Monday, June 26, 2006

Radish & Peach Sandwich

As previously mentioned the garden has produced crisp, slightly bitter and tremendously juicy White Hailstone radishes, smelling faintly of blossoms and soil. Pulled from the ground (rather, bucket) and washed clean, Kitty even had a taste of the thick green stalks (see picture from June 24).

Desiring more than a salad and noting the meager contents of my pantry I went to the inspiration of cookbooks. Cracking each one, I went straight to the index only to find many a radish laden salad. D grew hungry and impatient, Kitty kept at the stalks and I finally found what I vaguely remembered I had: the Best of Gourmet Paris. The cover image, burned in my memory, showcased two mouth-watering baguettes: one brimming over with a thick schmear of goat cheese covered with raspberries, the other a candy cane assortment of radishes over a blue speckled blanket of cheese.

Using the recipe as inspiration, I headed to the grocery for the best Roquefort I know: Société (with a nod to a certain Frenchman currently displaced in Nottingham, England whose mother used to work at the dairy). Then to the bakery for a (Greek) baguette. In no time, this amazingly simple summer sandwich was produced.

Though D thoroughly rejected my notion that peach would be a sweet and colorful addition to the sandwich, I won in the end and crowned my prized radishes. One bite and I am hooked on the summery nature of this sandwich. The bread, an airy bed for the slightly pungent and salty creaminess of the Roquefort. The garden radishes crisp, with each bite sprinkling dew upon my nose. The peach, pure icing on the cake—the perfect representation of summer that left warm juice dribbling down my chin.

Each ingredient complimented each other to perfection. With a few slices of radish leftover, I placed them on the side, gave them a sprinkling of Lots Wyfe Hawaiian sea salt, creating radish “chips” and popped them in my mouth as a palate cleanser. Hunger problems solved and more refreshing radish sandwiches in the future warming months.

Serving size= 2 persons. Active time= 8 minutes.
*4 medium-sized White Hailstone Radish (preferred)
* 1 ripe peach
* 4 Tbl Roquefort cheese (Société preferred)
* 1 loaf crispy bread (baguette)

1) Cut the baguette in 2 and slice open (this is an open-faced sandwich)
2) Smear Roquefort over the insides of the 4 bread pieces.
3) Chop radish into 1/4-inch thick discs and layer over Roquefort
4) Slice peach into half. Remove pit and slice each half into 8 wedges. Place over radish.

Check out some Chewy Chocolate Chip Cookies over at WellFed's Paper Palate.

Head on over to Sweetnick's for more ARF friendly items!

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