"When there is a hill to climb. Don't think waiting will make it smaller." Apparently I am a bit of a procrastinator. A quality I have often vehemently denied existed in my persona. So what caused me to admit, and publicly no less, to this character flaw? Well, a little more than seven years ago I moved back from Rhode Island. After unpacking all of the household goods and antiques acquired during my stay, I took a pause. A very, very, very long pause. Eight or nine hanging bags filled with clothes remained unopened until earlier this week when I finally opened them all up. Going through each bag was a cross between discovering a gold mine and feeling as if I was going through someone else's closet. After sorting the clothes into keep and donate piles, the euphoria of finally getting this long over due project done (and discovering I could again fit into that timeless Burberry skirt I bought more than 15 years ago) was slightly overshadowed by chiding myself for the years spent making procrastination excuses. But this got me thinking. Unless I want to remain being a procrastinator in denial, I need to get moving on a few more things.
While in the big picture of things, telling you about radishes and butter may neither be the most pressing thing I need to get done, nor may be it be the most original concept. However, if you have never had fresh radishes slathered in soft butter and lightly sprinkled with salt, you have been missing out. A lesson I learned when I first tasted them more than twenty years ago while out to dinner with friends. A dish of radishes and butter was one of the appetizers they wanted to order. Just the idea of eating butter and radishes wasn't one I was particularly excited about. But then, I tried one. Then another, just to be polite or maybe it was just to be sure this flavor explosion wasn't an anomaly. It was in the second bite, I saw the 'radish and butter' light.
If I had shared with you a 'recipe', if you want to even call it that, for butter and radishes in the early days of the blog, I may have never been inspired to share this Basil Butter and Radishes recipe with you. While this may be an exception to the rule of holding out (let's not call it procrastinating, okay?), that minor delay may have turned out to be a really good blog decision. Because even better than having creamy butter slathered on radishes and sprinkled with salt, is creamy Basil Butter slathered on radishes and sprinkled with flaky sea salt. As the basil butter and flaky sea salt take this simple radish appetizer from good to great!
The most common of all radishes and the one most easily found at the grocery store is the Table Radish or Red Radish (like these). Still common, but maybe not as easily found, are the French and Watermelon Radishes. Basil Butter would both tame and enhance the flavor of the all of those peppery radishes.
Let me tell you a little about this silky, herby, ever so slightly citrusy whipped Basil Butter. A butter as heavenly as it is versatile. The keys to making the most flavorful Basil Butter are fresh basil (briefly blanched and then plunged in an ice bath), a high quality unsalted (European-style quality) butter, and serving it room temperature. When the basil and butter are combined in a food processor with some olive oil, freshly grated lemon zest and a small amount of Kosher salt, the flavor of the butter is almost addictive. You just might be tempted to eat it off of a spoon instead of spread on a radish or some grilled bread.
Before slathering the Basil Butter on Radishes, we had smeared it on some freshly grilled sourdough bread. I was temporarily rendered speechless. And then all I could think to say was 'wow'. So if you are looking for a simple appetizer to serve this summer, pair the Basil Butter with either or both radishes and grilled bread. And wait for either the temporary silence or a few wows. Throw in some Marinated Olives and entertaining will never feel more effortless, more satisfying. Any Basil Butter leftovers (the recipe below makes a generous amount, feel free to reduce it in half) can be stored in the refrigerator and used on freshly grilled or steamed vegetables. Or another platter of radishes or grilled bread!
Technically a three ingredient appetizer (radishes, basil butter, and salt or bread, basil butter and salt), the deliciousness of Basil Butter and Radishes comes from both it's freshness and simplicity. Think of it as a kind of understated sophisticated dish, one validating the less is more way of thinking.
With fresh basil and radishes now in season, there may be no better time to start serving Basil Butter with Radishes and/or Grilled Bread. Whatever you do, don't procrastinate on making this unfussy, sweet and peppery, impressive appetizer.
Recipe
Basil Butter with Radishes and/or Grilled Bread
Makes enough to serve at least 8, if not more. Feel free to cut the recipe in half if you don't want leftovers.
Ingredients
2 cups (80g) packed basil leaves (see notes)
2 teaspoons olive oil
1/4 cup water
1 pound (454g) unsalted butter, room temperature (European-style preferred)
Zest of one large lemon (about 2 teaspoons)
1/4 teaspoon Kosher salt
Flaky sea salt (like Maldon)
Large bunches of radishes, washed, trimmed, served whole, cut in half or cut in quarters
A baguette or loaf of sour dough bread, cut into thick slices and grilled
Directions
1. Prepare a medium sized bowl with ice cold water and a large handful of ice cubes. Set aside.
2. In a medium sized saucepan, bring lightly salted water to boil. Drop in the basil leaves (pressing down so they are submerged) and blanch just until the leaves turn a very bright green (about 15-20 seconds).
3. Immediately remove the basil leaves and place in the bowl of ice cold water to stop the cooking process.
4. When the basil have cooled, remove the water and squeeze dry. Place on a paper towel to let dry completely.
5. In the bowl of a food processor, add the dried basil leaves, 1/4 cup water, and olive oil. Process the mixture for about two minutes or until the basil leaves are pureed. Pour the basil puree through a fine mesh strainer set over a bowl. Press down to help remove the liquid.
6. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter. Add in the basil puree. lemon zest, and Kosher salt. Beat until all ingredients are fully blended.
7. Transfer to bowl and serve with the radishes and/or grilled bread and a small dish of flaky sea salt.
Notes: (1) I highly recommend weighing your basil. Remove any thick stems before weighing. (2) The butter can be made several hours ahead, covered and kept out. If made ahead, cover, refrigerate, but take out at least two hours before serving to return it room temperature.