Taco Tuesday #1: Sweet Potato Tacos

Taco Closeup SideTacos are the greatest vessel for food, period. So for this first installment of Taco Tuesday (and believe me, there will be a ton of them), I’ve surprised the hell out of myself and made tacos without meat. These spicy Sweet Potato tacos still pack a punch, even without the grease. 

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Butter Poached Radishes

A simple foodie snack turned into something even more pretentious and delicious. Butter poached radishes are just as good as they sound, and not nearly as awful for you as you might expect. 

Bright radishes poached in butter with lemon zest
When the Cooking Channel first came into being it actually had informative and interesting shows. One of the first recipes that I came across was on a show that aimed to make French food easier to approach. The host created a simple toast that was for ‘school children’ – freshly sliced radish on a piece of bread that was throughly slathered with butter. As a child occasionally masquerading as an adult, I gave it a try and became hooked. 
Bright radishes poached in butter with lemon zest
This recipe was born out of a new interest in taking simple and traditional combinations and doing something different with them. That’s not a groundbreaking concept by any stretch, but it’s the next step for me as I create my own recipes. I’m particularly proud of this one because of the flavor you get despite how simple it is to put together. 
Bright radishes poached in butter with lemon zest
Quickly poaching the radishes in butter softens them slightly but keeps the crunch that is desperately needed with the removal of the bread from the original. It’s also a solid excuse for using a ton of butter without consuming most of it. It’s like pretending to shoplift but purposefully paying in the end – most of the thrill with none of the terrible consequences.
If you have finishing salt, now is the time to use it. I used smoked Maldon sea salt not only because it’s fucking amazing, but because it adds an earthy hint that plays off of the nuttiness of the (at this point) slightly browned butter that we’re poaching in. 
Bright radishes poached in butter with lemon zest
Give this recipe a shot and let me know how it goes. While you’re making this, also make the original – because there are few things I’ve had that are that freaking good. Also, I got through this entire thing without making a Paula Deen joke, so I’m pretty sure I win something. 
Butter Poached Radishes
A quick French snack turned into a prepared appetizer.
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820 calories
3 g
243 g
92 g
1 g
58 g
126 g
170 g
0 g
4 g
27 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 820
Calories from Fat 806
% Daily Value *
Total Fat 92g
Saturated Fat 58g
Trans Fat 4g
Polyunsaturated Fat 3g
Monounsaturated Fat 24g
Cholesterol 243mg
Sodium 170mg
Total Carbohydrates 3g
Dietary Fiber 1g
Sugars 0g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. One Bunch of Radishes
  2. One Stick of Butter
  3. One Lemon (zest and juice)
  4. Sea Salt (finishing salts work best)
  5. Freshly Cracked Black Pepper
  1. Add the stick of butter to a small saucepan and heat on low until melted.
  2. While waiting, slice radishes thinly with a Mandolin.
  3. Zest lemon and set zest aside (because trying to zest a lemon that has been cut in half is awful).
  4. When butter is melted add juice of 1/2 of a lemon and bring to medium(ish) heat (explanation for the ish below).
  5. Add radishes to butter and poach until semi-soft. Time can vary wildly based on thickness and actual heat, but it should take 5-8 minutes. We're looking for the radishes to still maintain some of their toothsome bite.
  6. As they finish cooking, place them on a paper towel-lined plate and gently remove some of the excess butter.
  7. When finished, place the butter back on low heat and place your radishes in the freezer for a quick chill. If not service for a while, feel free to turn off the heat of the butter and put the radishes in the fridge. Reserve the butter, as you'll want it for plating.
  8. When ready to prepare, arrange sliced radishes on a plate (how's that for instruction) and drizzle with a small amount of the lemon/butter mixture. Add the lemon zest, some sea salt, and some black pepper.
  1. Medium is generally where you want the butter to be, but this can change based on the stove you have at home. The ultimate goal is to soften the radishes without letting the butter brown too much.
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Friday Foodie #1

FF1This week has absolutely flown by, thanks to a week long vacation around the Pacific Northwest. This FF photo is a picture I took on a beach in La Push, a beautiful stop on our trip. But wait…what is FF anyway?
Many of my favorite blogs, food or otherwise, use Friday as a chance to share some of the cool/interesting things they’ve found online during the week. I’m calling my version the Friday Foodie – and here’s FF #1!
I’m a giant sucker for nachos, so I’m sure you’ll see links like these often on FF posts. These nachos with Sweet Potato Chips and Barbecue Sauce look fantastic
It’s fucking hot in Seattle. So, here are some ice cream tips from Food52. Bonus points for the use of ‘bejesus’ — one of the most under appreciated words out there.
It’s almost the Fourth of July, which means that it’s time for one of my other favorite things…Hot Dogs! These Guadalajara Dogs look absolutely delicious. They include sour cream, which is also one of my favorite things (I’m beginning to see a trend for FF posts here…). 
Fourth of July also means drinking. If I didn’t just spend a week on a full vacation/celebrating marriage equality bender, I’d probably make these Spicy Bourbon and Watermelon drinks. 
I’m not used to seeing peaches on toast, so this recipe caught my eye
I hope everyone has a fun (and safe) Fourth of July!

Citrus Bay Scallops with Yuzu Jam and Grapefruit

Citrus Yuzu Grapefruit Scallop Salad
I’ve always looked down at the bay scallop, unfairly comparing it to the beautiful bivalve that is the sea scallop. Smaller in size and easier than hell to overcook, I avoided the bay scallop for years. It always seems odd to be intimidated by an ingredient, but there I was — scared and unwilling to give the little guy a try. But with a size perfect for a bright and refreshing summer salad, I couldn’t resist the urge to toss them in butter and cover them in citrus. And that is how Yuzu Grapefruit Scallops were born.

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Kalamata Olive Hummus

Closeup of Olives and Kalamata Olive Hummus with Sea Salt FlakesMy favorite stop at any grocery store is the olive bar. You’ll always see me trying to force the lid to fit an overflowing container of deliciousness. While Castelvetrano olives are quickly moving up the list of my favorites, Kalamata olives still hold the top spot. So why not throw them in a food processor and violently chop them up with chickpeas and make some hummus? It sounds barbaric, but this kalamata olive hummus is absolutely fantastic — and one of my new favorite dips. …

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