Sometimes food just looks right. I spent part of this afternoon working on taming the intense bite of black radish. At times, I enjoy the spice and heat of the radish, though its intensity can often be too aggressive. In looking to make the black radish more approachable, I shaved it into wide strips and then poached it in a broth of brown butter consommé with the addition of some maple syrup and salt. The radish’s flavor mellowed and became balanced with the flavors of brown butter and maple. When the radish was still al dente, I pulled it off the heat and let it cool. Looking at the cooling strips of radish, my mind instinctively saw chow fun noodles. Hence, our black radish chow fun. Now comes the exciting part, how to serve it.
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