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Monthly Archives: February 2008


The joy of having your own blog is that you can go from waxing poetic on sex with Argentinians to raving about radishes…

Not a fan of this crunchy vegetable that I felt was designed to annoy my salad, I recently tried something new…sautéeing and braising them.  Surprisingly delicious, this method is so simple and completely elevates them from low-on-the-veggie-totem-pole status.

In a dimly lit room, these could pass for tiny red new potatoes, creamy and soft, but without the related carb guilt.  Let them cool a bit and liberally sprinkle good kosher/coarse salt, it really brings out the flavor…yum.

Sautéed & Braised Radishes:

1 bunch of whole, fresh radishes, washed and cleaned.  You can leave green leaves on if they have them.

  • Cut an “X” in the tip opposite the stem at the point of the radish.
  • Sautée one smashed whole clove of garlic until very golden brown in olive oil with a pinch of crushed red pepper flakes.
  • Add radishes and sautée in the olive oil for about 4 minutes.
  • Add 1/2 cup chicken (or vegetable) stock to radishes and cover, simmer for 8-10 minutes.
  • Remove lid and reduce/cook down most of the remaining liquid.
  • Salt + pepper to taste and drizzle some good extra virgin olive oil on top, if desired.