Jan-Feb-2016_Final-1-4-16-attempt2

AT SEASON’S PEAK

Bonjour! French Breakfast Radishes with butter and sea salt are a favorite in France where breakfast is typically coffee and bread, either a baguette, croissant, pan au chocolat, or tartine (an open- faced sandwich or slice of bread topped with butter or jam). This tartine is topped with a spread of fresh radishes, butter and herbs, but for a simple French breakfast, top French bread or a baguette with plain butter and slices of fresh radish. Bon appetit!

Bkycho! Borscht Borscht, or borshch, is a hearty sweet-and-sour soup made from red beets and vinegar. (The vinegar helps balance the sweetness of the beets, and helps them keep their color.) Borscht is originally Ukranian but is popular in Russia and all over Eastern and Central Europe. Hot versions are usually made with a meat stock, often with chunks of beef or pork, and the sour cream is served on the side. Cold versions are generally vegetarian, and the sour cream is stirred in. Borscht Makes about 10 cups WHAT YOU WILL NEED 6 to 8 medium fresh red beets, leaves removed 2 pounds trimmed beef chuck or pork shoulder All-purpose flour, seasoned with Rouses salt and pepper 4 tablespoons Rouses vegetable oil 2 medium onion, chopped 4 celery ribs, chopped 4 medium carrots, chopped 8 cloves garlic, minced 2 tablespoons tomato paste 10 cups beef stock or broth 2 28-ounce cans whole tomatoes, drained and chopped 4 medium turnips, diced 4 medium potatoes, diced 4 cups shredded red cabbage 4 tablespoons red wine vinegar 2 tablespoons fresh lemon juice Rouses salt and pepper, to taste Sour cream, for serving Fresh dill, for garnish 1 baguette HOW TO PREP Preheat oven to 400 degrees. Scrub beets until clean. Wrap individual beets in aluminum foil, place on a baking sheet, and roast until tender, about 1 hour. Dredge the meat in the seasoned flour; set aside. Line a plate with a paper towel. Heat vegetable oil in a soup pot or Dutch oven over medium-high heat. Add the meat and brown on all sides. Transfer the meat to the paper towel- lined plate. Cook onions, celery and carrots in meat drippings until the onions are translucent, about 10 minutes. Add the garlic and tomato paste and cook until garlic is fragrant, about 2 minutes. Add meat, broth, tomatoes, turnips and potatoes, bring mixture to a boil, reduce heat, and let simmer, partially covered, until the meat is just tender, about 30 minutes. Stir in the cabbage and continue cooking for another 30 minutes. Peel roasted beets and cut them into ¼-inch half moons. Add beets, vinegar and lemon juice to the pot and season with salt and pepper. Simmer soup, partially covered, for 15 minutes. Serve.

Radish Tartine WHAT YOU WILL NEED 2

bunches radishes, washed, stems removed 12 tablespoons (1½ sticks) unsalted butter, room temperature 2 teaspoons flaky sea salt 1 teaspoon finely minced fresh garden herbs, like chives or tarragon 1 baguette HOW TO PREP Slice one radish into thin rounds for garnish; set aside.

Place the rest of the radishes in the bowl of a food processor and pulse until finely diced. Wrap diced radishes in paper towels and wring out excess liquid. Transfer to a medium bowl and add 4 tablespoons of the butter, salt and herbs. With a rubber spatula, cream the radish, butter, salt and herbs together, adding additional butter 1 tablespoon at a time. Cut the baguette into thick slices. Spread radish butter on the tops and sprinkle with additional salt. Garnish each slice with a sliced radish.

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