Subject: Radishes with Herbed Butter Sauce
From: Unicorn (unicorn@indenial.com)
Date: Mon May 14 2001 - 03:01:28 EDT
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F O O D F U N N Y
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The only thing better than a true food funny is a true food funny with
dogs. Here's a good one from reader Amy Mitchem:
Last year my husband decided to plant his first garden. He planted
tomatoes, peppers and watermelon. He had a makeshift fence and gate
around it. The dogs (a black lab like Nell and a yellow lab) would
sit outside the gate and watch him. Any bad tomatoes would be thrown
over the fence and the labs would chase them. One day he announced
that it was time to harvest so we went out to the garden only to find
the gate open and two very full dogs feasting on tomatoes and peppers.
The yellow lab was playing with the watermelons like they were balls,
and there was not a single tomato left! This year my husband built a
real fence and any bad tomatoes he throws in the trash can. I think
the dogs are disappointed.
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T O D A Y ' S R E C I P E
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By now spring has surely sprung in most of the northern hemisphere,
and many people in warmer climes are already harvesting the first of
their spring bounty. This week's "Spring Fresh" menu celebrates the
freshness of these early bloomers.
The French know that pairing radishes with butter and salt tempers
their fire. This elegant interpretation makes the best of your fresh
herbs and those radishes you just plucked from the ground.
Radishes with Herbed Butter Sauce
2 - 3 shallots, finely chopped
6 Tbs (90 ml) cold butter
1/2 cup (125 ml) dry white wine
1 Tbs (15 ml) chopped fresh herbs such as tarragon,
thyme, or chives
1 tsp (5 ml) lemon juice
Freshly ground pepper to taste
20 - 30 whole radishes
Kosher or coarse sea salt
Saute the shallots in 1 tablespoon (15 ml) of the butter over moderate
heat until tender, 2 to 3 minutes. Add the wine and boil until the
liquid is reduced by half. Reduce the heat to low and whisk in the
remaining butter 1 tablespoon (15 ml) at a time, adding more butter
just before the last bit of butter is melted. Whisk in the lemon
juice, herbs, and pepper. Serve the radishes with the warm sauce and
salt in small dishes for dipping. Serves 4 to 6.
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