Re: [CH] Radish Soup?
Dave Drum (dirty_dave@chillicooks.org)
Tue, 05 Oct 2010 08:26:07 -0500
On 10/1/2010 13:45, Mike Benson wrote:
> I've got a bumper crop of large radishes growing right now and was
> wondering if anyone has a good radish soup recipe?
I've got one I like that I've made a couple times ... it also uses
avocado - which is another of my favourites. ;-)
LATER: Here are some more recipes to help you use up that bumper crop
of radishes .... add chilies anywhere you think appropriate ;-)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Barley With Walnuts & Roasted Spring Vegetables
Categories: Grains, Cheese, Nuts, Vegetables, Squash
Yield: 7 servings
2 c Hulled or pearl barley
1 ts Kosher salt + more to taste
12 oz Carrots; peeled, md dice
8 oz Zucchini; lg dice
5 Radishes; md dice
1 c Chopped red spring onion;
- greens reserved *
2 tb Extra-virgin olive oil +
- more to drizzle
2 ts Chopped fresh thyme
2 ts Chopped fresh rosemary
1 cl Garlic; chopped
Fresh ground black pepper
1/2 c Walnut pieces
Reserved spring onion greens
- (opt); thin sliced
1/2 c Grated Parmesan cheese
The Parmesan, nuts and seasonal vegetables help turn the
hearty barley into a vegetarian main course; serve it with a
salad. This also makes a delicious side to roasted or
grilled meat dishes. It can be finished in less than an
hour.
Place the barley and 1 teaspoon salt in a pan with 4 1/2
cups water. Bring to a boil, then reduce to a simmer and
cook, stirring often, until the grains are tender with a
slight crunch and most of the water has evaporated, 35-40
minutes. Spread out on a baking sheet and let cool. Do not
drain unless there is a lot of extra liquid; if so, save the
liquid in case the barley seems dry later.
Meanwhile, preheat the oven to 400øF.
Combine the carrots, zucchini, radishes, spring onions, 2
tablespoons olive oil, thyme, rosemary and garlic in a large
bowl. Add plenty of salt and pepper to taste. Spread out on
a baking sheet so that all of the vegetables touch the pan,
and roast until tender, about 20 minutes.
While the vegetables are roasting, place the walnut pieces
on a small baking pan place in the oven. Watch carefully,
and remove when the pieces begin to color, 8-10 minutes at
most.
Toss the vegetables with the barley and the spring onion
greens, if using, and spread out on the pan you used to
roast the vegetables. Reduce the oven to 350° and cook until
the barley is warmed through, about 10 minutes.
Toss in the Parmesan and nuts, if using, and a drizzle of
olive oil. Add some of the reserved water if it seems dry.
Taste for more salt and pepper, and serve immediately.
* Spring onions should be in stores now. You can use an
equal amount of green spring onions or red onion instead.
Serves 6-8
URL: http://sfgate.com
MM Format by Dave Drum - 20 June 2010
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Radish Dip
Categories: Dips, Appetisers, Cheese
Yield: 2 servings
8 oz Bunch radishes; tops, roots
- removed
6 oz Cream cheese
1/2 ts Celery salt
1/2 ts Fresh ground pepper
3 Green onions; thin sliced
Kosher salt
The dip from former Chronicle Food & Wine intern and
Culinary Institute of America student Rachael Daylong is a
good accompaniment for raw vegetables. It could also be used
as very moist sandwich spread.
In a food processor, blend together radishes, cream cheese,
celery salt and pepper, until smooth, about 2 minutes. Fold
in green onions, reserving some for garnish; season to taste
with kosher salt. Refrigerate until ready to serve.
Makes 2 cups
URL: http://sfgate.com
MM Format by Dave Drum - 20 June 2010
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pickled Spicy Radishes
Categories: Five, Vegetables, Pickles, Citrus, Chilies
Yield: 9 servings
1 lb Radishes; stems intact
1 c Lime juice
1/2 ts Ground chile pequin *
+=OR=+
1/2 ts Ground habanero chile *
1/2 ts Kosher salt
From former Chronicle Food & Wine intern Gaby Camacho.
Scrub radishes, then halve lengthwise, keeping stem intact
(so that people can pick them up from the stem). Marinate in
lime juice at least 4 hours, or up to 1 day before serving.
When ready to serve, strain out the lime juice and sprinkle
the radishes liberally with salt and chile powder.
* Ground chile pequin is available at Mexican grocery stores
and ground habanero chile can be found at Whole Foods.
Serves 8-10
URL: http://sfgate.com
MM Format by Dave Drum - 20 June 2010
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Daikon & Napa Cabbage Slaw
Categories: Salads, Vegetables, Citrus
Yield: 6 servings
1 To 1 1/2 pounds napa
- cabbage; core thin sliced
3/4 lb Daikon radish; peeled,
- grated in large holes of
- grater
MMMMM--------------------------DRESSING-------------------------------
1 ts Minced garlic
1/2 ts Honey or sugar, or to taste
2 ts Soy sauce
1 tb Fresh lime or lemon juice; +
- more to taste
2 tb Sesame seeds; lightly
- toasted
2 tb Rice vinegar
1/4 c Vegetable oil
Salt and pepper
Place the cabbage and daikon in a large bowl.
Combine the dressing ingredients, then pour over the
vegetables and toss with plenty of salt and pepper to taste.
Serve immediately or chill for 1 hour before serving.
Serves 6
URL: http://sfgate.com
MM Format by Dave Drum - 20 June 2010
Uncle Dirty Dave's Archives
MMMMM
--
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