Jump to content


Photo

Ravishing Radishes!


  • Please log in to reply
9 replies to this topic

#1 DanM

DanM

    Advanced Member

  • Members
  • PipPipPip
  • 112 posts

Posted 15 August 2018 - 02:04 PM

The markets in neighboring France always have stacks of beautiful radishes at a very cheap price. The only thing I know to do with them is to slice them up and put them on buttered toast. What else can I do with them?

 

Dan


Blessed are the cheesemakers.

#2 plattetude

plattetude

    Advanced Member

  • Members
  • PipPipPip
  • 276 posts

Posted 15 August 2018 - 02:07 PM

Butter-braised! Roasted! I love the crunch and mild heat of fresh radishes, but cooking them is revelatory.



#3 Chambolle

Chambolle

    Advanced Member

  • Members
  • PipPipPip
  • 2,324 posts

Posted 15 August 2018 - 02:20 PM

Multi step recipe

1. Pick one up
2. Put it in mouth
3. Chew
4. Swallow

Cheers !

#4 voyager

voyager

    Advanced Member

  • Members
  • PipPipPip
  • 4,973 posts

Posted 15 August 2018 - 02:20 PM

And radish leaf soup or pesto can be equally amazing.   


It's not my circus,

not my monkeys.


#5 Sneakeater

Sneakeater

    Advanced Member

  • Members
  • PipPipPip
  • 61,913 posts

Posted 15 August 2018 - 03:20 PM

It took me a while to decide whether the first word of the thread title was a verb or an adjective.


Bar Loser

MF Old

#6 Wilfrid

Wilfrid

    Advanced Member

  • Admin
  • PipPipPip
  • 84,605 posts

Posted 15 August 2018 - 05:20 PM

Butter-braised! Roasted! I love the crunch and mild heat of fresh radishes, but cooking them is revelatory.

 

Yes, treat them like baby turnips.  I like slow braising them in stock.



#7 joethefoodie

joethefoodie

    Advanced Member

  • Members
  • PipPipPip
  • 10,518 posts

Posted 15 August 2018 - 10:28 PM

I like to quick pickle them by halving them, salting them generously for an hour or two, drying them off, and then serve them with softened butter. If the tops are pretty, I leave those on too - it's a nice handle.



#8 Sneakeater

Sneakeater

    Advanced Member

  • Members
  • PipPipPip
  • 61,913 posts

Posted 16 August 2018 - 05:41 AM

Black Spanish Radishes, sautéed:  the best accompaniment for a lamb chop I know.


Bar Loser

MF Old

#9 Chambolle

Chambolle

    Advanced Member

  • Members
  • PipPipPip
  • 2,324 posts

Posted 16 August 2018 - 09:12 AM

The French radishes, in peak form, have a wonderful, snappy crunch when biting into them RAW with an elegant but very noticeable peppery finish that delights and tickles the tongue .. all of which will drastically dissipate if not completely disappear upon cooking them in an artery-clogging, heart-attack-causing, weight-gaining butter bath, but YMMV ...

 

My above, multi-step recipe is a sure-fire winner among most supermodels (and normal folks, I gotta presume) and best served with other crudité, like an assortment of multi-colored mini-poivrons de Bretagne (rouge, jaune, orange) et des carottes multicolores qui sont également craquantes et jolies (jaune, blanc, orange bien sûr, mais pourpre aussi … n’oubliez pas le pourpre !), et pourquoi pas des mini choux-fleurs de Bretagne en plus, etc etc

 

Guests arrive to a ravishing rainbow of ravitaillement that delights their beautiful eyes !

 

As they are noisily crunching away, consuming virtually no calories, you stealthily sneak back into the kitchen and then reconvene with a quasi-kilo of caviar, warm homemade blinis and some nice vintage champagne and before you know it, your guests are nodding in approval with faces aglow, posting on Instagram and chatting with gusto while thinking to themselves “yeah, I guess I’d probably return if invited … Chambo seems like a nice enough guy ...”

 

A modest raw radish makes a bigger impression than you might think !

 

Ignore Chambo at your peril …



#10 joethefoodie

joethefoodie

    Advanced Member

  • Members
  • PipPipPip
  • 10,518 posts

Posted 16 August 2018 - 11:21 AM

 and best served with other crudité, like an assortment of multi-colored mini-poivrons de Bretagne (rouge, jaune, orange) et des carottes multicolores qui sont également craquantes et jolies (jaune, blanc, orange bien sûr, mais pourpre aussi … n’oubliez pas le pourpre !), et pourquoi pas des mini choux-fleurs de Bretagne en plus, etc etc

 

Guests arrive to a ravishing rainbow of ravitaillement that delights their beautiful eyes !

 

As they are noisily crunching away, consuming virtually no calories, you stealthily sneak back into the kitchen and then reconvene with a quasi-kilo of caviar, warm homemade blinis and some nice vintage champagne and before you know it, your guests are nodding in approval with faces aglow..."

 

Channeling Richard Olney (whom I happened to be reading last night...)