arlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes
Melt butter; mix in crushed crackers.
In a bowl, mix all other ingredients except almonds together.
Press half the cracker crumb mixture into a 13 x 9 x 2-inch Pyrex casserole.
Add the green bean mixture.
Place remaining crumbs and the almonds on top.
Cook at 350\u00b0 until bubbly.
Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
Place the radish in a medium bowl and mix with the red pepper powder.
Add the sugar, salt, green onion and garlic, stir to combine.
Sprinkle the radish mixture with the vinegar and mix well.
Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
Refrigerate until ready to serve.
inch thick. Peel the radish or turnips and cut into
Combine red chile pepper, green chile pepper, cooking wine, gochugaru,
nd green parts.
Combine the salad dressing with the radish, well
Sprinkle some salt over the grated radish.
Set aside for 30 minutes.
Squeeze out excess water from the radish.
In a medium size bowl, combine the yougurt and radish with the remaining ingredients.
Mix well.
Refrigerate until its time to serve.
Garnish with corriander leaves before serving.
Serve with a spicy curry/veggie and rice.
he cover of carrot and radish, next cut them into medium
Peel the radish and cut into 2 1/
Cut the Korean radish into matchsticks. Sprinkle salt all over the radish (about 2 tablespoons) and mix well. Set aside for about 30 minutes.
Drain off the excess water that collects after the pickling process. Add the above ingredients (chopped green onions, red pepper flakes, fish sauce, sugar, sesame oil, minced garlic, sesame seeds) and mix everything well.
For the dressing, process egg in a food processor with vinegar. With motor still running, add oil in a slow stream until thickened. Transfer to a bowl and stir in gherkin. Season to taste.
Cut lettuce in half, then cut each half into six wedges. Arrange on a platter and spoon a little dressing over the lettuce. Sprinkle with sliced radish, green onion and parsley. Serve with remaining dressing on the side.
nife process the cheese and green onion until smooth.
Spread
After peeling the radish, discard any remaining roots. Using
Julienne radish and carrot and toss with salt.
Chop red pepper, onion, garlic. The original recipe says to blanch these veggies. I think I would just use them raw.
Make dressing: combine vinegar with oil, sugar, pepper and salt.
Dress salad and blend carefully.
Put salad greens in a large bowl. Arrange radish and onions on top.
For the dressing mix all ingredients except oil in a small bowl until blended.Stirring constantly with a fork or small whisker add oil gradually until emulsified. Taste. If too sour add a little sugar.
Pour dressing over salad and toss well.
Note: Country-style mustard gets hotter when you prepare the dressing in advance. If you do so, you should consider reducing the amount of mustard used.
ix months.
Follow the recipe for Green Chai Spa Tea Blend
ce water bath.
Blanch green beans until they are crisp
Preheat oven to 350-degrees F.
Spread walnuts out on a cookie sheet and bake for 10 minutes (or until toasted). Turn oven off but let walnuts sit in oven for another 5 minutes.
In a food processor, puree radish and chili using on/off turns.
Add walnuts and salt and puree.
Add vinegar.
Remove from processor to a covered bowl and refrigerate.
Heat oil in a skillet over medium heat. Saute shallots, tomato, and garlic until softened, 3 to 4 minutes. Add red chiles, coriander, cumin, mustard seed, turmeric, and black pepper. Cook and stir until a thick paste forms, 8 to 10 minutes. Pour in 2 cups water; add radish and season with salt. Simmer until small bubbles appear, about 7 minutes. Remove from heat; stir in green onions and cilantro.
bowl; add carrots and radish and stir until well-coated