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
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.
recipe via Kyle Bailey, (former Allen & Delancey chef); butter image via Charles Haynes
Ingredients 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
Directions 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.
Daikon is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods.
Keep wrapped in plastic or a sealed container in vegetable crisper and radish should last a decently long time (though best to enjoy within a week)
Chinese turnip, giant white radish, Chinese radish, Japanese radish, icicle radish, lo bak, loh baak, loh buk, moolie, lo pak
The name originated from the Japanese words dai (large) and kon (root), this vegetable is in fact a large radish with a sweet, tangy flavor. The daikon’s flesh is crisp, juicy and white.
Daikon radish can be eaten raw; however, they do have a hotter flavor than red radishes. Daikon radishes can be added to salads or shredded or grated for slaws or relishes, and are also commonly used in stir-fries. They are great pickled and are often seen grated and served with sashimi.
Grated daikon – use jicama
Pickled daikon – use young turnip
Radish (not as hot)
Parsnips or turnips (in soups or stews)