Radishes Morelia

Bunch of radishesFrom: Wowie
Notes: Printed in Cooking Dinner with Eleanor Goetz

“Wash, trim but do not peel, as many radishes as you want for your little casserole.
Make your favorite cheese sauce, and toss some soft bread crumbs in melted butter. Set aside.

Cook the radishes in salted water until tender. Drain and combine with the cheese sauce. Turn into a small baking dish, top with crumbs and bake for about 20 minutes in a 350° oven.”

I think we had these around Christmas time. They taste great but the cooking and the sauce tames the very sharp radish taste. You can do the same thing with baby onions. I think I like the radishes better and you don’t need to peel them.

Spoonbread and Strawberry Wine

The 25th anniversary edition of Spoonbread and Strawberry Wine is out. This book, by Norma Jean and Carole Darden is what started my interest in collecting old family recipes, etc. It chronicles the Darden family roots from slavery with lots of old photos and great recipes from both the north and the south.

The sisters opened restaurants in Harlem and near Columbia University which I would like to try sometime – see Spoonbread Inc.

It was hard to choose among the recipes for sweet potatoes and I will need to revisit Sweet Potato Bread and Sweet Potato Biscuits. But this looked good:

Sweet Potato Spoon Custard
1 cup mashed, cooked sweet potatoes
2 small bananas, mashed
1 cup milk
2 tablespoons brown sugar
1/2 teaspoon salt
2 egg yolks, beaten
3 tablespoons seedless raisins

Preheat oven to 300 degress. Combine mashed sweet potatoes and bananas. Add milk and blend. Pour into a well-greased 1-quart casserole. Bake for 45 minutes, until custard is firm and golden brown. Wonderful served with lamb or pork. (6 to 8 servings).