Rest assured slave does not cast aspersions on any sex worker! They are to be respected for the vital function and service they provide. The name just seemed to fit this version of a wildly popular hors d'oeuvre found throughout Europe. For some reason, the mixture of the simple radish with rich butter and salt has tempted the palates from around the world.
Laugh at the name, but be a foxy comedian with this simple and cheap taste sensation. In fact, if you can get them to try a taste before you tell them the secret you will be named a kitchen magician!
Ingredients:
4 tsp. unsalted cultured butter very cold
½ tsp. sea salt
4-5 radishes
Club crackers
Directions:
To make it easy to grate the radishes cut off the tops.
Grate carefully watching to make sure you don't grate your fingers!
Then the ice cold butter. Mix with a fork.
Lightly spread on crackers.
Sprinkle with sea salt.
What a suprise for Master!
socialslave
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
…..I cook!
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon
Radishes With Sweet Butter and Kosher Salt
As is always the case with such a simple idea, success is in the quality of the ingredients. Discard any overgrown, cottony, spongy radishes, and keep the good ones fresh with ice and clean kitchen towels. Keep your butter at the perfect temperature, and be graceful on the plate, please.
A much-loved French hors d'oeuvre is radishes, butter, and sea salt sometimes served separately; guests smear and sprinkle their own.
You might slather really good coarse-grained bread with the butter, put sliced radishes on top, and sprinkle liberally with salt.
From my Russian-born friends: They say try thinly sliced radishes with either butter or schmaltz (never on the same table) and salt -- on rye bread.
From Poland: Cut a wedge in each radish, slide in a bit of butter and then sprinkled the radish with regular salt!
Maybe try an appetizer of thinly sliced radishes (use a truffle slicer) and salt on a baguette liberally spread with sweet cream butter.
Or try with cream cheese on rye with sliced radishes on top.
One expert suggests fresh radishes, finely chopped sweet onion, and mixed them together lightly with rendered chicken fat and a sprinkle of kosher salt. Eaten on fresh rye bread.
For an over the top presentation:
Pick a tiny pristine bunch of radishes and eat them stems, leaves and all.
They are served this way in Italy in the early spring - presented like a small, perfect bouquet with both olive oil (for the greens) and sweet butter (for the radishes) and coarse salt....
They say it's much like devouring spring....
They are served this way in Italy in the early spring - presented like a small, perfect bouquet with both olive oil (for the greens) and sweet butter (for the radishes) and coarse salt....
They say it's much like devouring spring....
So get the Idea? Try what ever strikes your tastes.....
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