CSA week 3 - lotsa radishes - besides in a salad what can I do....

Butter Braised Radishes

From the Washington Post

People who are familiar with radishes as a garnish or salad bar option may be surprised when they try this dish, in which "quick braising" gives the cooked radish a turniplike taste and texture plus a lovely, rosy hue.

Serve with roast duck or grilled pork.

What's the difference between a spring onion and a scallion? Although they sprout similar green tops, spring onions have larger bulbs (one to two inches in diameter).

4 servings

Ingredients:

2 tablespoons unsalted butter
1 3- to 4-ounce spring onion, cut into 1/4-inch dice, tough dark-green top removed (may substitute sweet onion)
1 pound (two 1/2-pound bunches) radishes, cleaned, green tops removed, stem ends trimmed; small ones left whole, medium ones cut in half, large ones cut into quarters
Salt
Freshly ground black pepper
Pinch sugar
1/2 cup water
Directions:

In a pan large enough to hold the radishes without crowding, melt the butter over medium-high heat; allow it to begin to brown but not burn. Add the diced onion and reduce the heat to medium. Cook, stirring, for about 3 minutes, until the onion softens.

Add the radishes, salt and pepper to taste, the sugar and the water, stirring to combine. Increase the heat to high and bring just to a boil, then cover and reduce the heat to low. Cook for about 20 minutes, until tender.

Uncover, increase the heat to high and bring back to a boil; cook for about 4 minutes, until almost all the liquid has evaporated. Serve hot or warm.

 
Mix 'em in with cucumbers for a Sunomono. Replace Daikon with yours. REC:

Cucumber and Daikon Salad (Sunomono)
This type of vinegary salad is called sunomono in Japan. Since it has a refreshing taste, it goes with many types of dishes.

1 small DAIKON RADISH (this is usually the same size as the cucumber so, use a comparable amount of smaller, western radishes.)
1 small CUCUMBER
5 Tbsp RICE VINEGAR
2 Tbsp SUGAR
1 tsp SALT

Peel daikon radish and slice it into thin slices. Slice the cucumber to the same thickness. Salt the cucumber and daikon slices and wait about 5-10 mins. Wash off the daikon and cucumber slices and drain the water through a strainer. Mix the vinegar and sugar in a cup. Pour the vinegar mixture over the cucumber and daikon slices. Set aside at least 15 min. before serving.

 
REC: White Daikon Salad

Not T&T, but maybe worth a try?

* Exported from MasterCook II *

White Daikon Salad

Recipe By : Globe Magazine
Serving Size : 4
Categories : Salads

Amount Measure Ingredient -- Preparation Method

1 Pound Daikon -- grated
1 Large Carrot -- grated
1 Tablespoon Sugar
1/4 Cup Rice Wine Vinegar
1 Teaspoon Salt
3 Whole Dried Hot Chili Peppers

Place the daikon and carrot in a bowl. Sprinkle with sugar, vinegar and salt. Toss the mixture. Add the chili peppers and toss once more. Cover the bowl tightly with plastic wrap and refrigerate for 6 hours or until ready to use. Remove the chili peppers before serving.


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Serving Ideas : A nice light, crunchy addition to an Asian meal or picnic.

 
Here's another...REC: Hot Beef Satay on Kale and Romaine

* Exported from MasterCook II *

Hot Beef Satay On Kale And Romaine

Recipe By : Bon Appetit
Serving Size : 6
Categories : Beef Main Dishes
Salads

Amount Measure Ingredient -- Preparation Method

1 Large Onion -- coarsely chopped
1/2 Lemon, Seeded -- coarsely chopped
3 Tablespoons Soy Sauce
2 Tablespoons Tomato Paste
2 Tablespoons Light Brown Sugar -- firmly packed
2 Tablespoons Oriental Sesame Oil
3 Cloves Garlic -- chopped
1 Teaspoon Ground Cumin
1 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
1 Teaspoon Ground Coriander
1/4 Teaspoon Ground Cloves
1 3/4 Pounds Flank Steak, Cut Across Grain -- in 1/2" strips
1 Cup Roasted, Salted Peanuts
8 Large Carrots, Peeled & Julienned -- 2 x 1/4"
1 Pound Slender Green Beans
3/4 Pound Daikon, Peeled & Cut Crosswise -- paper thin
1/4 Cup Rice Wine Vinegar
Salt
6 Tablespoons Oriental Sesame Oil
1/4 Cup Peanut Oil
Bamboo Skewers
2 Large Heads Romaine Lettuce -- cut in 1/4" strips
1/4 Pound Kale, Rinsed -- cut in 1/4" strips
Peanut Dressing(Recipe Separate)

Blend onion, lemon, soy, tomato paste, brown sugar, 2 tablespoons sesame oil, garlic, cumin, salt, cinnamon, coriander and cloves in processor until smooth, stopping to occasionally scrape down sides of work bowl. Transfer to large bowl. Add steak and toss to coat with mixture. Cover and marinate at room temperature 3 hours.

Preheat oven to 325°. Toast peanuts on baking sheet until golden brown, about 8 to 10 minutes. Cool completely. Chop coarsely and set aside.

Bring large pot of salted water to boil. Add carrots and cook until just crisp-tender. Transfer to large bowl of ice water using slotted spoon. Add beans to boiling water and cook until just crisp-tender. Drain well; add to carrots. Add daikon to carrots, with more ice water if necessary to cover.

Mix vinegar with 6 tablespoons sesame oil and add peanut oil in thin stream, whisking to blend. Add salt to taste.

Preheat broiler. Drain steak, reserving marinade. Thread 1 steak strip on each skewer, ruffling slightly. Broil 3 inches from heat until slightly charred but still tender, turning once and brushing with marinade, about 8 minutes.

Meanwhile, combine romaine and kale in large bowl, Re whisk vinaigrette and add enough to greens to season to taste. Toss to blend. Line large platter with greens. Drain carrots, beans and daikon. Toss with vinaigrette to taste. Arrange atop greens. Top with hot satay skewers. Sprinkle with chopped peanuts. Serve immediately, passing Peanut Dressing separately.

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Then, serve the oval ones (inexplicably called "French Breakfast;" I was so relieved to find

they don't eat radishes for breakfast!) with soft butter and coarse salt. You can leave the youngest leaves on them if they're fresh and trim the roots. Guests dip them in butter, then salt, and enjoy.

Other radishes are good this way, too, but the younger the better.

The French pop the dipped radishes onto a round of baguette, but it isn't necessary.

 
Hot or Cold Radish Soup

RADISH SOUP

Ingredients:

3/4 pound red radishes, trimmed and thinly sliced

2 tablespoons red wine vinegar

10 ounces baking potatoes, peeled and cut into 1-inch cubes

2 1/2 cups chicken stock or broth

3 scallions, trimmed and thinly sliced

Kosher salt and freshly ground black pepper, to taste

Toss 2 1/4 cups of the radish slices with the vinegar in a bowl.

In a medium saucepan, bring the potatoes and stock to a boil. Lower the heat and simmer for 3 minutes. Add the radish slices and vinegar. Cover and return to a boil. Lower the heat and simmer until the potatoes and radishes are tender, about 15 minutes.

Puree the soup until smooth. If using a blender, work in batches of no more than 2 cups.

Cut remaining radish slices into thin strips. Stir them into the soup. Bring to a boil. Lower the heat and simmer for 5 minutes.

Remove from heat. Stir in 1/2 cup water, the scallions and salt and pepper. Serve hot or refrigerate until thoroughly chilled and serve cold. Makes 4 cups.

Cold radish soup with cucumber: Refrigerate radish soup until cold. Stir in 1 medium cucumber, peeled seeded and cut into 1/4-inch dice and, if desired, 1/2 cup plain yogurt. Taste for salt and adjust if necessary. Makes 5 cups.

 
Here is one that I like a lot. I usually increase the amount of radishes. REC: Crunchy Pea Salad

* Exported from MasterCook *

CRUNCHY PEA SALAD

Recipe By : Claire / IR&LA
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method

2 1/2 cups shelled green peas, or
1 bag frozen baby peas, thawed
1 1/2 cups diced cucumber
1/2 cup thinly sliced radishes
1/4 cup thinly sliced green onions
2 tbl rice vinegar
1 tbl olive oil
1 tbl honey
1/2 tsp coarsely ground pepper
1/4 tsp salt

Steam peas, covered, for about 6 minutes. Rinse under cold water, drain well. Combine peas, cucumber, radishes and green onions in a bowl. Combine vinegar and remaining ingredients in a small bowl and whisk to blend. Pour over vegetable mixture and toss to coat. Serve well chilled with a good bread and maybe some cheese.

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Use as a garnish on this tasty Rec: Chile-Chicken Posole (thank you Curious1 for the recipe)

Chile-Chicken Posole
Serves 4

1 pound skinless, boneless chicken breasts, diced
1 teaspoon dried thyme
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 large white onion, diced
1 jalapeno pepper, chopped (remove seeds for less heat)
2 cloves garlic, minced
3 6-ounce cans whole green chiles, drained
1 cup fresh cilantro
4 cups low-fat, low-sodium chicken broth
2 15-ounce cans hominy, drained
Sliced avocado and radishes and/or baked corn chips, for garnish (optional)

Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside.

Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.

Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.

Per serving: Calories 385; Fat 10 g (Saturated 2 g); Cholesterol 91 mg; Sodium 1,591 mg; Carbohydrate 43 g; Fiber 8 g; Protein 36 g


Source: Jeanne, from http://www.foodnetwork.com/recipes/food-network-kitchens/chile-chicken-posole-recipe/index.html


Pat’s notes: Delicious!!!! A definite keeper. I halved the recipe and started with a 4 oz can of diced green chiles and 1 serrano pepper and that was plenty of heat for me. Had a 28 oz can of hominy so I used all of it in the half recipe.

http://www.foodnetwork.com/recipes/food-network-kitchens/chile-chicken-posole-recipe/index.html

 
Rec: Creamy Potato Salad with Radishes, Lemon and Dill

Creamy Potato Salad with Radishes, Lemon and Dill

2 pounds unpeeled smallish red potatoes, scrubbed (see Choosing the best potatoes for salads)
Kosher salt
2 inner ribs celery and their tender leaves, finely chopped (about 1/2 cup)
3/4 cup thinly sliced radishes (about 6 small radishes)
3 scallions (white and tender green parts), chopped
2 tablespoons chopped fresh dill
1/4 cup heavy cream, well chilled
1/2 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1-1/2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
Freshly ground pepper (black or white

Put the potatoes in a medium saucepan, cover with water by an inch or two, add a large pinch of salt, and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are tender , about 20 minutes. Test for doneness by spearing a potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the pot when you withdraw it, continue cooking a little longer. Drain the potatoes and let them cool. You can drain them on a cooling rack set over or in your sink, which will avoid squashing the tender potatoes (as often happens with a colander) and also lets the potatoes cool quickly.

When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl. Add the celery, radishes, scallions, and dill and fold gently to distribute; set aside.

In a small bowl, whisk the cream until frothy but not at all stiffened. Whisk in the mayonnaise and mustard. Add the lemon juice, zest, 1/2 teaspoon salt, and pepper to taste. Pour the dressing over the salad and fold it in with a rubber spatula. Taste for seasoning. Serve, or cover and chill for up to a day.

Serves six, yields about 6 cups

Source: Fine Cooking, Molly Stevens

Pat's notes: Really good!

http://www.finecooking.com/recipes/creamy_potato_salad_radishes.aspx

 
just slice them and put them on sandwiches, instead of lettuce. or just on buttered bread. oolala

 
Thanks for the recipes! Tried the butter braised yesterday - YUMM - picking another recipe for

tonight... and today I go back to the farm for this week's allotment.... Trying to keep up with all the good fresh veggies... This was my plan to make myself eat more veggies...

Thanks all for your help!

Tess

 
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