Monday, July 4, 2011

Radishes Fried in Butter

Happy 4th of July!  What a lazy hot Summer's day it is.  Neil, Jane and I went to see the Alexander McQueen Savage beauty exhibit at the Met today - a must see if you are in town or can get into town to see it.

After our trek to the far reaches of the Upper East Side Neil and I came home and had a nap. 

Tonight we are off to Pizza in West Village with our friends Chris and Draper, after dinner they are inviting us over to their roof to watch the fireworks.

I've been wanting to post this recipe since it was made for me by Kim Dirko in Toronto. 

Radishes are plentiful and cheap, yet somehow I never know what to do with them, sure put them in salads, serve them raw with butter and sea salt or as part of a Crudité...what else?  Well here is what else, fry them in butter!  It's such a simple idea giving these, crunchy, juicy, peppery balls of Summer a whole new life.

Trim a bunch of radishes (about 12), use a selection of radishes of what ever is at the Market, and fry them gently for about 15 minutes in 4-6 tablespoons of unsalted butter.  Leave about an inch of the greens on and cut the big ones in half.  Save some of the greens from the radishes, rinse and chop. Stir in the greens along with salt, freshly ground pepper and a splash of lemon juice, stir over the heat for another minute and eat!  If your greens don't look good (mine didn't) use parsley.

1 comment:

chris and Skip said...

Down here, radishes seem to be over until the next run in late summer--but I've been doing the exact same process with those sweet little round white turnips and greens. I use goat butter and a splash of green grape juice, my favorite summer "citrus" highlight.

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