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DanM

Ravishing Radishes!

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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

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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.

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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.

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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 …

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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...)

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