As a food stylist I see and do a lot of wack-a-doodle tricks to the food to make it smile for the camera. What you see in the end isn’t exactly real, sorry to let you down, but it’s the truth. On set there are a lot of wack-a-doodle things that happen to the food that you might not ever expect. I got to thinking that this isn’t that much different from real life. Behind the scenes in real life, things are not always as they seem.
When I’m not on a set working as a stylist, I’m here working from home on all sorts of fun food projects. You might think working from home seems dreamy, and it is, don’t get me wrong. I love working from home, but what goes on behind the scenes is somewhat embarrassing. There are days where I’m lucky to get out of my polka dot pajamas and leopard print robe. One cup of coffee turns into 6, and 1 piece of buttered toast turns out to be a half a loaf. Extra toasty bread slathered in European butter & orange blossom honey are really the culprits to be blamed. A trail of bread crumbs lead me back and forth to the toaster and the keyboard is … let’s say, slightly sticky. That wouldn’t be so bad if my fully caffeinated brain was ready to work. I have every intention of buckling down and getting some work done until … I get sidetracked on Facebook and then somehow end up on YouTube watching a full episode of Kitchen Nightmares. You know the episode everybody is talking about, Amy’s Bakery. I couldn’t resist… That couple is seriously wack-a-doodle. Amy’s life behind the scenes, makes my simple toast addiction seem pretty normal.
Beautiful spring radishes blushing in shades of red, they seem so pretty and delicate, but they are really not as they seem. One bite can send you running in the opposite direction, never to try them again. These little root vegetables can be pungent, spicy, and a bit overwhelming when eaten raw. I roasted these little dolls with olive oil, sea salt, herbs de Provence and then drizzled them with some honey to balance their flavor. The peppery flesh of the radishes mellowed as they were roasted and caramelized with the honey. We ate them with our fingers… Warm, right out of the oven. Give then a try, they make a perfect side dish to grilled meat or chicken.
|Roasted Radishes with Grey salt & Honey|| |
- 1 bunch of radishes, stems removed, washed and cut in half - about 1 pound
- 3 Tablespoons olive oil
- 1 Tablespoon Herbes de Provence
- 2 teaspoons grey Fleur de sel or sea salt
- ¼ teaspoon black pepper
- 1 Tablespoon honey
- Preheat the oven to 425 degrees and adjust the rack to the top third.
- Line a sheet pan with parchment or foil and toss cut radishes with olive oil, herbs, salt & pepper. Arrange the radishes out evenly and then drizzle with honey.
- Roast in the preheated oven for 15-20 minutes or until the radishes are golden and tender.