We are always looking for new and exciting items to serve Company when they come to visit us. This one is different but Don likes this type of Hors d’ Oeuvres, so here we go.
- 10 really large radishes
- 8 oz. trout fillet, skin on
- Olive oil
- 1/4 tsp. Asian sesame oil
- fine sea salt
- white pepper
- 1 lime, juice removed and peel grated
Cut a small slice off the bottom of the radishes. Cut each radish in half crosswise. Using a small melon baller, hollow out the center of each radish, making a cup about 1/8 inch deep.
Carefully remove the skin from the trout fillet all in one piece. Place enough olive oil in a sauté pan to coat the bottom, and heat over high heat. Saute the skin in the pan until it becomes crispy (approximately 2 minutes). As the skin can curl up, hold flat with a spatula. Remove from the heat and set aside.
Cut the trout fillet into tiny cubes and place in a bowl. Add some sesame oil, squeeze of lime juice and season with salt and pepper and toss to mix.
Fill each radish cup with some tartare, break off a piece of crispy skin and garnish the top. Sprinkle some grated lime zest on top. Place over a bowl of crushed ice and keep in the refrigerator until ready to serve.
Plate on a pretty platter and serve really cold, along with a glass of white wine.
Ribbon Asparagus With Fresh Burrata Cheese
Summer is here (at least it is warmer) and now is the time to bring on the salads. Just so you don’t get bored with the same old, same old ones, try this. It is pretty to look at and is wonderful, especially with my most favourite cheese.
- 1 tbsp. butter
- 4-6 shitake mushrooms, stems removed, thinly sliced
- salt and pepper for seasoning
- 1/2 lb. fresh asparagus, stems cleaned, ends trimmed
- 1/2 head of leaf lettuce, outer leaves removed
- 1/4 head of red cabbage, core and outer leaves removed, grated
- 4 radishes (different kinds if available)
- 1/4 cup olive oil
- 2 tbsp. fresh lime juice
- 2 tsp. fresh tarragon, minced
- 1 tsp. Dijon mustard
- 1/3 cup Burrata cheese,
- 1/4 cup chopped toasted pecans
Melt butter in a fry pan and sauté the mushrooms until golden. Season with salt and pepper and set aside.
Wash the asparagus and pat dry with a paper towel. Now, with a vegetable peeler, peel the asparagus from tip to end to get ribbons. Transfer to a large bowl and set aside.
Wash the lettuce and tear into bite size pieces. Add this to the asparagus. Add also the red cabbage. Thinly shave the radishes on a mandolin and add to the bowl as well. No mandolin? Slice very thinly with a paring knife.
Dressing
Combine the oil, juice, tarragon and mustard. Whisk until really well blended. Add a bit of salt and pepper to taste.
Toss the asparagus and greens with the now cooled mushrooms. Divide out onto 4 plates. Now, using a small spoon, drop little bits of the soft Burrata cheese onto each of the 4 plates, add the pecans and drizzle the dressing over the top.
Serve with warm dinner rolls and you are a hit and, perhaps, a glass of chilled Pinot Grigio.
Green Bean and Radish Saute
Who would have thought ‘radish saute’ was something you would love. This is light, fresh in flavour and really easy to put together.
- 1 lb. fresh green beans. trimmed
- 6 radishes, trimmed, sliced thin
- 1 garlic clove, minced
- 2 tbsp. olive oil
- 1 tbsp. sherry vinegar
- 2 tsp. freshly squeezed lime juice
- 3 tbsp. toasted pecans
In a pot of lightly salted, boiling water, cook the beans for about 3 mins until crisp-tender. Drain.
In a skillet on medium heat, saute the garlic and radishes for about 2 minutes. Stir occasionally. The radishes should be crisp tender.
Add the beans and lime juice, and cook for 1 minute until heated through. Season with salt and pepper. Arrange on a platter and sprinkle with the toasted pecans.
Light, fresh and delightful.
Crunchy Summer Salad
There are a million salads and this is another one…..might I add, a great one? I just did.
- 2 English cumbers, unpeeled and sliced thin
- 1 1/2 cups fresh corn kernals (off the cobb)
- 2 3/4 cups sugar snap peas
- 10 radishes, sliced thin
- 2 tbsp. freshly squeezed lime juice
- 2 tbsp. olive oil
- pinh of salt and pepper
- 2 firm-ripe avocados, halved and cut in wedges
Combine the cucumbers, corn, peas and radishes in a bowl. Drizzle the lime juice and oil over the bowl and toss to combine.
Gently fold in the avocadoes and serve right away.
YUM!
Zucchini Salad
With Canada Day around the corner, many communities get together to celebrate (block parties, family gatherings, picnics, neighborhood patio parties, etc) . This salad is the perfect to make and take.
- 1 small Romaine lettuce head
- 1 small Boston lettuce head
- 3 medium zucchini, washed, slice thinly
- 1 cup sliced radishes
- 1/2 cup seedless grapes, sliced in half
Wash, dry and chill greens. In a large bowl, toss the zucchini, radishes and grapes. Refrigerate, covered for at least an hour.
When ready to take, tear the romaine and lettuce into bite sized pieces and add to the vegetable bowl.
Add the garlic dressing (follows) and toss the salad until everything is well coated. (Don’t over drench with the dressing).
Cover, and away you go. With all the other foods that will grace the table, there won’t be anything left over.
Dressing
- 1/4 cup salad oil
- 3 tbsp. balsamic fig vinegar
- pinch of salt
- 1 clove garlic, minced
- pinch of freshly ground pepper
Whisk until well combined. Store in the refrigerator until ready to use.
Last Moment Pickles
Company’s coming in the hour, table set, dinner under control……almost. You need pickles and the fridge is bare. Try this recipe…takes only a couple of minutes. It is fresh! It is different! Everyone will want the recipe.
- 6 large radishes, very thinly sliced crosswise
- 1 cucumber, very thinly sliced, crosswise
- 1 sweet onion, peeled, thinly sliced crosswise
- 1 tsp. dried pink peppercorns
- 1 tsp. grated ginger
- 1/4 cup white wine vinegar
- pinch of salt
- 1 tbsp. sugar
In a medium bowl, combine the radishes, cucumber, onion and peppercorns. Place the ginger in a small piece of cheesecloth and squeeze the juice into the vegetables, discard all the flesh.
Combine vinegar, salt and sugar in a saucepan and cook over medium heat, stirring until all the sugar has dissolved and it just comes to the boil.
Pour the dressing over the vegetables, toss well. Remove the veggies from the liquid and transfer to a serving bowl. Serve right away.
Did I just hear you mutter “damn I did this?”