Grilled Zucchini Ribbons and Prosciutto with Mint Dressing

Food on a skewer is always a treat and is a bit of a trend these days. They're perfect for a gathering where your guests can serve themselves. Arranging the skewers upright in glassware or other entertaining containers make for decorative centerpieces as well as a chance for your guests to 'ooh and aah' at your creativeness. Move over corn dog and say hello to parmesan lollipops, Caesar salad, dumplings, cake pops, cookies, fried cheese and the list goes on. Check out my food blogging friend Matt Armendariz's book, On A Stick for more recipes and ideas on how to present food on a stick.

Serves 4
adapted from Food & Wine

1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
1/4 cup chopped mint
2 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil (plus more for brushing)
sea salt and freshly ground pepper
2 medium zuccini, thinly sliced lengthwise using a mandoline (or vegetable peeler)
2 medium yellow squash, thinly sliced lengthwise using a mandoline
6 ounces prosciutto

Light a grill or preheat a grill pan. In a small bowl, combine the lime zest and juice with the mint, garlic, and the 1/4 cup of olive oil. Season with salt and pepper. Alternately thread the zucchini, yellow squash and prosciutto onto 4 pairs of 12-inch bamboo skewers. Lightly brush the vegetables and prosciutto with olive oil and season with salt and pepper.

Grill the skewers over high heat until the zucchini and yellow squash are lightly charred (about 1 1/2 minutes per side). Serve with the mint dressing on the side.

The Culinary Chase's Note: I used some of the dressing to baste the zucchini skewers for added flavor.  You can use green and yellow zucchini if yellow squash isn't available as was the case for me.  The mint and lime juice is a perfect combination for the zucchini and highlights the natural saltiness of  prosciutto. If you have any leftover, roughly chop and add to a salad or pasta. Enjoy!

Aubergines with Mint Salsa

While the aubergine (eggplant) was never a favorite vegetable of mine growing up, I never tire of eating it now. Some say it originated from India where it grew wild, but early written accounts from a 5th century Chinese record on agriculture called the Ts'i Min Yao Shu indicate its cultivation in China. Europe got a hold of it during the Middle Ages by the Moors where it soon became popular. By the 18th century, both the French and the Italians cultivated eggplant, which they called aubergine. Other names for eggplant are melongene or brinjal. Thomas Jefferson, (an experimental botanist), introduced eggplant to the United States in 1806.

It's part of the nightshade family of veggies (tomatoes, sweet peppers and potatoes) and is rich in vitamins and minerals. Eggplant is a good meat substitute which makes it attractive to vegetarians. Although eggplant is bland in flavor, it soaks up flavors of accompanying foods, herbs, and spices like a sponge, much like tofu.

Serves 4
adapted from Woman & Home

3 medium aubergines, cut into 1cm (1/2 inch) slices
2 tablespoons olive oil

Salsa:
200g (7oz.) cherry tomatoes, finely chopped
2 garlic cloves, crushed
3 sun-dried tomatoes, finely chopped
small bunch mint leaves, finely chopped
1 tablespoon red wine vinegar
3 tablespoons olive oil
pinch sugar

Mix all the salsa ingredients together. Season and set aside for the flavors to develop. Heat a griddle pan or bbq. Season the aubergine slices with salt and brush with the oil. Cook in batches for 2 to 3 minutes each side until charred and soft. Arrange on a plate and spoon over the salsa. Leave for 20 minutes at room temperature before serving.

The Culinary Chase's Note: Wow! Fresh and gorgeous flavors coming from this dish! If you're not a fan of aubergine, you just might be after tasting this dish. Enjoy!

The Culinary Chase Turns 5!

The traditional 5th wedding anniversary gifts are wood and silverware.  Wood, representing strength and a solidified relationship, and silverware, representing connectedness.  While I am not celebrating a wedding anniversary, I do feel these two gifts reflect the idea behind the reason for my food blog.  My love for food and its natural way to fuel a body and sustain it is my strength and being able to share this with you, dear reader, is my connectedness.

Over the past 5 years, I've written 707 posts and watched my blog grow from 1 visitor (my husband...hehe) in August 2007 to over 311,000 visitors today.  While I know that's not a lot in the big scheme of things, it does show that there is an interest in my blog.  I think the highest number of hits I reached in one day was over 700 and I was ecstatic to say the least.

The Culinary Chase's Note:  Over the years I've tried a hand at learning to speak Spanish, foot reflexology, painting, drawing, photography and with the exception of photography, all have gone by the wayside.  Blogging about food, its health benefits and local places to food shop has never wavered and is more important to me now as I get older.   I love reading the comments posted especially those who tweaked the recipe to make it more suitable to their palate.  Thank you!

Sugar Snap Peas with Soffrito

Soffrito means softly fried, and is the Italian version of sweating or cooking aromatic vegetables at a low temperature.  It's a great way to add a number of vegetables to your diet all in one dish!  If you have any leftover, this would be lovely tossed into hot pasta and topped with grated Parmesan cheese.

Serves 6 to 8
adapted from Food & Wine

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium carrots, finely chopped
2 medium celery ribs, finely chopped
1 medium onion, finely chopped
1/2 red bell pepper, finely chopped
1 1/2 pounds sugar snap peas
1/2 teaspoon crushed red pepper flakes
1/2 cup torn mint leaves
sea salt

In a medium skillet, heat 1/4 cup of the olive oil. Add carrots, celery, onion and bell pepper and cook over moderate heat, stirring occasionally, until the soffrito is tender and lightly browned (about 8 minutes).

In a large skillet, heat the remaining 2 tablespoons olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green (about 2 minutes). Add the soffrito and cook until the snap peas are lightly browned in spots (2 minutes). Add the crushed red pepper flakes and 1/4 cup of water and cook until crisp-tender. Remove from heat and add the mint and season with salt. Serve hot or at room temperature.

The Culinary Chase's Note: Fresh flavors are abundant here and with a gentle bite! Enjoy!

Cornmeal Fried Tomatoes with Guacamole and Garlic-Cumin Sautéed Shrimp

The avocado is a family favorite and for good reason. They're loaded with vitamins and minerals that can contribute to the nutrient quality of your diet.  The high fat content of an avocado gives a quicker feeling of satiation which helps to reduce overeating and being more palatable reduces the temptation to binge on foods high in sugars or saturated fats.  The avocado has been around for thousands of years and is rich in potassium (helps regulate blood pressure) and vitamin A (helps your eyes). Avocado paste can be applied to the skin to help with rashes and to smooth rough skin.

Serves 4
adapted from Cooking At Home, NY1

2 ripe avocados
2 cloves of minced garlic
juice of 1 lime
3 tomatoes
1 large egg
milk
flour
cornmeal
vegetable oil
raw, peeled, deveined shrimp
ground cumin
red pepper flakes
olive oil

Start by making guacamole by mashing ripe avocados with a little minced garlic, salt and lime juice. Cut tomatoes into 1/2-inch thick slices. Crack one large egg into a bowl, add a little splash of milk and whisk it up. Dredge the tomatoes in a little flour, then in the egg mixture and finally in cornmeal. Place the tomatoes on a clean plate.

Only dredge three to four slices of tomatoes at one time. Sauté them in a little vegetable oil on medium-high heat until both sides are a nice golden brown, then take them out of the pan and drain on a cooling rack. It's okay to serve the tomatoes at room temperature. Add more oil to the pan on medium-high heat and add the raw peeled and deveined shrimp, sprinkle those with a little ground cumin, add one large minced clove of garlic and a pinch of red pepper flakes. Once the shrimp are cooked, it is time to eat.

Put two to three slices of tomato on a plate, top each one with a dollop of guacamole, top each one of those with a couple of shrimp, season with a little salt, olive oil and a squeeze of lime juice.

The Culinary Chase's Note: I cleaned the pan after cooking the tomato slices as there was cornmeal left in the oil. I like freshly chopped coriander (cilantro) and chopped tomato in my guacamole. The cumin, chili flakes and garlic add a lovely zing to the dish! Enjoy!

Stuffed Peach Tart

I love this time of year when local fruits and vegetables are available. Peaches from Ontario have been in the grocery stores for a while and Nova Scotia peaches will soon be hitting the shelves. This dish is from my friend Francesca who taught me so much about Italian cooking! I don't think I ever missed a culinary class of hers when we lived in Singapore. An expat's life is so short in other countries and as was the case with us, we were moving back to Hong Kong. We keep in touch (several cities and countries later) and I was so delighted to see her website, Erbapepe, was up and running and translated into English! Francesca's love of her country's food history shines through whenever she prepares a dish. I would love to be in her kitchen once again listening and learning more from her but for now I am happy to be in her virtual kitchen!  Ciao!

Makes 12 (3-inch) Tarts or one rectangle pan
recipe by Erbapepe

For the tart dough:
150g butter at room temperature
100g of icing sugar
1 egg
1 teaspoon vanilla essence
50g almond flour
230g flour
A pinch of salt

Pastry Cream:
320ml (1 1/2 cups) milk
160ml (3/4 cup) heavy cream
6 egg yolks
180g sugar
40g cornstarch
5 peaches

Peach Stuffing:
1 egg
10 Italian amaretti cookies
peach or apricot jelly

Sift the flour with the salt and place in a bowl. In another bowl cream the butter, add sugar, then the egg and slowly incorporate the flour. Form a ball and let it rest in the refrigerator for 30 minutes, well covered.

For the pastry cream: beat the yolks with the sugar. Add the cornstarch and mix well.
In a saucepan heat the milk with the cream. Pour in the egg mixture, return to the pot and bring to a boil, stirring continuously until it becomes thick. Transfer to a bowl while preparing the tart.

Preheat oven to 190c (375f). Roll out the dough, line a buttered rectangular pan. Prick the base and pour in the cream. Halve the peaches and arrange on the surface of the pan. Mix the crumbled cookies and the egg yolk and add this to each peach slice. Fill the peaches with the filling. Bake for 30 minutes or until pastry crust is golden. Remove from oven and allow to cool on a wire rack. Brush gently with heated jelly and decorate with redcurrant.

The Culinary Chase's Note: Decorate each peach half with fruit of your choice. I put some of the crumbled amaretti cookie (without the egg) in the cavity of each peach and topped with the pastry cream. Delicious!

Fancy a Pop-Up Restaurant in Your Own Home?

It may not be appealing to some people, but how does launching a pop-up restaurant in your home and inviting strangers around? You may be wary about the thought of this, or excited, or you may think it just sounds like a dodgy reality TV show! However, it’s the latest trend and home run restaurants are being hosted around the country which is creating a buzz!

We all know that people don’t have to be a top chef to produce quality food and people are dining out less and view eating out as more of a treat. With the recession around the world, pop up restaurants in people’s homes has increased. Home restaurants can turn up anywhere and are usually temporary, which is why they are also known as pop-up restaurants. Some people call them ‘underground restaurants’ because of the secrecy around them. Even though this may seem like a dark term for a home run restaurant, they are actually known to be fun, socialable and open to anyone who enjoys good food, company and whoever wants a new dining experience.

The idea of home restaurants is said to have stemmed from Cuban paladares, which are small, family run restaurants which the Cuban socialist government allows people to run in exchange for very high taxes. Pop-up restaurants that are hosted from home can be cheap to run as people can avoid hiring staff, buying restaurant insurance, buying alcohol licensing, and also avoid paying rent. Where can you find a home run restaurant?

It can be hard to find a home restaurant as they aren’t heavily promoted or advertised very obviously. They are usually spread through blogs or just through word of mouth. They can also be mentioned on websites or on social networking sites such as Google+, Twitter or Facebook.

Some home restaurant events have an ‘invitation only system’ as hosts are sometimes unable to tend to a high number of people. If you are lucky enough to have an invite, there isn’t usually much choice on the menu and is a set course, however all guests are usually made aware of the theme of the evening, so it shouldn’t be too surprising on the night!

Not for the timid!

Home restaurants can be intimidating for first time goers, as they are very social events. They are usually set in one room with a few tables placed close together, or just around one big table. Be warned, you could be sat next to a stranger. However, conversation usually flows as everyone is eating the same food at the same time, which makes the atmosphere relaxed.

Have you been to a home run restaurant with strangers before? Let us know your views!

  

TIBS Family Dinners

The Culinary Chase's Note:  Quote Searcher for restaurant insurance provided this guest post. The pop-up restaurant trend can also be a useful tool for fund-raising ideas.  Supper clubs are almost always by word of mouth. When we lived in Singapore, these 'supper clubs' usually took place in a number of homes where you would go to one place for the antipasto, another for the main and last stop for the dessert. This works well in an apartment complex. But not all pop-up restaurants are in homes. In Hong Kong it was also known as back door restaurants and literally you would enter through a back door! Our local coffee shop, Two If By Sea Cafe (TIBS), started out hosting a set menu featuring local produce. TIBS Family Dinners initially was held once a quarter but now they've become so popular the dinners are now once a month and are a sell out venue!  Pop-up restaurants can take on many forms and only limited to your imagination.

Hungry in Manhattan

My husband and I are currently in NYC and had the pleasure of meeting up with good friends of ours from Singapore. It's been three years since I last saw them so we had plenty to talk about. We took them to our favorite bar and then headed up to Columbus Circle for dinner. It was a short walk filled with conversation and time to catch up on what's been happening in our lives. As in every city there are people begging for money and our walk Saturday night was no exception. As we passed a man asking for money, I heard him quietly say he was hungry. I think I took 5 steps and turned to my husband and said I heard him say he was hungry. So I went back and asked if he was and he said yes. I asked if he wanted something to eat and 'yes please' was his reply. We ran across Broadway to a sandwich shop and I bought him a chicken sandwich, coffee and a muffin. He couldn't thank me enough and I was just happy to end his hunger if for only an evening.

A few weeks ago I was coming out of my doctor's office and a man was asking for money. I walked a few paces ahead and something inside me said to go back and ask if he was hungry. He said he was and I said I could buy him a sandwich from Sobey's if he liked. He thanked me profusely and said that he can't work because he has Schizophrenia and only recently found a room in a boarding house where he found peace and quiet. Before that he was on the streets. He said he writes in a journal every day to help him. I listened to his story with deep empathy. He was so sweet when he politely asked if he could have milk with his sandwich.

Table 3: Prevalence of Overweight and Obesity Among Canadian Children (%)

Overweight, Including Obese				Obese
	1981	1995-1996	2000-2001	1981	1995-1996	2000-2001
Boys	10.6	32.6	29	2.0	10.2	9
Girls	13.1	26.6	27	1.7	8.9	10

I've been thinking about these two people from different countries but with the same hunger problems. It also made me wonder how on one hand there can be so much hunger in Canada and in the United States and on the other obesity. Obesity in Canada is on the rise and in the United States about one-third of adults are obese and 12.5 million children and adolescents aged 2—19 years are obese.

Last night my husband and I were watching Piers Morgan interview Jeff Bridges on his new CD and acting career. At one point we were almost turned off by what Bridges was saying but then he said something that made my husband and I listen. He passionately spoke about No Kid Hungry in America which is the campaign supported by Share Our Strength. "Our first priority is to end childhood hunger in America by 2015, to make No Kid Hungry a reality".   Jeff Bridges blurted this out when Piers Morgan asked what his personal goals are. Bridges said that was his only goal, to end hunger in the United States.

The Culinary Chase's Note: For the most part I am driven to blog about good food to nourish our bodies. And then there are moments like I have described above that gives me another opportunity to be vocal about an issue that is widespread.  Every community has its share of programs to help the homeless, needy and hungry.  We support a church initiative called St. Andrew's Suppers (click here to view).   We can help to make a difference by starting with one person.

Roasted Vegetable Stacks

Local vegetables are now in the bins of grocery stores and this recipe makes good use of what's available. This dish goes well as a starter or beef it up and make it a main. It's a perfect way to combine a healthy serving of vegetables.  Going for a variety of kinds and colors of produce, gives your body the mix of nutrients it needs.  Choose dark leafy greens, tomatoes, and any veggie that is rich in yellow, orange or red color.  If you're not sure, think of the colors in a rainbow when choosing fruits and vegetables and this way you can't go wrong.

Serves 4
adapted from Woman & Home

3 red peppers, quartered, cored and stem removed
3 yellow peppers, quartered, cored and stem removed
2 red onions, halved lengthwise
4 baby artichoke hearts in oil, drained and halved
2 plum or beefsteak tomatoes, halved
12-16 asparagus stalks (I used cherry tomatoes on the vine)
olive oil
2 cloves of garlic, minced
French bread, sourdough or ciabatta, thickly sliced
sea salt and freshly ground black pepper

Heat oven to 220c (425f). Place the peppers, onions, artichokes and tomatoes, cut sides up, in a roasting tin, then add the asparagus. The veggies should be in one layer, not stacked on each other (they will steam rather than roast).  Scatter minced garlic over the vegetables and drizzle with olive oil.  Roast for 30 minutes, removing asparagus halfway through cooking.

To plate up, place a slice of bread on each plate and stack the roasted veggies on top: red peppers, yellow peppers, onions, artichokes and then a criss-cross of asparagus. Arrange tomatoes on top of this. Drizzle with more olive oil, season with salt and pepper and serve.

The Culinary Chase's Note: You can grill or toast the bread slices and then rub a clove of garlic on each slice.  Lovely!

Smoked Fish Cakes with Watercress and Sauce Gribiche

Sauce gribiche is a French sauce traditionally served over boiled veal head and while I'm all for being adventurous by stepping out of my comfort zone,  I know I would never eat the head of any animal! However, thankfully there are other alternatives to enjoy this sauce such as being spooned over fish, asparagus, salad greens, poultry etc. The ingredients in the sauce can vary from chef to chef especially when the sauce can be anywhere from a vinaigrette to the consistency of a thick mayo.  Sean Armstrong's version reminds me more of tartar sauce.  Either way it's delicious!  Try to allow an hour for the flavors to develop before serving, if you have time.

Serves 4
adapted from Sean Armstrong's Kitchen


3 large potatoes, peeled
1 large cup flaked smoked fish
small handful flat-leaf parsley, chopped
small bunch chives, chopped
zest of 1 lemon
zest of 1 lime
1 red chili, seeds removed, chopped
sea salt and freshly ground black pepper
1/2 cup breadcrumbs
olive oil
watercress

Sauce Gribiche:
2 tablespoons finely chopped gherkins
2 tablespoons chopped capers
2 tablespoons chopped flat-leaf parsley
2 tablespoons roughly chopped tarragon
2 cooked egg whites, finely chopped
6 tablespoons mayonnaise
sea salt and freshly ground black pepper

For the sauce gribiche, place all ingredients in a bowl and stir to combine.

Cook potatoes in cold, salted water and bring to a boil. Cook until tender and drain in a colander and leave to cool. If the potatoes are too hot they will brown the fresh herbs (not an attractive look!). Roughly mash, season with salt and pepper. Combine the smoked fish, herbs, lemon and lime zest and chili in a bowl and mix to combine. Add the potato to this and combine.

Heat the oven to 180c (350f). Divide the fish mixture into 4 pieces and shape into patties. Coat in breadcrumbs. Heat a large heavy-based ovenproof frying pan on the stove. Drizzle the pan with generous amounts of olive oil and place fish cakes in the pan. Cook on medium heat for roughly 5 minutes. Remove from heat, turn fish cakes over and bake in the oven for 10 minutes or until the fish cakes are golden brown.  Warm 4 plates, dress the watercress and place a handful in the center of each. Top with a fish cake and a dollop of sauce gribiche.

The Culinary Chase's Note: I used oven-smoked salmon strips from St. Mary's River Smokehouse which is a household favorite of ours.  Enjoy!

Duck Prosciutto Salad with Fresh Figs and Manchego Cheese

My husband and I love going to our local farmers' market. The Halifax Seaport Farmers' Market is now open 7 days a week however some vendors are only there on Saturdays. We get up early to allow us to walk around Point Pleasant Park then head over to the market and stop at Wrap So D where Chef Darren Poirier whips up hearty breakfast wraps and omelettes. There's always a queue so John goes around the corner to Steve-O-Reno's for cappuccinos (another queue) and we meet up wherever a seat is available. The rooftop is now open so that's an option when the weather is good.

The market attracts a cornucopia of vendors ranging from farmers to artists and it's always a thrill when I see a new and interesting stall. Feeling quite satiated from breakfast, John and I wandered around looking at various products and came across a display case with duck prosciutto, rabbit rillette, and Toulouse sausage to name a few! We had had duck prosciutto before but couldn't recall where so when I spoke to Frederic Tandy of Charcuterie Ratinaud, he told me he sells this to Obladee Wine Bar and that was when the penny dropped! Yes, I said, we did have their charcuterie board and duck prosciutto was on it. I asked Frederic other ways to serve the duck and he said a popular one is in a salad which hails from the southwest of France. Salade Perigourdine is a traditional salad consisting of salad greens, tomatoes, duck gizzards (could use foie gras) and dressing made of walnut oil, balsamic vinegar and grainy mustard.  I had intended to make this but I decided to 'next' time as I wanted a lighter salad.

Serves 4
adapted from Seduction Meals

handful or two of mixed greens
1 Belgian endive (leaves washed and separated)
half a cucumber, peeled, julienned
2 fresh figs, quartered
4 to 5 slices duck prosciutto
Manchego cheese, sliced
1 tart apple, thinly sliced
Meyer Lemon extra-virgin olive oil
cranberry-pear balsamic vinegar
salt and freshly ground black pepper

In a bowl, dress the salad greens with a splash of extra-virgin olive oil, balsamic vinegar and salt and pepper. Divide this between 4 plates. Add cucumber, apple and fig quarters. Top with one or two Belgian endive leaves on each plate and place duck prosciutto on top. Arrange Manchego cheese slices and drizzle with Meyer lemon olive oil and a tiny splash of the cranberry-pear balsamic vinegar. Finish off with freshly ground black pepper.

The Culinary Chase's Note: The flavor of this duck prosciutto was sweet and silky and the fat was so thin even it tasted delicious! Through some research, I found out that duck prosciutto is quite easy to make so perhaps I might give this a bash as I loved using it in this salad. If you can't find a good flavored balsamic vinegar, use a white balsamic instead.  Enjoy!

Roasted Pepper Piedmontese

Bell peppers (green, red, yellow and orange) are an excellent source of vitamin C and A as well as a good source of dietary fiber.  They are also a rich source of lycopene (may help reduce the risk of cancers of the prostate, bladder, cervix and pancreas).

Chèvre is a light, often fluffy, mild-flavored cheese that many people simply refer to as soft goat cheese. It is usually sold in logs or disks and is often rolled in or flavored with chopped herbs or cracked peppercorns. Goat cheese has twice the protein, one-third fewer calories and half the fat and cholesterol of regular cream cheese. It is also more digestible for many people who have milk-related intolerances.

Serves 4
adapted from Sean Armstrong's Kitchen

2 red bell peppers, halved and seeds removed
8 basil leaves
8 anchovy fillets
12 vine tomatoes, halved
sherry vinegar
olive oil
sea salt
freshly ground black pepper
chèvre (goat's cheese)
2 cloves garlic, thinly sliced
snow pea shoots or your favorite salad green

Preheat oven to 200c (400f). Place the halved peppers in a shallow roasting tray. Place 2 basil leaves, garlic slices and 2 anchovy fillets inside each pepper half and top with several halved tomatoes. Splash with sherry vinegar and drizzle with olive oil. Season with salt and pepper and roast 15 to 18 minutes until peppers are lightly roasted. Top each with a slice of goat's cheese and warm through in the oven for a further 2 minutes. Remove and serve with lightly dressed snow pea shoots.  Mop up the juices with fresh bread.

The Culinary Chase's Note:  Love all the flavors happening here! The anchovies add their bit of saltiness and soften the sherry vinegar.  If you are not a fan of anchovies, you might want to try tapenade (black olive paste). I will be making this dish again! Cheers!

Roasted Radishes

I avoid radishes like the plague.  If they were in salads I would either pick them out or bypass the salad all together.  I tried one years ago and found it quite bitter! Some may describe the flavor as a pungent, peppery flavor but I've never found this to be the case. That said, I felt it high time to reach out and challenge my taste buds once more with hopes of possibly changing my view on this root vegetable. Believed to have originated in southern Asia and cultivated in Egypt in 2780 BCE, the first cultivated radishes were black and later on there were white varieties. Red radishes were developed in the 1700s. Radishes have been effective when used as a medicinal food for liver disorders. They contain a variety of sulfur-based chemicals that increase the flow of bile and therefore help to maintain a healthy gallbladder and liver, and improve digestion.

As I removed the little pink gems out of the oven their aroma reminded me of baked beetroot so that was a good sign as I love beetroot!  I tossed the hot radishes into a bowl and seasoned with salt and pepper.  Once cool enough to eat, I popped one into my mouth and to my surprise, I liked it!  I called my husband over for him to sample and he liked it as well...to the point where I had to tell him to stop eating them or there wouldn't be any for dinner!  Another veggie to add to the list of repeats.

Serves 4 (as a side)
adapted from Leite's Culinaria

1 pound radishes (about 2 bunches)
2 tablespoons butter, melted
2 tablespoons olive oil
sea salt and freshly ground black pepper to taste
leaves from 3 or 4 fresh thyme sprigs, plus more for garnish (optional)

Preheat the oven to 200°c (400f). Chop the tops off the radishes, leaving about 1/2 inch of the green stem attached, if desired. Rinse the radishes well. Place radishes on a rimmed baking sheet. Drizzle with the melted butter and olive oil, sprinkle with the salt, pepper, and thyme, if desired, and toss to coat.

Roast for 10 to 15 minutes, until the radishes are tender but still slightly crunchy (red radishes will turn pale pink in color, lighter radishes may turn a pale gold). Transfer to a serving platter and garnish with fresh thyme, if desired. Serve warm or at room temperature.

The Culinary Chase's Note: These were delicious! I'll make these again but next time I will add a tablespoon or so of balsamic vinegar.  I tried one raw, sliced thinly, and liked it but having it roasted is more to my liking.