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| Drawing by Pete |
Not long after I moved to Manhattan in the early 90s, I discovered the city magic of having a backyard garden. A friend invited me to a dinner party and we were all led outside to eat, under a twinkling of summer lights.
It was a rich affair, both gastronomically and spiritually. Our host introduced us, or at least me, to fish quenelles (splendid little dumplings of a sort), before moving on to a cheese souffle, and finishing with a molten chocolate something or other.
My memory might be a bit vague on those points, but I do distinctly remember having French Breakfast radishes to nibble on over cocktails. These elegant pink-ish radishes were fanned out on a platter with their frilly green leaves still attached, and served with butter and salt to be spread and sprinkled. The fresh creamy salty crunch of it all still lingers as a delicious bite for summer and I often serve French Breakfast radishes this way to guests, or to myself, elbows bent over the kitchen counter.
You can do the simple thing here, using whatever butter or salt you have on hand, but for a proper spread on your radishes, I recommend using room temperature or slightly chilled European butter (from Normandy if you can find it) or the best available. Then just crush a pinch or two of Maldon salt crystals between your fingers and sprinkle on top. Discard the greens and repeat as necessary.
I hope you are enjoying your summer!
It was a rich affair, both gastronomically and spiritually. Our host introduced us, or at least me, to fish quenelles (splendid little dumplings of a sort), before moving on to a cheese souffle, and finishing with a molten chocolate something or other.
My memory might be a bit vague on those points, but I do distinctly remember having French Breakfast radishes to nibble on over cocktails. These elegant pink-ish radishes were fanned out on a platter with their frilly green leaves still attached, and served with butter and salt to be spread and sprinkled. The fresh creamy salty crunch of it all still lingers as a delicious bite for summer and I often serve French Breakfast radishes this way to guests, or to myself, elbows bent over the kitchen counter.
You can do the simple thing here, using whatever butter or salt you have on hand, but for a proper spread on your radishes, I recommend using room temperature or slightly chilled European butter (from Normandy if you can find it) or the best available. Then just crush a pinch or two of Maldon salt crystals between your fingers and sprinkle on top. Discard the greens and repeat as necessary.
I hope you are enjoying your summer!
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