appearance and distinctive flavor. Originating in the region of Treviso, Italy, this leafy vegetable is known for its deep red and white variegated leaves. It offers a unique taste profile that is slightly bitter and peppery, with a hint of sweetness that can balance out richer dishes. The texture is crisp and firm, providing a satisfying crunch when eaten raw or a tender bite when cooked. In cooking, radicchio holds up well to grilling, roasting, and sautéing, and its bitterness mellows with heat, making it versatile for a variety of culinary applications.

Notes

When selecting radicchio, look for heads that are firm and vibrant in color, with no signs of wilting or browning. Store it in the refrigerator's crisper drawer for up to one week to maintain freshness. To prepare, remove any discolored outer leaves and rinse thoroughly. Note that radicchio is part of the daisy family and may cause allergic reactions in individuals sensitive to related plants like ragweed.

Uses

Grilled salads
Braised side dishes
Raw in antipasto platters
Risotto ingredient
Pan-seared with balsamic glaze
Mixed greens for sandwiches
Pasta toppings

Replacements

Queso Blanco

Queso Blanco is a fresh, unaged cheese hailing from Mexico, known for its mild, creamy flavor and smooth texture. This versatile cheese is crafted from cow's milk, often with the addition of vinegar or an acid to curdle the milk, resulting in a cheese that is both simple and deeply satisfying. Its taste is subtle, with a slightly tangy finish, making it an excellent complement to bold flavors. The texture is soft and crumbly yet holds its shape well when melted. In cooking, Queso Blanco is prized for its ability to melt smoothly without becoming stringy, making it ideal for dishes where a creamy consistency is desired. It is a staple in many traditional Mexican dishes, bringing a touch of richness and creaminess.

Brown Rice Syrup

Brown rice syrup is a natural sweetener derived from whole brown rice through a process of enzymatic conversion. Originating in Japan and later popularized in the United States, it is often favored for its lower glycemic index compared to many other sweeteners. Its flavor is mild and somewhat caramel-like, with a hint of nuttiness that complements rather than overwhelms. The syrup has a thick, viscous consistency similar to honey but is smoother and less sticky. In cooking, it behaves as a reliable humectant, helping to retain moisture in baked goods and preventing crystallization in candies. Additionally, its neutral flavor profile makes it a versatile sweetener for both savory and sweet dishes.

Recipes to try

Thai Chicken Coconut Noodle Soup

Warm and fragrant, this soup is a symphony of coconut milk, zesty lime, and tender chicken with a hint of spice.

Smoky BBQ Ground Beef and Cornbread Skillet

Imagine the rich smokiness of BBQ sauce mingling with tender ground beef atop golden, crumbly cornbread in a skillet.