<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\0757793856\46blogName\75Orangette\46publishMode\75PUBLISH_MODE_BLOGSPOT\46navbarType\75BLACK\46layoutType\75CLASSIC\46searchRoot\75//orangette.blogspot.com/search\46blogLocale\75en\46v\0752\46homepageUrl\75http://orangette.blogspot.com/\46vt\0757514811248055359532', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>


Have your way

Quick! It’s almost Thursday, but if you act fast, you can still have a Week to Remember:

Step 1: On your day off, clean the apartment you just moved out of. Don’t forget to grab that last load of laundry from the dryer, the way I almost did. And when you sweep the basement, be sure to accidentally dump the entire contents of the dust pan into the bag of clean laundry from the dryer, the way Brandon did.

Step 2: Go back to your new home. Feel both triumphant and defeated. Take a shower. Apply a bathrobe. Drink two glasses of cheap prosecco with Campari and a squeeze of orange. Now: try to make it to the dinner table without falling down. Not because of the prosecco, but because you put Pledge on the dining room table the other day, and when you did, there was apparently a substantial amount of fallout, leaving the floor with the traction properties of black ice. Feel your way along the wall until you reach the bedroom. Sleep.

Step 3: Unpack boxes. While you do so, have an idea: you can remove those cobwebs from the ceiling by Swiffering it! Begin immediately. Stop after three minutes, put away the Swiffer, get a chair to stand on, and begin removing cottony Swiffer bits from your ceiling. Unpack more boxes.

Step 4: Repeat the unpacking boxes part of Step 3. Continue for two days - or more, as needed.

Step 5: Avoid unpacking, Swiffering, Pledging, or doing anything else you are supposed to be doing. Stare into the middle distance. Steam an artichoke and eat it with an unconscionable amount of mayonnaise. Come to around three in the afternoon, and notice that life has provided you with a large north-facing window and yet another cloudy Seattle afternoon - in other words, your favorite situation for picture-taking. Get out some radishes, and have your way with them.

And when you’ve gotten that out of your system, make Molly Stevens’s butter-glazed radishes for dinner. And roast a chicken to go with it, if you have one. (I didn’t, but I would have, if I did.) And there’s your Week to Remember, especially if you skip Steps 1 through 4.

This radish recipe comes from the book All About Braising, which I love. I’ve written about it at least a couple of times, if not a few. I’ve had this particular recipe bookmarked since the first time I flipped through the book, years ago now. Until I saw it, I had never thought to eat radishes cooked - and to be honest, I couldn’t really imagine it, since they feel so right in their raw state, so peppery and crisp. But Molly Stevens has never led me astray, and I don’t see how the union of butter and radishes could ever be bad, so when the first spring radishes started cropping up at the market, I decided it was time to give it a try.

As braises go, this one is very quick. You’re not dealing with short ribs or brisket here. The radishes spend almost as much time soaking in a bowl of water beforehand - to loosen any trapped dirt - as they do cooking. They get only a brief simmer in butter and stock, and then you reduce the liquid to a glaze that coats them. You can use any kind or color of radish you want, but if you use red ones, there’s a nice side effect: they give some of their color to the cooking liquid, which goes rosy, and they themselves wind up the color of cotton candy. Very handsome, dignified cotton candy.

At first bite, I wasn’t entirely sold. The flavor of cooked radishes doesn’t announce itself with trumpets and cannons. It’s sweet, almost, and very delicate. It’s quiet. It sort of reminded me of a Sunday lunch I had to go to once with my parents, as a kid. We were at the home of some family friends, and they made blanquette de veau. It was supposed to be very chic and fancy, but I’d never eaten anything like it, and to me, it looked and tasted approximately like paste. I remember leaning on my mother’s shoulder, whispering in her ear, moaning about the “old-people food.” Of course, that’s not fair - to the veal or the radishes. But the first impressions were similar. It’s not that cooked radishes are old-people food, but on first taste, you could mistake them for bland. But! If you hang out a little longer, if you taste a second one and a third, you’ll find a lot of flavor there, low and earthy and resonant. It’ll surprise you. The butter is there, too, giving them some heft, and then there’s the texture, creamy and dense, like well-cooked cauliflower. Does that sound off-putting? I like well-cooked cauliflower. Maybe think in the direction of a potato instead? A particularly light, smooth-textured potato? Only more interesting, because it’s a radish. A butter-glazed radish. Happy spring, finally.

Butter-Glazed Radishes
Adapted from All About Braising, by Molly Stevens

I think these radishes would make an ideal side dish for roasted chicken, but you could serve them with almost anything: fish, pork, probably even a fried egg.

1 lb. small radishes (2 to 2 ½ dozen)
2 Tbsp. unsalted butter
1/3 cup chicken stock, or water
Large pinch of sugar
Coarse salt
Freshly ground black pepper

Trim the roots from the radishes, and pare off the greens, leaving ¼ to ½ inch of the stems. (This is mostly for looks, and for the slight flavor the stems bring, but if you want, you can completely trim away the greens.) Soak the radishes in cold water for about 15 minutes to loosen any dirt trapped in the stems. Drain and scrub the radishes. If any are more than 1 inch in diameter, halve them.

Put the radishes in a medium (10-inch) skillet. The skillet should hold them in a single layer. Add the butter, stock or water, sugar, and salt and pepper to taste. Bring to a simmer over medium heat; then cover, reduce the heat to maintain a gentle simmer, and cook until the radishes are tender, 18 to 25 minutes. You should be able to easily pierce them with a small knife.

Remove the lid, shake the pan to roll the radishes around, and continue to simmer until the liquid reduces to a glaze and coats the radishes, another 5 to 10 minutes. (You may need to increase the heat under the pan.) Taste for seasoning. Serve warm.

Yield: 4 servings


Anonymous Malia said...

oooh, I like them this way, but with the addition of some sea salt at the last minute. thanks for the reminder
Enjoy your new home! Moving is the pits, isn't it!

10:48 PM, April 06, 2011  
Blogger Denise | Chez Danisse said...

I liked "Stare into the middle distance." Superb.

10:51 PM, April 06, 2011  
Blogger Jennette said...

i cant believe that for the first time ever, last night, while spring breaking in tucson, by way of seattle, i listened, finally, to your podcast on eggs and braising, and here you are, mentioning braising and eggs, with radish. brilliant! thanks molly! can not wait to take a class at the pantry. feel SO privledged to live so near seattle, but out in the rural farm land, with freash air and less traffic. cheers!

11:09 PM, April 06, 2011  
Blogger Miss Kate said...

Dear Molly,

Everything's coming up radishes. I had braised radishes at a restaurant last week, and magically, I liked them.

I've hated radishes my whole life. They taste peppery and make my mouth itch! Only once as I kid do I remember liking radishes - when my mom made them into sticks and we dunked them into some vanilla milk.

So...with the restaurant last week and your post, I think that fate is telling me to give radishes a second try. If you think they are worth it, they must be worth a braise.

Thanks for writing, and thank you for posting at 10:30 at night. Makes me feel better for posting at crazy hours on my blog.



11:21 PM, April 06, 2011  
Blogger Gemma said...

Ooft - that first part sounds all too familiar with the boxes and the cleaning and the unpacking. My particular highlight was moving a full bag of rubbish to a new flat and I try not to think about how many hours we've spent cleaning flats that weren't clean when we moved in but had to be spotless for moving out... But radishes! I've been looking at these and wondering how they would taste and while I'm not keen on well-cooked cauliflower I am still curious. No radishes here yet, but soon I hope. Gx

11:40 PM, April 06, 2011  
Anonymous Anonymous said...

Congratulations on making it through a busy move, and with a healthy dose of humor through it all. Get rested in time for the Bellevue Library on Saturday!

12:03 AM, April 07, 2011  
Blogger Emily Rae said...

Oh my, the Swiffering of the ceiling is great. A regular broom works pretty well.
These radishes give me hope. After the snow in Mukilteo today... I need spring.

12:04 AM, April 07, 2011  
Blogger Emily Rae said...

Any suggestions for what to do with radish greens?

12:05 AM, April 07, 2011  
Blogger Ruth said...

This post is wonderful! Your description of the week very comic indeed - but then to end with braised radishes - who would have thought? I'll definitely have to try them myself.

12:59 AM, April 07, 2011  
Blogger abby said...

heeheehee. You are funny. congratulations on the move and yay for radishes!!!!

1:18 AM, April 07, 2011  
Blogger Mary said...

have never thought of cooking radishes - a relevation!
infact i'm going to try them tonight :)

1:37 AM, April 07, 2011  
Blogger Stefan said...

So many moments make me smile. Such honest and soulful prose. Cheers.

1:46 AM, April 07, 2011  
Anonymous Victoria said...

You're not kidding. Finally. Last night I went to a Chanticleer concert in the Temple of Dendur at the Metropolitan Museum. It was pouring rain. The drops were teeming down the slanted glass windows. And I didn't have an umbrella stashed under the seat with my coat.

But - the music was beautiful, the rain wasn't snow, and across the playground I could see in the distance was a forsythia bush and magnolia tree, both in full bloom. Hooray.

I love that book of the gloriously braised Brussels sprouts too. Those radishes sound mighty fine. It's so much fun to cook things that you usually eat raw. I wonder if you could treat cucumbers the same way.

How nice that you and Brandon moved into your house in early Spring - a perfect time for a new beginning. Congratulations and good luck.

2:47 AM, April 07, 2011  
Blogger Jen@FIRR-Kids! said...

I left a load of clothes in the dryer the last time we moved too. I spent weeks wondering where a specific pair of jeans were before I thought to go back and hunt around. The house was vacant, but wouldn't that have been awkward with a new homeowner? "Heeey, how you guys liking the new house? I think you're wearing my jeans."

3:14 AM, April 07, 2011  
Anonymous Nisrine M. said...

I love radishes and usually eat them raw. Never thought to braise them. I'm curious about their consistency once they're cooked.

4:03 AM, April 07, 2011  
Blogger amisha said...

i would have never thought to braise a radish. i'm intrigued! and with you on the texture of a nice well-cooked cauliflower, especially in some sort of lovely spicy curry.
and congratulations again on the move!! so happy for you two! xo

4:29 AM, April 07, 2011  
Blogger Jennifer Jo said...

I've always wanted a way to deal with an excessive amount of radishes. Thanks!

(Your moving list, with all its mishaps, made me smile. And then it made me very, very glad that I'm not moving, nor plan to move, for a very, very, very long time. Happy New Home Making!)

4:47 AM, April 07, 2011  
Blogger Renee said...

@Emily Rae: How about putting them under the braised radishes for a little salad? Ooh, and maybe dressed with a little lemon juice and fresh parmesan. You could even saute them if you don't like them raw (I've never had them either way, so I'm not any kind of authority on this... just thinking :)

4:51 AM, April 07, 2011  
Anonymous A Plum By Any Other Name said...

Ha, what a great snapshot into the calamities of moving. I'll have to remember that dust bin laundry move. Classic. Just like the sound of your braised radishes. I had a similar sentiment with braised cucumbers. Turns out they are lovely too!

4:51 AM, April 07, 2011  
Blogger andrea despot said...

i love your writing! the first part made me chuckle :)

actually, i've recently been writing about my first trip to san francisco on my blog and one of my followers told me that my writing style reminded her of you! which kinda made my day as i really do love your writing style... though you're infinitely better than me. i only managed to write 6 posts about my trip (i usually just post pretty pictures i find on my blog), while you are always churning out such wonderfully written posts!

5:48 AM, April 07, 2011  
Anonymous brandi @ BranAppetit said...

oh yeah. we've done the pledge thing before - not fun when you're in a hurry and aren't aware of it!

a bruised butt is never fun.

5:49 AM, April 07, 2011  
Blogger Wendy said...

"Stare into the middle distance."

Love that.

5:55 AM, April 07, 2011  
Blogger Michelle Stiles said...

Staring off to middle distance. I am perplexed by this phenomenon these days. ARG. Braised radishes are welcome this time of year. Anything besides potatoes, onions, garlic..... The first nod of Spring in the pnw!

6:10 AM, April 07, 2011  
Anonymous Teafortwo said...

I feel for you with the whole moving thing. We moved twice in one year with young children and barely survived. I think there are still some boxes in the basement I've not unpacked, but they're maternity clothes, and I'm not giving them another go.

The braised radishes just inspired me. My list for the store says "veg" on it. I have a house full of guests who are picky eaters and I love to pick right back. I made a Braised Bean recipe last night and they ate their dinner. Let's see how the radishes go!

6:31 AM, April 07, 2011  
Blogger HarmlessColor said...

I was needing some radish ideas. Thanks!

6:41 AM, April 07, 2011  
Blogger Paula {Salad in a Jar} said...

Pledge fallout? You make me laugh. Probably because I can identify.

6:55 AM, April 07, 2011  
Blogger gia said...

LOL this morning at your "move"!!! esp. liked your slip-sliding around from exuberant overuse of pledge ... I loooove that! I have taken it upon myself in our new thankfully v. small house to rid it of all dog hairs... from every surface, appliance, and nook and cranny, they were everywhere. previous owner loved her little dogs.

7:23 AM, April 07, 2011  
Anonymous martina said...

I love radishes-especially the spring recipe with radishes, sea salt and I think peapods and scallions. Will try the recipe you kindly posted. Moving-so much work and then you have to fluff a new nest into shape and organize. Best not to rush!

7:40 AM, April 07, 2011  
Blogger kate-monster said...

Of the many moves I've done, another big one across north america is to commence in three short months. I smile at your blog post with both sincere empathy because I have SO been there and with grimace because I will soon be there again! (makes mental note - do not swiffer ceilings....)

7:55 AM, April 07, 2011  
Blogger Jessie Eisner-Kleyle said...

I'm moving - not this weekend but the next - and am spending my days in a dirty empty new house painting the walls and slowly making it ours. I'm printing this post and taping it to the wall as a guide for moving in. Dreamy...

8:08 AM, April 07, 2011  
Anonymous Angela said...

Treat the greens like beet or other greens, if tender you can add to a salad and I once had a very tasty radish green quiche. I've seen radish greens in the freezer section at the Asian market.

8:09 AM, April 07, 2011  
Blogger Cristin said...

This is interesting. I've had boiled radishes before (much to my dismay) and I swore off the idea of cooked radishes entirely. Maybe I should give this a try.

8:13 AM, April 07, 2011  
Blogger Stephanie said...

oh, happy spring, indeed! two days ago the green buds finally began opening here in chicago. i can't wait to get my hands on some spring vegetables. great post.

8:15 AM, April 07, 2011  
Anonymous Maegan said...

Oh man, "It’s not that cooked radishes are old-people food..." I don't know if I'm sold on this one. :) I think I just may have to stick with the original (butter and salt) from A Homemade Life.... :D

Happy new apartment! Enjoy the "new" feeling where cleaning cobwebs off the ceiling still seems fun (and totally necessary). If you need any pointers in that area, my husband prefers to use this odd, flat, cotton mop thing we have.

It kind of looks like this: http://www.ocedar.com/main.taf?erube_fh=ocedar&ocedar.submit.getProductDetails=1&ocedar.productid=34

It's washable (!) and he loves it, so I keep washing the pads and let him dust away...

8:18 AM, April 07, 2011  
Anonymous Abbey said...

Emily - I like this recipe for radish leaf pesto, but they are equally good with a quick blanch and saute with garlic, chili, and oil: http://chocolateandzucchini.com/archives/2009/05/radish_leaf_pesto.php

8:24 AM, April 07, 2011  
Blogger mosey said...

When you mentioned in your last book reading in Corte Madera that All About Braising was one of your go-to's, I happened to turn my head to the left and one copy was sitting on a table within arm's reach. I snagged it and held it tightly until the end of your talk and then I paid for it and am still loving it.

8:33 AM, April 07, 2011  
Blogger Daisy said...

what a week! i think the worst part is the dust going into the clean laundry. the best part sounds like the prosecco and campari. and these radishes!

8:36 AM, April 07, 2011  
Blogger Honestly Good Food said...

I've made butter glazed radishes before. They sort of grow on you, but I still prefer them raw.

8:36 AM, April 07, 2011  

you're a hoot! keep it going!

9:34 AM, April 07, 2011  
Blogger Wallace said...

I love this post! Very funny.. and I also like "stare into the middle distance." I could picture/feel it perfectly.

9:47 AM, April 07, 2011  
Anonymous Katie said...

At least this will be the last time you move--if not ever, probably for a long time?

I've never had cooked radishes and only recently developed a taste for them raw, when I tried them with butter (goat butter, the first time) and lots of salt. I'll have to give the cooked ones a try. Thanks.

10:22 AM, April 07, 2011  
Blogger Sense of Home said...

Ha! Several years ago my children "discovered" the joy of pledging the floor. I had to be very careful after that!

Hmmm, braised radishes, -Brenda

10:48 AM, April 07, 2011  
Anonymous Janice Harper said...

I think it's time you outsourced!

11:09 AM, April 07, 2011  
Blogger Jeff said...

Re: Step #4: I know exactly how you feel. I always try and scrub my walls with blue Brillo pads and end up getting little blue specks everywhere. The sad thing is it takes the blue specks to remind me that there will be blue specks...ridiculous. And I can only imagine the look you gave Brandon when he dumped dirt on the clean laundry...I get the same look from my wife all the time.

Yay for spring, and yay for radishes.

12:30 PM, April 07, 2011  
Anonymous Dani said...

One of the first recipes from this blog I ever made was the braised green cabbage (the very first was the lemony chickpea salad, and how tickled was I to see it in BA this month?) But anyway, I bought All About Braising years ago because of you and that cabbage, and I adore these radishes. Make them every spring. So thank you, and congrats on the new book.

3:43 PM, April 07, 2011  
Anonymous fortycloves said...

Braised radishes are also wonderful chopped up and combined with fresh herbs, then served bruschetta-style on toasted bread. You've inspired me to make them again!

4:45 PM, April 07, 2011  
Anonymous Lorene said...

fortunately... those very same grey Seattle days are perfect for growing radishes! I love a good radish-butter-sea salt and crusty bread sandwich!

4:54 PM, April 07, 2011  
Blogger Catherine said...

I know the real point of this post was radishes but I'm still laughing too hard about the move and subsequent Pledge on the floor incident. I did the same thing and almost dislocated my knee. It only has to happen once right?!

Thanks for the Thurs laughs!

5:12 PM, April 07, 2011  
Anonymous Teafortwo said...

I made the radishes this evening and they were a big hit. And then, thinking about that, I realized it was your recipe for Chickpea Salad from Bon Appetit I made two days ago to rave reviews. So thank you for two great recipes in one week! Are you back at Bon Appetit for real?

5:30 PM, April 07, 2011  
Blogger Cooking with Kalysa said...

I tried these tonight but I added baby turnips that I had bought at the farmer's market. Yummy! Thanks

6:32 PM, April 07, 2011  
Anonymous Charlotte said...

I just sowed my radish seeds the other day and now cannot wait for them to grow - meantime I'll have to go to the market to find some to braise.

I laughed and laughed at your memorable week - all variations on things I have done during the moving process. I left a pair of skis in a locker once and didn't realize it until the following winter when - duh - I couldn't find my skis. And the Swiffer dots on the ceiling - oh I feel your pain. Here's to hoping the boxes are gone soon from your new home.

7:30 PM, April 07, 2011  
Anonymous MOMSICLE VIBE said...

You sold me on radishes in a previous recipe. No small feat! So, I am compelled to give this a try. Love the colours.

7:55 PM, April 07, 2011  
Blogger Amanda said...

I've never considered cooking radishes before, but it sounds interestig.

8:55 PM, April 07, 2011  
Anonymous Anonymous said...

God Love You! Isn't moving a trial??

1:35 AM, April 08, 2011  
Anonymous Kimby said...

That's the stuff memories are made of... :) Glad you found a simple, lovely recipe to counter the after-effects of moving. ENJOY!

4:17 AM, April 08, 2011  
Anonymous Elissa said...

I love braised radishes---unless they're super fresh (and edible just with some sweet butter), it's the best way to have them. I glaze mine with butter and wine, and get them just to the point where when you take a bite, they explode in your mouth. Delicious. If the greens look good, I braise them too.

6:13 AM, April 08, 2011  
Anonymous Amanda said...

Wow, those sound very odd and yet delicious. What other veg-friendly recipes are in All About Braising?


6:58 AM, April 08, 2011  
Blogger Rocky Mountain Woman said...

I just planted my radishes a day or so ago...

yippee! can't wait for the garden to start up, can't wait to try these little gems!...

8:12 AM, April 08, 2011  
Blogger GirlSavorsLife said...

What a week for you! (By the way, I've done the furniture polish on the floor thing-- don't wear socks.) Recipe sounds mouth-watering.

10:57 AM, April 08, 2011  
Anonymous UaD33 said...

Readished :O Superb post!

12:36 PM, April 08, 2011  
Blogger Jessie said...

oh hurrah molly! i am not the only one who loves mayo with my artichokes.

1:45 PM, April 08, 2011  
Anonymous Lisa K said...

Being one of those people who has tried raw radishes over and over, wanting to like them, but decidedly not, I thought I'd have to be content with just buying them at the market occasionally, just to look at them. Because they really are so beautiful.

Then I discovered braising them, with butter, and onions, and then stirring in the greens at the end... and now they are one of my favorite vegetables!

1:45 PM, April 08, 2011  
Anonymous margie said...

i remember a few years ago coming home from a weekend out of the town. typically the children had a party and as we lay on our backs on the floor, both of us, saying what the heck? my first question was did someone use pledge to clean the floor? lol.

5:23 AM, April 09, 2011  
Anonymous Qulinaristi said...

Hey from Finland but perfect work! I like it all!

4:14 PM, April 09, 2011  
Blogger Lindsey said...

I can totally relate to the pledge incident. They should put a warning on the can or something. I nearly killed myself a few times. The funny thing is that i forget so I almost fall and then not even five minutes later I almost fall again. Thanks for your writing- it makes my heart happy.

6:01 PM, April 09, 2011  
Blogger Well Fed Soul said...

Thanks for giving us a good laugh, even if it's at the expense of moving torture. And I absolutely adore braised radishes. Bravo.

7:37 PM, April 09, 2011  
Anonymous the twice bitten said...

Spring has sprung! I think this may be the cooking method du choix for the next wee while. Bring on the early summer vegetables. Think broad beans and asparagus could be nice this way?

2:33 PM, April 10, 2011  
Blogger Allison said...

I will definitely have to save this recipe for when the radishes in my garden come in! Congrats on the new place!

11:59 AM, April 11, 2011  
Blogger The Culinary Chase said...

I never was a big fan of radishes but lately my taste buds are changing and so perhaps after trying them for the umpteenth time I 'think' I'm starting to like them. This recipe is encouraging and I think I'll give it a go. Thanks!

6:15 PM, April 11, 2011  
Anonymous Lisa said...

I must take issue with the notion of an unconscionable amount of mayo. Doesn't exist.

But yum! I've been meaning to try cooking radishes for a while. They're one of the first veg that we have ready on the farm, so I'll try this as soon as they're up! They're Easter egg radishes so it'll be especially purty. And we've always got chickens in the freezer. Mmm. Can't wait.

7:06 PM, April 11, 2011  
Anonymous Kerri said...

Braised cucumbers never occurred to me either but now I love them. Maybe the radishes will become a new favorite as well. Thanks!

10:16 PM, April 11, 2011  
Blogger laura said...

I agree with Wendy. Staring into the middle distance is such a lovely way of putting it...

6:44 AM, April 12, 2011  
Blogger Pennie said...

What a lovely recipe. I love radishes (especially with fresh, creamy butter and sea salt) and will have to try this. Happy Spring!

8:15 AM, April 12, 2011  
OpenID SheSpeak said...

I ALSO moved April 1. I feel a greater connection to the universe in knowing that you did too, and in hearing about your o!-so-familiar trials of moving.

And, I'm ALSO having radishes for dinner. Thanks for the inspiration.

8:34 AM, April 12, 2011  
Blogger welovefur said...

I'm so greedy and your blog is delicious.
I'm a blogger but fashion fur blogger take a look at my blog www.welovefur.blogspot.com
Gnammy gnammy
With love and chocolate :=)

8:47 AM, April 12, 2011  
Blogger Junsui said...

Love the sound of this radish recipe! And thanks for the moving advice: I'm going to be looking for a new place soon and I've been dreading the thought. But this how-to guide is awesome; artichokes and mayonnaise will see me through!

9:42 AM, April 12, 2011  
Anonymous Hannah@Bake Five said...

the words butter glazed radishes just leave me speechless but hungry. and it's past midnight. i still thank you! (:

9:43 AM, April 12, 2011  
Anonymous elizabeth said...

Radishes are coming up in my hoop house -- this is delightful! I think radishes have always been undervalued and need a place to shine . . .

10:34 AM, April 12, 2011  
Blogger Joy said...

I would never think of doing that to radishes. It looks wonderful.

6:32 PM, April 12, 2011  
Anonymous Michelle Benoit (Chocolate Central) said...

I wish my father were still alive. He loved radishes. I'd make this recipe for him. I'm not that crazy about them myself. The French like to eat them with butter.

9:20 PM, April 12, 2011  
Anonymous Karen said...

Radishes ARE good with eggs! Try a Spanish-style omelet ("tortilla") with sliced radish instead of potato. Excellent!

10:11 AM, April 13, 2011  
Blogger Brynne said...

I know you're a big famous food blogger, who I've come to only lately through a random grab from the library bookshelf, but I wanted to let you know I really enjoyed your book. I don't read or cook enough any more with three little kids and your book made me want to make a little more time to cook things I enjoy. While this might make me more than a little silly, I was secretly glad when you mentioned you were a 1978 baby. Me too. Go 1978!

7:23 PM, April 13, 2011  
Anonymous Lelia said...

Hmm, the dreaded moving adventure. Swiffer, blessing or curse. I am never quite sure. I hope you are happy in your new spot. I'm in Seattle too...maybe you will have sun shine soon :)

3:49 PM, April 14, 2011  
Anonymous Hector Feliciano said...

congratulation son a successful move! I know moving away is a little stressful and overwhelming. Here at my university, we sometimes organized group of students who help people with moving out. It is a great experience because you get to meet new individuals while at the same time you serve the community. The only issue is that after all our work, rarely individuals provide with a delicious meal...so maybe we will organize a group to help you so you can provide us with some delicious food :-)

8:21 PM, April 14, 2011  
Blogger Holly said...

I have recently discovered the joy of radishes and have been eyeing your riffs on Molly Stevens' braised dishes for awhile. I'll have to give this a go.

Hope you and Brandon are settling nicely into your new abode. By the by, I really loved A Homemade Life and am eagerly awaiting the next writerly installment!

9:21 AM, April 15, 2011  
Blogger red ticking said...

you had me at pledge... you are hilarious molly..xx

1:45 PM, April 15, 2011  
Blogger Christopher said...

Funny I should read about these...I have actually been making them for years for vegetable-averse friends and challenging them to guess what they are once on their plates. Have yet to see any returned to the kitchen! Congrats on the move. :-)

8:19 AM, April 16, 2011  
Anonymous sheila @ Elements said...

You know, I've never eaten a radish cooked before, but I'm curious now, and perhaps I'll give this a try. :)

6:45 AM, April 17, 2011  
Anonymous Brit said...


i really appreciate your lovely blog. hope your move wasn't too stressful!

2:24 PM, April 17, 2011  
Anonymous Anonymous said...

Great read, thanks!

11:03 PM, April 17, 2011  
Blogger francoitalian said...

I love cooked radishes and try to remember to roast, sauté or braise pretty frequently. I agree with the person who adds sea salt at the end. So good raw with it and butter, too.

6:36 PM, April 18, 2011  
Blogger Mindy Anders said...

can't wait to try this. if i have a bag of radishes i always run out of things to do with them. keep your chin up :)

11:48 AM, April 19, 2011  
Anonymous emily said...

I am a fan of the radish. Love a crunch radish and butter sandwich. Like to pickle my radishes and serve them with goat cheese and crusty bread. Now that I've seen the photos here, I must go hunt for them.

10:46 AM, April 20, 2011  
Blogger Cheilita said...

ahhh. this is the type of orangette post i love.

5:24 PM, April 20, 2011  
Blogger mames said...

not sure i will try the radishes but had to tell you that i listened to your podcast on butter (my first listen) and it was so delightful. your laugh was cracking me up. i coupled this with prep for the olive oil/orange cake (which is cooling right now) and it proved for a great afternoon.

now, i have to hunt down my copy of your first book, google your white cake recipe that i use for my boys' bday cake every year and listen to another podcast.

girl, i love you. (and your laugh).

8:23 PM, April 20, 2011  
Anonymous Nina Rochland said...

Please check out my blog: foodsonganddance.blogspot.com! I am new to this world of blogging and would really appreciate some help here on my quest! Please, think of it as your good deed of the day! Awesome posting by the way!

Thank you!

4:57 PM, April 21, 2011  
Anonymous elissa, ebb & flow said...

i am cracking up right now. sounds like the first few steps were quite an adventure. at least the food looked and tasted beautiful.

6:34 PM, April 21, 2011  
Anonymous MySocialChef said...

ummm, yum!

11:48 AM, April 22, 2011  
Blogger Rebecca said...

I have just read your book and tuned into your blog. I have been enjoying both a lot! Every recipe I have tried so far has been amazing. Thank you. I hope you will be blogging again soon. -Moving takes an amazing amount of time and energy!

2:31 PM, April 22, 2011  
Blogger Cherie said...

You have opened up a whole new world of the radish to me, Molly. I made this and I LOVED them, they were so different and delicious. I think I added a little more sugar than suggested, a generous spoonful. Can't wait to foist them on other people and have them try them. I also love your radishes and butter with fleur de sel. Before reading your recipes, only place I've ever had radishes was at sad boring salad bars. Miracles.

11:20 AM, April 23, 2011  
Anonymous Anonymous said...

mooolllly, i miss you!!!!i guess
you're busy with your move
and i have never commented on this board before...
i am coming to seattle in june and will try to drop by delancey
i think you really are a beautiful writer

2:40 AM, April 24, 2011  
Anonymous Ann said...

I love cooking and food and blogs and lovely writing, so I'm not so sure why it took me so long to discover your site and your book, but now that I have I feel like I've found something I was missing. Thank you for sharing your stories with such honesty and heart and humor (the three cardinal "H"s!). I can't wait to read about your next adventures in food, France, friendship, family and cooking... you know, all the things that make life wonderful.

1:54 AM, April 25, 2011  
Anonymous Hillary @ Foodcrossing said...

HA! I have had that exact moving day. And will have it again soon, but I'm hoping it will be worth it because I'll be moving from my last rental to my first owned condo!

And we'll be making radishes to celebrate. :)

11:00 AM, April 25, 2011  
Blogger Oana said...

So great. I have never tried radishes this way, thanks for the prespective.

1:04 PM, April 26, 2011  
Blogger Ej said...

Yum! I have a bit of a glut of radishes at the moment so I'm cultivating recipes to ensure they don't go to waste. this recipe is so simple and yet so effective! Thanks for sharing.

7:35 PM, April 28, 2011  
Blogger robina said...

Just Moved so I relate to this post. its hard to get motivated to cook in a ne wplace when you cant remember where you put anything.

10:17 AM, May 13, 2011  
Blogger Mary Ann said...

Late last fall I recommended your book to my Story Circle Network internet reading group. May is the month for the book, I love the book, and I am loving eating radishes with butter, but right now I am wondering how I got to be 70 years old without liking radishes braised in butter...Thank you, Molly, for the taste treats, and for a well written book. Congratulations from a grandmother in Texas!

11:30 AM, May 14, 2011  
Anonymous Jane said...

You are clearly the most funniest cooking blog writer around. Thanks a lot!

8:38 AM, May 16, 2011  
Anonymous Jane said...

Hi Molly, Did you know that you can make a soup out of the green of the radishes? I haven't tried it myself, but stumbled upon a recipe by Austrian cook Lea Linster... Maybe it's worth a try.

3:03 AM, May 17, 2011  
Blogger Sallyanne said...

I've done this braising thing with carrots the way the French do but the radishes seem a uniquely piquant variation. The radishes in my garden are just about right. Gotta try this!

9:46 AM, May 23, 2011  
Anonymous Anonymous said...

jutta from hamburg, germany says: that was lovely, molly.

1:14 PM, June 07, 2011  
Blogger Dana B. said...

Hello Molly! I just spent the last three days without being able to put down your book! Congratulations on all of your success! From the East Coast, I look forward to reading your words long into the future! Thank you for sharing so much with your audience. You are a beautiful writer!
-Dana B.

10:40 AM, June 28, 2011  
Blogger Mel said...

I found a copy of All About Braising for six dollars at a used book store recently! So excited. I think I will probably wait until fall to really start cooking from it, but I've already spent hours paging through it and reading the recipes. Yum.

12:29 PM, July 13, 2011  
Blogger world of inferiors said...

i have had my eye on this post and this recipe for a while and finally made it this evening. the radishes were by far the most delectable part of my dinner. your blog is inspiring and beautiful. i started a food blog not too long ago. i hope maybe one day you will read it. www.thelovage.com. best wishes molly, and thank you for the inspiration. tarajia

6:56 PM, July 18, 2011  
Anonymous Aisha said...

Molly these are absolutely delicious! I cook radishes quite often in Thai or Far Eastern-inspired stir fries. But I never thought to braise them. The first time I tried this, I had a few dried up sad-looking radishes that had been lingering in my fridge for God knows how long, and a few equally shriveled mushrooms that needed using up. I thought the flavor pairing wouldn't be off the mark so I threw in the mushrooms along with the radishes. Delicious!
I made these a second time yesterday evening, with bright pink radishes I had bought that same morning. This time they were a feast for the eyes too with their pastel pink hue and little green tops!
Thanks for the great idea!

11:41 AM, October 24, 2011  

Post a Comment

<< Home