My folks and I share passions for dogs, cats, good food, good drink, winter, cooking, trying new cooking “tricks” – probably more, but those are the top items! We trade recipes, techniques and sometimes ingredients.

This past Saturday was my Costco day. For any not familiar with Costco, it is a “big box” membership/co-op store. Even solo, there are things that I buy in quantity and they have a wonderful meat department, complete with knowledgeble butchers.

My plan this last Saturday was to arrive at opening as it is warm and there are just a few parking spots in the early morning that are shaded. The Jeep heats up quickly so I need shade for Bear! And we needed a walk beforehand at our spot behind Costco. We arrived in the nick of time, had a nice walk and I snagged a parking spot in the shade. I had a fairly short list.

I gathered everything AND some beef tenderloin that was on SALE!!! – SCORE!

And then!!! arrived home to find a package of horseradish from my folks. I knew it was on the way but sorta forgot so on seeing the package, remembering and knowing I had most excellent beef to go with…yea!

I had instruction to phone Bill after receiving the horseradish to discuss all he’d learned about the process of dealing with the root. I phoned, I listened and then I proceeded.

Above is the root as it comes out of the ground. Bill told me he’d peeled and he’d scrubbed and the scrubbing method was recommended to preserve the most root.

I scrubbed…

Scrubbing worked. I proceeded to grating. We had already had a discourse on the benefits of a microplane grater. I had one for zesting citrus. Bill added some input on the size and type of bowl…

All went well :)! I performed the grating ON the front porch. My mother had warned of the sinus-clearing aroma during the grating process…

After grating, you wait until the heat-taste you prefer is reached. Adding vinegar to the grating, stops the heat process… Fascinating food chemistry! I waited about 5 minutes.

Oh boy!!! This horseradish was sweet-hot, full of flavor, what you think horseradish should taste like when you smell it. It, on rare tenderloin – and my slaw dressed with “Oldfield’s Poppy Seed Dressing” ( Save the barn) and a few fries – Saturday Supper.

This week’s condiment: Horseradish

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