I’m back! The restorations to my apartment are done…don’t the floors look great?
and….I got a new stove!
And…not least of all…A new look for the blog. I think it’s a cleaner format and I hope you like it as much as I do.
Now about this recipe. I’ve taken a booth at an end-of-season party at my CSA pick up location. I hope to sell a few of the zillions of copies of my books that are taking up space in my apartment. I was kind of sad to note that most of the recipes in my first two books are made with foods I no longer eat (grains & beans).
One of my favorite recipes in “The Complete Whole Grain Cookbook” is/was WarmThai Beef Salad – but it was made with beef and cooked rice. I started wondering if there’s something I could use instead of the rice? The inspiration of using radishes came because I happen to have three types of radishes in my fridge this week (I got black and watermelon radishes from my CSA and I had bought red radishes in the market because they were too beautiful to pass up). I don’t remember seeing any recipes that call for cooking radishes, but I figured if worse came to worst I could always just throw out the dish and start again.
You must have guessed by now that it worked splendidly or it wouldn’t be the main feature today! In fact cooking tames the radish flavor considerably. Look for more cooked radish recipes in the future.