Monday, June 16, 2008
Tucked into a farro and vegetables salad at La Posta recently (Yes, I do, too, eat at other restaurants, but I seem to get more ideas here to use at home), I discovered sweet young radishes with their greenery still attached. J suggested that the cook had blanched the greens by suspending them upside down in boiling water while holding the radishes high and dry.
Chef Chris Avila said that was exactly what had occurred.
I hate it when J is right in cooking disputes.
The radish greens in the photo took about 45 seconds to achieve tenderness -- or, as J said: "to fry off the frizz."
For a second batch, I clasped the radish bodies in metal tongs, not as picturesque, but less likely to cause a steam singe to my hand.
Posted by Casey at 8:30 PM