Anticiplate

One of the most beautiful things about this site is that it has helped me to discover my voice in my writing. I used to hate it. English 101, term papers, and short stories are just not my “thing”. But, when I actually get to write because I WANT TO, it makes a huge difference.

This site has been also has been slightly therapeutic. Mostly for the cooking, but sometimes in the writing. I don’t want to “verbally vomit” on you but, I have been in a mood recently. I don’t know if it just a phase, or the fact that I am injured and can’t dance, or maybe it is because I feel like I am soul searching, and that has a tendency to be draining.

You know your mood is bad when the simple act of cooking (for someone who loves it) can seem daunting, even though you have already purchased all of the ingredients from the grocery store. Oh! Or grocery shopping, (which you would consider yourself a professional at), become a fast “in and out” and an avoidance of all of the employees that usually ask you what you will be cooking tonight. Or, when you bookmark recipes, but you are so overwhelmed with how many you have bookmarked, that you fear the ingredients may go out of season before you can cook all of them.

Don’t get me wrong. I don’t mean to complain, or make this a “sounding board” type of post. I have a good “cooking life”. But, my other life can be overwhelming. Cooking is always should be my way out. It has been before. But, sometimes, I fear that I will make something that just doesn’t taste good, or doesn’t reduce fast enough, or doesn’t brown quite deep enough, and that of course contributes to my “mood” and makes me less adventuresome in the kitchen.

This recipe was one of those that just didn’t turn out, but has potential. I didn’t brown the shallots long enough, my pan could have been larger and hotter, and I might have added a tad too much water to the braising liquid. But, I have high hopes for you. I think my “mood” contributed to the sabotage.

*Adapted from a recipe by The Kitchn

Prep time: 10 minutes

Cook time: 25 minutes

2 large bunches of colorful radishes, about 1 pound
3 large shallots
1 tablespoon salted butter
2 ounces salt pork or bacon, slivered into small slices
2 tablespoons aged balsamic vinegar
1/2 cup water
1 small bunch Italian parsley, leaves chopped into about two handfuls
Kosher Salt and Cracked black pepper

Trim away tops and bottoms of the radishes, reserving for soup or discarding to compost. Slice each radish in half from top to bottom. Peel the shallots and slice into thin rings.

Heat the butter and salt pork (or bacon) over medium heat in a large heavy skillet - preferably cast iron. When the pork is starting to curl up at the edges and the butter has foamed and subsided, add the shallots and cook, stirring, until they start to brown slightly about 5-7 minutes (maybe longer). Add the radishes, placing each cut side down in the skillet. Let them cook undisturbed for about 2 minutes or until the bottoms just start to color.

Add the balsamic vinegar and the water. Cover, lower heat, and simmer for about 10 minutes.

Remove the cover and continue to simmer for about 3-4 minutes, or unti the water has reduced into a syrupy sauce. Add the the parsley and sauté for about a minute or two, until it’s wilted.

Season with salt and pepper and serve.

Here are some similar recipes around the food blogging community:

Yum Sugar did a butter-braised radish

The Kitchn tried another braised radish with mint and rice vinegar

Stacy at Completely Edible made braised radish greens

Sassy Radish didn’t make radishes (but has Radish in her name!), but she did a recipe for cream-braised cabbage with leeks