Prosciutto is one of the best foods on the planet. Prosciutto and melon is a classic pairing. This small plate breathes some new life into it, changing texture and enhancing flavor to switch things up….
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.
- One Bunch of Radishes
- One Stick of Butter
- One Lemon (zest and juice)
- Sea Salt (finishing salts work best)
- Freshly Cracked Black Pepper
- Add the stick of butter to a small saucepan and heat on low until melted.
- While waiting, slice radishes thinly with a Mandolin.
- Zest lemon and set zest aside (because trying to zest a lemon that has been cut in half is awful).
- When butter is melted add juice of 1/2 of a lemon and bring to medium(ish) heat (explanation for the ish below).
- 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.
- As they finish cooking, place them on a paper towel-lined plate and gently remove some of the excess butter.
- 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.
- 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.
- 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.
My 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. …
Watermelon is awesome. But regular fruit salad can only get you so far. This Asian Watermelon Salad is the beautiful, colorful, salty answer….
Blue cheese stuffed olives are amazing. How can we make them better? By deep frying them, of course.