Saturday, October 30, 2010

Winter CSA Cooking: Stuffed Radishes

I pick up my next week's share tomorrow and I still have two leftovers from last week, radishes and turnips. Sure, the radishes could have gone into a salad, but I'm on the hunt for some different kinds of of recipes here, things you wouldn't normally think to do with radishes. So I headed to my friend Google and came up with this little tasty appetizer that is simple, yet elegant. These stuffed radishes are crisp, smooth, with a touch of salt. I piped a couple of them so you could see how pretty they *could* be. To be honest, I simply spooned in the rest after I did these too. It's a lazy Saturday afternoon, I didn't have a lot in me, just enough to pour myself a glass of Trimbach Pinot Gris and get down to work.

Stuffed Radishes
Source: Epicurious
Makes 36 appetizers

1 pound (about 18) radishes, greens removed, halved crosswise
4 ounces cream cheese, softened
1/2 cup Kalamata or other brine-cured black olives, pitted and minced
1 tablespoon drained bottled capers, chopped fine
2 tablespoons minced fresh parsley leaves plus small sprigs for garnish

Trim the narrow end of each halved radish so that the half will stand upright. Hollow out a 3/4 of an inch cavity in the middle of each half with a melon ball cutter or small sharp edged spoon. When finished with each, drop in bowl filled with ice water.

In another bowl, cream the cream cheese, stir in the olives, the capers, the minced parsley, and salt and pepper to taste (I find you don't need salt at all in this). Transfer the radishes to paper towels, hallow sides down, and let them drain for 5 minutes. After they've drained, pipe the cream mixture into the radish halves, garnish with sprig of parsley and you're done! They can be stuffed 90 minutes in advance and then kept chilled until serving. Pin It


Katerina said...

This is a perfect treat. Great appetizer before any meal.

Anna Johnston said...

Hi there. Found your blog through The Foodie BlogRoll & love your writing style (& subject). Even though we're on opposite sides of the world & heading into polar opposite seasons, I'd love to connect through the blogosphere.
Like the little stuffed radishes too, lovely.
Anna (from Australia)
PS: Spent one of the best times of my life at a 3 mth long summer camp in the New England area, had the best time, lots of great memories, plan on revisiting the area again one day too.

The Small Boston Kitchen said...

Great idea and your picture looks awesome. Looks really good! I wouldn't have thought of stuffing radishes but it's such a good idea!

Merut said...

I love cream cheese, so anything that involves cream cheese is a winner in my book. I love these cute little appetizers. Very creative.

Savoring Italy said...

I really like radishes and these look fabulous! Have a great weekend;)

top australian wines said...

Has anyone tried a red wine on this?

Kimmy @ Lighter and Local said...

I have not, but if you have a suggestion, I would love to hear it. They're a tad peppery, with a bite.