This recipe comes to me from Bon Appetit (April 2004) via Smitten Kitchen (July 2008), and of course I've changed it as well, because I couldn't find dill seeds ANYWHERE. Even Whole Foods disappointed - there was a slot for them in the spice rack next to the dill weed, but it was empty, mocking me. Coriander seeds made an excellent substitution, however, and I have no complaints.
The radishes show a strong tendency to stick together in large stacks while cooking, so determined and attentive stirring is required.
Sauteed Sugar Snap Peas with Radishes
serves 6
Saute until shallots begin to caramelize, about 5 minutes:
1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced shallots
Add and saute 2 minutes:
12 ounces sugar snap peas, strings removed
Add and saute 3 minutes:
2 cups radishes, thinly sliced (about 1 large bunch)
Add and stir for 1 minute:
1/4 cup orange juice
1 teaspoon whole coriander seeds
Off the heat, add:
1 tablespoon chopped fresh dill
salt and pepper, to taste
No comments:
Post a Comment