Click HERE to order our new cookbook, The Chubby Vegetarian: 100 Inspired Vegetable Recipes for the Modern Table (Susan Schadt Press, November 2016). The recipe below is featured in the book!
In our first cookbook, Chef John Currence closed his foreword by saying, "Radishes with softened butter are WAY underappreciated." We think about his quote every time we try that beautiful combo!
So we've been looking back at the first book since we've been busy proofreading this week. We're about to be heading toward the finishing-it-all-up stage of our new cookbook, The Chubby Vegetarian: 100 Inspired Vegetable Recipes for the Modern Table (November 2016, Susan Schadt Press). We began working on it earlier this year, and haven't stopped for a second because we're both just that crazy and determined. And we're so excited for you to see it this fall.
Early next week, we'll ask for a little help testing some of the recipes that made the cut, so check back here if you're willing to cook something and report back. We'd love to hear how the dishes go for you. Let's eat!
Here, we've switched out softened butter for a buttery soft brie and paired the whole thing with honey to balance out the bite of the spicy radishes. We really did make this for breakfast one day, no joke. It seemed weird at first but ended up being so good. Want to maybe grab some radishes for this at the farmers market this weekend and try it?
French Breakfast Radish with Baguette and Honey
1/2 large gluten-free baguette (sliced into 12 rounds)
1 teaspoon Kosher salt
1 teaspoon cracked black pepper
6 medium French Breakfast radishes (sliced)
1 7-ounce wheel or wedge of double-cream brie
2 tablespoons honey
In a cast-iron grill pan over medium heat, grill baguette slices on one side for 3 minutes or until well-marked by the grill grates. Set aside. In a small bowl mix the salt and pepper. Arrange the bowl of salt and pepper, radishes, baguette, brie, and honey on a cutting board or large plate. To eat, place a slice of brie and a few slices of radish on a baguette round. Drizzle the top with honey and sprinkle with salt the salt and pepper mixture. (Serves 2.)
I'd love to test recipes! How do I contact you?
Lisa, We'll be posting content later in the week. Stay tuned! We'll let you know here on the blog. You can sign up for email updates in the right-hand column. Thanks so much for your support.
Ooooh, I need to make this! I love radish butter sandwiches (made with Earth Balance). But I actually have some Miyoko's Cultured VeganButter left in my fridge (it's like vegan version of real butter made with cashews and coconut oil). And maybe I'll get some Kite Hill soft almond cheese to go with it!
nice wooden vegetable chopping board
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