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Friday, April 25, 2008

Recipe to try

Here are a couple of recipes I copied from the Pioneer Organics website that I'd like to try soon.  There was another one in the newsletter I got with last week's delivery, but I can't remember what it was, just that I thought it sounded good enough to try when I saw it.  I'll have to find that newsletter when I get home and see if it's also up on their website and copy it here.

Braised Radishes
Radishes are most commonly consumed raw, however, we think you’ll love this cooked radish recipe adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Servings: 4
Time: 25 minutes
20 radishes, red or multicolored
1 to 2 tablespoons unsalted butter
1 shallot, minced finely
1 teaspoon chopped fresh thyme
Salt and freshly ground black pepper
Trim the leaves from the radishes. Scrub the radishes. If the leaves are tender and in good condition, wash them and set aside. Leave smaller radishes whole, and half or quarter larger ones.

Melt 2 to 3 teaspoons butter in a small sauté pan over medium heat. Add the shallot and thyme and cook for 1 minute. Add the radishes, a little salt and pepper and water, just to cover. Cover and simmer until the radishes are tender, 3 to 5 minutes. Add the leaves, if using, and cook until wilted and tender, about 1 minute more. Remove the radishes (and leaves) to a serving dish. Boil the liquid in the pan until slightly reduced. Add 1 or 2 more teaspoons of butter to create a sauce. Pour over radishes and serve.

You may substitute 1 tablespoon chopped onion for shallot. You may also substitute any fresh herb for the thyme.

Sautéed Cherry Tomatoes with Basil

Servings: 2
Time: 10 minutes

1 tablespoon extra-virgin olive oil
1 pint cherry tomatoes, halved unless very small
2 teaspoons honey
2 tablespoons capers
2 medium cloves garlic, minced or pressed through a garlic press
4 to 5 leaves of fresh basil, sliced thinly

Heat the oil in a medium skillet over medium-high heat. Mix the tomatoes and honey in a medium bowl and add them to the hot oil along with the capers. Cook for 1 minute tossing frequently. Stir in the garlic and cook for about 30 seconds. Remove the pan from the heat, garnish with the fresh basil. Season with sea salt and pepper, to taste.

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