The Simple Radish


I know…. A tiny bit “odd” that my first post on the re-introduction of my blog is a RECIPE…and even more odd it is for “Buttered Radish and Ricotta Toast”!

But all I have to say is YUMMY!

AND not really odd if one knows me…

  • The “me” who delights in adding a new cookbook or food blog  to the never-ending collection and actually READS it,
  • The “me” who sees texture, taste and the presentation of food as a sensual experience ,and
  • Always the most important part- The “me” who thoroughly enjoys the SHARING of it with friends ,co-workers, and my dear family.

Or perhaps this is the latest thrill in my” California Dreamin” phase because face it, lately it has become a passion of mine to focus on my California connections…

  • The home of Alice Waters…The “Art of Simple Food” is my own ”Joy of Cooking” and Erin ( aka Naturally Ella blog) and author of the recipe selected here, who continues the philosophy of perfect food. 
  • A wonderful design  project in Palm Desert last summer and Fall with Barbie and Frank… they are the greatest!
  • Following Jennifer Blaise Kramer (former editor at MPLS ST PAUL mag) from her new Santa Barbara  home on Instagram… she kept things “sunny” for me in our arctic tundra weather.
  • Beginning an unbelievably fun project in San Francisco this month where I had the opportunity to “hang out” with a favorite client ,and visit the best shops and food establishments in the city ( stay tuned for more)!

Ok, ok back to the “radish” talk!

Here it is in all it’s GLORY…


Buttered Radish and Ricotta Toast

Prep time- 5 mins

Cook time- 5 mins

Total time-10 mins

Serves: 1 to 2 servings

  • 2 slices rye or wheat bread (see note)
  • ½ bunch breakfast radishes
  • 1 tablespoon butter
  • Pinch of salt
  • ½ teaspoon lemon zest
  • ¼ to ⅓ cup fresh or homemade ricotta
  • 2 to 3 teaspoons fresh minced flat-leaf parsley
  1. Toast the bread and set aside.
  2. Cut radishes in half lengthwise and cut each half into ¼" thick half moon slices. Melt butter in a small skillet, add radishes, and cook over medium low until tender, 3 to 4 minutes. Stir in salt and lemon zest, taste and adjust salt level as needed.
  3. Top toast with a smear of fresh ricotta, a sprinkle of cooked radishes, and finish with parsley.

Notes

I love rye bread but it can often be overpowering for the delicate ricotta and radishes. Use wheat if you want a nice balance (or a lighter rye!)


Please follow  Erin at Naturally Ella…I intend to celebrate Spring 2015 by adding her fresh ingredients to my grocery list of organic foods!

Images and recipe from Naturally Ella 

Happy ( and healthy) eating to you all!

 

My best,

Mary

Source: /journal