Long Radishes with Anchovy Butter and Chervil

Erica De Mane


Red on Red,  Joseph Keiffer, 2013

Recipe: Long Radishes with Anchovy Butter and Chervil

Radishes are in season. Doesn’t that get you fired up? No? I never used to think much about radishes either, or what their season might be. They were just something to knock around my salad plate, pretending they didn’t exist. That was until I discovered the French custom of smearing radishes with softened butter and a sprinkling of sea salt. Now, that is something special. The sweetness of the butter along with the salt and the hot bitter of the radishes blend together to produce a truly voluptuous flavor. So simple. I’ve been serving it for years now. But I knew my culinary head would eventually feel the need to Southern Italianize this already perfect appetizer. That usually means working either a little anchovy or pancetta into the mix. I chose anchovy to replace the sea…

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Cream Cheese Cookies

Eat My Shortbread

Since cheesecake is kind of a production, sometimes I like to put together a super simple cookie that gives you the cream cheese flavor without the hassle of a full on cake.  These cookies are really quick and really yummy — And forgiving too! I’ve made them with granulated sugar or with powdered sugar (the same amount each time), and the jury is out oh which one is more delicious — with granulated sugar, they have a perfect crunchy outside with a soft, chewy inside; with powdered sugar, you get an amazing, soft, melt in your mouth cookie… So make these however you like! This round I used granulated sugar

You will need:
1/2 Cup Unsalted Butter (room temperature)
3 oz. Regular Cream Cheese (room temperature)
1 1/2 Cups Sugar (powdered or granulated)
1/2 Tsp Baking Powder
1 Egg (room temperature)
1/2 Tsp Vanilla Extract
1 3/4 Cups All –…

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