Home Contact Recipes About

Make Your Radishes Blush

radish preserves

Colors make me happy. Preserving food does, too. Now put the two together, and you have an immensely happy Caroline.

That’s exactly what happened yesterday. Admiring the radishes my favorite farmer friends had gifted me with – taking in all the shades of purple, pink and white, plus the fascinating black, as well as the various shapes and external textures – I realized that soon it would be way too hot down here for them to grow, and I would be left without the crunchy little rounds. Unless I pickled them. So I did.

Continue reading “Make Your Radishes Blush” »

Carpe Diem #1 – Radishes

tartine with butter, radish and sea salt

This little snack, hors d’oeuvre, appetizer (you name it) – and great accompaniment to any apéritif – makes it easy to seize the day: It can be prepared without fuss and in practically no time, of ingredients that mostly are staples. I mean, who does not have bread, butter and a good sea salt around at all times? And since it is spring, chances are, that there are some radishes in your kitchen or, even better, in your garden. (If not, this will give you an excuse to take a lovely little trip to the next farmers market, where radishes smile at you in abundance these days.)

To prepare, cut – not too thin, about 1/2 inch thick – slices of your favorite bread. Wash and dry the radishes, cut them into fine rounds. Butter the bread generously, top with the radishes so that the slices overlap. Just before eating – or serving, if you let others participate in the pleasure – sprinkle with a coarse sea salt. Done!

The contrasting textures of the individual ingredients – chewy and soft, buttery and creamy, crunchy and moist, crisp and hard – as well as the flavors – yeasty and doughy, rich and, well, buttery, peppery and earthy, salty and tickling – result in a hardy, robust, surprising concoction that makes one feel lively, beat up and ready to take on the world. This is not food that goes down unnoticed. It makes you stop, taste again, lick the lips and enjoy. – Oh, and did I mention that this hors d’oeuvre is oh so French? So, yes, it makes seizing the day very easy indeed.

bread, buttered, with radish and seasalt

Past Supper #7 – Marlowe, San Francisco

We ordered appetizers and main courses from the menu and let the chef send them in the recommended order/combination. So we had: Baked oysters (New England Chowder in a shell). PEI mussels steamed in dark Lager, with Chorizo, fennel, garlic & chili flakes, thick slices of bread to soak up the broth. Roasted bone marrow with Salsa Verde. Cauliflower soup with lardons, raw oysters & chives (my absolute favorite in this line up!). Warm deviled eggs, pickled jalapeño, bacon and aged Provolone. Ahi tuna two ways: Carpaccio and Conserva, with cucumber Remoulade, apples, olive and anise. Chiocca Beets with watermelon radish, Rogue Blue cheese, walnuts and baby mustard greens. Creamy Polenta with wild mushrooms, poached eggs and Parmigiano Reggiano. Fries with horseradish Aioli. – The smell and the service in this place can not be beat. The food is rustic with a twist, very good. The noise level could be a bit lower. But we were there to eat, not to talk. Well, sort of…