Tuesday, July 7, 2009
What's Cooking Wednesday: Another Radical Radish Adventure
Please go to The Fairy Blogmother for more What's Cooking Wednesday participants.
I still had radishes.
I was also about to make a lunch for some very special friends of mine: Amy, who was just days from giving birth, and her mom, Jane, who is a dear friend and who now lives in Kansas City. I don't get to see either of them often enough. Jane was in town for the big event, and Amy was just... well, passing time until little Aden was ready to grace us with his presence, which he did at 2:03 a.m. on Sunday, July 5th.
I wanted something healthy and easy on the stomach, and I also know a bit about Amy's tastes, since she's been one of my "adopted" daughters over the years (she's the best friend of my German daughter, Sarah), and she and I share a variety of recipes that we both love.
So here was the menu:
Springtime Strawberry-Radish-Mint Salad (which will be a post in and of itself).
Pepper Bacon Bread, which was a special bake from Zingerman's that day.
Cherry Walnut Whole Wheat Sourdough, from Mill Pond Bakery.
Strawberry Shortcakes (which are Amy's favorite).
And this rather unusual main, which used up my radishes and which we all found delicious - sweet, but covered with cheesy/eggy goodness:
5 - 6 large radishes, cut in half and then sliced thin
1 small onion, again cut in half and sliced thin
1 apple, peeled, cored and sliced (with the slices cut in half - an apple peeler/corer is perfect for this, and then just cut the rounds in half)
1 TBS salted butter
1 tsp maple syrup
1/2 tsp kosher salt (or sea salt)
3 egg whites
lowfat buttermilk - a splash or two
kosher salt (or sea salt)
1 1/2 cups shredded or grated gruyere
1. Preheat the oven to 450. Prep the veggies and apples and grated the gruyere.
2. Heat an oven-proof large saucepan over medium heat and melt the butter in it.
3. When butter is just starting to bubble, add the onions and cook for a minute or two until they start to soften.
4. Add the radishes and apples and cook until they are really soft and somewhat caramelized. Turn the heat up a bit towards the end if they're not caramelizing at all.
5. When they are done, remove the saucepan from the heat and add the 1/2 tsp. salt and the maple syrup and coat the veggies thoroughly.
6. Whisk together the eggs, buttermilk and a pinch of the kosher salt (this softens the eggs. Beat a bit, but not too much. Set your burner to medium/medium high.
7. Place veggies back on the burner and pour the eggs over them. Stir the eggs just a bit to help the frittata set.
8. When eggs have just started to set, add the grated gruyere on top and place the saucepan in the oven.
9. Bake for 10 minutes. Cut into six wedges and serve.
Makes 6 servings.
Total Fat 15.8 g
Saturated Fat 7.9 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 5.1 g
Cholesterol 247.3 mg
Sodium 392.0 mg
Potassium 174.5 mg
Total Carbohydrate 6.3 g
Dietary Fiber 1.0 g
Sugars 0.9 g
Protein 17.0 g
As always, nutrition info supplied by the recipe calculator function at Sparkrecipes.com.