Radishes | Saveur

Braised Rabbit with Pan-Fried Radishes and Creamy Polenta

Eliza Glaister — Sat, 12 Aug 2023 00:45:00 +0000

Photography by Daniel Seung Lee; Art Direction by Kate Berry

Chef Eliza Glaister grew up in New York’s Hudson Valley, where her cooking was influenced by neighboring farmers and wild game purveyors like Quattro’s Farm. This braised rabbit recipe, served over creamy polenta and topped with pan-fried radishes and leek oil, is a summer favorite. “When preparing game with little to no fat, especially rabbit, braising it is a wonderful method,” she says. “Cooking seasonally means working with ingredients that are all growing together at the same time and place. They end up just working well together. The radish and dandelion greens add a big punch of peppery bitterness to this succulent braise.”

Featured in “Our New Favorite Single Malt Whisky Comes From … New York?” by Shane Mitchell.

Yield: 4–6

Time: 2 hours

Ingredients

For the rabbit:

1 medium leek, washed
1 whole 2½–3 lb. rabbit
1 cup plus 2 Tbsp. vegetable oil, divided
Kosher salt and freshly ground black pepper
4 cups chicken stock
2 cups dry white wine
1 Tbsp. chopped fresh oregano leaves
6 fresh bay leaves, or 12 dried
6 juniper berries
1 Tbsp. Dijon mustard

For the vegetables:

1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 bunch red radishes (8–12 oz.), greens left attached, scrubbed and halved lengthwise
12 large dandelion leaves
2 garlic cloves, finely chopped
Kosher salt

For the grits:

2 cups whole milk, divided
½ cup fine yellow grits or polenta
4 Tbsp. unsalted butter
Kosher salt, to taste

Instructions

Make the rabbit: Discard any dry or discolored green parts of the leek, then coarsely chop the remaining greens and reserve. Slice the white end into 1-inch-thick rounds and set aside. To a large Dutch oven, add the rabbit and 2 tablespoons of the oil and season with salt and pepper. Turn the heat to medium and cook, turning occasionally, until golden brown on all sides, about 8 minutes total. Add the chicken stock, white wine, oregano, leek rounds, bay leaves, and juniper berries. When the liquid begins to boil, cover and turn the heat to medium-low. Simmer, rotating the rabbit halfway through cooking, until the rabbit is tender, about 1½ hours. Remove from the heat.
Meanwhile, in a food processor, purée the leek greens and remaining oil, then strain into a bowl and season with salt to taste. (Refrigerated, the sauce will keep for one month.)
Using tongs, transfer the rabbit to a cutting board. When cool enough to handle, pick the meat from the bones (discard the bones, or reserve them to make a stock) and return it to the pot. Stir in the mustard and salt and black pepper to taste, then turn the heat to low and continue to cook, uncovered, until thickened slightly, 10–15 minutes.
Make the vegetables: To a skillet set over medium-low heat, add the oil, butter, radishes, dandelion leaves, and garlic. Cook, stirring occasionally, until the radishes are fork tender, 6–10 minutes. Season with salt and set aside.
Make the grits: In a medium pot, bring 1 cup of the milk and 1 cup of water to a boil. Season with salt, then turn the heat to low and add the grits. Cook, whisking continuously, until thickened, about 10 minutes. Whisk in the butter and remaining milk and season with salt to taste.
To serve, scrape the grits onto a platter. Using a slotted spoon, top evenly with the braised rabbit, then spoon with the cooking liquid. Top with the vegetables, then drizzle with the leek oil and serve.

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Natto with Grated Daikon

Nancy Singleton Hachisu — Fri, 02 Jun 2023 18:45:00 +0000

PHOTOGRAPHY BY AYA BRACKETT. REPRODUCED BY PERMISSION OF PHAIDON

Natto has diehard fans, but some people cannot get past the thick whipped-up threads surrounding the beans. Here, the natto is not aerated, and the spicy wetness of grated daikon helps mitigate the fermented funkiness, rendering the dish much more widely appealing and a tasty, healthy bite to start the day.

Try to source natto made locally rather than in Japan; imported natto is typically frozen for shipping and loses some of its unusual delicacy. (We like the New York-make NYrture brand—look for it in local specialty stores or online.) Konbu dashi is easy to make from scratch, and a batch can be used to make a variety of vegetarian Japanese dishes.

This recipe is adapted from Japan: The Vegetarian Cookbook and was featured in “This 1-Ingredient No-Cook Stock is at the Heart of Japanese Vegetarian Cooking.”

Yield: 4

Time: 22 minutes

2 Tbsp. konbu dashi
2 tsp. sake
2 tsp. hon mirin
1 tsp. usukuchi shoyu
¾ cup (6 oz.) small-bean natto
⅔ cup (3½ oz.) finely grated daikon

Instructions

In a small pot over medium heat, bring the konbu dashi, sake, and mirin to a simmer. Stir in the usukuchi shoyu, pour into a small glass measuring cup, and set aside until just barely warm, about 10 minutes.
Divide the natto among four miso soup bowls. Spoon the grated daikon over one half of the natto in each bowl. Add the cooled dashi and serve.

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Do Chua (Vietnamese Carrot Daikon Pickle)

Andrea Nguyen — Mon, 15 Apr 2019 18:25:48 +0000

PHOTOGRAPHY BY DAVID MALOSH; FOOD STYLING BY PEARL JONES; PROP STYLING BY SOPHIE STRANGIO

A jar of the Vietnamese carrot daikon pickle known as do chua (“sour stuff”) can add a welcome pop of color, crunch, and tang to a wide range of traditional dishes including banh mi, bun cha, and other grilled and roasted meats. Large white daikon radish is classic, but can be swapped out for more colorful varieties or even purple turnips. Don’t be alarmed if the pickles turn stinky as they age; simply open the jar and let it air out for 15 minutes before using.

Featured in: “Follow These Five Steps to the Best Banh Mi.”

Yield: Makes: 1 quart

Time: 1 hour 45 minutes

¾ lb. fresh daikon, peeled and cut into thin matchsticks (3¼ cups)
3 medium carrots, peeled and cut into thin matchsticks (1½ cups)
1 tsp. fine sea salt
½ cup plus 2 tsp. sugar, divided
1¼ cups distilled white vinegar

Instructions

To a medium bowl, add the daikon and carrots; toss with the salt and 2 teaspoons of sugar. Set aside and let the vegetables soften until you can bend a piece of daikon so the tips touch without breaking, about 20 minutes.
Rinse the vegetables well with cold water, then drain, squeezing to expel any excess liquid. Transfer the vegetables to a clean, quart-sized glass jar.
In a medium bowl, stir the remaining ½ cup sugar with the vinegar and 1 cup water until the sugar is dissolved. Pour enough of the liquid into the jar to completely cover the vegetables, discarding any excess. Set aside at room temperature for 1 hour, then use the pickles immediately, or cover tightly and store in the fridge for up to 1 month.

The post Do Chua (Vietnamese Carrot Daikon Pickle) appeared first on Saveur.

20 Radish Recipes That Go Beyond Salads

SAVEUR Editors — Mon, 18 Mar 2019 22:26:24 +0000

A creamy soft cheese spread flecked with dill, parsley, and chive. Get the recipe for French Boursin Dip with Radishes ». Matt Taylor-Gross

The diversity of radishes is remarkable, and a trip to the farmers’ market reveals their rainbow potential. In the spring and summer growing season, the spicy bulb can be found in shades of white, purple, pink, black, and green (the watermelon radish is pale green on the outside and a deep magenta within), and in shapes that range from stout and bulbous to long and thin like a delicate icicle. They also vary widely in heat, from mild and slightly sweet to almost painfully peppery.

The easiest thing to do with radishes is to take a baguette, spread it with good quality butter, and layer raw, thinly sliced radishes on top. Sprinkle with salt to taste and you’re done: it’s a surefire snack for yourself, or the easiest appetizer that you can serve at holiday parties. Or, just spread the butter and salt directly on the radishes themselves, eliminating the baguette altogether.

Or go beyond butter and use the vegetable in a myriad of raw or cooked dishes. Try radishes sliced or shredded into salads, fermented into pickles, or cooked into stews, soups, and braises—you can’t go wrong.

French Boursin Dip with Radishes

A creamy soft cheese spread flecked with dill, parsley, and chive. Get the recipe for French Boursin Dip with Radishes »

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

Cucumber and Radish Salad with Fresh Cheese

Shtetl Toast

Prawns with Edamame Slaw and Carrot Miso Sauce

Justin Smillie’s Peppercorn-Crusted Short Ribs with Lemon, Olives, and Radishes

These short ribs are brined, steam-roasted, and then seared, making the meat succulent and turning the peppercorn rub into a thick, spicy bark. Get the recipe for Justin Smillie’s Peppercorn-Crusted Short Ribs with Lemon, Olives, and Radishes »

Asparagus Mint Slaw

Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar in this bright and crunchy slaw. Get the recipe for Asparagus Mint Slaw »

Fava Bean, Herb, and Pomegranate Fattoush

Fava beans add protein to this take on the Levantine bread salad from Australia-based chef Matt Wilkinson. Get the recipe for Fava Bean, Herb, and Pomegranate Fattoush »

Braised Zabuton with Coffee Beans

The small flap of meat between the chuck and the rib eye in Wagyu is called the zabuton, meaning “cushion” in Japanese. Nicely marbled with intramuscular fat, the little-known cut—sometimes dubbed a Denver steak—is buttery and rich. Get the recipe for Braised Zabuton with Coffee Beans »

Radish and Butter Sandwich

It’s tres French to pair crisp, spicy radishes with softened, salted butter; a thin-sliced baguette is the perfect vehicle.

Vegetables Pickled in Kelp Vinegar

Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking; it has the remarkable effect of accentuating the flavors of anything cooked in it. Here, it adds depth to a pickle brine from award-winning cookbook author Hiroko Shimbo. We use radishes, but any sturdy vegetables, such as peppers, cauliflower, or onions, will do. Get the recipe for Vegetables Pickled in Kelp Vinegar »

Watermelon Radish, Ahi Tuna, and Snap Pea Salad

Marinated Celery and Avocado Salad

Crisp celery and radishes are lightly pickled in lemon juice in this salad from chef Juan Pablo Mellado Arana of Las Cabras in Santiago, which makes a perfect addition to any heavy Chilean meal.

Sweet and Sour Vegetables with Poached Egg

Ginger, lemongrass, and maple vinegar add a warm base note to this dish, which is packed with root vegetables, and topped with a crisp greens and a poached egg.

Pickled Radishes and Green Onion

Croatian Radish Salad (Salata od Rotkvica)

This citrusy radish salad also makes a cool, palate-cleansing side for whole grilled fish.

Open-Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich

Open Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich, Tasmania

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