Radish Sandwiches With Butter And Salt Food
RADISHES WITH BUTTER AND SALT
Steps:
- Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
- Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.
RADISH SANDWICHES WITH BUTTER AND SALT
Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, "Root to Leaf." As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt. The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into a dozen little bites for hors d'oeuvres.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, sandwiches, main course
Time 10m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
- Serve as is, cut into small sandwiches for hors d'oeuvres, or wrap for lunch.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 36 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 480 milligrams, Sugar 5 grams, TransFat 1 gram
RADISHES WITH SWEET BUTTER AND KOSHER SALT
As is always the case with such a simple idea, success is in the quality of the ingredients. Cull any overgrown, cottony, spongy radishes, and keep the good ones fresh with ice and clean kitchen towels. Keep your butter at the perfect temperature, and be graceful on the plate, please.
Provided by Gabrielle Hamilton
Time 5m
Yield Serves 4
Number Of Ingredients 3
Steps:
- Divide the radishes among small plates.
- Neatly cut the butter into 4 small portions, and set on plates.
- Pile a small amount of salt on each plate.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams
RADISHES WITH BUTTER AND SALT
Steps:
- Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
SHAVED-RADISH SANDWICHES WITH HERB BUTTER
Drape plastic wrap over the prepared sandwiches until serving. It’ll keep the bread from drying out.
Provided by The Bon Appétit Test Kitchen
Time 30m
Yield Makes 16 servings
Number Of Ingredients 12
Steps:
- Mix 1/2 cup (1 stick) room-temperature salted butter, 5 mashed drained anchovy fillets, 1 grated small garlic clove, 3 tablespoons each finely chopped fresh chives and fresh tarragon, 2 tablespoons fresh lemon juice, and 1 teaspoon finely grated lemon zest in a small bowl. Season with coarse sea salt and freshly ground black pepper.
- Spread herb butter on one side of each of 32 slices of baguette diagonally cut 1/8" thick. Toss 12 very thinly sliced radishes with salt and pepper in a medium bowl. Top half of bread slices with 16 green radish leaves and radish slices. Top with remaining bread slices, butter side down.
RADISH SANDWICHES
These tasty little sandwiches are great for appetizers, tea parties, ladies luncheons, etc., but my husband ate two full size sandwiches for lunch, and loved them. The recipe is from One of a Kind, a Mobile Junior League community cookbook I received from Sweetpea Burgess in the recent cookbook swap. Note for the World Tour participants - this recipe is included in the British category. These are ideal little sandwiches to be served with tea, as is common in Britain.
Provided by PanNan
Categories Lunch/Snacks
Time 20m
Yield 12-16 tea size sandwiches
Number Of Ingredients 11
Steps:
- For the filling, finely chop the radishes in the food processor (or hand grater). Place in a large sieve or colander. Press with paper towels to drain and squeeze out any excess liquid.
- Cream the cream cheese and butter together until fluffy (I used the food processor); add drained chopped radishes, parsley, chives, lemon juice, salt and pepper to taste, and cream again.
- Cut crusts from bread and cut into small squares or rounds. Spread with filling, and garnish with sliced or whole radishes coated with coarse salt.
- Chill thoroughly before serving.
QUEEN VICTORIA'S RADISH SANDWICH
Lovely little open-faced fresh radish sandwiches on French bread or sourdough, with cream cheese and herbs. Slightly adapted from Rose Tea Cottage.
Provided by BecR2400
Categories Lunch/Snacks
Time 15m
Yield 8 Open-Faced Radish Sandwiches, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first six ingredients in a bowl.
- Spread the butter and cream cheese mixture on bread slices.
- Arrange sliced radishes on top.
- Sprinkle the snipped chives on top and enjoy.
Nutrition Facts : Calories 306.1, Fat 13.9, SaturatedFat 8.3, Cholesterol 34.5, Sodium 371.4, Carbohydrate 37.6, Fiber 1.8, Sugar 2.4, Protein 8.5
OPEN-FACE BUTTER AND RADISH SANDWICHES
Provided by Scott Peacock
Categories Sandwich No-Cook Vegetarian Quick & Easy Low Cal High Fiber Lunch Radish Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 4
Steps:
- Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
- Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.
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- Start by spreading one side of each slice of bread with butter (this will keep your tea sandwiches from drying out too much).
- Sprinkle radish layer with sea salt. Place the remaining buttered slices on top of salted radishes, forming a sandwich.
- Take desired cookie cutter shape and "cut out" the sandwiches (it may help to use a knife to trim around the cookie cutter for a cleaner cut).
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- Using a rasp or microplane, grate the radish into the butter. Add the chopped ramps and cream the mixture together.
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- Set the mandoline slicer to the closed position. Put the cut resistant glove on your working hand and glide the trimmed radish over the mandoline blade without applying pressure. Check out the slice, and if necessary click the mandoline blade down to the next setting to make the slices thicker. For the thinnest possible slices, do not apply pressure as you slice.
- Spread a generous layer of softened butter on your sliced bread. The layer of butter needs to be thick enough to hold the radish ruffles in place, so don’t be stingy!
- Fold/ruffle a thin radish slice and pinch it at the edge between your thumb and forefinger. Fold a second radish slice and add it to your thumb and forefinger. Repeat 1-2 more times. Then, take your ruffle bundle and stick the pinched edge/side into the butter. Build until the surface of the sandwich is covered.
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- Slice radishes and blot them dry.Slice radishes on the thinnest setting on the mandoline slicer. You'll need a total of 28 radish slices. Blot to dry using paper towels.
- Cut bread into circles using a round cookie cutter.Avoid cutting the crust. Aim to cut 2 circles out of each slice of bread using a round cookie cutter.
- Assemble tea sandwiches.To assemble the base of the sandwich, butter a bread circle, top with a radish slice, spread butter on the top of the radish, then bread, then butter again. Generously butter the top of the sandwich where the radish rose will be placed.
- Make radish roses.Take 6 radish slices and cut them in half so that you have 12 half circles. Fan out 4 radish half circles slightly so the pieces stagger a bit side by side. Take one end and start rolling. Place on top of buttered tea sandwich. Get 4 more radish half circles and fan out slightly. Place it around one side of the center of the radish rose. Get the last 4 half circles and place it around the other side.
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Season with coarse sea salt and freshly ground black pepper. Spread herb butter on one side of each of 32 slices of baguette diagonally cut 1/8″ thick. Toss 12 very thinly sliced radishes with salt and pepper in a medium bowl. Top half of bread slices with 16 green radish leaves and radish slices. Top with remaining bread slices, butter side ...
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As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into… Aug 9, 2015 - Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, "Root to Leaf." As he points out, the key is to use a lot of butter, a lot ...
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