Mmmmm, radishes.
I disliked radishes as a kid because the flavor was too strong for me. Now that I'm in my (late!) twenties and half of my taste buds have been scalded away by pizza cheese, I thought I'd give them another chance, especially because Dan might enjoy the spice and discover a new veggie that he's able to eat.
They're still incredibly spicy to me, so much that they nearly made me sneeze as I chewed up a slice of raw radish. However, thanks to a recipe I found in Jack Bishop's Vegetables Every Day, I discovered that roasting them helps to soften them and mellow out the spice.
Recipe, with substitutions for what I had: I took 10 adorable little radishes, wash 'em, nip off any icky ends or brown spots, and cut each in half. I put them in a small glass baking pan, tossed them with a tablespoon of olive oil and roasted them at 425 for 25 minutes. Meanwhile, I toasted up some sesame seeds in a dry skillet. When the radishes were done, I added a few splashes of soy sauce, the toasted seeds and five thinly-sliced baby green onions (it was supposed to be 2 scallions, but mine never grew that big). The result was REALLY tasty and went well with chicken.
I'm really enjoying that book! It helped me add asparagus to a magical chicken pasta dish earlier this week. Beets are next on my list to tackle. ^_^
They're still incredibly spicy to me, so much that they nearly made me sneeze as I chewed up a slice of raw radish. However, thanks to a recipe I found in Jack Bishop's Vegetables Every Day, I discovered that roasting them helps to soften them and mellow out the spice.
Recipe, with substitutions for what I had: I took 10 adorable little radishes, wash 'em, nip off any icky ends or brown spots, and cut each in half. I put them in a small glass baking pan, tossed them with a tablespoon of olive oil and roasted them at 425 for 25 minutes. Meanwhile, I toasted up some sesame seeds in a dry skillet. When the radishes were done, I added a few splashes of soy sauce, the toasted seeds and five thinly-sliced baby green onions (it was supposed to be 2 scallions, but mine never grew that big). The result was REALLY tasty and went well with chicken.
I'm really enjoying that book! It helped me add asparagus to a magical chicken pasta dish earlier this week. Beets are next on my list to tackle. ^_^