Skip to main content

butter poached radishes recipe

Everybody who's anybody in food knows about Gabrielle Hamilton's sexy little dish, radishes with sea salt and soft butter. At Prune (1st and 1st, NYC) It is one of the simple menu items that has helped to create the legend of Gabrielle. Her "I (long "I") like it, so I'm gonna serve it to my guests" attitude is what makes her place among the best in NYC.
It is what makes her a genius.
Note this guys:
Being a chef is about your cooking, (as well as a million administrative tasks)
Being a decent chef is about cooking very good things.
Being a good chef is having the understanding to cook within your personalty and style, to make your menu reflect your own vision of what is good to you, and to share it with ease. That is hard. It takes confidence and humility.
When I was beginning my first life as a musician, I didn't know that lesson. I tried to learn other people's songs that were very complicated for me, a novice. I studied songs with elaborate riffs and solos by Queen, Zepplin, Rick Derringer, Yes. I worked hard to learn the exact riffs that these highly trained and meticulous guitarists had laid to vinyl. I sounded ok, but I never quite got it right. It wasn't me. I was always struggling too hard to learn RIFFS and PARTS, not great songs. That I began to understand that was one of the great blessings of my artistic life.
All the Young Dudes, Sweet Jane, Sexy Sadie, It's Only Rock and Roll. There are easy to play Riffs but are great songs. It takes an ear and a sense of cool to lay back, write the song, leave the riffs alone and not over embellish and distract from the beauty of the hook. When I stopped trying to learn other riffs and began to write my own songs, I was myself.
It is not HOW GOOD you play, it is WHAT YOU CHOOSE to play.
Which brings us back to the radishes.
This is inspired by the radishes at Prune, but with my own sense of cool.
Cooked radishes, warm, soft, subtle and buttery.

Butter Poached Radishes
serves 2
10-12 red radishes, trimmed of stem and greens
2 sticks butter, melted, about one cup.
salt as needed (if you have salted butter, you'll need less, obviously)
radish sprouts

In a heavy skillet, arrange the radishes in a single layer, not on top of each other.
Add water to come up about 1/2 inch around the radishes.
Add the melted butter and sprinkle lightly with salt. The combined liquid should cone at least halfway up the radishes, maybe even a little more.
If not, add a little more water.
Bring heat under pan to medium and bring to a gentle simmer.
Control water butter mix heat as to not let the stuff boil very hard. Just a little simmer.
Taste the liquid. It there enough salt? It should taste slightly briny.
After a few minutes, turn a radish. If it is beginning to turn pinkish and it is starting to lose it bright red color, turn them all over.
Do the same once they are flipped.
Cook gently until the radishes are tender but not to soft.
Cut one in half. The center should be slightly translucent and just tender.
They are done. Serve the radishes AND he cooking liquid. It will be a great combo of salty pink water and bright yellow butter when it cools.
Arrange radishes on a plate and sprinkle with salt.
Drizzle with the butter-water mix. Top with a few radish sprouts if you have them.

If you find any other uses for the radish poaching butter-water, email me


Kathryn said…
I had never heard of anything like this before; they look very pretty. Going to try this some time. Thanks for sharing the recipe for this with us:)

Popular posts from this blog

Ric Orlando's Vegetarian Eggplant Balls (Standard and Gluten Free Versions)

Ric Orlando's Vegetarian Eggplant Balls (Standard and Gluten Free Versions)
Wow. These eggplant balls were chosen to represent the Berkshire/Hudson/Capital/Central NY area in the US Foods Next Top Product contest!

They are very old school, much the same as my mother's–and her mother's–bready Neapolitan meatballs. Braise them in simple red sauce with pasta, make a sub with lots of mozz, slice them onto pizza or salad, served with tzatziki...the possibilities are endless!

(Oh yes, and want them gluten free? We got you! Just use Gluten Free Crumbs)

Makes about 24 delectable eggplant balls

2 tablespoons salt
4 large eggplants , peeled, stem removed,  and cut into quarters lengthwise
2 cups panko bread crumbs or more if needed
2 eggs
1/2 cup  grated Pecorino romano cheese
2 cloves garlic, finely minced
1 bunch Italian parsley, chopped to yield 1/4 cup
2 tsp dry oregano
pinch crushed red pepper to taste
1/2 cup sunflower or other neutral flavoredvegetable oil.

Bring 8 quarts of water to a…

A Fine Corned Beef done a bit of a brogue

Here is MY fine recipe in detail for cooking corned beef and cabbage---

Aye, As told by me to you, with hopes that you will tell your best version of this tale again to be carried on for as long as it can travel---

Buy a nice slab o' brisket or ready corned beef brisket form a butcher of fine repute and deriving from a cow also of fine repute.
And mark my words, Brisket means brisket here--the bottom round and other "corned beef cuts" are as counterfeit as the Queen's crown---
and nice meaning not too trimmed, retaining both the "flat" and the “nose". Make sure it has enough fat between the layers. A finger’s worth is right. Less and you will have a dry brisket. The fat is as important here as it is to a young lass seeking her prince. A little bit o’ fat will maintain the experience tender, and as she grows older, she will still be something to be desired. I am referring to that fine brisket here, now keep your devilish…

Ric Orlando's Thanksgiving Recipes for 2018

Thanksgiving Recipes for 2018

-Butternut Squash Hummus

- Turkey 101 Ric’s perfect brined and roasted turkey, step-by-step

- Cider-laced gravy

- Blue corn and chorizo dressing

- Balsamic Brussels Sprouts

- Insane Buttery Mashers

-Chocolate and Goat Cheese Truffles

- Pumpkin Cheesecake with bourbon ganache

Holiday Butternut Squash Hummus Here is a perfect way to get the holiday feast started. A hummus platter, yes, but witht he flair and flavors of Thanksgiving. Any winter squash can be used in this recipe. 1 smallish butternut squash, seeded and roasted (yield about 2 cup cooked pulp) 1 cup Tahini 2 tbls lime juice pinch allspice 2 tablespoons olive oil I/2 teaspoon garam masala or pumpkin pie spice Salted water as needed
1. Cut the squash in half lengthwise and remove the seeds. Bake cut side down on baking sheet for 30 minutes or until the flesh if soft enough to be easily pierced with a fork. When the squash is cooked and cool enough to handle, scrape the meat from the skin and add it to your fo…