First, there was a teeny little fun project.
Then there was dinner.
There was some good wine…..
and a good book……
It was almost a shame that the evening had to end. Sometimes you get such a perfect balance of simple, well- cooked and seasoned food, with plenty of color and a varied amount of flavor that you wish it could last for hours. It was that good. The night was breezy and warm, a beautiful rendition of mid-August, and the guys were each off on their own pursuits. It was just me and the cats. And it was heaven.
Pickled Radishes
From Epicurious
1/2 c. red wine vinegar
1/4 c. water
1/4 c. white sugar
2 t. kosher salt
1 t. mustard seed
1 t. coriander seed
1/2 t. peppercorns
2 bay leaf
1 bunch radishes, sliced thin
Scrub radishes well with a stiff brush and slice thin, discarding the stem end. Place in a pyrex or other heatproof bowl. Combine ingredients for the brine in a small saucepan and bring to a slow simmer, stirring to dissolve sugar. Simmer for about two minutes. Remove from heat and allow to cool slightly, then pour over radish slices, stirring to combine. Allow radishes and brine to cool for about 20-30 minutes, then spoon the entire mixture into a glass jar with a lid. Be sure to have sterilized the jar, lid and ring well in hot soapy water or by boiling. Screw on the lid, shake well to combine everything once again, and place jar in refrigerator. These are ready to eat within 3-4 hours. They will get more tang and bite the longer they sit. If you don’t wish to have the pink slices, substitute white wine vinegar for the red. This recipe offers a perfect balance of sweet and tart.
The idea for the dinner came from ————> HERE
The recipe for the Garlicky White Beans is —————> HERE
My method for grilling zucchini and eggplant can be found ———> HERE
Fabulous post. Absolutely sums up the pleasure of home alone.
Wow, that looks amazing. And what a nice time.
Thank you SO MUCH for posting about pickled radishes!! I get a lot of take-out sushi from this cheap little Japanese place by my apartment, and they put pickled radishes in the container. They are SO GOOD, so I’m always really disappointed when I ask for extra, and they only give me like one more slice. Now I will just make my own!!
Just wondering… along with pink pickled radishes, I’ve also had yellow pickled somethings from the same Japanese place… they taste different from the other radishes though… maybe a little more tender/less crunchy? Plus they’re yellow. Any idea what those might be?
Wait…just you and the cats? All alone?Eating what you want? Oooooooh. Hea-ven.
I know the day will come when both my guys will be out and I’ll have time to enjoy a good meal alone, but right now it seems so far away. So thanks for the food porn, Kate! Those radishes look divine.