Radishes and truffle butter
After Alice’s post about radishes, truffle salt and butter, I couldn’t help picking up some radishes (now properly in season, so they’re quite cheap and readily available) and finally investing in some much-hyped truffle salt (I bought mine on sale from Mercato for about $30, normally it’s around $38 for 100g). Don’t let the price tag put you off too much, as this stuff is used a pinch at a time, and even then it packs some serious truffle-punch. That said, my blood still left my face when I first saw the price tag (the same thing happens when I see how much lime oil and saffron costs).
As amazing as the combination would be on steak, I had a loaf of bread cooling and the obvious choice was to make some truffle butter (just softened butter + pinch truffle salt) and place thinly sliced radishes atop a slice of fresh bread, so I didn’t need to crank out the food processor.
The New Zealand vegetable cookbook also suggests dipping whole radishes (I’d probably halve them) in softened butter, then a little sea salt (or you could just use salted butter), if you don’t like truffle. This can also be served alongside bread, just make sure it’s something freshly baked. The result is something quite special, but not overly weird. I know I’ll be dishing up this combo quite a bit this summer, not just because radishes are cheap and I’m growing them, but because the whole ensemble is refreshing but substantial, and requires no cooking (well, except the bread, but I’m always going to bake bread). Radishes also go well in any salad, and if you think they’re too strong, think again and try them thinly sliced (as in, less than 2mm thick!). Butter also stays soft in summer, so it’s a breeze to spread if I leave some covered on the counter overnight for breakfast the next morning. Of course you can always make radish truffle butter like Alice at Savory Sweet Life, but I find this way a bit less effort for bread.
If you’re wondering about the ratio of truffle salt to butter:
I found that to be just right. You really don’t need to measure.
If you find that your butter needs to be coaxed into softening, cut into cubes then put in a 50C (120F) oven for five minutes or so (from cold).
P.S. I know I promised a baking frenzy but my last baking attempt ended up being a dud, and it’s still sort of sitting there a little forlorn. Its continued existence means I can’t bake something else until it’s finished, which may be some time. Considering the recipe also resulted in a jar of orangey syrup I have waaay more sugar than necessary lying around to dispose of. Meep. Smoothies for breakfast, anyone?