Finally! We moved, but it’s not all smooth sailing yet. We’re living out of boxes and we don’t have a kitchen yet. While our perfect kitchen is being built (which we will be talking about soon), I’m going to have to get crafty. I do have many plug-in appliances (rice cooker, toaster oven, panini press, waffle maker, microwave, etc.) so we’re still going to have a ball here. I think we’re going to be pleasantly surprised with how much I (or you) can do without a kitchen. (Gulp) Determined to eat well every single day without exceptions, here goes…
During holiday weekends, you make plans to go out. One day with family. One day with local friends. Another day with friends from out of town. You know you won’t be home much so you keep the fridge pretty slim. Then, a meal sneaks up on you and you’ve got to throw something together.
Steaks are one of my favorite quick & easy meals, and at the last minute, I decided to dress it up with some Horseradish Cream. Lon loved it and it’s made with only three ingredients that are almost always in stock: sour cream, horseradish, and mayonnaise. The next day, I used the left-over Horseradish Cream on diced roasted beets. What a delicious side salad! Next, I’m going to smear some in my roast beef sandwich. More points for being so versatile.
I don’t include salt and pepper in the recipe because it will depend on what you’re using it for. On well- seasoned steaks, I like the cream without salt and pepper for the counter-balance. For roasted beets, I put the dollop on top, then sprinkled with kosher salt and freshly ground pepper. Even when you do want it, I suggest the last minute addition.
With 90 seconds of work, you’ve got a sauce, condiment, dip, or dressing that adds a fresh kick and luxurious creaminess! No excuses now.
Horseradish Cream
~makes 3/4 cup
- 1/2 cup sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon mayonnaise
Instructions –
Stir the ingredients together in a large bowl. Cover and refrigerate any un-used portion. Keeps for 1 week.
You can serve the horseradish cream right on top, or you can toss it with the beets like a dressing.
it’s all about the sauce!
I would love this with fried zucchini. I just picked the first two zukes of the season this morning! 😉 Thanks for sharing the recipe.
I hope you are staying cool today and well, for the week!
You guys are really slow unpackers, huh?
This will be perfect on the yak burgers we plan on grilling this weekend!!
Leesie, I wish I could grow more on my window sills.
Foodie, we un-packed the rest of the apt but all the kitchen stuff is still in boxes since we’re waiting for the reno.
Hi Jessica,
Mmmmmmm me thinks I’ll be making this!
Hi,
love love the site.
i’m new to town and would love some insight on where to eat – i’m huge on breakfast and brunch and can’t seem to find decent eggs.
i want diner breakfast too – now i am talking THE WORKS – egg, pancakes, everything for cheap – i really reall yhope you can help.
thanks,
Michelle
p.s any suggestions for restaurant week? yumm.. look forward to eating with ya!
Hi Michelle, welcome to NY! Sadly, my favorite place for eggs was Gottino, but recently Chef Jody left and I heard it all went down hill. Here’s a couple of other places where I’ve enjoyed brunch: Taboon, August, Crema Restaurant, Macondo, Taco Taco, Bouley (for fancy brunch). Other than Bouley, you won’t see those on Brunch lists because I’m not necessarily into the brunch scene. I only care about the food, not who else is eating there. Oh, also I love the Blueberry Pancakes at Clinton Street Baking Co. but that is a very popular place so it’s a long wait.
I’m afraid that diners are pretty terrible in NYC but if you cross into NJ, I heard that Jersey has the most diners per distance, or something like that. Whatever you do, don’t eat in a diner in Manhattan. They’re terrible and won’t be that cheap anyway.