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Grilled Radishes
Grilled Radishes
Radishes can be eaten cooked or raw and come in a wide range of shapes, sizes, colors and flavors. They can be the size of a nut or as big as a carrot. They are at their peak between April and July. This preparation is similar to roasting beets and it’s very simple and quick.
INGREDIENTS
• 20 oz radishes, sliced
• 2 cloves of garlic, minced
• 2 tbsp of butter, cut up into small pieces
• 1 ice cube
• Kosher salt
• Freshly ground black pepper
DIRECTIONS
Preheat the grill to high heat or the oven to 450 degrees. Place radishes, garlic, butter and ice cube on a double layer of aluminum foil enough to wrap around contents like a package. Season with salt and pepper. Tightly seal the contents in the foil.
Place the foil packet on the grill or in the oven and cook 20 minutes or until radishes are tender.
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Ramp Butter
Ramp Butter
This a great recipe for making your own compound butter. It’s a tasty spread on bread or melted in pasta dishes.
INGREDIENTS
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 to 3 ramps, cleaned, white part minced, green parts halved lengthwise and thinly sliced crosswise
• 1/2 teaspoon lemon zest
• 1/4 teaspoon coarse salt
• 1/8 teaspoon ground black pepper
DIRECTIONS
Mix all ingredients in a medium bowl until well combined. Transfer butter to a piece of plastic wrap and roll gently to form an even log; wrap and twist ends to seal. Butter may be kept refrigerated for up to 1 week.
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Pickled Ramps
Pickled Ramps
Try using pickled ramps over grilled chicken or on artisanal bread with a variety of cheeses. www.marthastewart.com
INGREDIENTS
• 1 cup white-wine vinegar
• 1/2 cup sugar
• 1 1/4 teaspoons coarse salt
• 1 teaspoon whole coriander seeds
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon whole black peppercorns
• Pinch of crushed red-pepper flakes
• 3 sprigs fresh thyme
• 10 ounces ramps, trimmed and rinsed well
DIRECTIONS
Stir together vinegar, sugar, salt, coriander seed, fennel seeds, peppercorns, red-pepper flakes, thyme and 2 cups water in medium sauce pan. Bring to boil. Add ramps. Return to boil. Reduce heat and simmer 5-7 minutes until tender. Remove from heat. Cool completely. Store in refrigerator in their liquid in airtight container for up to 1 month.
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