CSA Box Makes: Pumpkin dumplings with radicchio
I had never cooked radicchio before, and don't remember eating it except maybe in a salad. I was just going to make a salad with the radicchio we got, but then I came across this recipe for pumpkin dumplings in the New York Times (link here). Though the recipe calls for gluten-free flour, I just used regular all purpose wheat flour.
This was my first time making American style dumplings, and it was really fast and easy. Just mix then boil - I used my cookie/ice cream scoop and putting the dumpling balls into the boiling water was simple. The dumplings turned out quite tasty; a savory flavor I wouldn't have expected pumpkin to have.
The problem was the radicchio. Perhaps because it was fresh from the farm, it was SO bitter. I don't think I've ever had anything so bitter before, and eaten something where I grimaced with every bite.
It became better the next day, after it sat in the refrigerator and I microwaved it. I'm willing to give radicchio another try (found out online that many people search for a way to prepare it in a way to take off the bitterness). Perhaps roasting and marinating in balsamic vinegar?
