Daikon is a long, white, root vegetable that translates literally to “large root” in Japanese. My first introduction to these lovely radishes was through a community cooking demonstration I attended several months ago. We watched for nearly an hour as our instructor prepared each ingredient with focused precision. It was as if the small cleaver, an interesting instrument of choice, performed as an extension of her arm – stripping away the rustic exterior and finishing with a small pile of snow white matchsticks. Tossed with rice wine vinegar and other choice ingredients, the final result was a refreshing infusion of sweet and sour.

This recipe is inspired by the techniques I learned during the cooking demonstration. Unfortunately, patience was not one of them. Forget the cleaver. A few pulses of my food processor, outfitted with a shredding attachment, my radishes and carrots were transformed into a vibrant pile of orange and white in a matter of seconds.

My favorite way to store and serve this slaw is in small jelly jars; for no other reason than they are just too cute.

Pickled Daikon Radish & Carrot Slaw
2 large daikon radish, tops removed and peeled
6-8 medium carrots, tops removed and peeled
2 tsp. kosher salt
1 Tbl. fresh ginger, minced
3 Tbl. sugar
1/3 cup seasoned rice wine vinegar

Shred the daikon radishes and carrots using a box grater. You can also use a food processor with the shredding attachment. Toss the salt into the mixture and pour it in a fine mesh colander. Place the colander over a bowl and allow the liquid to drain for at least 1 hour in the fridge. (I allowed mine to drain for roughly 5 hours.)

Remove the drained mixture from the fridge. Squeeze out any remaining liquid. Add to a medium mixing bowl with the remaining ingredients. Toss until well combined. Serve immediately or store in the fridge for up to three weeks. Makes approximately 3-4 cups of slaw.

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My sister Rosita was the first person to introduce me to Pinterest nearly six months ago. And I have been hooked ever since. It is the latest online darling to hit the social media scene that is quickly earning its place next to Facebook and Twitter. For me, the site is a wonderful way to find recipe ideas and explore my other areas of interest. My friend Dave told me once he had to stop following my boards because the food pins made him extremely hungry.

This recipe was inspired by a site I discovered while pinning. Using seamless crescent dough makes it super easy to satisfy those sweet cravings that seem to pop out of nowhere. While I wrote the recipe to include just enough glaze for drizzling, I always end up making extra for dunking these two-bite beauties. I recommend you do the same if it suits your fancy.

Mini Cinnamon Rolls
2 (8 oz.) tubes of seamless crescent dough (see author’s note)
2 Tbl. butter, melted
2 Tbl. sugar
1 Tbl. ground cinnamon
¼ tsp. ground nutmeg

Glaze:
3 Tbl. powdered sugar
1-3 tsp. milk

Preheat the oven to 375 degrees. Toss together the sugar, cinnamon and nutmeg in a small bowl. Set aside. Unroll a sheet of crescent dough onto a cutting board. Press together any holes that might be present. The widest side of the dough should be perpendicular to your body.

Brush half of the butter evenly across the top of the dough. Don’t forget the edges. Sprinkle half of the cinnamon and sugar mixture on top of the butter. Starting with the widest end, tightly roll the dough and press the end to seal the seam.

Slice the roll into 12 even pieces and place each section into a greased mini cupcake pan. Repeat the steps above for the second sheet of dough. Bake the rolls at 375 degrees for 6-8 minutes, or until the tops are lightly golden. Remove from the oven and allow the rolls to cool slightly.

Mix together the powdered sugar and one teaspoon of milk. Keep adding milk a little at a time until the glaze can easily pour from a spoon. Drizzle the glaze across each roll. Makes 24 mini cinnamon rolls.

Authors Note: If you cannot find seamless crescent dough, simply press the perforations together of regular crescent dough with your fingers before brushing with butter.

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“Charming” came to mind as I drove past modest two-story brick homes – many over 100 years old – and a scattering of small independent shops along Brookline’s main business district. The unusually wide boulevard and angled parking offer easy accessibility for visitors. Yet, at the same time, close proximity to residential areas and a network of sidewalks create an environment perfect for a casual stroll.

My friend Barb and I joined the other tour participants at Pitaland where our tour began. We then bounced from shop-to-shop with Sylvia as our guide – tasting along the way. The nearly two and a half hour excursion not only filled our tummies with delicious food, it also nourished our minds as Sylvia shared interesting facts about the area. Did you know a trolley line served as the main transportation access between Brookline and downtown Pittsburgh until it was dismantled in 1966? I didn’t.

Here are a few highlights of each stop on the tour.

Pitaland is a Mediterranean market known for their wide-selection of imported products including cheese, meats, olives and other goodies made fresh daily. The business also has an extensive pita bread baking operation in the back. We watched dough loaded into a machine get proofed, rolled and baked using an elaborate system of belts. Each disk of dough puffed with excitement as they passed through a heat chamber before curving along the belt to cool. Two ladies stationed at the end gather the pita for packaging.

Kribel’s Bakery is a family owned and operated business that began in Troy Hill, another Pittsburgh neighborhood, before moving to Brookline in 1940. One of the employees said the owners take pride in baking from scratch using the same recipes created when the bakery first opened over 60 years ago. We sampled slices of white cake topped with a generous portion of butter cream as we marveled at the rows of ceramic cookie jars lining the back wall. Each jar is modeled after a different cartoon character. Before leaving, we received a paper bag with their signature butter cream topped sugar cookie to take home. (I couldn’t help but eat my cookie between stops.)

A quick peek inside Las Palmas Mexican Supermarket was like stepping into a completely different world of flavor. The market features an extraordinary butcher counter and a lovely selection of produce commonly found in Latin cuisine. We were engulfed in the heavenly aroma of chilies and onions sautéing on an outdoor grill when we exited. The outdoor taco stand is quickly becoming a popular destination for travelers in need of a quick meal.

Sal’s Barber Shop embodies the type of hometown barber I used to visit as a kid. After serving in the Army during World War II, “Big Sal” opened his Brookline business in 1945. His son, dubbed “Little Sal” growing up, moved back to Pittsburgh in 2005 to work with his father after living in Los Angeles for nine years. Little Sal welcomed us warmly as he continued cutting a gentleman’s hair. Two more men waited their turn to sit in the barber chair. One even seized the opportunity to catch a quick catnap in the corner. Shaving mugs were prominently displayed around two large mirrors. They are used by Sal’s regulars and, according to Sylvia, are a symbol of customer loyalty. Before continuing on to our next stop, I couldn’t help but notice the original tin ceiling – beautifully detailed and painted in a rich metallic gold.

Vinnie’s Pretzel Shop serves up fresh Philadelphia style pretzels every day. Owner Michael Vona demonstrated in vast detail each step of the pretzel making process. We were each given our own pretzel to taste after they finished baking in an oven resembling a Ferris wheel. Before taking the first bite, I tore away the crunchy exterior to reveal tender and flaky dough inside. It was so delicious; I finished the entire pretzel before our next stop two doors down.

After recognizing Brookline needed a community oriented coffee shop, the owners decided convert a vacant space (formally an independently owned dollar store) into Cannon Coffee. The barista explained the beans are roasted by a local purveyor, Commonplace Coffee Company, in nearby Indiana, PA. We enjoyed samples of fresh brewed coffee while admiring the back patio and wall art created by the owner’s mother. One of the customers shared her excitement about the coffee shop’s opening saying the space has helped reenergize the neighborhood.

The tour was nearly over when I reached maximum capacity. Frankly, I was pretty darn full. The final two stops included Antonio’s Pizzeria and It’s Greek to Me. We enjoyed a wonderful feta and spinach pizza in a classic pizzeria setting at Antonio’s while we ended with fresh prepared hummus and marinated olives at It’s Greek to Me.

Throughout the entire experience, my first impressions did not waver. Brookline is a very charming neighborhood – a perfect place for a unique food adventure.

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