Wednesday, May 13, 2009


Wishlist: Mandolin Slicer with Finger Safety

I always thought that pink fruits and vegetables like beets and pomegranates were the best for you, but I was shocked that radishes were NOT on the World's Healthiest Food list. For whatever it is worth, according to wikipedia, "Radishes are rich in ascorbic acid, folic acid, and potassium ... vitamin B6 riboflavin, magnesium, copper, and calcium," and, "... an alternative treatment for ...whooping cough, cancer ... liver problems, constipation, dyspepsia, gallbladder problems, arthritis, gallstones, kidney stones and intestinal parasites." Thats just not good enough though because they didn't make the cut. Good thing they are delicious.

Above: Radish mouse with a jackhammer?

Radishes are a celebrated vegetable nonetheless. In Mexico they have their own night, called Night of the Radishes and clever little fingers carve figurines out of them. 

Radishes should have their own festival and should not be just an aside to leafy green salads. Plus what do you do with all the leftovers if you only use one or two? Don't waste them, make them the the main event. Today I made off the top of my head a radish salad with scallions, fresh grated ginger and orange slices. Radishes on their own are powerful with a uniquely bitter starchiness. The green onions give them a nice punch, while the orange brings a delicate sweetness that is really enhanced by the potent fresh ginger flavor. I used the juice of the orange as the dressing with a little olive oil, salt and pepper.

A Bunch of Radishes (like 10 small radishes) sliced thinly
3 Scallions chopped
1-2 oranges segmented
1/2 inch ginger finely grated
1 TBSP olive oil
Salt and Pepper

Toss everything together and enjoy!

I learned how to make the fancy oranges slices from a show on Food Network called Secrets of a Restaurant Chef with Anne Burrell. She explained the citrus segmenting technique when she made a Warm Shaved Fennel with Pink Grapefruit, "Cut the bottom and top off of the grapefruit. Using a knife, cut the peel off of the sides, following the curve of the grapefruit and being careful only to cut away the peel and bitter pith. Hold the fruit in 1 hand over a bowl and cut the flesh of the grapefruit away from the membrane to release a wedge. Repeat until all segments are released." has a similar description and a few other good chef techniques. 

No comments: