Radishes with Butter-Radis au Beurre

If your supposed to...

 "make lemonade when life gives you lemons"
grab a bowl of butter, when life gives you radishes.     


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  Life changes your eating especially when you didn’t grow up at  your grandmothers side making fresh preserves or chowing down on homemade pasta. Maybe like me you grew up  thinking Velveta cheese was cheese, knowing the McDonald’s menu by heart,  or disliking Burger King for serving Coke and not Pepsi. Perhaps your parents carried  packets of ketchup in the glove box, and eating healthy meant you slurped up the little fruit cups of peaches, and was it, pears?  Did you eat enough fast food to last two life times or even three?

So what changes us? Food? No. Us? Yes. Where did you start?

It started for me with a tomato. The real deal from the garden. Someone gave it to me at work, and I thought what am I supposed to do with this? So I sliced it up and discovery happened. Imagine: Mouth open and jaw dropping. Is this what food should taste like my brain asked? Why didn’t anyone ever tell me? Thus began my journey.  Food discovery became a hobby, a conversation, a recipe to share, a tearful moment, a shared times with friends and a blog.

 My first Goal was to taste. It hit me that I was a food neophobe. 

neophobia  (ˌniːəʊˈfəʊbɪə): tendency to dislike anything new; fear of novelty 'neophobe — 

 Change had to happen. I read that you have to try something at least seven times to like it or hate it. I had never done that so the adventure began. Maybe your like me and you have to start small. A tomato, a beet, a radish, you might like it the first time but you may love it by the seventh.  Either way, are you famished and ready to make food history together?

     The last vegetable I might have ever decided to like has now become a staple in my refrigerator.  Farmer’s markets in the Pacific North West start carrying radishes in May.  Boasting the benefits to my husband that it is “packed with vitamin C”, I encouraged our adventures with this root vegetable that crunches hard and bites back.  And with butter at it’s side what’s not to like.

This is an appetizer or light starter to really impress your friends. It is often served in France as a starter. You can serve the whole radish and dip them in the butter and salt only, but most people will adapt to the idea of radishes better if you slice them thin.



A bunch of radish including choice of white, black, french breakfast, red globes or snowballs

softened butter unsalted preferably kerry gold or the best butter you can buy

fleur de sel or kosher salt if you do not have fleur de sel.

baguette sliced thin

olive oil

1. Preheat your oven to 425 degrees. Cover a baking pan with foil or parchment paper. Place your baguette slices on top. Using a pastry brush lightly coat  each slice with olive oil. Place in oven for 10-15 minutes until golden. I tend to buy two baguettes as my weakness is to burn the first baguette. Remove from oven and place slices on serving platter.

2. Slice radish thin while baguette is warming in oven and place on platter. I like to serve mine on a wood board to give it an authentic feel. Place fleur de sel in a small holder. If you have a salt cellar and spoon by all means use that if not pinch of the finger will work as well.

3. Place butter in a dish with a small knife.

4. Serve baguette slices, butter, salt and radishes with a glass of champagne or sparkling wine. The guest explanation is what makes this appetizer. For some people it will be a new experience. 

 Guest Directions:

Take one slice of baguette slather with butter, add a tiny pinch of salt on top and cover with radish slices. Crunch, Sip and Enjoy.



Sparkling Wine such as Chandon, Roederer or Mumm.  If you have a bottle of Champagne of course this is the time to pop the cork.



If not using the radishes the day you purchase them cut off the leaves before storing them in the refrigerator. You can use the radish leaves for soup.


29 percent of daily requirements of Vitamin C in 1 cup of radish slices

Bit of Wisdom:

Did you know the radish family includes Horseradish and Daikon?

Happy Tasting!

*all photo and food rights reserved

Garlic Confit Quiche: Liven up the classic quiche

"Shallots are for babies; Onions are for men; Garlic is for heroes."  - Author Unknown

This small plant variety manages to single-handily have it's own festival, better known as the

Gilroy Garlic Festival

.  Having this essential knowledge, isn't it time it had it's own quiche. Check out the easy to follow recipe for garlic confit at

A Chow Life

. Then read on to see how to bring a classic quiche to life with a dose of your house-made garlic confit.

Garlic Confit Quiche


  • 1 olive oil crust 
  • 18-20 cloves of garlic confit
  • 2.5 oz Boursin garlic and chive cheese 
  • 10-12 Roasted Tomatoes
  • 8 oz (approximately one bag) Cleaned and dried Spinach
  • 1 Tbsp olive oil
  • 1 clove raw garlic
  • 4 large eggs
  • 3-4 large heaping Tbsp sour cream
  • 1/4 cup shredded Parmesan cheese
  • 1/2 tsp Kosher salt and  1/4 tsp pepper

Step 1:

Preheat oven to 400 degrees Fahrenheit. Make one olive oil crust. (see below for instructions)

Step 2: 

While crust is baking, blend eggs,sour cream and salt and pepper.

Step 3:

Heat olive oil in saute pan. Poke a raw garlic clove with a fork and use this to spread olive oil in pan. Once oil is heated add the 8 oz of raw spinach to the pan and, once again using fork with garlic, slowly saute spinach until wilted. Once wilted, remove from heat and drain on a paper towel.

Step 4:

Remove crust from oven. Break up Boursin cheese into small morsels and disperse on quiche crust bottom. Some pieces may melt if the quiche is still hot. This is not a problem. Next, spread  the cloves of garlic confit using a clean fork or spoon onto the crust so that each quiche has a bit of garlic. Do the same with the roasted tomatoes. Then add the drained spinach over all of the previous ingredients. Finally pour the egg mixture into the quiche filling to the top of the crust. Top with the grated parmesan cheese.

Step 5:

Bake in oven at 400 degrees Fahrenheit for 25 minutes until knife comes out clean.

Bon Appétit 

Tips and Warnings:

  • Make extra roasted tomatoes and add to the top of open faced sandwiches. 
  • Follow Garlic Confit Recipe exactly; as garlic in oil carries a risk of botulism.  Do not keep it longer than one week to be on the safe side.


Glass of red pinot noir...I'm loving 


right now even if only scoring 87 wine points. It goes very nicely with this quiche. 

Easy Olive Oil Tart Crust

Adapted slightly from Chocolate and Zucchini

-8 oz Whole wheat pastry flour and All Purpose flour 50/50

- 1 teaspoon fine sea 


- 1 teaspoon 

dried thyme

- 60 ml (1/4 cup) 

olive oil

- 120 ml (1/2 cup) cold 


Makes enough to line a 28- to 30-cm (11- to 12-inch) quiche pan.

Grease the quiche pan lightly with butter and flour. 

Combine the flour, salt, and herbs in a medium mixing bowl. Whisk together. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly (I do this with just one hand, in the bowl) until the dough comes together into a ball. Do not over knead.

Yes right after kneading....

Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. 

Transfer the dough on the rolling pin into the prepared pan and line it neatly. Trim the excess dough, and place the pan in the fridge for 30-45 minutes to rest. Preheat oven to 400 degrees Fahrenheit.

Remove the crust from the refrigerator and prick with a fork and place it in the oven at 400 degrees Fahrenheit. Bake the crust for 10 minutes.

Salted Carmel S'mores

Every summer at  our August  Picnic,  “I have S’mores Duty.” I know I managed to hoist this job upon myself but none-the-less I strive to achieve “THE S’MORE” and this year was a topper. Not only did our Picnic correspond with National S’mores Day, but peach season was in full swing

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