Hello again, friends. Now that you have all stared at (and hopefully made) the avocado taco recipe for an exceptionally long time, I figured I needed to clean up my act and offer you something new. Sorry for my absence here. I wondered if I could just fade away, but enough of you (graciously) pestered me that I am back to post again at the hope that you might like it. And the hope that I can get out some recipe congestion and share somethings I have surprised myself with lately, and liked.
This recipe is an example of that. I didn’t like radishes. Every time I tried to buy them because I thought I should like them they were attack-style peppery; these were aggressive, angry vegetables. I realized that I like them best pickled on Vietnamese sandwiches and that was it. So I stopped bothering to cook with them at home. Despite signing off from housing the angry vegetables in my fridge, a few stealthy sneaked in the door in my vegetable co-op box a few weeks back. I snarled my luck, but seeing the homeless, helpless pearly white orbs, I couldn’t bear to throw such attractive radishes out. So in the produce drawer they went. Days went by and I realized I had to do something with them or they would languish and I would be guilty of waste, so I scoured my cookbook library for some inspiring application for bushy topped fall radishes. A few book swore radishes and butter were a perfect pairing. But when I had tried something similar with sliced radishes on buttered bread before they were too peppery whenever I got an unbuttered bite. But it was a good pairing. The solution seemed crazy simple when I found a recipe that called for pulsing the radishes with the butter- so every bite was buttered and balanced. Genius, but would my radishes be tame enough or would they be still be too peppery for my liking? Would a bit of butter be enough to balance the bite? Continue Reading →