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Archive for February 3, 2017

TIP OF THE DAY: Radishes, A Valentine Vegetable

Have you ever roasted radishes? Few of us do; but like other root veggies, roasted vegetables can taste even more glorious than raw ones.

We liked this particular recipes for “Valentine veggies.” We adapted the recipe from Duda Fresh, using their Dandy Radishes.

We adapted this recipe from Duda Farm Fresh Foods of Florida, using their quality produce.

 
RECIPE: ROASTED RADISHES WITH ORANGE & ROSEMARY

Ingredients

  • 1 pound radishes, trimmed and halved—but don’t toss the greens!
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary, finely minced
  • Salt
  • 1 orange, peel* and pith removed, cut into slices
  • Garnish: rosemary sprigs
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    *Save the peel for drink garnishes. You can cut it into strips and freeze it. Alternatively, you can zest the peel and toss with the radishes and olive oil. You can also freeze extra zest.

     
    Preparation

    1. PREHEAT the oven to 400°F. Line a baking pan with foil and set aside.

    2. TOSS the radishes in a large bowl with the olive oil and rosemary. Place on the baking pan and sprinkle with salt. Roast for 25-30 minutes until tender and lightly browned in spots.

    3. REMOVE from the oven and cool slightly. Serve warm with the orange slices.

     
    MORE WAYS TO COOK RADISHES

    You can cook radishes as you would cook any vegetable, with just about any technique.

  • Here’s how to grill radishes to add smoky flavor.
  • Here’s how to roast radishes for caramelized sweetness.
  • Here’s how to stir-fry radishes.
  • Here’s how to pickle radishes: quick radish pickles.
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    12 MORE WAYS TO SERVE RADISHES

    They’re great at breakfast, lunch and dinner. We haven’t figured out a radish dessert, yet.

    Check ‘em out.

    HOW TO USE RADISH GREENS (RADISH TOPS)

    The green tops of root vegetables are edible—by humans as well as the bunnies and hamsters who love to nibble them.

    We especially like beet, celery root, radish and turnip greens; and like the feathery carrot greens as garnish.

     

    Roasted Radishes

    Fresh Radishes

    Radish Hors D'Oeuvre

    [1] Roasted radishes look like edible valentines (photo courtesy Duda Farm Fresh Foods). [2] Look for the freshest radishes, with green tops—and never buy the sad, peeled versions in cellophane (photo courtesy The Chef’s Garden). [3] Great with Bloody Marys and Martinis: radishes dipped in cultured butter and topped with a few flakes of crunchy sea salt (here’s the recipe; photo courtesy Vermont Creamery).

     
    Just like the bottom globes, the radish greens have a peppery in taste. Even older greens, which can grow more bitter, provide a nice bite to a lettuce salad.

  • Make pesto: Blanch the leaves and blend with garlic, pignola (or other) nuts and Parmesan (here’s a recipe template).
  • Sauté them.
  • Stir-fry them.
  • Wilt them and serve as a side, in pasta and grain dishes, soups and stews.
  •  
    Go rad with new approaches to the radish.

      

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    RECIPE: Grapefruit Basil Cocktail To Chase The Winter Blues

    Grapefruit Vodka Cocktail

    Orange Peel

    Lemon Channel Peeler

    Orange Peel Cocktail Garnish

    [1] Grapefruit basil cocktail (photo courtesy Tommy Bahama). [2] Create a twist with a channel peeler (photo courtesy Two Tarts). [3] Get yourself a channel peeler (photo courtesy 1 Easylife | Amazon) [4]. You can knot a long strip of peel (photo courtesy Bar Boulud | Boston).

     

    Each weekend we try a different cocktail from the many recipes we receive.

    This one from Tommy Bahama had previously caught our eye; and when we passed by a bottle of fresh-squeezed red grapefruit juice at our specialty produce store (and February is National Grapefruit Month), we knew it was time to try it.

    Tommy Bahama calls this a Grapefruit Basil Martini, but allow us to offer a correction: A Martini is a savory drink, originally just gin and vermouth (here’s the history of the Martini).

    You can tweak a Martini recipe while still retaining the savory character of the drink. There are Vodka Martinis, Dirty Martinis, dill martinis and a variety of garnishes, from the classics to the modern (like gherkins or pickled habaneros).

    But adding juice and sugar to vodka does not make it a Martini. (Nor would substituting grapefruit juice for the tomato juice create a Grapefruit Bloody Mary, et cetera, et cetera and so forth).

    So why do some call anything with vodka a Martini?

    Because “Martini” is a familiar name and sells better than other descriptions. We like to keep the record straight (avoid alternative facts, as it were).

    RECIPE: GRAPEFRUIT BASIL COCKTAIL

    Ingredients Per Drink

  • 2½ parts vodka
  • 1¼ parts fresh red grapefruit juice*
  • ¾ part simple syrup
  • 1 fresh basil leaf
  • Ice cubes
  • Garnish: fresh basil leaves, grapefruit peel
  • ________________

    *You can substitute pink or white juice; but the redder, the better looking the drink.
    ________________
     
    For The Simple Syrup

    You can purchase simple syrup; but it is so easy to make. Why spend $7.00 and up for a bottle?

    For other cocktails, you can infuse the simple syrup with whatever flavor you’d like: ginger, habanero, fruit, lavender, rose, vanilla, etc.

  • 1 cup water
  • 1 cup sugar
  • Optional flavoring: 1 loose cup basil leaves, 2 cups fruit, ¼ cup chopped peeled ginger, etc.
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    Preparation

    1. MAKE the simple syrup. Combine the ingredients in a saucepan, bring to boil and simmer until the sugar is fully dissolved, stirring frequently. Set aside to cool, 20 minutes or more. Strain out the flavoring and keep in the fridge in a lidded jar. The syrup can be made up to two weeks in advance.

    2. PREPARE the cocktail. Muddle a large basil leaf with simple syrup in a mixing glass. Add the remaining ingredients and the ice. Shake well until chilled.

    3. STRAIN into a glass and garnish with a fresh basil leaf and or grapefruit peel.

    HOW TO MAKE A GRAPEFRUIT PEEL TWIST

    This works for any citrus fruit. All you need is a channel peeler.

    1. SCRUB the fruit to remove any pesticides. Using the channel peeler, cut a spiral around the top of the fruit, trying to avoid the bitter white pith.

    TIP: At this point you can take the peel and rub it along the rim of the glass. This touch of citrus oil on the rim is particularly effective for drinks such as the martini or other less fruity cocktails. Thanks to Two Tarts for this tip.

     
    2. WRAP the strip of peel in a tight spiral around your finger or a round kitchen implement (like the handle of a spatula). Hold it for a few seconds; then place it onto your cocktail.
     

    Here are more ways to use the peel.

      

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