Recipe and image via Dennis Yuen.

Dennis always posts the most beautiful food photos on Facebook. He’s an improvisational chef, but I’ve asked him to rein it in for this recipe. This barely cooked recipe is great for a hot summer day.
Ingredients and amount are open to your interpretation so use whatever veggies are in your fridge.
I find that crisp and watery veggies taste best as a sharp contrast to the spicy gochujang (Korean red pepper paste, available at the Met Supermarket on 43rd Avenue and 44th Street). Sprouts, radish, lettuce, bok choi, turnip, cabbage all work really well. I also like to add a fried or sunnyside egg just before the final mix in.

Rice – as much as you need
Lettuce, chopped
Turnips, chopped or julienned
Whatever other veggies are in the fridge, chopped or julienned
Protein of choice – shrimp, beef, pork, tofu, egg

1. Cook rice.

2. When rice is almost ready, chop up/julienne whatever veggies are in the fridge, lettuce & tunips are a must.

3. Add protein. In this case, blanched shrimp and a scrambled egg.

4. Mix rice in with veggies. Top with sprouts and egg, if you have.

5. Mix in gochujang to taste.

6. Enjoy!


Butter-Poached French Breakfast Radishes

recipe via Kyle Bailey, (former Allen & Delancey chef); butter image via Charles Haynes 

1 bunch French breakfast radishes (about 3/4 lb.), greens and bottoms discarded
3 TB unsalted butter
Salt and pepper to taste
3 dashes raspberry wine vinegar
1/4 cup vegetable stock
1 tsp. fresh tarragon

1. Depending on size, halve or quarter radishes lengthwise. Heat 2 TB of butter in a skillet until melted.

2. Toss in the chopped radishes and season with salt and pepper. Sauté over low-medium heat until they become translucent, about 5 minutes. Add the raspberry wine vinegar and sauté approximately another minute until the radishes turn a vibrant pink. Add the vegetable stock and the remaining tablespoon of butter and cook for another minute to glaze the radishes.

3. Remove from heat and tear fresh tarragon leaves directly onto the radishes. Season with salt and pepper, and serve as an accompaniment to roast chicken, pan-seared duck breast, or meaty fish like striped bass.

What the veg?

French Breakfast Radish

Nutritional Value
Low in calories, one cup of radishes contain about 20 calories. Radishes are a good source of vitamin C.

General Facts
This radish is common in early Spring but can be available year round. It has a delicate flavor.

Cooking tips
It is excellent grated or sliced on salads, soups and stir-fries. Try a radish sandwich. Simply arrange radish slices between buttered slices of a favorite bread.

Clip off greens; wrap radishes in plastic. Refrigerate for up to one week. The edible greens may be boiled and added to salads.