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Fast & Easy Dinner: Winter Salad

partysugar — Thu, 18 Feb 2010 12:50:28 -0800

Kale is one of Winter's most common greens and it's usually enjoyed cooked. But did you know that raw kale actually makes an amazingly delicious salad? When tossed with a flavorful dressing like the raspberry, mustard, apple cider vinaigrette in this recipe, the kale tastes crisp and healthy. Shredded beets, sliced radishes, and roasted pumpkin seeds add crunch, heft, and salt to the salad. Serve a piece of crusty bread slathered with creamy goat cheese, and you've got a satisfying and light meal. Look at the recipe after the break.

In Season: Daikon Radishes

YumSugar — Thu, 11 Feb 2010 07:50:33 -0800

Until I walked past a bin of them on my last trip to the Chinese market, I'd completely forgotten about daikon radishes. The long, white vegetable, which looks like an oversize carrot, isn't that prevalent at Western markets, but is a staple in Asian cuisines. Although the milky-fleshed daikon can be found year-round at some grocery stores, the vegetables are sweetest and mildest during the cold weather months. If possible, shop for them at an Asian supermarket, where they're likely to be fresh, as they may grow bitter with age. Store them in a cool, dry place, where they'll keep for several weeks. If you're new to cooking with radishes, the concept may seem daunting, but this peppery giant is surprisingly versatile. To learn a few ways to enjoy it, read more.

Add pickled daikon to your favorite banh mi.
Mellow out the daikon's bite by pickling it with ginger and serving it alongside a meal.
Simmer chunks of the root vegetable until soft in a mushroom and daikon soup.
For a really different take on East-West cuisine, substitute shaved daikon for fettuccine and serve with marinara sauce.
Julienne peeled daikon and roast alongside a whole chicken.

For those of you who've cooked with daikon or another white Asian radish before: how do you like to prepare it?

Source: Flickr User clayirving

In Season: Radishes

YumSugar — Thu, 06 Aug 2009 13:10:38 -0700

On a recent trip to my favorite local farmers market, the Ferry Plaza Farmers Market, I bought way too many vegetables - including a few bunches of elegant French breakfast radishes from Petaluma-based Marin Roots Farm.

Although radishes are available in Northern California year-round, it's during warm Summer months when one can truly appreciate them for their crisp texture and spicy-juicy bite. These root vegetables are related to the turnip and horseradish families, and come in a myriad of varieties, from my dainty, fine-textured breakfast radishes, with their fuschia-hued base and white tips, to fiery red globes, trippy-looking watermelon radishes, and large, sweet daikons. Learn what I did with mine

Summer of Salads: Grilled Steak With a Pineapple Punch

YumSugar — Mon, 03 Aug 2009 16:15:56 -0700

While it doesn't quite feel like Summer with the Bay Area's cool weather, I still want to enjoy a simple yet delectable salad. Tossing a mildly spicy ginger dressing over grilled flank steak with sweet pineapple, peppery radishes, and refreshing cucumbers proved to be a great sweet-and-salty combination.

The preparation is easy, with only a bit of chopping, a quick dressing, and flank steak that takes no time on grill. Next time, I'll make the dressing spicier by adding more pepper flakes, or take it to the next heat level with some finely chopped jalapeño. Also, I'd throw the pineapple on the barbecue to caramelize some of the sugar, creating even more complexity. If you're salivating over this salad, get the recipe here!

Move Over Cabbage, Jicama Takes Coleslaw

YumSugar — Mon, 06 Jul 2009 16:00:41 -0700

Every Fourth of July, I make the ultimate burger. This year I slathered my burger with homemade mustard and ketchup and covered it with a crunchy jicama slaw. If you are not keen on coleslaw as a condiment, it's also a refreshing and crunchy side dish for hot Summer days. A complex slaw, this recipe doesn't exclusively use jicama, but combines radishes, carrots, bell peppers, and cucumbers in a sweet and spicy dressing. Although it's simple, it does take time to prepare - many of the vegetables are grated. It goes fast with one person grating and another chopping, so get someone to help you out (like I did!). To make this colorful and crisp Summer slaw, keep reading.

Yummy Links: From Strawberries to Serving Pedestals

partysugar — Tue, 21 Apr 2009 07:50:19 -0700

Learn how to properly cook with rhubarb and strawberries. - Epicurious
What makes a great bartender? - The Atlantic
One reviewer wonders: are newspaper restaurant critics becoming obsolete? - Serious Eats
Celebrate the Obama's 100th day in the White House with a delicious dinner menu. - Chow
A wreath made out of radishes is a surprising Spring decoration. - The Kitchn
When it comes to perfect plating, white pedestal servers are incredibly versatile. - Simply Stated

Source

Definition: Daikon

YumSugar — Wed, 14 Jan 2009 15:00:37 -0800

Daikon
An East Asian variety of Winter radish, the large, white daikon is mild in flavor and crisp in texture. Its root can be eaten raw, pickled, finely grated over other foods, stir-fried, or simmered in stews. The thicker top end of the root is sweet, and the bottom part of the root is more pungent, making it better suited for cooking. The vegetable's leafy tops can be stir-fried or used in soups or salads.

On last week's Top Chef, Eugene struggled with his warm interpretation of daikon.
Source

Fast & Easy Dinner: White Bean and Chorizo Salad

partysugar — Wed, 14 Jan 2009 07:45:33 -0800

Take a trip to Spain in your kitchen tonight with this crunchy, filling, and flavorful salad.

Canned white beans are combined with spicy chorizo before being tossed with a sherry vinaigrette. Sliced radishes add a refreshing crispness and black olives finish off this interesting dish with a salty tang.

The hard boiled eggs make the salad wonderfully well-balanced. Serve with crusty bread (for mopping the tasty dressing) and a glass of Spanish wine. For the recipe please read more.

White Bean and Chorizo Salad
From Food and Wine

Ingredients

2 large eggs
One 15-ounce can small white beans, drained
1 ready-to-eat chorizo link (3 ounces), finely diced
1/2 small onion, finely chopped
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped flat-leaf parsley
1/4 teaspoon dried oregano
1/8 teaspoon cumin seeds
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Salt and freshly ground pepper
4 Boston lettuce leaves
1/4 cup pitted Calamata olives
1 radish, thinly sliced

Directions

Put the eggs in a small saucepan. Cover the eggs with water and bring to a boil. Remove from the heat, cover and let stand for 12 minutes. Drain and run under cold water, gently shaking the pan. Peel the eggs and pat dry.
Meanwhile, in a medium bowl, toss the beans with the chorizo, onion, bell pepper, parsley, oregano and cumin seeds.
Add the olive oil and vinegar, season with salt and pepper and toss well. Let stand for 10 minutes.
Arrange the lettuce leaves in bowls and mound the bean salad on top. Scatter the olives and radish slices all around. Quarter the eggs, arrange them around the salads and serve.

Serves 4.

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Fast & Easy Dinner: Herbed Lamb Steak Salads

partysugar — Wed, 19 Nov 2008 07:45:07 -0800

The classic steak salad gets a Greek makeover in this quick recipe. Lamb is seared on a grill pan before being tossed with mixed greens, radishes, and feta cheese.

A simple dressing combines yogurt with fresh chopped mint. When paired with a hummus and pita chip starter, this salad is perfect for weeknight entertaining. Check out the recipe and read more.

Herbed Lamb Steak Salads
From Better Homes and Gardens

Ingredients

1 lb. lamb steaks, 1/2-inch thick
1 Tbsp. olive oil
Salt and ground black pepper
1 5-oz. pkg. mixed salad greens with herbs
2/3 cup sliced fresh radishes
1 6-oz. carton plain yogurt
1 to 2 Tbsp. snipped fresh mint
Herbed feta cheese

Directions

Heat grill pan over medium-high heat. Brush steaks with oil; sprinkle lightly with salt and pepper.
Cook steaks for 8 to 12 minutes or until desired doneness (160 degrees F for medium), turning once halfway through cooking. Transfer to cutting board; cover and let rest for 2 minutes.
Meanwhile, divide salad greens and radishes among four plates.
For dressing, in a bowl combine yogurt and mint; season to taste with salt and pepper.
Remove bone from lamb. Cut lamb in strips; place meat on salad greens. Sprinkle with feta; pass yogurt-mint dressing.

Serves 4.

Nutrition Facts: Calories 344, Total Fat (g) 26, Saturated Fat (g) 10, Monounsaturated Fat (g) 11, Polyunsaturated Fat (g) 2, Cholesterol (mg) 82, Sodium (mg) 258, Carbohydrate (g) 5, Total Sugar (g) 4, Fiber (g) 1, Protein (g) 22, Vitamin C (DV%) 11, Calcium (DV%) 12, Iron (DV%) 13

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Butter-Braised Radishes: An Unexpected Surprise

YumSugar — Sat, 11 Oct 2008 08:00:00 -0700

Lately I've been drawn to preparing everyday vegetables in unexpected ways: Last week, I wrote about turnips and the spicy quality they take on when served raw in a salad. Likewise, when I saw a recipe for braised radishes, I couldn't wait to try it. Unlike turnips, which are often found simmering in stews, radishes are typically served raw in salads or as crudités. However, the fuschia-hued root vegetable is delicious when cooked. After braising these radishes, they tasted and looked liked red-skinned potatoes, with a blush-colored skin, a soft, waxy texture, and a mellow flavor.

Radishes, when sautéed with a little butter and quick-braised, are as comforting to eat as potatoes, but they require a fraction of the labor and have none of the heaviness of a serious starch. To get the recipe for this surprisingly stunning dish, read more.

Butter-Braised Radishes
Adapted from the Chicago Tribune

Ingredients

2 tablespoons unsalted butter
2 green onions, cut into 1/4-inch dice, white and light green parts only
2 bunches radishes, greens removed, trimmed, halved or quartered, depending on size
1/2 teaspoon salt
1/4 teaspoon sugar
Freshly ground black pepper
1/2 cup water

Directions

Melt the butter in a large skillet over medium-high heat; cook until it just begins to brown, 3-4 minutes.
Add the onion; lower heat to medium. Cook, stirring, until the onion softens, about 3 minutes.
Add the radishes, salt, sugar and pepper to taste; stir in the water.
Raise heat to high; heat just to a boil. Cover; lower heat to a simmer. Cook, stirring occasionally, until tender, about 20 minutes.
Uncover; raise heat to high. Heat to a boil; cook until almost all the liquid has evaporated, about 4 minutes.

Serves 4.

Nutrition information per serving: 76 calories, 71% of calories from fat, 6 g fat, 4 g saturated fat, 15 mg cholesterol, 6 g carbohydrates, 1 g protein, 118 mg sodium, 2 g fiber

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