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Thursday, June 9, 2011

Radishes....oh how I love thee

I love radishes...RAW, spicy and crunchy...mmmmm. A few years back I found a recipe for beef finger sammies that used radishes, sour cream and mayo......can't find the recipe anymore, but LORDY those were nummy sammies. What brought on this reminiscence of the beautiful and divine radish??  I found 2 recipes that I MUST try and I thought I would share them here:


Both recipes come from the "Tasting Table." I get their newsletter and highly recommend it to all of you. The first is a Radish Pesto...doesn't that sound AMAZING!!! The second is a Curried Radish Fritter with a Cucumber Raita....a definite must try!!! Radish Fritters who woulda thought???


Radish Pesto:







  • INGREDIENTS
  • 2 small bunches radishes, greens attached (about 20 to 25 radishes)
    ½ bunch fresh basil leaves (about 1½ cups)
    ⅓ cup macadamia nuts, toasted
    1 small shallot, coarsely chopped
    1 small garlic clove, coarsely chopped
    ½ cup grated Piave cheese (substitute Parmagiano-Reggiano if Piave isn't available)
    1 lemon, juiced and zested
    ¾ cup extra-virgin olive oil
    1 teaspoon salt
    Freshly ground pepper, to 
DIRECTIONS
1. Separate the radishes from the greens; clean each radish thoroughly and set aside. In a food processor or blender, combine the radish leaves, basil, macadamia nuts, shallot, garlic, cheese, lemon juice and zest and oil and blend until smooth. Season with salt and pepper.
2. Serve the pesto alongside cleaned, whole radishes. To store, place in an airtight container and cover with a thin layer of olive oil.

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Curried Fritters with Cucumber Raita



    Radish and Cucumber Raita
    ½ bunch French Breakfast radishes--cleaned, finely diced, and radish greens finely chopped
    ½ small English cucumber--peeled, seeded and finely diced
    2 tablespoons fresh mint, roughly chopped
    2 green onions--washed, roots trimmed and thinly sliced
    1 cup plain whole milk yogurt
    Juice of ½ lemon
    Sea salt and freshly ground black pepper
    Fritters
    ½ pound black radishes, peeled (about 2 medium radishes)
    ½ pound watermelon radishes, peeled (about 2 medium radishes)
    Sea salt
    ½ tablespoon curry powder
    ¼ cup fresh goat cheese, softened
    ½ medium yellow onion, finely diced (about 1 cup)
    1 bunch Italian parsley--leaves picked, cleaned and finely chopped (about 1 cup)
    3 large cloves garlic, chopped (about 2 tablespoons)
    2 eggs, lightly beaten
    ¼ cup plus 2 tablespoons all-purpose flour
    Freshly ground black pepper
    Canola oil for frying
DIRECTIONS
1. Make the raita: In a medium bowl, mix together the French Breakfast radishes, radish greens, cucumber, mint, green onion, yogurt and lemon juice. Season with salt and pepper to taste, wrap tightly and chill until ready to serve, up to 2 hours.
2. Make the fritters: With a box grater or in a food processor fitted with a coarse grater attachment, grate the black and watermelon radishes into a large bowl. Sprinkle with 1 tablespoon sea salt and mix with your hands, squeezing at the same time. When the radishes begin to leach out liquid, use your hands to squeeze out as much water as you can, discarding the excess liquid. Stir in the curry powder, goat cheese, onion, parsley, garlic and eggs and mix until well incorporated. Sprinkle the mixture with the flour and season with pepper. Gently mix until all the flour has been absorbed.
3. Form the fritter batter into golf-size balls and place in the freezer for 20 minutes to firm them.
4. Fill a large straight-sided stockpot set over high heat with about 3 inches of oil. Using a thermometer, bring the temperature of the oil to 350° and lower the heat to medium to maintain the temperature. Remove the radish balls from the freezer.
5. Carefully drop 5 or 6 balls into the hot oil. Fry until the fritters are golden brown all over, rotating to ensure even cooking, about 1 minute. Remove the fritters from the oil, drain on paper towels and sprinkle with sea salt. Continue frying in batches of 5 or 6 until all the batter has been used. Serve hot with a bowl of raita.

If you try these let me know what you think. I always say I am going to try something but then I rarely do...lol I keep telling myself I am going to have a rad cocktail party and then I will try all this nummy deliciousness. And I will...someday, I'm not yet 50 so maybe I'll do it in 2 1/2 years for my big 50th bash..lol But if you try them first, give me a shout and let me know what you think! And in the meantime check out the Tasting Table:  

http://www.tastingtable.com/entry_by_section/national/dining

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