Travel Eats

Entries in radish (2)


If Lily Pulitzer Was a Pasta Dish

Pink and green.  Lily Pulitzer and The Preppy Handbook.  Shades of my youth.  These gorgeous French breakfast radishes from Springfield Farm were an inspiration.  Combined with their greens and some arugula from my garden that has miraculously survived the heat and drought they made me think of madras and penny loafers.

 Modified from Rozanne Gold's recipe in Radically Simple because I didn't have perciatelli or a lot of radish greens.

Penne with French Breakfast Radishes, Arugula, Bacon and Parmesan

1 bunch French breakfast radishes with greens

Enough arugula to make ~2 cups chopped greens with radish greens

8 oz dried penne

4 slices of bacon, cooked and crumbled

Extra virgin olive oil

1/2 cup freshly grated parmesan plus more for topping if desired

Remove greens from radishes and combine with arugula.  Rinse and dry well, chop coarsely.  Slice radishes in 1/8" rounds until you have about one cup of sliced radishes.  I saved the remainder to slice and eat on buttered bread with salt.

Bring salted water to boil in heavy pot.  Cook penne for ~11 minutes. Drain, saving ~1 cup pasta cooking water.  Using the same pot you cooked the pasta in heat 2 tablespoons olive oil over medium-hi.  Add radishes and greens and saute for approximately 5 minutes until the greens are wilted and the radishes tender.

Add pasta and reserved cooking water and cook for additional 1-2 minutes.  Add parmesan and bacon. Stir and serve with more parmesan if desired.

The cooking mellows the heat of the radishes and arugula. They are still peppery but less so.  The bacon and cheese add a nice salty touch.  I didn't need to add any additional seasoning.



Nothing Says Party Like a Big Bowl of Meat


Happy Memorial Day!  Take a moment away from your grills and coolers to remember those who sacrificed so much for this country.  My husband's great grandmother was a Korean immigrant to Hawaii, and her success is a testament to her hard work and the great opportunities offered by this land of the free.  Celebrations mean Korean BBQ in our family.  After having the great privilege of living in Seoul for two years, I wanted to make this BBQ extra Korean and rounded up some supplies at the local Korean grocery.  It was like coming home--hearing Hangeul spoken, the huge aisle of just rice and another of gochu (red pepper powder), and the crazy grain teas that I love.  There is an excellent resource for recipes at this website.  I made my mother-in-law's kalbi marinade and started the ribs about 8 hours before we planned to grill them. 

The Korean Holy Trinity

Still not willing to part with the kalbi marinade recipe online but it does involve substantial portions of the trinity.....

On the menu tonight--Kalbi, Japchae, Musaengchae, Kimchi, Hobak Jeon, Rice.  We also planned to serve the meat as kalbi ssam--wrapped in sesame leaves or lettuce leaves with ssamjang--a garlicky spicy sauce that is the savory version of Korean Nutella.  Korean meals involve a lot of chopping and preparation, and I was lucky to have a couple of guest chefs...

Maddy helped with musaengchae and japchae preparation.  Ian had experience in frying up the hobak jeon....

Musaengchae is one of those "simple" dishes that actually require multiple steps--the salting makes a huge difference.  The radish goes from stiff...

 To flexible, yet still crispy...

Adding the spices.  Despite the deep red color of the red pepper powder, it is not too spicy.

Here is Sophie next to a batch of red peppers drying in the sun, not an uncommon sight in Korea...

It was a great party with old and new friends...celebrating an American holiday, Korean style.