Today, I cooked radishes for the first time. Have you ever cooked radishes? I think I prefer them this way now. Very tasty.
How did I come to cook radishes?
I followed a principle I learned in cooking school where Chef Pascal liked to talk about cooking in the moment. Look at what you have and let it serve to inspire you. It’s a beautiful and relaxing way to address cooking. I find that some of my best meals are when I follow this idea.
Well, today my fridge was a bit bare, but I had organic radishes, eggs, an orange from mom’s citrus orchard, and cultured veggies so I set to making Greg and myself a fun and nourishing lunch (pictured above). I had heard of people cooking radishes so I thought today was a great time to try it with my scrambled eggs.
Here’s what I did…
I put a generous amount of grass-fed butter into my skillet. After it warmed up nicely, I threw in a few roughly chopped radishes. After letting them cook for about five minutes or so, I cracked the eggs right into the skillet and stirred to scramble them over medium-low heat. I also add some sea salt and freshly ground black pepper (I love pepper on eggs). While the eggs gently cooked I peeled and cut an orange. Once the eggs were done I put them in serving bowls alongside the orange, the cultured veggies, and some freshly grated parmesan cheese. All of the flavors came together wonderfully. Yum!
And then there’s this…
What else did I do today?
- I harvested the bone broth I cooked yesterday. I portioned it into FoodSaver bags and put them in the freezer.
- I went on a long walk with Greg to Starbucks (more on walking in another post).
- I cleaned a bit, including my coffee pots.
- I drank matcha green tea. Twice. (Learn about matcha here.)
- I worked on my next ebook, coming out soon!
- And… I did something very exciting. I started my very first sourdough starter. You’re probably surprised to hear that I’m going to try to bake my own bread when I don’t eat gluten. Well, over the past year I’ve experimented with adding true sourdough (organic) bread to our diet from the local baker who makes bread the right way. It’s fermented so it’s easier to digest. It’s pure. Plus, slather a thick portion of grass-fed butter on top, and, well, it’s actually quite nutritious me thinks. My family does well on it and, frankly, we love it. I’m now ready and excited to try my hand at making my own and I’ve been studying the process for the past month. That’s all I’ll say for now as I expect to have a more lengthy post about it later. For today, though, I started my starter. Wish me luck!
- Sourdough Starter Day 4 Plus Sourdough Pancakes and Sourdough Crackers.
- Sourdough Starter Mini-Me With Einkorn Flour. Oh, and Sourdough Rye Crackers
- Sourdough Bread Fail – I’m Baking My First Loaf. Whoops. Not What I Expected.
- Recipe: Cream Cheese Radish Spread
- Sourdough Bread Attempt #2 with Einkorn Flour. Why Einkorn Flour?