I love radishes and am always drawn to the pretty color of a pile of radishes. Most of us just slice them into a green salad and the left-over radishes die a fateful death in the fridge. Here are some non-salad ideas that will expand your radish repertoire.
Radish Sauté – It doesn’t really occur to many people that you can cook radishes (as with cucumbers). It’s so simple to sauté radishes in olive oil or butter. They are delicious and make you appreciate radishes in a while new way.
Kimchi – Sprinkle the radishes with a bit of kosher salt and a little chili paste. Toss together and then pack them into a glass jar. Place in the back of the fridge for two weeks. Excellent on top of a burger.
Butter & Sea Salt – A fine butter and a pinch of sea salt on top of a radish slice make the perfect summer bite.
Radish “Sauerkraut” – Slice 1 pound of radishes and toss with 1 tablespoon of kosher salt. Pack tightly into a glass jar. Weigh down with a wrapped can and place on a shelf for two weeks. Makes a great addition to a sandwich.
Shaved & Lightly Poached In A Tasty Liquid – Slivers of radish dropped in a simmering stock and/or wine for 10 seconds are a great compliment to fresh fish. They let go of their bite, but retain some of their unique crunch we all know and love.
Braised – Sauté a little onion and garlic. Add in some radish quarters and a healthy splash of red wine. Cover and simmer for 20 minutes. Finish with a squeeze of lemon or dash of vinegar. Excellent draped over a grilled steak or pork chop.
Pickled – Slice some 1/4 inch coins and throw them into a jar. Pour brine over them (1 teaspoon kosher salt, 1/2 teaspoon sugar, 1/2 cup water and 1 1/2 cups cider vinegar). You may want to throw in a few dried chilis if you want a bit of spice. Let sit in your fridge for a week.
Soup – Simmered for 30 minutes in a soup. The radishes will take on a sweet and velvety character.
Grated – Grate the radishes along with some freshly grated ginger and use as a condiment with any oily fish such as trout or mackerel.
Roasted – Quarter and toss with a little olive oil. Season with kosher salt and freshly ground pepper. Roast in an oven at 425º F for 20 minutes. They should be a little brown and will become sweet. Toss them with some toasted nuts. They are a great side dish at any potluck picnic.
17 Things To Do With Homemade Ricotta
Now that you’ve made your Homemade Ricotta what are you going to do with it? Here are 17 things to do with that delicious Homemade Ricotta.
- Make a Cheesecake
- Fill Ravioli
- Eat Warm Drizzled With Good Quality Olive Oil
- Make A Tart
- Toss With Penne Pasta And Quickly Cooked Tomatoes
- Savory Bruschetta – Toast Or Grill SlicesOf Italian Bread. Top With Sun Dried Tomatoes, Ricotta, Fresh Basil Leaves, Salt & Pepper
- Eat For Breakfast With Milk, Honey And Nuts
- Enrich Egg Dishes
- Make A Fruit Dip By Blending Cocoa Powder, Ground Cinnamon And Sugar
- Layer In Gratins And Lasagna
- Top A Dish Of Cavatelli
- Stuff Pasta Shells
- Bake In Pancakes
- Enrich Sauces
- Sweet Bruschetta – Spread On Thick Slices Of Italian Bread And Top With Jam Or Fruit For Breakfast Or A Snack
- Use In Italian Meatballs
- Use With Fresh Berries