Radish Reversal
Tucked into a farro and vegetables salad at La Posta recently (Yes, I do, too, eat at other restaurants, but I seem to get more ideas here to use at home), I discovered sweet young radishes with their greenery still attached. J suggested that the cook had blanched the greens by suspending them upside down in boiling water while holding the radishes high and dry.
I scoffed.
Chef Chris Avila said that was exactly what had occurred.
I hate it when J is right in cooking disputes.
The radish greens in the photo took about 45 seconds to achieve tenderness — or, as J said: “to fry off the frizz.”
For a second batch, I clasped the radish bodies in metal tongs, not as picturesque, but less likely to cause a steam singe to my hand.
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Tuesday, June 17th, 2008 at 3:30 amand is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
June 18th, 2008 at 5:28 am
So – my braised radish leaves didn’t impress Fred at all – he refused to eat them. I liked them though they were rather bitter. Maybe a dunk in a vat of boiling water would have calmed them down?
June 20th, 2008 at 7:47 pm
who woulda thunk it?
June 20th, 2008 at 11:22 pm
Very interesting … I love going to restaurants and discovering something new like that.
June 25th, 2008 at 6:27 pm
nifty. i’m so gonna try it.