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Friday, December 19, 2008

Sauteed Radishes

My friend Hope was coming over for lunch, and I really didn't have much in the house. I managed to put together a quite lovely chili soup (another reason to always have beans in the cupboard). A quick bread came together as well, I used my English muffin bread recipe, but did not have any milk - so substituted 1/2 cup water and 1/4 cup butter for the milk. It worked out well- not as airy, but a nice little loaf!

In the fridge I found half a bag of radishes and some lemons and some beer and wine of course; I felt like I needed to have some sort of little side dish or an appetizer- but I was real limited here. Not sure how this was going to work out, but I decided to sautee the radishes. So I sliced them up, sauteed them with a couple tablespoons of butter, and a little left over cheese dip. Really quite nice, a recipe I'll play with again- adding parsley, maybe some sugar snaps.

Sauteed Radishes

Sautee in 2 tablespoons of butter:
scant 1/4 cup of red onion, sliced thin

Add and sautee until the radishes are still slightly crunchy:
about 2 cups of radishes, sliced
2 cloves of chopped garlic
(salt and pepper to taste)

Add and toss to coat
2 Tbls cheese dip (or cream cheese)
1/4 cup peas (defrosted)

Serve warm, top with parsley.

Slice about 2 cups of radishes.

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