salads | James & Everett

Pickled Radishes

Christoph — Sun, 09 Jun 2013 16:18:22 +0000

One of my favorite early crop vegetables from the garden would have to be the radish. The spring radish has an especially tender texture and mild peppery flavor that is only found this time of year. Often we only think about the radish sliced on a salad or on a platter of crudités, but this cruciferous treat has other delicious applications. If you are a radish fan, roasted radishes are tremendous, if you have not tried them you certainly need to add them to your “to do” list. A new favorite of mine is the pickled radish. The combination of the brine with the peppery goodness of the radish, creates an amazing flavor sensation. Fantastic served on crostini, as a topping on a salad, in a sandwich, or as a complement to fish, the pickled radish will add an explosion of flavor to your table.

Pickled Radishes

A new favorite of mine is the pickled radish. The combination of the brine with the peppery goodness of the radish, creates an amazing flavor sensation. Fantastic served on crostini, as a topping on a salad, in a sandwich, or as a complement to fish, the pickled radish will add an explosion of flavor to your table.

Course Side Dish

Cuisine Central European

Prep Time 20

Servings 24

Author Christoph

Ingredients

1 bunch radishes
1 red onion
2 cups red wine vinegar
1 cup water
2 Tablespoons sugar
1 Tablespoon salt
3 - 4 dashes hot sauce optional

Instructions

Thinly slice the radishes and onion using a mandoline or a sharp knife.
In a jar combine all ingredients for the brine and shake to mix.
Add radishes and onion and shake. Use a spoon if needed to make sure all of the vegetables are covered by the brine.
Place the jar in the refrigerator for at least 4 hours before serving.
Pickled radishes will keep for months in a tightly sealed container in the fridge.

Notes

Any vegetable can be pickled in this manner. Vegetables with high fiber content work best.

You can also adjust the brine to your personal taste by increasing or decreasing the sugar or salt.

Recipe from Anne Burrell

The post Pickled Radishes first appeared on James & Everett.

Beet Salad with Orange and Feta

Christoph — Mon, 09 Jul 2012 14:30:29 +0000

photo courtesy Sunset Magazine

This colorful salad combines the earthy flavor of beets with the sweetness of orange. This stunning explosion of color is a welcome addition to any table.

Beet Salad with Oranges and Feta

This colorful salad combines the earthy flavor of beets with the sweetness of orange. This stunning explosion of color is a welcome addition to any table.

Course Salad

Cuisine American, Vegetarian

Prep Time 1 15

Total Time 1 15

Servings 4

Ingredients

2 beets cooked, cut in half, and quartered
1 Tablespoon olive oil
1 orange
1 lime zest and juice
2 Tablespoons onion or shallot finely chopped
2 Tablespoons red wine vinegar
6 cups arugula
2 Tablespoons cilantro leaves rough chopped
2 ounces Feta cheese crumbled
salt and pepper to taste

Instructions

Remove tops from beets, peel and cook in lightly salted boiling water until tender. Allow to cool. cut in half and then quarter each half.
Peel the orange and then section as you would a grapefruit, using a knife to separate the membranes. working over a bowl to catch the juice.
Zest the limes and set aside.
Juice the limes into a bowl and add back the zest.
Add onion, vinegar, and any juice from the orange.
Drizzle in the olive oil and whisk.
Add beets and toss well to coat.
Season to taste with salt and pepper.
Cover dish and allow to stand at room temperature for about one hour.

Serve

Arrange arugula on a plate. Sprinkle with cilantro.
Spoon beets and dressing over arugula, and scatter with orange segments and feta.

Notes

Reserve the tops from the beets to use in another salad.

Recipe courtesy Sunset Magazine

Beet green are delicious tossed with your favorite salad dressing.

The post Beet Salad with Orange and Feta first appeared on James & Everett.

Baby Bellas & Spinach

Christoph — Thu, 24 May 2012 14:30:55 +0000

Baby bella mushrooms sautéed in a lemon garlic butter, served on a bed of balsamic spinach creates an explosion of earthy flavors and textures.

Baby bellas, also know as baby portobello, cremini, or crimini, are members of the same family of mushrooms as the familiar white buttons and the portobello. The difference between the varieties is simply age. The slightly more mature state of the crimini brings a browner color, and a deeper flavor to a dish than the younger more tender white mushroom. The firmer texture of the baby bella allows it to hold up well in a sauté pan, and also makes it a perfect choice for soups and stews.

Baby Bella Mushrooms and Spinach

Baby bella mushrooms sautéed in a lemon garlic butter, served on a bed of balsamic spinach creates an explosion of earthy flavors and textures.

Course Side Dish

Cuisine American, Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings 6

Author Christoph

Ingredients

1 lb baby bella mushrooms, brushed clean and sliced
1 lb fresh spinach
3 cloves garlic, minced
2 hard boiled eggs, sliced
2 tablespoons butter
1 lemon, juice and zest
3 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Instructions

Whisk olive oil and balsamic vinegar together with a pinch of salt and pepper and set aside.
Melt the butter in a large skillet over medium heat. Sauté mushrooms until tender, about 15 minutes. Add garlic and cook for another minute just to bloom the flavor. Add a few tablespoons of lemon juice to deglaze the pan. Remove from heat.
Toss spinach with the balsamic vinegarette and place on a large serving platter. Arrange eggs slices, and top with the sautéed mushrooms. Finish the dish with some lemon zest and a grind of fresh pepper.

Notes

I think Craisins would also be a welcome addition to this dish. Tossed with the spinach they would add a bit of color and an interesting flavor note, making this a perfect side dish for the holidays.

The post Baby Bellas & Spinach first appeared on James & Everett.