It's true. I, Erin Holt, am a radish poacher. I only did it once. I was curious to know what it was like. And I admit, I allowed myself to be influenced by the entertainment world.
*Photo: http://imgur.com/3LrX3
It all started when I saw the play "Taste" which is currently running at Sacred Fools Theater Company in Los Angeles. It's based on this really screwed up story that happened in Germany in the early 2000's: Armin Meiwes eats Bernd Jürgen Armando Brandes
In the play, Terry serves Vic a plate of appetizers before they prepare for the "main course." One hors d'oeuvre is a poached black radish. What? How does one poach a radish? I had to know for myself!
Radishes are a Sexie root veggie filled with Vitamin C, folic acid, & potassium. Their main seasons are April-June and October-January. It turns out that the black radish is more of a winter variety so I made do with some blushing reds.
Poaching is cooking something in liquid at a low temperature. The liquid is usually water or stock with a vinegar, wine, or citrus juice added. Herbs, spices, onion, and salt can all be added to the cooking liquid for more flavor. Time to nab us some Sexie! Let the poaching begin!
Who Poached Roger Radish
1 bunch radishes, stem and greens trimmed
Vegetable Stock
White Wine
Pinch of oregano
Pinch of salt
Dijon mustard
Grab a pot, arrange your radishes on the bottom and then add equal parts vegetable stock and white wine until the radishes are not quite immersed. Bring the liquid to a low simmer and then reduce the heat so it's just barely bubbling. Now pour yourself a glass of that white wine and relax for a few minutes. When the bottoms of the radishes are a light pink, rather than a bright red, flip them on their backsides. Refresh your wine glass and lounge in all your Sexiness.
Once the tops are also looking rosy slice one in half. It's center should be a little love-me-tender. However you still want some crispiness. Arrange a few on a plate, drizzle with your poaching liquid, add a pinch of oregano and sea salt, and serve with a dollop of dijon mustard.
Enjoy your pinched pink radishes with the naughty satisfaction that you just bagged them yourself.