Radish Goat Cheese And Black Bread Canapes Food

Provided by Florence Fabricant

Categories     easy, appetizer

Time 30m

Yield 24 canapes

Number Of Ingredients 5

• Ingredients

Nutrition Facts : @context http, Calories 41, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams

Round and red and crisp, they're casually tossed on the plate at your favorite taco stand or jumbled in a jar at the salad bar, full of color and crunch but ultimately signifying nothing. But hold on -- there's more to the radish than you might think.The simplest way to prove it is to set out a chilled bouquet of them on a plate with a tub of softened butter and some coarse salt. Smear a radish in the butter and then dip it in the salt. Take a bite. It explodes with contrasting flavors and textures: sweet and salty, spicy and cold, crisp and rich.This is about as complex as any dish you can devise but it requires only three ingredients. Clearly, there are unexpected depths to this little root.That's just a start. Quarter radishes lengthwise and sprinkle them with lemon juice and salt for another quick nibble. Slice them thin and toss the little red-rimmed moons with butter lettuce; notice how the crisp spice plays against the tender greens. Use a toothpick to spear together a radish half and a bite of silky smoked salmon.You can even eat the leaves. In fact, you should. They have the texture of watercress and a bit of its flavor, but with that great mustardy radish bite as well. If you're roasting or grilling meat, serve it with a simple salad of radishes quartered lengthwise with their tops attached and dress it with vegetable oil, red wine vinegar and a couple tablespoons of the carving juices. This time notice how the crispiness and spice serves to slice through all that smoky meat.But wait, there's more. Have you ever cooked a radish? Braise or glaze them with a splash of liquid and a dab of butter, or even roast them quickly. The crispness softens just a little and that sharp flavor loses some of its bite. It becomes something like a brightly colored tiny turnip.Which makes sense. Radishes and turnips are members of the same family: brassicas, or mustardy vegetables (along with arugula, broccoli and turnips).The distinctive radish flavor, which is even more pronounced in its elephantine cousin the horseradish, comes from a chemical called isothiocyanate, one so pungent that when isolated it makes a very nice organic pesticide. Bugs, apparently, don't share our affection for the complexity brought by spice.Although you can find radishes in the market all year round, this is really the season to get them at their best. First of all, they're extremely fast growers (witness countless elementary school science experiments). They usually are ready to pick within a month of planting, which makes them a natural for cool-weather growing areas, but also for farmers who want to put in a quick crop between winter and summer plantings.Somewhat perversely, the one thing radishes don't like is heat. When the temperature of the ground exceeds 70 degrees by much, their flavor suffers; that pleasant little mustardy tickle becomes a full-fledged sting. Also, radishes that grow too big too quickly tend to crack or have hollow centers. They're pithy rather than crunchy.Look for sprightly leavesWhen you're shopping, look for radishes that are about as big around as a penny, certainly no bigger than a nickel. Leaves are the best indicator of freshness. They wilt and yellow very quickly, so choose bunches with sprightly and fresh-looking greens.While our radish selection most of the year is limited to the familiar round red varieties ('Cherry Belle,' or one of its cousins), in the spring and early summer we get to meet the rest of the family. The so-called 'Easter Eggs' aren't actually a single type of radish, but a seed assortment of various round radish varieties in colors including white, pale pink, purply pink, red and crimson.The long, tapering 'French Breakfast' is another favorite, with a mild bite and a compelling red and white color scheme that brings to mind strawberries dipped in cream. Never mind that the French don't eat radishes for breakfast. Another radish that pops up now is the pure white, very thin 'White Icicle,' which is nearly sweet.And these are just the so-called spring radishes. You might also find the last of the winter varieties, such as the black radish, the Central European favorite that has such a powerful bite, and the many Asian radishes, such as the giant daikon and the smaller shinrimei (often called watermelon radish in the West because of its pale red heart).In fact, rather than a poverty of choices, you could almost say that at this time of year we have an embarrassment of radishes.

Provided by Russ Parsons

Categories     VEGETARIAN, APPETIZERS

Time 15m

Yield Serves 8 to 10

Number Of Ingredients 4

• Ingredients

Provided by Food Network

Categories     appetizer

Time 30m

Yield about 48 pieces

Number Of Ingredients 6

• Ingredients

Categories     Milk/Cream     Cheese     Vegetable     No-Cook     Cocktail Party     Vegetarian     Quick & Easy     Goat Cheese     Radish     Spring     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 4

• Ingredients

Categories     Salad     Leafy Green     Broil     Vegetarian     Quick & Easy     Goat Cheese     Radish     Spring     Summer     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

• Ingredients

This is a scrumptious, healthy salad recipe. My mother always had a pickled vegetable salad on our dinner table and radish salad was always part of the rotation. This recipe is from the April 2013 issue of Cooking Light.

Provided by mandabears

Categories     Cheese

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 104.3, Fat 7.8, SaturatedFat 3.4, Cholesterol 11.2, Sodium 119.7, Carbohydrate 5.2, Fiber 1.8, Sugar 3, Protein 4.4