Field to Feast: Green Garlic & Radishes

Instead of the Farmers’ Market Feast I’ve run for the past few summers, I’ll be doing things a little differently around here this year, partnering with my friend Kasha Bialas of The FarmGirl Cooks. In fact, I’ll just let her introduce you to our new endeavor:

Once upon a time there was a food photographer in New Jersey who loved to shop at farmers’ markets. This photographer was an avid cook and blogger who took advantage of the local bounty, cooking for herself, her husband and her two loving pups.  It just so happened that the farmer from whom she purchased vegetables, a single mom born and raised on a veggie farm in New York, was also an avid cook and blogger. What started out as a very businesslike transaction over radishes and onions has blossomed into a friendship based upon food, its preparations and the photographing of the results.

Join Amy of Minimally Invasive and Kasha of The FarmGirl Cooks, as they take you on a culinary journey documenting their challenge to create unique dishes using the same in-season ingredients. Because there’s nothing more beautiful than an artfully arranged plate of simply-prepared ingredients at the peak of freshness, the primary ingredients in each pair of dishes will be chosen based upon what looks best growing in the fields and purchased at local farmers markets. Amy’s and Kasha’s goal is to show readers that incorporating seasonal foods into daily cooking is quite effortless and can have stunning results. Please follow along as our chefs bring you the season’s best foods prepared in creative and delicious ways!

Combining the first and second weeks of the summer market into one mega-post, we’re kicking things off with green garlic…

Green Garlic @ Minimally Invasive

and radishes.

Radishes @ Minimally Invasive

In my excitement over finally (FINALLY!) having fresh garlic, I used it in all of the old standards — sautéeing it for asparagus pizza, or serving it with bacon and asparagus topped with a farm-fresh duck egg for breakfast.

Asparagus, Garlic and Eggs @ Minimally Invasive

But after a week of gorging on asparagus, I was ready to try something new. A few years ago, I made garlic confit for a triple-garlic pizza and thought it might be an interesting way to use this green garlic. So I chopped up everything but the roots of the garlic, threw in some black peppercorns, added olive oil to cover, and let the dish bathe in a 300-degree oven for two hours. (I made A LOT, so it took a while to cook down to a soft, slumpy mess.) The house smelled nothing short of amazing as the garlic was cooking, by the way. Check out the link above to make garlic confit of your own.

Green Garlic Chopped @ Minimally Invasive

The confit wasn’t falling apart or jammy the way whole garlic cloves get with the same treatment, but it was divine in its own right; in fact, I’m embarrassed to tell you how much of it I ate straight from a spoon, sprinkled with a little salt, my brain working on how to incorporate it in recipes.

The first dish that presented itself was, again, asparagus, which I blanched in very salty boiling water, then marinated at room temperature with a copious amount of garlic confit and its oil. Just before serving, I sprinkled the dish with finishing salt and added a big grind of fresh black pepper. Anything more would’ve been gilding the lily.

And after two days in the refrigerator, it’s even better than when I first made it:

Asparagus with Green Garlic Confit @ Minimally Invasive

Then I used some confit to mellow out the radish green pesto I’d prepared as a topping for marinated, grilled purple potatoes. On its own, the radish pesto was quite bitter, as you’d expect from such spicy greens and the handful of walnuts I used, but with about 1/3 cup of garlic confit whirred into the mixture, it became something entirely different — mellow, silky, and completely satisfying.

Confit and Pesto @ Minimally Invasive

After the pesto was made, I was left with a bunch of juicy radishes. While my favorite way to eat them is raw with a little anchovy butter, this is a cooking blog, so I got to work on a recipe. I began by halving and tossing them with a little olive oil:

Sliced Radishes @ Minimally Invasive

Then roasting and tossing them with a brown-butter miso glaze, all the while liberally sampling and adjusting here and there until it tasted juuuuust right.

Miso Glazed Radishes @ Minimally Invasive

It’s so simple to make delicious meals this time of year with farm-fresh ingredients. Attempting any overly involved recipe is almost a shame at the start of the season, when our winter-deprived taste buds are crying out for something new; it’s all so delicious when treated with respect and a light touch. I can’t guarantee I’ll stick to that philosophy with every dish, but it’s a great place to start.

Be sure to check out Kasha’s post on green garlic and asparagus and drool over her gorgeous risotto!

Brown Butter and Miso-Glazed Radishes

1 bunch radishes, cleaned and trimmed with 1/2-inch of greens still attached
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon maple syrup
1 tablespoon lemon juice
2 teaspoons white miso

Heat oven to 400 degrees F.

Halve radishes vertically, then toss them with the olive oil and a big pinch of salt. Pour onto a greased baking sheet and turn radishes cut side down. Roast for 20 minutes, or until a knife slips easily into a radish.

While the radishes are roasting, heat the butter in a small skillet over medium heat until the milk solids turn golden brown and develop a nutty smell. Remove from heat and add maple syrup and lemon juice, stirring to combine. Allow mixture to cool for a few minutes, then stir in the miso until the mixture becomes a smooth paste.

Toss the radishes with the miso mixture in a big bowl and serve immediately. They’re also great at room temperature, if you want to serve them in a buffet setting.

From the Market — The Kickoff

Grilled potatoes, radish green pesto, shaved asparagus

We went straight from winter to summer around here, and not a moment too soon. I’m stuck in an office today instead of out enjoying perfect grilling/hanging out/whatever weather, but at least it gives me time to reflect on last weekend’s fixin’s.

We’re going to have some green on this blog and lots of it now that our local farmers’ market is back for the season! It was a bittersweet opening, as some of you know — our market is now dog-free. Poor Gil looked like a lost soul just wandering around without the boys, while I did what I always do and loaded up on good stuff to carry home. We’ll probably venture out to other markets that are dog-friendly in upcoming weeks, so stay tuned for a full report.

grilled potatoes, radish-green pesto, shaved asparagus

I felt like an appetizer to get the ball rolling, and ended up with one that would be just as good for barbecues as for a light dinner during grilling season — grilled potato rounds with radish-green pesto and shaved asparagus. It’s vegetarian, nutrient-dense and good hot or cold (though I give the nod to hot-off-the-grill because crispy grilled potatoes just can’t be beat).

grilled potatoes, radish-green pesto, shaved asparagus

It’s easily adapted to use what you have in the house. The radish-green pesto came about because I hate throwing anything away, and a pesto is just about the easiest way to use extra greens. If you don’t have radish greens or just don’t like them, use any kind of pesto you prefer. I had some garlic confit in the fridge, so I tossed the asparagus with garlic oil and lemon juice, but go ahead and use olive oil if that’s what you have.

Springtime pie

For lunch, I rejiggered my triple-garlic pizza, adding quick-pickled wild garlic & spring onions and shaved asparagus and radish-green pesto leftovers. Really good stuff.

These quick-pickled wild garlic & spring onions were inspired by Smitten Kitchen’s pickled onions.

after baking

A thin layer of mozzarella and grated parmesan and garlic confit (natch) tied the whole pizza together. We made short work of it, I’m afraid, but I still have the makings for one more pie, which should be just the thing to kick off this next weekend.

recipe after the jump

Continue reading “From the Market — The Kickoff”

Triple-Garlic Pizza

Or, the whole of the pie is greater than the sum of its alliums.

gluten-free white pizza with garlic

We visited the last monthly winter market this weekend to find the very first sign of Spring — wild garlic — at Nina’s booth. She’s my go-to source for fresh eggs and local honey, but she always has some lagniappe I appreciate — last year it was callaloo and micro greens and last month, freshly smoked jalapenos. But as soon as I saw this month’s wild garlic offering, I knew it was destined for spring’s perfect pizza. You can keep your ramps; I’ll stick to locally-grown wild garlic for $1 a bunch! (Sadly, we don’t have any growing in our yard or it’d be even cheaper.)

Locally-grown — a beautiful sign of Spring

Since I’m pathologically incapable of making anything the same way twice, I subbed in a gluten-free crust and added layers of flavor with garlic oil and garlic confit. Frankly, I wouldn’t know where to draw the “too much garlic” line, but this wasn’t even close. On this pie, at least, it’s all mellow and sweet and borderline addictive.

garlic, olive oil, black peppercorns

Garlic confit, like creme fraiche and sofrito, is one of those things that’s nice to have on hand to add a little something to a dish. Whole cloves are slow-cooked in olive oil until they’re soft and sweetly caramelized, which is nice on its own, but as a bonus you get that lovely oil to use for drizzling, dipping, salad dressings, etc.

gluten-free pizza with garlic oil, confit, wild garlic, truffle oil

The gluten-free pizza crust is the best I’ve yet tried, but I’m still on the lookout for something less…squeaky. (Those of you who’ve had the heavily starch-based crusts know what I mean.) Something a little breadier would be really nice in this application.

gluten-free pizza with garlic oil, confit, wild garlic and truffle oil

Not that I’m complaining — far from it. These toppings just deserve the very best base you can give them. I’m doing it for the garlic, you see.

recipe after the jump

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Yep, More Chicken

Hi, it’s me, your favorite disappearing blogger! I’ve been tied up with work and taking care of the doggies while Gil‘s away this week, but I didn’t want to let too much time pass before posting about this heavenly dish — skillet rosemary chicken. I still haven’t quite figured out what makes it so wonderful because there’s nothing out of the ordinary about it. I mean, combining chicken with lemon, potatoes, garlic & rosemary…

STOP THE PRESSES!

ROSEMARY! Why didn’t anyone in the history of the world ever think of adding rosemary to chicken?! Brilliant!

But really, there’s just something about it that knocked my socks off.

It’s probably the copious chicken fat the potatoes and mushrooms roast in, now that I think about it. Mmmmmm….

recipe after the jump

Continue reading “Yep, More Chicken”