Emily from Philadelphia is another shareholder that will be sharing her family's CSA experience this season on her blog, Organic Lunch. She added sliced radishes and fried scallions to this portobello mushroom burger recipe from AllRecipes.com.
Portobello Mushroom Burgers
Serves 2 to 4
Ingredients
4 portobello mushroom caps
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
Directions
1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2. Preheat grill for medium-high heat.
3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last two minutes of grilling.
Showing posts with label radishes. Show all posts
Showing posts with label radishes. Show all posts
Friday, May 20, 2011
Wednesday, May 18, 2011
Fresh Spring Kimchi Salad
This Korean kimchi salad makes a delicious spring meal when served with rice, a hard boiled egg, and if you're adventurous, a side of anchovies! Most kimchi dishes are fermented, but this dish is meant to be eaten fresh, so if you are unable to eat right away, be sure to refrigerate. Important note: This recipe is meant to be quite salty and should be served with a side such as rice. If this is not to your taste, consider using a lesser amount of fish sauce.
Fresh Spring Kimchi Salad
Serves 2 to 4
Ingredients
1 bunch radish roots, thinly sliced
1 bunch radish tops, shredded
1 apple (optional), julienned
4 large garlic cloves, grated
1-inch piece fresh ginger, grated
1½ tablespoons chili powder (or more to taste)
¼ cup fish sauce
1 to 2 heads bok choy, leaves detached from stems (can substitute with tatsoi or cabbage)
Directions
1. Mix together radish roots, apple, garlic, ginger, chili powder, and fish sauce in a bowl.
2. Add radish tops and boy choy leaves (or substitutes) to the mixture and using your hands, massage into the sauce for several minutes.
3. Let stand for 30 minutes. Serve and enjoy!
Fresh Spring Kimchi Salad
Serves 2 to 4
Ingredients
1 bunch radish roots, thinly sliced
1 bunch radish tops, shredded
1 apple (optional), julienned
4 large garlic cloves, grated
1-inch piece fresh ginger, grated
1½ tablespoons chili powder (or more to taste)
¼ cup fish sauce
1 to 2 heads bok choy, leaves detached from stems (can substitute with tatsoi or cabbage)
Directions
1. Mix together radish roots, apple, garlic, ginger, chili powder, and fish sauce in a bowl.
2. Add radish tops and boy choy leaves (or substitutes) to the mixture and using your hands, massage into the sauce for several minutes.
3. Let stand for 30 minutes. Serve and enjoy!
Friday, November 5, 2010
Sweet-n-Spicy Latkes
Another delicious-looking recipe submitted by a Harlem CSA shareholder! Thank you to Meadow for sharing the following recipe. Meadow suggests serving this with applesauce or sour cream.
Sweet-n-Spicy Latkes
Ingredients
2 cups potatoes, peeled, shredded, and squeezed through a cheesecloth to remove excess water
2 daikon radishes, peeled and shredded
2 apples, peeled, shredded and squeezed through a cheesecloth to remove excess water
1 small-medium white onion, finely chopped
½ cup freshly grated Parmesan
1 egg, beaten
¼ to ½ cup cornmeal and/or flour
½ teaspoon baking powder
salt and pepper
Directions
Heat pan coated with ¼-inch of oil. Mix shredded potato, apple, daikon, onion and egg together in a large bowl. Mix dry ingredients together in a separate bowl, then add to potato mixture. Form into patties and fry about 3-4 minutes per side, or until golden brown. Place on paper towel-lined plate to cool. Season with salt and pepper. Eat while hot and crispy!
Sweet-n-Spicy Latkes
Ingredients
2 cups potatoes, peeled, shredded, and squeezed through a cheesecloth to remove excess water
2 daikon radishes, peeled and shredded
2 apples, peeled, shredded and squeezed through a cheesecloth to remove excess water
1 small-medium white onion, finely chopped
½ cup freshly grated Parmesan
1 egg, beaten
¼ to ½ cup cornmeal and/or flour
½ teaspoon baking powder
salt and pepper
Directions
Heat pan coated with ¼-inch of oil. Mix shredded potato, apple, daikon, onion and egg together in a large bowl. Mix dry ingredients together in a separate bowl, then add to potato mixture. Form into patties and fry about 3-4 minutes per side, or until golden brown. Place on paper towel-lined plate to cool. Season with salt and pepper. Eat while hot and crispy!
Romano Risotto with Radishes
This recipe comes from the September 2009 edition of Gourmet. The author writes, "Pecorino Romano—in place of the more traditional Parmigiano-Reggiano—brings a delectably briny tang, while crunchy radishes in a light vinaigrette provide a counterpoint to the creamy Arborio rice." Enjoy!
Romano Risotto with Radishes
Serves 6
Ingredients
6 cups chicken broth
2 cups hot water
¾ stick unsalted butter, divided
1 medium onion, finely chopped (1 cup)
3 garlic cloves, finely chopped
1 pound Arborio rice (2½ cups)
⅔ cup dry white wine
½ cup grated Pecorino Romano
prepared radishes*
Directions
Bring broth and water to a simmer in a saucepan. Meanwhile, heat 3 tablespoons butter in a heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute. Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from heat. Stir in cheese, 1 teaspoon salt, ½ teaspoon pepper, and remaining 3 tablespoon butter. Top with prepared radishes and serve.
*To prepare radishes:
Whisk together 1 tablespoon white-wine vinegar, 1 tablespoon extra-virgin olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Toss dressing with 1 pound trimmed, julienned radishes and 1 tablespoon finely chopped chives.
Romano Risotto with Radishes
Serves 6
Ingredients
6 cups chicken broth
2 cups hot water
¾ stick unsalted butter, divided
1 medium onion, finely chopped (1 cup)
3 garlic cloves, finely chopped
1 pound Arborio rice (2½ cups)
⅔ cup dry white wine
½ cup grated Pecorino Romano
prepared radishes*
Directions
Bring broth and water to a simmer in a saucepan. Meanwhile, heat 3 tablespoons butter in a heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute. Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from heat. Stir in cheese, 1 teaspoon salt, ½ teaspoon pepper, and remaining 3 tablespoon butter. Top with prepared radishes and serve.
*To prepare radishes:
Whisk together 1 tablespoon white-wine vinegar, 1 tablespoon extra-virgin olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Toss dressing with 1 pound trimmed, julienned radishes and 1 tablespoon finely chopped chives.
Thursday, October 28, 2010
Pretty-in-Pink Pickled Radishes
My last radish recipe suggestion for the day—pickled radishes! Adapted from TheKitchn.com (http://www.thekitchn.com/). The author writes that "These are Japanese-style pickles, with a well-balanced sweet/sour flavor and a satisfying crunch! [They] can be served as a first course to whet the appetite, on a relish tray, or as a side with a sandwich. You can store the pickles in glass jars, plastic containers or any non-reactive metal container, provided they have a decent fitting lid."
Pretty-in-Pink Pickled Radishes
Ingredients
¾ cup hot water
½ cup rice wine vinegar
6 tablespoons sugar
1 tablespoon salt
2 bunches red radishes, rinsed and drained
Directions
1. Combine water, vinegar, sugar and salt in a large jar, cover with a lid and shake it up until the sugar and salt are dissolved. Alternatively, you can stir them in a non-reactive (glass, ceramic, stainless) bowl. Set aside.
2. Remove the greens from the radishes and reserve for another use. Quarter the radishes. Smaller radishes can be halved and larger ones may need to be cut into sixths. You'll want them to be roughly the same size.
3. Pack radishes into your container of choice, cover with the brine and then the lid, and place in the refrigerator. Let sit at least 3 days before enjoying (although they can be eaten sooner.) They should last for up to one month in the refrigerator.
Pretty-in-Pink Pickled Radishes
Ingredients
¾ cup hot water
½ cup rice wine vinegar
6 tablespoons sugar
1 tablespoon salt
2 bunches red radishes, rinsed and drained
Directions
1. Combine water, vinegar, sugar and salt in a large jar, cover with a lid and shake it up until the sugar and salt are dissolved. Alternatively, you can stir them in a non-reactive (glass, ceramic, stainless) bowl. Set aside.
2. Remove the greens from the radishes and reserve for another use. Quarter the radishes. Smaller radishes can be halved and larger ones may need to be cut into sixths. You'll want them to be roughly the same size.
3. Pack radishes into your container of choice, cover with the brine and then the lid, and place in the refrigerator. Let sit at least 3 days before enjoying (although they can be eaten sooner.) They should last for up to one month in the refrigerator.
Roasted Radishes with Soy Sauce and Toasted Sesame Seeds
Thank you to Susan, a CSA shareholder in Wynnewood, PA for submitting her favorite way to prepare radishes.
Roasted Radishes with Soy Sauce and Toasted Sesame Seeds
Serves 2
Ingredients
1 bunch radishes, thinly sliced
1½ tablespoons peanut oil or olive oil
1 to 2 tablespoons soy sauce
2 green onions, thinly sliced
1 tablespoon sesame seeds, toasted in a dry pan
Directions
Toss sliced radishes with oil and bake in a 425 degree oven for 10 to 15 minutes, or until tender and starting to brown. Lower temperature to 350 degrees. Remove radishes from the oven and toss with scallions and soy sauce. Bake for an additional 5 minutes. Remove from oven and toss with sesame seeds. Serve hot.
Roasted Radishes with Soy Sauce and Toasted Sesame Seeds
Serves 2
Ingredients
1 bunch radishes, thinly sliced
1½ tablespoons peanut oil or olive oil
1 to 2 tablespoons soy sauce
2 green onions, thinly sliced
1 tablespoon sesame seeds, toasted in a dry pan
Directions
Toss sliced radishes with oil and bake in a 425 degree oven for 10 to 15 minutes, or until tender and starting to brown. Lower temperature to 350 degrees. Remove radishes from the oven and toss with scallions and soy sauce. Bake for an additional 5 minutes. Remove from oven and toss with sesame seeds. Serve hot.
Braised Radishes
This recipe is courtesy of the Rachel Ray and the Food Network (www.foodnetwork.com). Another idea for the abundance of radishes we are seeing in our shares this week!
Braised Radishes
Serves 4
Ingredients
2 bunches radishes, about 1 pound, trimmed of tops and roots
1½ cups chicken stock
2 tablespoons butter, cut into bits
1 large shallot, thinly sliced
2 tablespoons sugar
1 tablespoon red wine vinegar
salt and pepper
Directions
Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, and salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes. Serve hot.
Braised Radishes
Serves 4
Ingredients
2 bunches radishes, about 1 pound, trimmed of tops and roots
1½ cups chicken stock
2 tablespoons butter, cut into bits
1 large shallot, thinly sliced
2 tablespoons sugar
1 tablespoon red wine vinegar
salt and pepper
Directions
Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, and salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes. Serve hot.
Radishes with Butter and Salt
This recipe has become my new favorite snack! Adapted from Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten, published in 2004.
Radishes with Butter and Salt
Serves 6 to 8
Ingredients
2 bunches radishes, thinly sliced
sea salt
salted butter or Herbed Butter*
1 French baguette, sliced diagonally, and lightly toasted
Directions
Arrange radishes on slices of toasted bread and spread with butter and sprinkle with salt or spread with Herbed Butter. Arrange artfully on a platter. Serve at room temperature.
*To prepare Herbed Butter:
Ingredients: ¼ pound unsalted butter, at room temperature; 1½ teaspoons minced scallions; 1½ minced fresh dill; 1½ teaspoons minced fresh parsley leaves; ½ teaspoon freshly squeezed lemon juice; ½ teaspoon kosher salt; pinch freshly ground black pepper
Directions: Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.
Radishes with Butter and Salt
Serves 6 to 8
Ingredients
2 bunches radishes, thinly sliced
sea salt
salted butter or Herbed Butter*
1 French baguette, sliced diagonally, and lightly toasted
Directions
Arrange radishes on slices of toasted bread and spread with butter and sprinkle with salt or spread with Herbed Butter. Arrange artfully on a platter. Serve at room temperature.
*To prepare Herbed Butter:
Ingredients: ¼ pound unsalted butter, at room temperature; 1½ teaspoons minced scallions; 1½ minced fresh dill; 1½ teaspoons minced fresh parsley leaves; ½ teaspoon freshly squeezed lemon juice; ½ teaspoon kosher salt; pinch freshly ground black pepper
Directions: Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.
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