Onions- Red "cipollini" type, flat gourmet onions from Italy, They are bright red in color, very flat and sweet perfect for fresh eating or cooking. This is a very old Italian variety, that was mentioned by Vilmorin in 1885.
Skate with wine braised cipollini and fennel
6 whole cipollini peeled
1/2 bulb of fennelsliced thin
1/2 C round white wine (I used a 2006 J Chardonnay)
1/2 C chicken stock
honey (if needed)
salt and pepper to taste
2-3 Tbs unsalted butter
2 Tbs tarragon
2 skate fillets
Heat a non-reactive pan over medium heat and add a splash of olive oil. Swirl to coat, then add the fennel and whole onions. Brown each side of the onions being careful not to burn the fennel.
Add the wine and allow it to boil until there is almost no liquid left. This burns off the alcohol and allows the flavor of the wine to concentrate before we add more liquid.
Add the chicken stock and continue to boil until the liquid is reduced by half.
While the sauce is reducing, rub the skate with olive oil then lightly salt and pepper both sides.
Heat a cast iron skillet skillet over medium high heat until very hot. Lay the fillets in the pan and allow them to lightly brown on one side then use a thin long spatula to flip them over.
When the sauce has reduced by half, whisk in 2-3 tablespoons of butter then salt and pepper to taste. Depending on the type of wine you used, the sauce may be a little tart. By adding honey you can balance out the the tartness with the sweetness from the honey. Finish the sauce by adding the tarragon and a squeeze of lemon.
Plate the skate fillets then top with the braised onions, fennel and sauce.
Oregano- The warm, balsamic and aromatic flavor of oregano makes it the perfect addition to Mediterranean and Mexican cuisines. This popular herb whose name means "mountain joy" is available throughout the year.It is a member of the mint family.
Tuscan Salad Dressing
The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley can be found year round in your local supermarket.Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery" (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established.
Time: 15 minutes
1 cup washed, dried and roughly chopped parsley
1/2 cup washed, dried and roughly chopped tender herbs like dill, mint, basil and/or chervil
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh marjoram or oregano leaves
2 tablespoons minced chives or scallions
4 cups mixed salad greens
1/3. cup extra virgin olive oil, or to taste
2 tablespoons fresh lemon juice, or to taste
Salt and black pepper to taste.
1. In a bowl, toss together all the herbs and greens. In a small bowl or blender, combine the oil, lemon juice, and salt and pepper; taste and adjust seasoning as necessary.
2. Toss dressing with greens. Taste and add more salt, pepper, lemon juice or olive oil as necessary.
If desired, add 1/2 to 1 cup soaked or cooked bulgur, cooked kasha or brown rice, or fresh shell beans. to salad.
Pasta With Parsley Sauce
Parsley Salad Variations:
For still-tender peas:
Sautéed peas with roasted mushrooms
There are no measurements here, because how much of each ingredient to use just depends on how much you like that thing. But this combination of peas' springtime freshness and the deep, caramelized, savory flavor from the mushrooms is a life changer. To turn this simple dish into a satisfying meal, just add a little more olive oil, toss it all with hot pasta, and shave some parmesan or pecorino cheese on top.
Plain old supermarket white mushrooms, scrubbed clean
Extra virgin olive oil
Shallots, garlic or onions (whichever), chopped fine
Salt and pepper
Thyme, chopped (optional)
For still-tender or firmer, older peas:
Cumin-ginger stewed peas
I kind of just want to say, "Hey, if you have great fresh peas that are a few days old, just boil some good chicken stock, dump them in, some salt, crack some pepper, and just simmer the peas in the stock until they're tender and earthy." But this recipe, too, will even better highlight the pea's ability to turn nutty, almost buttery, and absorb flavors as it smoothes out with a bit of a longer cooking time. Adapted from Camellia Panjabi's fantastic .
Serves 2-3 as a main course with rice; more as a side
4 tablespoons vegetable oil
2 medium onions, preferably not Vidalia or other very sweet varieties, cut into pea-size dice
2 cloves garlic, chopped fine
1-inch-square chunk of ginger, peeled, chopped fine
1 jalapeño, or a more intense pepper if you're macho, chopped fine
1 teaspoon whole cumin seeds
½ teaspoon coriander powder
2 teaspoon cumin powder
½ teaspoon red chile powder, or to taste
2 cups shelled peas, about 8 ounces by weight
1 small carrot, cut in pea-size dice
Salt, to taste
Water, or chicken stock if you're awesome
Serve on its own, with naan bread, or steamed basmati rice.
Stir-Fried Tofu and Peppers
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.
1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving
1. Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
2. Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
3. In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
4. Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Yield: Serves four.
Advance preparation: Everything can be prepped hours ahead. The cooking is last-minute.
New Potatoes- The term "new potatoes" is sometimes used to describe all small waxy potatoes, but technically it refers just to immature potatoes harvested in the spring and early summer. You can tell if a potato is truly new by its skin; immature potatoes have flimsy, parchment-like skins that you can peel off with your fingers. New potatoes are prized for their high moisture content and creamy texture, and because they can be cooked whole. They're especially good steamed or roasted. They're more perishable than other potatoes, so use them within a few days after buying them.
1 1/2 lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters
2 Tbsp olive oil
2 cloves garlic, minced
1-2 teaspoons fresh rosemary
1/4 teaspoon salt
pepper to taste
1 Preheat oven to 450°F. Place potatoes in a mixing bowl. Sprinkle on salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated.
2 Spread potatoes out on a single layer of a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.
Simple Farro & Bean Stew
I used Sangre de Toro beans the first time around. The second time I used Rosa de Castilla in the pot I made last night. Both were good (the pot liquor from the Sangre de Toro was intense), but the Rosa de Castilla were great - they held their shape, then melted in your mouth. Red beans are traditionally used. You can certainly experiment with other grains here - whole wheat berries, or pearled barley - just keep in mind the non-pearled grains will take longer to cook. Take a glance at the photo to see roughly how small I chopped the carrots and vegetables. And lastly...this freezes well, so you can let it cool, then bag and freeze it.
1 pound / 16 oz / 453g red beans, soaked for at least 4 hours preferably overnight, then drained
10 cups / 2.5 liters water 1/4 cup extra-virgin olive oil 1 medium onion, chopped
28 ounce / 800g can whole, peeled tomatoes, drained and chopped
1 medium carrot, chopped
3 small-med (1/2 pound / 8 oz) new potatoes, chopped
2 stalks celery 2 cups / 13 oz / 370 g pearled farro 1 - 2 cups water or vegetable broth fine grain sea salt to taste 1/2 head / 9 oz savoy cabbage, chopped 1/2 bunch / 4 oz kale, de-stemmed and chopped
Parmesan and olive oil to serve. Or do what I did with this bowl - whisk together a bit of leftover harissa and some olive oil for a spicier drizzle.
Cook the beans in a large pot or stock pot with the 10 cups / 2 1/2 liters of water. When the beans are cooked, remove a generous scoop of them from the pot, place in a bowl and mash them well. Return to the pot.
In a separate pan, saute the onion in the olive oil over medium-high heat. Just when it begins to color add them to the bean broth. Stir in the tomatoes, carrot, potatoes, celery, and farro. Bring to a boil again, then dial the heat down to a simmer. Cook, stirring occasionally, until the farro is cooked through, 20 - 30 minutes. Be sure the vegetbles are cooked through as well. If you need to stir in more water or broth do so one cup at a time until the stew is the consistency you like. Taste. You are going to need to salt quite a bit. Start with a teaspoon and go from there until the flavors become bright.
Stir in the cabbage and kale, and cook a few minutes more, until they collapse. Serve topped with plenty of freshly grated Parmesan and a generous drizzle of good olive oil (or alternately harissa oil/feta).
When you go to reheat leftovers you may need to add water to thin the stew out, and then readjust the seasoning.
SERVES 6 – 8
A favorite recipe of legendary cookbook editor Judith Jones, this soup is adapted from the classic Mastering the Art of French Cooking, Vol. I (Knopf, 1961), by Julia Child, Louisette Bertholle, and Simone Beck.
3 russet potatoes, peeled and sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced, including
the tender green part
4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives
1. Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40–50 minutes.
2. Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.
3. Off heat, just before serving, stir in the cream by spoonfuls. Pour soup into a tureen or soup bowls and decorate with the herbs. Add a little freshly ground white pepper, if you like.
This article was first published in Saveur in Issue #32
Blue Cheese and Red Potato Tart
Adapted in a bunch of ways from Gourmet
1 Savory Tart Shell, below, or recipe of your choice, in a 9-inch tart pan and ready to fill
1 pound small red potatoes, scrubbed and cut into 1/4-inch slices
1 cup heavy cream
1 large egg yolk
1/4 pound blue cheese, crumbled (about 3/4 cup)
1 tablespoons finely chopped herb or herbs of your choice, such as a mixture of thyme and rosemary
Fine sea salt for sprinkling
Preheat oven to 350°F. In a medium saucepan, cover potato slices with water by two inches. Simmer, uncovered, until tender, about 10 minutes. Drain. If the potatoes don’t seem very dry, pat them dry with towels.
Arrange potato slices, overlapping slightly, in concentric circles around the tart pan. Sprinkle blue cheese over potatoes. Whisk cream and egg yolk together and pour into tart shell, then sprinkle tart with herbs of your choice and salt.
Bake tart on a baking sheet until bubbling and golden brown, about 45 to 50 minutes. Cool in pan on rack and serve warm or cold. With a big green salad, for balance.
Savory Tart Shell
1 1/4 (5 1/2 ounces) cups flour
1 tablespoon plus 2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons (3 ounces) butter, diced
1 large egg
In a large bowl, combine the flour, cornstarch and salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg and mix with a fork until a dough forms. If this does not happen easily, toss it out onto a counter and knead it together. This dough is rather tough but with a little elbow grease, it does come together nicely.
This dough can also be made a food processor, or in a stand mixer, though I’ve only tried it in a food processor.
On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Level the edges, and refrigerate for 30 minutes. Proceed with a filling of your choice, no parbaking required.
Green Mashed Potatoes
By MARK BITTMAN
Time: About 45 minutes
2 large starchy or all-purpose potatoes (about 1 pound), peeled and cut into quarters
1 pound dandelion or other greens, washed and trimmed of thick stems
1/4 to 1/2 cup extra virgin olive oil
Freshly ground black pepper
1 cup homemade bread crumbs.
1. Put potatoes in a large, deep pot and cover them with cold water. Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain; meanwhile, add greens to water and cook for about 1 minute. Rinse under cold water. Drain well, then chop.
2. Heat oven to 400 degrees. Rice potatoes, run them through a food mill, or mash them with a fork or potato masher, adding enough olive oil to moisten them well. Mash in the greens, adding more olive oil as needed. Sprinkle with salt and lots of pepper.
3. Put mixture in an ovenproof dish and top with bread crumbs. Drizzle with more olive oil, sprinkle with salt and pepper, and bake until bread crumbs are golden brown, about 15 minutes. Serve hot or warm.
Yield: 4 servings.
Variegated Spiced Latkes
With a decade of experimentation making latkes, my favorites are made from a combination of russet potatoes, sweet potato, parsnip, yellow onion and fresh ginger. I like the addition of fresh milled pepper and fennel. Peanut oil is best for frying these if you want that golden crunchy brown on the outside without such fear of charring. If you have allergies, you want to use a substitute oil with a high smoke point. Of course there is always schmaltz; I probably shaved years off my life using a goose fat version, for frying, while I lived in Germany, but I am staying away from that now. I also love serving these with sour cream and homemade applesauce. If you have kosher company, (or are kosher) you can't mix sour cream with the use of animal fat....so another good reason to stay away. - Sagegreen
1 sweet potato, pared (about 1 cup)
1 parsnip, pared (about 1/2 cup)
1 yellow onion (@1/2 cup)
2-3 russet potatoes (or yukon gold) (@2 cups)
1 inch fresh ginger, peeled and grated (@1 oz)
1 teaspoon kosher salt
1/2 teaspoon fresh milled ground fennel seed
1/2 teaspoon fresh milled black pepper
2 eggs, beaten
3 ounces flour
peanut or other high smoke point oil
homemade applesauce for serving
sour cream, fage, or creme fraiche for serving
Hand grate the sweet potato, onion, and parsnip using the large holes into a large bowl first. I think hand grating is the only way to go for these.
Wash and scrub the russet potatoes very well, leaving the skins on. Remove any imperfections. Grate these last into the bowl with the other vegetables. Add the salt, pepper, fennel, and ginger. Let rest a few minutes.
Using a colander (or cheesecloth if you prefer) wring all the excess moisture from the mix. Repeat, then return to the bowl. You can also squeeze handfuls of the mix in your hands to help.
Mix in the beaten eggs and flour.
Generously coat the bottom of a heavy pan with peanut oil (or other suitable oil). The oil need not be deeper than 1/8 inch, if even that. If you prefer thicker latkes, then you might have up to1/4 inch oil. Heat to medium high until a drop of liquid would sizzle in the pan.
Working in small batches ladle the mix to the heated pan to form 5-7 latkes with about a 3 inch diameter and about a 1/4 inch thickness after pressing down gently on the mix with a spatula. Fry each one on one side until golden brown, then flip and cook the other side until golden. Try to keep the depth of oil as low as possible, but make sure the vegetables cook through- soft on the inside, crunchy on the outside. Drain on paper towels. You should have 15-20 latkes from this recipe.
Serve warm with generous dollops of sour cream and preferably homemade heirloom applesauce.
Mashed Potatoes with Caramelized Onions and Goat Cheese
4 tablespoons unsalted butter, divided use
1 tablespoon olive oil
1.5 pounds yellow onions (approximately 2 large onions), thinly sliced
1/4 teaspoon sugar
3 pounds Russet potatoes, peeled and cut into 1-inch pieces
1.5 cups half and half
1 clove garlic, smashed
1 bay leaf
3 ounces goat cheese
To make the caramelized onions, heat 2 tablespoons of butter and the olive oil in a large sauté pan over medium heat. Add the sliced onions and stir them to coat with the fat. Add 1/4 teaspoon salt and the sugar and cook, stirring frequently, until onions are golden brown and caramelized, about 30-40 minutes. If the onions get too dry, add a small amount of water to deglaze the pan. Set aside.
Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender.
While the potatoes are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tablespoons of butter in a small saucepan over medium heat.
Drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the potatoes through a ricer into a large bowl. Gently stir in the hot cream mixture a little at a time until the potatoes are smooth and creamy (discard the garlic and bay leaf). You may not need to use all of the liquid. Set aside a small amount of the caramelized onions for garnish and stir the remaining onions into the mashed potatoes. Crumble the goat cheese into the potatoes and stir to combine well. Season with salt and black pepper to taste.
Spoon the mashed potatoes into a serving bowl and garnish with the remaining caramelized onions. Serve hot.
Pumpkin- Pumpkins are believed to have originated in North America. Seeds from related plants have been found in Mexico dating back to 7000 to 5500 B.C.
References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for "large melon" which is "pepon." "Pepon" was changed by the French into "pompon." The English changed "pompon" to "Pumpion." American colonists changed "pumpion" into "pumpkin."
Native American Indians used pumpkin as a staple in their diets centuries before the pilgrims landed. They also dried strips of pumpkin and wove them into mats. Indians would also roast long strips of pumpkin on the open fire and eat them. When white settlers arrived, they saw the pumpkins grown by the Indians and pumpkin soon became a staple in their diets. As today, early settlers used them in a wide variety of recipes from desserts to stews and soups. The origin of pumpkin pie is thought to have occurred when the colonists sliced off the pumpkin top, removed the seeds, and then filled it with milk, spices and honey. The pumpkin was then baked in the hot ashes of a dying fire.
- makes 4 to 6 servings -
Time: 45 minutes
1/4 cup neutral oil, like grapeseed or corn, plus more if needed
2 pounds pumpkin, peeled, seeded, and cut into large chunks
Salt and freshly ground black pepper
1 large onion, chopped
2 tablespoons minced garlic
2 tablespoons minced fresh chile, or to taste, or hot red pepper flakes or cayenne to taste
1/2 red wine, any vegetable stock, or water
3 cups chopped ripe tomato (canned is fine; don't bother to drain), more or less
Chopped parsley leaves for garnish
1. Put the 1/4 cup oil in a deep Dutch oven or other pot with a tight-fitting lid over medium-high heat. Add pumpkin, taking care not to overcrowd; you'll need to work in batches. Sprinkle with salt and pepper. Cook until the pumpkin is well browned and releases easily, 5 minutes or so. Then turn and cook the other side the same way. As the chunks cook, transfer them to a plate and add more pumpkin to the pan. Add more oil if necessary to keep the pumpkin from sticking.
2. When all the pumpkin is cooked, pour off all but 2 or 3 tablespoons of the oil and add the onion, garlic, and chile. Cook, stirring frequently, until softened, about 3 minutes.
3. Pour in the wine, scraping up any browned bits from the bottom of the pan. Let the liquid boil off for a few minutes and thicken, then stir in the tomato and its juice. Bring the sauce to a boil, then lower the heat a bit so it bubbles along nicely. Cook, stirring occasionally, until it thickens, about 10 minutes.
4. Return the pumpkin to the pot and let the mixture come back to a boil. Cover and turn the heat to low. Cook, stirring once or twice, until the sauce has thickened even more and the pumpkin is tender but not mushy, about 10 minutes. Taste and adjust the seasoning, garnish, and serve.
Panfried Pumpkin with Tomato Sauce, Yogurt, and Mint: Omit the parsley garnish. Follow the recipe all the way through Step 3. While the pumpkin is cooking, whisk 1 cup yogurt (preferably whole milk) with 1/2 cup chopped fresh mint leaves and season with salt and pepper. When the pumpkin is ready, drizzle with a little of the yogurt mixture, but don't stir it in. Pass the remaining yogurt at the table.
Panfried Pumpkin with Tomato Sauce, Parmesan, and Basil: Great over pasta or for sandwiches, with a little melted mozzarella: Omit the parsley garnish. Follow the recipe all the way through Step 3. While the pumpkin is cooking, grate about 1 1/2 cups of Parmesan cheese and chop a small bunch of basil. When the pumpkin is ready, sprinkle with a little of the Parmesan and all of the basil, but don't stir them in. Pass the remaining cheese at the table.
Panfried Pumpkin with Tomato Sauce, Cocoa, and Pumpkin Seeds: Sort of like a quick mole: Omit the parsley garnish. Follow the recipe all the way through Step 3. While the pumpkin is cooking, toast 1 cup pumpkin seeds, tossing until golden. Chop a small bunch of cilantro. When the pumpkin is ready, stir in the pumpkin seeds along with 1/4 cup unsweetened cocoa powder and 1 teaspoon ground cinnamon. Garnish with cilantro and serve.
Panfried Pumpkin with Cranberries and Pistachios: Festive all through the fall: Instead of the tomatoes, combine 3 cups cranberries with 2 cups freshly squeezed orange juice. Omit the parsley garnish. Follow the recipe through Step 3, adding the cranberries and juice in place of the tomato. Proceed with the recipe and garnish with 1/2 cup chopped pistachios instead of the parsley.
Note: You will need a 13-inch-wide roll of white parchment paper. (White is less brittle than unbleached brown parchment and cooks up to a lovely color.) Squid ink pasta (pictured) can be found at select Italian groceries, such as Bay Cities in Santa Monica.
1 pound thick-cut dry pasta, such as rigatoni (squid ink pasta works beautifully)
1/4 cup raw pine nuts
3 tablespoons olive oil, plus extra for brushing parchment
2 garlic cloves, minced
2 large shallots, minced (about 1/4 cup)
2 cups thinly sliced radicchio (about 1/2 head)
2 cups thinly sliced green kale (about 1/2 bunch)
1/2 cup dry white wine
11 ounces (1 large log) fresh goat cheese
1 tablespoon fresh minced flat-leaf parsley
1/2 teaspoon grated lemon zest, from 1 lemon
1/4 teaspoon freshly ground black pepper
4 tablespoons freshly grated Parmesan
1. Heat the oven to 450 degrees. Bring a large pot of salted water to a rolling boil and cook the pasta, stirring occasionally, until still quite al dente (there will be a layer of white in the center when you bite into it). Drain and set aside.
2. Sprinkle the pine nuts on a cookie sheet and toast in the oven until golden, 3 to 4 minutes. Let cool.
3. In a large sauté pan, heat 3 tablespoons of olive oil over medium heat. Add the shallots and garlic and cook until fragrant, 1 to 2 minutes. Add the kale, radicchio and wine and stir until wilted, about 4 minutes.
4. In a large bowl, combine the goat cheese, kale-radicchio mixture, parsley, lemon zest and black pepper. Gently fold in the pasta until just barely combined and set aside.
5. Cut parchment paper into four (13-by-18-inch) rectangles. Fold each in half crosswise, then unfold the pieces and brush one half (near the center, not the edges) with olive oil. Divide the pasta mixture among the four pieces of paper, mounding it on the oiled half of the paper near the fold. Add 1 tablespoon grated Parmesan and 1 tablespoon toasted pine nuts to the top of each mound.
6. Fold the unoiled half of the parchment over the top of the pasta mixture. Starting at one end, fold down a small (about one-half-by-2-inch triangle) section of the paper and keep folding in increments to seal the edges. Fold until you get to the end, then tuck under the last small fold so that the packet stays secured. Repeat with each packet.
7. Place all four folded packets on a large baking sheet and bake for 11 minutes, until the packets begin to brown around the edges and puff slightly in the middle. Transfer the packets to individual plates and slit open at the table.
Radish- A radish is the root of a plant related closely to mustard, another surprisingly healthful plant. It’s generally used as a garnish or salad ingredient because of its mild-to-peppery flavor and unique red-and-white coloration, but it’s much more than just a garnish.
This plant comes in several varieties, though the most common in North America is the oval, red-skinned version. Look for the ones with unblemished and bright-colored skin, a firm and compact texture, and short, bright green leaves. You might also look for daikon, an oriental version that looks like a cross between a white carrot and a turnip. Regular radishes can be found in most grocery stores, while daikon is primarily sold in Oriental specialty markets. To store, break the leaves off, put the roots in a plastic bag, and keep refrigerated no more than a week. When you’re serving them, you can soak radish in ice water for an hour or two for extra crispness; or you can braise thin-sliced daikon in a bit of sesame oil and serve hot for an Oriental treat.
Ordinary radishes are a great source of vitamin C and are rich in minerals like sulphur, iron, and iodine. Daikon is even better, a source of vitamin C, potassium, magnesium, and folate as well as sulphur, iron, and iodine.
Radishes can be added to vegetable juice to spice up the flavor a little. In this form, they can help clear your sinus cavities and soothe your sore throat. The vitamin C in radishes is an antioxidant and anti-inflammatory, and has been shown to have a positive effect on asthma symptoms because of its anti-inflammatory properties. Potassium can help lower your risk of kidney stones and strokes, and radishes along a diet high in other fruits and vegetables can significantly lower your risk of multiple sclerosis.
Fresh-picked radishes taste like summer. And sauteed baby radishes with wilted radish greens? Well, they just taste delicious. Here's the recipe Russ and I used to cook up the bunch of radishes included in our CSA share.
1 bunch of baby radishes with radish greens
1 Tablespoon butter
salt and pepper
1. Wash radishes in cold water. Cut off the greens and set 'em aside.
2. Slice the radishes thin, and saute them in melted butter.
3. Add the greens (still wet) and saute until wilted (less than 1 minute).
4. Add salt and pepper to taste.
Radish Quinoa Salad
1/2 cup quinoa
1 large bunch radishes (about 1 lb), scrubbed, stem and root ends trimmed, halved or quartered and thinly sliced
3 scallions, white and green parts, thinly sliced
1/4 cup fresh flat-leaf parsley leaves, roughly chopped
3 tbsp lime juice
1 tbsp white wine vinegar
1 tbsp honey
2 tsp ground cumin
1 tsp sea salt
1/2 tsp freshly ground black pepper
6 – 8 tbsp olive oil
In a large bowl, wash quinoa in 2 or 3 changes of cold water, rubbing grains and letting them settle, until the water runs clear. Drain in a fine sieve. Bring about 2 inches of salted water to boil in a medium saucepan (one that fits a steamer or heat-safe sieve for steaming). Add quinoa and cook, at a low boil, until nearly tender, about 10 minutes. Drain quinoa in sieve and rinse under cold water. Bring about 1 inch of clean water to boil in the saucepan; transfer quinoa to a steamer basket set above the level of the water (or use the sieve and cover with a kitchen towel and the pot lid). Steam quinoa until fluffy and dry, about 10 minutes.
Meanwhile combine radishes, scallions and parsley in a large bowl. Toss to mix.
In a small bowl, combine lime juice, vinegar, honey, cumin, salt and pepper and whisk together with a fork. Drizzle in olive oil, whisking and tasting as you go, until the dressing reaches a taste and consistency that you like (I used about 6 tbsp olive oil, but you may prefer more or less). Taste and adjust cumin, salt or pepper as needed.
Add quinoa to radishes and toss to mix. Add about half of the dressing; mix well. Taste, and continue to add dressing to your taste (I generally use all of it, as the quinoa absorbs quite a bit). Serve, alone as a side salad, or on top of greens as a main dish salad.
Sauteed Radishes with Mint
Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint. - liahuber
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 pound radishes, trimmed and cut lengthwise into 1/2-inch wedges
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons mint, roughly chopped
Heat oil and butter in a large saute pan over medium heat. Let butter melt and then cook a bit longer, until it’s a deep golden and beginning to take on a nutty smell, about 2 minutes total.
Add radishes to pan and toss to coat. Sprinkle with salt and pepper. Cook for 8-10 minutes, tossing frequently, until radishes are tender and tinged with caramelization in places. Let cool slightly and sprinkle with mint and additional salt to taste.