Thursday, June 23, 2011

Radish Encore


I think this might be my new favourite way to eat radishes, when all I want is radishes: en carpaccio. It's pretty, simple, and it's always nice to fuss over one's dinner every now and then... I recently heard an interview with a cookbook author who was extolling the virtues of cooking for one. I can't remember the radio show, nor the author's name, otherwise I'd post a link to the podcast. However, the author's point was this: "If you can't be bothered to cook well for yourself, when are you ever going to cook well?" 

Which reminded me of a family friend who passed away not too long ago. As far as I can remember, she had always been single and was a lover of good food. She had once told my mother that she made a point of setting the dinner table, and pouring herself a glass of wine whenever she ate at home, because she was her single most important dinner guest. 

It makes sense of course: if you don't care about how and what you eat, who will? We all feel harassed by time, and sometimes, life just seems to throw more hurdles and hoops at us than we can handle, but eating well must not become a daily stress. So sit down, sip a glass of wine, and enjoy your meal.


Radish Carpaccio
Serves 1

3 good sized radishes
½ lemon juice and zest
a pinch of sea salt
a drizzle of hazelnut oil

Top or tail the radishes, and proceed to slicing them as thinly as possible. This process is easiest if you have a mandoline.
Display the radish slices on a plate, sprinkle with the salt and lemon zest, then drizzle the lemon juice and hazelnut oil. 
Set aside.
Meanwhile, set the table, put on some mood music; sit down, and enjoy!


This carpaccio is actually a variation on the instant sweet pickles. So if you are slightly pressed for time, you can simply mix everything in a bowl, and enjoy it as a salad. It's quite pretty that way too. Also, you needn't limit yourself to the seasonings I listed: substitute another citrus juice or vinegar for the lemon, and switch the oil: almond oil or toasted sesame oil are lovely too, though I would steer clear of olive oil for this recipe.



Bon app'!



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