Buttered Radishes
These dipped radishes make for a wonderful starter or snack!
Ingredients:
Radishes, green tops intact
1 pound butter, at room temperature
2½ tablespoons fleur de sel
Method:
1. Gently wash the radishes in ice water, removing any dirt from the greens. Dry them well. Temper the butter by placing it over moderate heat.*
2. Once tempered, season the butter with the fleur de sel.
3. Dip the bottom half of the radishes into the tempered butter. Dip a second time and gently shake to remove any excess butter from the bottom. Place the butter-coated radish on a rimmed baking sheet lined with wax paper. Chill the radishes in the refrigerator until the butter is set.
*To temper butter, it’s easiest to use a double boiler, placing the butter over a pot of boiling water instead of directly heating the butter. Let the butter melt and heat up, then whisk occasionally until it thickens and stabilizes. It’s fully tempered when it has the consistency of melted chocolate.
Baked Orzo
This hearty baked orzo recipe is incredibly satisfying!
Ingredients:
2 cups orzo pasta
4 tablespoons butter
1 yellow onion, chopped
4 cloves garlic, minced
4½ cups chicken stock
1 cup feta cheese, crumbled
½ cup freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.
2. Add in the orzo, and cook for about a minute, stirring constantly. Add in broth and then salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the feta cheese, mixing well.
3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish with the chopped parsley before serving.
Variations: Try topping this baked dish with Kalamata onions, fresh herbs and sun-dried tomatoes, or with a helping of your favorite roasted vegetables.
Buttered New Potatoes with Fresh Herbs
This simple recipe from Ina Garten brings out the buttery flavor of new potatoes.
Ingredients:
1½ pounds baby red potatoes
4 tablespoons unsalted butter
¼ cup mixed fresh green herbs, such as parsley, mint, chives and dill, all chopped
Sea salt and fresh ground pepper
Method:
1. Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
2. Turn off the heat and allow the potatoes to steam for another 5 minutes. Toss with the herbs, and serve hot.
Sautéed Leeks & Oyster Mushrooms
Gently tossed with butter, this beautiful side dish brings out the mellow, sweet flavors of these two spring favorites.
Ingredients:
2 tablespoons butter
2 leeks, sliced crosswise and rinsed well
2 pounds Oyster mushrooms, rinsed and sliced
Sea salt
Freshly-chopped herbs, such as parsley and thyme
Method:
1. Melt the butter in a large skillet over medium heat. Add mushrooms, sprinkle with ½ teaspoon of salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes.
2. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add the herbs and stir until fragrant, about 30 seconds. Serve immediately.
