The result of the French influence on Vietnamese cuisine is very evident in the bánh mì sandwich. Usually served on a baguette and slathered with spicy aioli that is borrowed from French cuisine, this sandwich is then filled with meat and other ingredients that are decidedly more Vietnamese – vegetable slaw made with pickled carrots and daikon radishes, sliced jalapeños, and fresh cilantro. Other typical fillings include barbecue or roast pork, pâté, sliced ham and other deli meats, and even tofu. Continue reading
Tag Archives: radish
roasted radishes with radish greens
Today’s dish showcases beautiful homegrown radishes from my garden. Radishes, one of the easiest vegetables to grow, are also one of the most nutritious root vegetables and a great source for Vitamin C and calcium. When eaten raw, radishes are crunchy and has a sharp, pungent flavor. However, when cooked, radishes become mellow and lose their spicy zing. For this recipe, the radishes are first roasted, then their greens are added and the whole thing is finished with butter and lemon. Prepared this way, radishes lose their crunch, but instead, takes on crisp, yet tender texture. Their flavor is reminiscent of roasted turnips. The greens, which are slightly bitter, retain their peppery zip and they make a great substitute for arugula. Roasted radishes make a great side dish for roast chicken or a grilled steak. Continue reading
sunday’s harvest
Yesterday’s beautiful harvest from my new vegetable garden:
4 radishes (3 oz.)
1 small bell pepper (3 oz.)
1 zucchini (8 oz.)
tomatoes (4.5 oz.)
my urban vegetable garden
Chris & I devoted most of the last week of August working on our new garden. Chris tilled and leveled the soil and removed some tree roots left by two huge trees in preparation for the placement of four new raised beds he built. I had it fairly easy; I was in charge of selecting, buying and planting all the vegetables and flowers. I included flowers around the vegetables to add splashes of color amidst all of the green foliage. I also transplanted all the herbs that were scattered around in different pots to a single raised herb bed. Now most of my herbs – French tarragon, Greek oregano, Italian parsley, rosemary, sage, lemon thyme, and garlic chives are together. I also have basil but I read that it is the perfect companion to tomatoes so I planted them together in a separate pot. The basil is supposed to keep insects away and even enhance the flavor of the tomatoes.
daisy's world 