Wednesday, May 20, 2009

Sauteed Radishes: 2 ways


Yes, you can cook radishes! Judging by the reactions I received at the market, this was a huge hit. Not bad considering it was being served right next to the Rhubarb Floats.  

Luckily, I was able to get my hands on a few more small radish bundles at the end of the day, along with fresh Eggs from Wisdom's Natural  Poultry, and baby braising greens from Aspen Moon Farms.

For this photo, I quickly prepared them for Breakfast!  Two quick shots, and many nibbles later, I have to say, this is my new favorite way to serve and eat the humble radish.  

On a Side note: To the Market Shopper who said " you make the strangest food, but it's all been really good, so I am willing to try this too.."  Thank you, I think.

Sautéed in Butter (hot
2 Bunches Fresh Radishes, washed and cut into quarters
2 Tbl unsalted butter
1 tsp Fresh herb (dill, thyme, cilantro, etc)
Kosher or Sea Salt & fresh pepper

Heat a medium sauté pan over medium-high heat, add butter and melt. When butter begins to bubble add radishes and sauté for 3-4 minutes. Radishes will begin to color but will remain slightly crisp. Season with fresh herbs, salt and pepper. Serve.

Sautéed in Olive Oil w/Balsamic Vinegar (cold)

2 Bunches Fresh Radishes, cleaned and quartered
2 Tbl. E. V. Olive oil
1 tsp fresh herbs
Kosher or sea salt and fresh pepper
Balsamic Vinegar

Heat a medium sauté pan over medium-high heat; add olive oil and heat for 1 minute. Add radishes and sauté for 3-4 minutes. Radishes will begin to color but will remain slightly crisp. Remove pan from heat and allow vegetables to cool. Once cool sprinkle with fresh herbs, salt and pepper and drizzle with balsamic vinegar and additional olive oil. Serve at room temp.

See you at the Market.....
Chef Deb 

Tuesday, May 19, 2009

Springtime Rhubarb Floats


Well, it's rhubarb season, and the last few days have been HOT. Quite frankly, I have no intention of turning on my oven, at all. It seems I am also not up for my usual babbling banter. The way I see it, the quicker I make the floats and take the photo, the quicker I get to sit on the back deck and enjoy a little bit of Spring, even if it's only in a glass.

I will sample these at the Market this weekend!

Springtime Rhubarb Floats

4 Cups Rhubarb, cleaned and chopped
2-3 cups sugar
1/2 water

Local, Glacier Homemade Ice Cream or Gelato: Vanilla, strawberry, or lemon
Club Soda

Place Rhubarb, sugar and water in a 4 quart stock pot w/ a lid, over medium high heat. Cook mixture for 15 minutes or until the Rhubarb begins to break down. Taste mixture and adjust with more sugar if it is still too tart or add a squeeze of lemon, if mixture is too sweet. Strain the solids from the syrup. ( I keep the Rhubarb pulp and put it on french toast, or add it to strawberry pies). If you want a thicker syrup, place the liquid back on the heat and reduce for 5 more minutes.

To serve: Pour a few tablespoons of Rhubarb syrup in the bottom of your cold glass then add a nice big scoop of Glacier Vanilla Gelato, then Club Soda, and then additional Rhubarb syrup. Enjoy!

** After MANY taste tests, it seems the house "Cheflettes" think this makes a really nice sparkling drink: Rhubarb Syrup, Cold Sparkling Water, and tons of ice.
** If you have any left, it is also great on French Toast

See you at the Market!

Chef Deb