AAF’s Recipe of the Day

Written by Asinus Asinum Fricat on May 17, 2008 – 2:57 pm -

Today will be extremely simple: Steamed Radishes and Roquefort Dip. Steamed radishes? Have you gone soft, aaf? I adore steamed radishes, they turn into a lovely pale pink shade once steamed and taste wonderful with my dip. You can also use celery sticks, raw artichokes, cucumber boats, carrot sticks etc…it’s a great starter/snack.

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If you have a steamer, buy a few bunches of radishes, clean them and steam for a couple of minutes, till they turn pale pink, as above. In the food processor, pour a half pint of double cream, 100 gr of mascarpone and 200 gr of Roquefort (Société, if you can find it, it’s sold in most delis nowadays) and I add a tiny amount of red wine vinegar, a tablespoon, and purée the whole thing for about fifteen seconds. You’re done. I’ve been known to pour a half glass of Tawny port into this dip as well!

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Posted in Food, Recipes |

4 Comments

  • At 2008.05.17 15:13, biscuit said:

    I love radishes, but I’ve never had them steamed. Does it change their taste, or do they keep their bite?

    A few years ago, I discovered Daikon radishes. They’re hard to get here, but I admit, when I can find a fresh one, I nab it and make a radish and carrot salad with lots of ginger, sesame oil and garlic. Mmmmm!

    In the summertime here, there’s always a plate of freshly cut radishes on the supper table. They go with everything, but I never ever conceived of them with a roquefort sauce.

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    • At 2008.05.17 16:06, Asinus Asinum Fricat said:

      Just try, and they don’t lose their bite.

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    • At 2008.05.17 15:30, Anne Hawley said:

      I feel a bento coming on…

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      • At 2008.05.17 15:39, Translator said:

        Sometimes when I stir fry Chinese, I use radishes in place of water chestnuts if I am out of them. Just do not cook too long and they stay crisp. Warmest regards, Doc.

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