You are currently browsing the Ted Kennedy Watson posts tagged: Radishes

Roasting Radishes

Wine & Dine Wednesday is about roasting up something considered quite ‘normal’ turning it into something quite extraordinary. Radishes often get a ho-hum rap. But we are big radish fans in the Watson Sive household, so we serve them whenever they catch our eye, both cold and hot. TPS roasted up a bunch of beauties awhile back that we found at a farmers market, along with some amazing turnips. Hot oven, extra virgin olive oil bathed along with a few pinches of salt and the baking process turns the radish from slightly bitter to oh so sweet. Lovely nestled up to a roast chicken, piece of fish or even a steak. 



Roadside Radishes

20151014-084308.jpg There they were, the largest radishes we had ever seen. Beautifully displayed at our favorite roadside farm stand not far from the house. The greens equally appealing. Yet another reminder to enjoy every bit that is offered to you. The greens snipped the moment we walked in the door and a glass filled for all to enjoy this week. The leaves so sculptural immersed in the water, as if doing a little dance. The radishes we are going to try roasting, which we have been served eating out, but have never tried at home. Will let you know how they turned out.




Radishes with Fleur de Sel

20140419-061622.jpg As the weather starts to get nicer and nicer, I find we serve less heavy things when guests first arrive for dinner. Sometimes just a little nibble is needed with a glass of wine or Champagne before you sit for dinner. That is where radishes with Fleur de Sel comes in. It is really just the simplest of combos but also with a little style. Ahhhh, I love those two things together. Find the best freshest radishes you can get your hands on. One of the organic farm stands on the island had these, but they had a few marks here and there, so I just peeled them a bit and cut off the tops so they were easy to pick up. Next, good sea salt. We are fans of French Fleur de Sel, but really any sea salt will do. Either put it in a small bowl or if the container is cool, use that. Put a small bowl next to it for the stems once they have been enjoyed. That is it. Minutes to prepare, but oh so enjoyable. The combination of the peppery radish mixed with the mellow sting of the sea salt is really quite delightful. Gets those taste buds nice and awake and ready for the main course.




Radishes, Butter & Sea Salt

A few years back a French friend hosted a dinner party in our honor when we were in Paris. We had problems finding a parking spot, how not surprising in Paris, and arrived a tad late. All of the other guests had arrived, and were sitting around an oversized coffee table that she had in her very chic living room. Please know I don’t throw the word chic around often, but this situation called for it, as it was a very Parisian, very chic space. Our friend is a master of mixing things-people, objects, food. An artist of the high/low. Everyone was drinking champagne out of flat bottomed glasses that were quite simple, but yet oh so stylish. At the center of the table was a platter. On it were a large grouping of radishes, a pot of butter, and a dish of sea salt. It was the pre-dinner snack, and I was intrigued. I certainly had used salt when eating radishes, but butter? Folks were casually dipping the radishes in the butter and eating them in between sips of bubbly. Others would dip in butter and then sprinkle a few flecks of sea salt over it, salting the butter in the process. I went for it. It was sublime. The bitterness of the radish mixed with the sweetness of the butter, with the sting of the salt. It has now become a go-to snack to serve when I find a beautiful bunch of radishes and we are having guests over. Give it a try. I hope you like it.