SLICED BAGUETTE WITH RADISHES AND ANCHOVY BUTTER
Provided by Tasha de Serio
Categories Bread Appetizer Side No-Cook Cocktail Party Easter Picnic Quick & Easy Low Cal Buffet Radish Spring Poker/Game Night Shower Engagement Party Anchovy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 7
Steps:
- Mix butter, 2 chopped anchovy fillets, and 2 tablespoons chives in small bowl, adding 1 more chopped anchovy fillet to taste, if desired. Season with salt and freshly ground black pepper. Spread anchovy butter over 1 side of each baguette slice. Top each baguette slice with radish slices, overlapping slightly to cover bread. Garnish with additional chopped chives and serve.
ROASTED RADISHES WITH ANCHOVIES
Crisp radishes turn sweet and juicy when briefly roasted at high heat. Here, the chef Bryan Hunt from Riverpark restaurant in Manhattan coats them in a pungent anchovy-rich bagna cauda sauce. This is best served warm rather than piping hot. You can make the anchovy mixture up to 3 days ahead. Store it in the fridge and bring it to room temperature before using.
Provided by Melissa Clark
Categories vegetables, side dish
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a small saucepan over very low heat, combine anchovies and 1/3 cup olive oil. Cook, stirring occasionally, until anchovies have melted into the oil, about 5 minutes. Remove from heat and stir in garlic.
- Clean the radishes thoroughly under running water, leaving any nice greens attached if possible; drain and dry very well. Leave smaller radishes whole and halve any large ones lengthwise.
- Heat oven to 400 degrees. Heat a very large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons oil. Add the radishes in a single layer. Cook, without moving, until undersides are golden brown, 3 to 5 minutes. Flip radishes and transfer skillet to oven. Cook until radishes are tender enough to be easily pierced with a knife, 10 to 20 minutes, depending on size of radishes.
- Return skillet to stove top over medium-high heat. Toss with anchovy oil, butter, parsley and lemon juice. Serve warm.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 376 milligrams, Sugar 1 gram, TransFat 0 grams
LAYERED RADISH FINGER SANDWICHES
Steps:
- In a small bowl cream the butter and stir in the anchovy paste, the scallions, and salt and pepper to taste. Spread one side of each of 3 slices of the bread with some of the scallion butter and top the buttered side of one of the slices with an overlapping layer of the radishes. Top the radishes with another slice of the buttered bread, buttered side down, and butter the top of the slice. Top the butter with an overlapping layer of the radishes and top the radishes with the remaining slice of the buttered bread, buttered side down. Press the sandwich together gently, trim the crusts, and cut the sandwich lengthwise into thirds. Make sandwiches with the remaining bread, butter, and radishes in the same manner. The sandwiches may be made 2 hours in advance and kept wrapped in plastic and chilled.
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RADISHES WITH ANCHOVY BUTTER – GF CHOW
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Reviews 2Servings 2Cuisine American, FrenchCategory Side Dish, Vegetable
- Heat a large pan on medium-high heat and add olive oil and butter. Once butter is nearly melted, add the anchovies.
- Cook radishes (stirring occasionally) for 5 minutes, until fork-tender and soft. Season with kosher salt.
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- Serve Them Raw—with Butter, Of Course. Sliced Baguette with Radishes and Anchovy Butter Kenji Toma. The French know a thing or two about how to properly enjoy a radish.
- Pickle The Radishes. Pickled Daikon and Red Radishes with Ginger Marcus Nilsson.
- Julienne The Radishes and Toss Them Into Risotto. Romano Risotto with Radishes John Kernick. Here, radishes coated in a light vinaigrette bring a cool and crunchy counterpoint to the creamy Arborio rice.
- Roast Them. Roasted Radishes with Brown Butter, Lemon, and Radish Tops Kenji Toma. A quick blast of high heat mellows the radishes' pepperiness, transforming them into a whole new sweet and buttery vegetable.
- Shave the Radishes and Slice Them Up Super Thinly. Photo by Michael Graydon & Nikole Herriott. After shaving and slicing your radishes, toss them in salads for brilliant peppery contrast—not to mention an impressive look.
- Take Your Tea Sandwiches to the Next Level. Radish-Chive Tea Sandwiches with Sesame and Ginger Kana Okada. The secret for how to prepare radishes in this recipe is to slice them up so they're paper thin.
- Grill Them! Grilled Steak and Radishes with Black Pepper Butter Hirsheimer & Hamilton. Grill your radishes until tender and crisp, then serve them with steak!
- Slice Them and Serve Them in Rounds Atop Scallops. Seared Scallops with Avocado and Daikon Christopher Baker. Daikon is a Japanese white radish, and it's the perfect complement to freshly seared scallops.
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