Saturday, May 26, 2012

More Grilling

I just can't bring myself to turn on my oven or stove. It's too hot. After work today was a quick trip to replenish my propane supply, and then it's grilling again. A fresh sage leaf pressed into the eye of a small pork chop, with some oil and salt is all that is required for the main.

To accompany the chops: green and fat local asparagus from Kensington market, picked that morning. Both sweet and crisp, asparagus this fresh is an altogether different vegetable than the flaccid stalks languishing in the grocery store.  I also brought along some button mushrooms, large enough that they won't slip through the grate, a little oil and salt, and then just tumble directly on to the hot grill for ten minutes or so. And a few russet potatoes, wrapped in foil to bake; split open and steaming, I mash in butter with the back of my fork: a flash of a childhood memory.

I also made a radish salad that is reminiscent of a Fergus Henderson recipe. In his 'Nose-to-tail' cookbook, he applies the philosophy to vegetables, making use of the whole root including the greens, this salad only works with the freshest of radishes.

Radish salad

1 medium bunch of radishes with fresh and green leaves
15 ml olive oil
10 ml lemon juice
1 generous pinch of caraway seeds, toasted briefly in a dry pan
20 g of feta cheese
Salt and pepper

Remove the leaves from the radishes and clean thoroughly, removing any icky bits. Get the leaves in a mixing bowl. Then clean the stalks of the radishes, and leave some on the smaller radishes: they look attractive. For the larger radishes, slice thinly. you're looking for a mix of thinly sliced radish disks and a few split whole radishes with some stalk remaining. This adds a bit of visual interest. Toss the radishes in with the greens.  Then get the oil, the lemon juice, the caraway seeds and a pinch of salt and pepper and beat together until combined (go a little light on the salt because the feta is salty). Dress the salad with the dressing and serve with some crumbled feta.   

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