Sunday, December 26, 2010

Radishes Three Ways

Christmas is over, hurrah! As I am getting older it just seems like more and more work. Im not totally "Bah Humbug," having the holidays at my parents house yesterday was great, but Im worn out from 2 days of driving and socializing. Plus my cats are super active right now and are having mini cat fights around the house and jumping from really tall heights. I think, with us traveling the last two days and dealing with the car crash this week, that they are feeling neglected.

On my quest to try new foods, I bought radishes. I already knew that I liked daikon radishes and have made different korean dishes with them but I don't remember the last time I actually tried regular radishes. After watching an episode of No Reservations with Anthony Bourdain in France, and watching how they so enjoyed radishes with salt and butter, I wanted to try.

In the end, I still like daikon radishes (the third recipe I don't have a picture for, as I made it over the summer for a picnic but it is a great recipe) and I think that the regular ones are good sauteed in butter when they are on top of garlic mashed potatoes, but on their own... I wouldn't eat a whole plate of them. Everyone says that they are great on a crusty french loaf, and I would agree... if I could eat a loaf of french bread (or if my dad was here to make me GF french bread).

Sauteed Radishes

2 Tbs of butter
1 - 2 bunches of rashes, cut into fourths (small ones in half)
1/4 cup water
Salt and pepper to taste*

Melt butter in saute pan and add water. Set over medium high heat. Add in radishes, shaking the pan every few minutes so they dont stick, and cook until tender and golden brown (around 7 minutes). Add salt and pepper to taste.

*You can add any herb that you would like to this dish. I added 1/4 cup of fresh chives the second time I made these and they had a much more interesting flavor.

Pickled Diakon and Red Radishes With Ginger
Adapted from Gourmet

1 1/2 lb daikon radish, peeled
1 bunch of red radishes, trimmed and cut into 6 wedges each
1 Tbs kosher salt
1/2 cup of rice vinegar (not seasoned)
6 Tbs sugar
1 Tbs of very think matchsticks of peeled ginger

Cut the daikon radish lengthwise then cut crosswise into 1/4 inch thick slices. Add in sliced red radishes in a large bowl and toss with kosher salt. Let stand at room temperature, stirring occasionally, for 1 hour. Drain in a colander without rinsing and put into bowl.

In a small bowl add vinegar and sugar. To get the sugar to dissolve you can keep stirring, as Gourmet suggests, or I find microwaving the vinegar and sugar for 30 sec to 1 min will give you a better solution (watch out, it smells!). Add the ginger. Pour on top of the radishes and put into an airtight container and chill. Shake every once and awhile. Should be ready after 12 hours and can last for up to 3 weeks in fridge. When you open, these do have a very strong smell which some people do not like, but taste great.

Korean Daikon Radish Salad

1- 1 1/2 - 2 pd white daikon radish
2 Tbs salt
1 small carrot
1/4 cup rice vinegar
2 Tbs sugar

Using a food processor shred the daikon radish and carrot, mixing them together. Place the shredded vegetables into a bowl and add the salt. Mix and let sit at room temperature for 15 minutes. Drain in a colander, rinsing well with cold water, and then drain throughly by squeezing as much liquid as you can get out of them.

Mix the vinegar and sugar together, either in a small sauce pan over medium low heat or in the microwave for 30 sec - 1 min until the sugar dissolves. Put the daikon/carrot mix in a bowl and pour the vinegar over the top. Chill for at least 6 hours, stirring occasionally.

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