Monday, January 07, 2008
R is for Radish with Comte Cheese
“Can’t you DO something with the radishes? You didn’t exactly change them to make them taste any better”, said Freddie. This is true. Our previous effort, Radis au Beurre was delicious but the Radish was bare. They suffer from a rather limited public image: always the bridesmaid and never the bride. They are treated as a glorified garnish. In fact, did you know that on December 23rd each year in Oaxaca in Mexico, they hold a Radish Night where people compete to create the most elaborate radish sculptures? If you are a Mexican radish, La Noche de Rábanos is bigger than the Oscars. In the months leading up to the big night, radishes are lovingly cultivated and fertilized to grow to huge proportions. They are then carved into animals, dancers, entire scenes from the Nativity. There is nothing the good people of Oaxaca can’t make with a radish.
But as Freddie and I discovered, it was Anne from Sweden who offered us a radish lifeline with a radish and cheese salad with a white balsamic vinegar dressing.
Here is her recipe - which is simple and delicious. The Comte cheese adds a caramel like taste to the dish which we served with salmon.
"Tell Anne" decreed Freddie after his first mouthful of radish and cheese, "Tell Anne, that her radish and cheese recipe is at least seven out of 10 and tastes really good."
He got up from the table and went over to the Naming and Shaming Fridge and shunted the humble radish up from the "I hate" category and into " I am not sure about this vegetable..." which is progress. It is easier to escape from Alcatraz than for a vegetable to leave Freddie's "I hate" category.
Our taste journey continues with the radish. We are always open to your ideas. And thank you Anne for your winning dish.