If you follow me on Instagram, you already know that my first little harvest is in. Radishes!
I wasn't able to eat them on their own, so I searched out a recipe that might temper the spice. And I found a promising one from Chef Diane Morgan of Fine Cooking.
It was amazing.
This dish gives radishes a whole new dimension of flavor I never knew existed - the spice is toned down by a hint of sweet and salty, then it's all tempered with a splash of vinegar. People, you simply must give this one a try. It is seriously delicious, and by that I mean lick-the-plate delicious.
Have you ever eaten a cooked a radish? I've only eaten them raw in various salads. I didn't know what I was missing.
I won't copy the recipe here since I did absolutely nothing to alter it. But I encourage to try this one with your upcoming/incoming harvest of fresh radishes. My only suggestion is to reduce the cooking time by almost half if you're using fresh radishes from your garden.
I enjoyed mine for lunch topped on a slice of toasted country bread to soak up the reduction. It was divine. But the richness of the glaze makes it pretty much a winner no matter what you served it with (or on).
If your looking to impress guests with a new dish that hasn't been done to death, impress them with this one. As one commenter suggested, just don't tell them what it is until they've actually tried it first. The preconceived notion of what a radish tastes like might turn them away from trying this amazing dish.
Rustic and very refined, this recipe is definitely my newest fave.