Thursday, July 24, 2008
I know, I know, this sounds really weird. Bear with me for a minute though and you might change your mind. Tonight I had a meeting to go to and not much time to cook dinner. I had just unloaded my produce from The Farm and was sitting at my computer in a I-have-to-make-something-but-am-tired-of-normal-food funk. I happened upon this recipe from Smitten Kitchen, a food blog I regularly read. The first time I had seen it a few days ago I instantly dismissed it as just plain odd, but today it was like the heavens parted, a beam of light fell on my computer, and a voice told me to make this. I have no idea why it was so appealing, consdering I don't even like radishes and I eat sugar snap peas cold. So to combine two seemingly wrongly suited foods together and heat them up seemed so unlike my tastebuds. But I obeyed and am glad for it.
Radishes have always been just a bit too sharp and spicy for me. I will eat them, but I would never get them for myself. However, getting produce in the box that I don't have much control over makes me try new things and learn that I actually do like them. Case in point: radishes. These Easter Egg Radishes are just a sight to behold. Bold colors and bodies the size of a limes, they are not to be taken lightly. Tasty straight from the field, but their flavors become more mellow with a pleasing kick when you heat them up and soften them just a bit.
I'm sorry I didn't get great pictures of this dish. I just didn't have the time to make it look pretty. It doesn't matter though because baby, look at that color! Those radishes are amazing.
Like always, I altered the original recipe. Here's what I did:
- No orange juice in the house, so I used a quarter of a lemon and squeezed it over the top
- No fresh dill or dill seeds either, just used dried dill
- No shallots in the house, just used red onions. You could use any sort of onion-ey type of, well, onion... red, white, green, even garlic
- No butter was used, mainly because I was too lazy to get it out of the fridge. It would add a nice flavor, but not entirely necessary. Eh, I liked it even without.
To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod.
Makes 6 servings.
1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced shallots
12 ounces sugar snap peas, trimmed, strings removed
2 cups thinly sliced radishes (about 1 large bunch)
1/4 cup orange juice
1 teaspoon dill seeds
1 tablespoon chopped fresh dill
Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas, cook for one to two minutes, and radishes sauteing until crisp-tender, about 3 to 4 minutes more. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.