radish | James & Everett

Lox and Bagels

Christoph — Mon, 07 May 2012 14:30:00 +0000

Thin slices of smoked salmon, cucumber, radish, and red onion, with capers and dill create the perfect combination of toppings for a toasted bagel with a smear of cream cheese. An explosion of flavors for the palate and a visual feast for the eyes, this brunch dish is one of my favorites treats.

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Sour Cream and Dill Potato Salad

Christoph — Sun, 29 Apr 2012 14:03:22 +0000

The subtle flavors of dill and sour cream bring a fresh summer taste to this potato salad. Try this side dish on a picnic with some fried chicken, or as a cool compliment to some spicy bar-b-que. This simple salad is a great addition to any meal.

Sour Cream and Dill Potato Salad

The subtle flavors of dill and sour cream bring a fresh summer taste to this potato salad. Try this side dish on a picnic with some fried chicken, or as a cool compliment to some spicy bar-b-que.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings 12

Author Christoph

Ingredients

Salad

1 lb of new potatoes
1 cup frozen peas
¼ cup radish, thinly sliced
1 scallion, very thinly sliced

Dressing

1 cup sour cream
1 tablespoon mayonnaise
4 tablespoons chopped dill
½ teaspoon garlic powder
½ teaspoon onion powder
¾ teaspoon salt
½ teaspoon white pepper
1 tablespoon capers

Instructions

Salad

Gently boil potatoes until fork tender. Drain and place in cold water to stop cooking. When cool, cut potatoes into thin slices.
Place in a bowl with frozen peas, sliced radishes and scallion.
Toss to mix all ingredients.

Dressing

In a separate bowl whisk together the ingredients for the dressing.

Assemble

Pour over salad and gently turn to mix.
Season with salt and pepper to taste.
Garnish with some additional capers, slices of radish, a dusting of paprika, and a sprig of dill.

The post Sour Cream and Dill Potato Salad first appeared on James & Everett.

Roasted Cauliflower and Radishes

Christoph — Wed, 28 Mar 2012 14:30:36 +0000

Often considered only for use in salads or on a crudité tray, the radish is also delicious roasted. This round red root takes on an unexpected mellow, rich flavor that works well with the taste and texture of the cauliflower when roasted. The stunning color combination of these two vegetables creates a flavorful dish that is also a visual treat.

Roasted Cauliflower and Radishes

The stunning color combination of these two vegetables creates a flavorful dish that is also a visual treat.

Course Side Dish

Cuisine American, Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings 6

Author Christoph

Ingredients

1 pound cauliflower cut into bite size pieces
1 bunch of radishes cleaned and cut in half
olive oil
salt and pepper to taste
red pepper flake

Instructions

I use my 13″ x 9″ shallow glass baking dish for roasting vegetables. I start by drizzling about 2 tablespoon of olive oil in the bottom of my pan. Next I add the cauliflower (cut into bite size pieces), and radishes (quartered or halved depending on size) to the pan and toss to evenly distribute the oil.
The term roasting refers to cooking food uncovered, and at a high temperature. For this dish I set my oven to 400° F. Place the pan in the hot oven and roast for 20 minutes. Toss well to ensure even roasting. Return to the oven for another 15 – 20 minutes.
When the cauliflower has taken on a light golden color, remove from oven and sprinkle with sea salt and pepper.
A bit of red pepper flake adds a nice touch if desired.

Notes

Depending on your oven and the size of the vegetables you may require more or less roasting time.

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