Sunday, January 31, 2010

Let's start with radishes and turnips

I visited our local market this morning. I’m pleasantly surprised by the amount of fresh produce available in January.
After checking out each stand I choose a quart of turnips and some garlic from one. At another I choose radishes, brussels sprouts, and beets.
I’m excited to try the garlic. I got spoiled by the garlic from my CSA and have been sad to return to the grocery store variety. I’m just happy to have that on hand.
The Brussels sprouts and beets I will likely roast for different dinners this coming week.
The turnips and radishes are going into a stir fry. I learned a wonderful new method for cooking radishes and I want to try it with the turnips too. I recently combined the new radish method with a stir fry recipe and my husband said it was the best thing he ever ate and we should have it every week. I’ll let you know how it goes.

Radish Method – from someone in my recipe group who clipped it from the paper

1 bunch radishes, cleaned and quartered

Melt butter over med-high heat until it sizzles. Add radishes and cook until golden brown.
Cooking them this way takes away the usual bite of a radish and gives them the texture of potatoes.

Stir-Fried Noodles with Eggplant and Basil – from Everyday Food Jan./Feb. 2010
(I’ll add the radishes and turnips in with the eggplant)

8 oz. lo mein noodles
2 T soy sauce
1 T toasted sesame oil
1 tsp light-brown sugar
4 tsp vegetable oil
½ lb Japanese or other small eggplant, halved lengthwise and sliced ¼ inch thick
5 scallions, white and green parts separated and thinly sliced
3 garlic cloves, minced
1/3 cup fresh basil, torn for serving

Cook noodles according to package instruction; drain noodles and rinse with cold water. In a small bowl, combine soy sauce, sesame oil, and sugar and stir until sugar dissolves.

Heat a large skillet or wok over high until hot. Add 3 tsp vegetable oil and swirl to coat skillet. Add eggplant (and I’ll add radishes and turnips too!) and stir until golden, 4 minutes total. Push eggplant to side of skillet and add 1 tsp oil. Add scallion whites and garlic and stir until fragrant, 30 seconds. Add noodles and soy mixture and toss to combine all the ingredients. Serve topped with scallion greens and basil.