INGREDIENTS:
2 pounds of favas in the shell (about 2 cups peeled) 1 bunch of red radishes, tops and “tails” removed ½-1 tablespoon good unsalted butter 2 tablespoon flavorful extra virgin olive oil High quality large crystal sea salt or kosher salt to taste Fresh ground pepper to tasteContinue reading »
INGREDIENTS:
2 cups roasted beets 1 Tbsp neutral flavored oil such as grapeseed or olive oil 1 Tbsp unsalted butter 2 oz. orange juiceContinue reading »
Most people find the idea of cooked radishes strange until they taste them. The cooking seems to remove most of the sharpness, and brings out sweetness in radishes. Sort of like a turnip, but without the bitterness, cooked radishes have a pleasant bit of funkiness that is all their own. This recipe can be made two ways-the only difference is whether you cover the radishes for the first thirty minutes of roasting or not. The difference in the flavor is pronounced, however. If you cover the radishes, they will have a more turnip-y flavor and will be plumper and a bit crisp. If you cook them uncovered the entire time, the radishes brown up, shrink and shrivel a little, and develop a roasted flavor that is quite pleasing. They will be tender and succulent as well. Both are excellent, and I recommend you try them both ways at the same time so you can see what I am talking about.
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