Post by Amani on Jan 30, 2011 18:16:58 GMT -5
Gitane's Rabanetes With Harissa
Harissa - a North African spice blend more commonly found as a paste - is known for its kick. While it is often used as a condiment, Gitane executive chef Bridget Batson combines it with butter to make this quick, unusual dish. The leftover compound butter is great to finish simply cooked chicken or as a sandwich spread. Smoked sea salt is available at specialty stores or well-stocked grocers.
4 tablespoons unsalted butter, softened at room temperature
1 tablespoon harissa spice (dry preferred)
Kosher salt, to taste
Black pepper, to taste
2 cups halved radishes, Flambo or French Breakfast variety, if possible
tablespoon minced Italian parsley
Smoked sea salt, for garnish
Combine butter and harissa in a small bowl and mix well by hand or with an electric hand mixer until well combined. Season to taste with salt and pepper. Set aside.
In a saute pan over medium heat, saute the radishes with a few tablespoons of water for 3 minutes, or until slightly soft. Toss in the parsley; add salt and pepper to taste. Add about 2 tablespoons of harissa butter and a pinch of smoked sea salt; cook until butter just melts. Add additional harissa butter to taste, if desired.
Serves 4.
Per serving: 63 calories, 1 g protein, 3 g carbohydrate, 6 g fat (4 g saturated), 16 mg cholesterol, 15 mg sodium, 1 g fiber.
Harissa - a North African spice blend more commonly found as a paste - is known for its kick. While it is often used as a condiment, Gitane executive chef Bridget Batson combines it with butter to make this quick, unusual dish. The leftover compound butter is great to finish simply cooked chicken or as a sandwich spread. Smoked sea salt is available at specialty stores or well-stocked grocers.
4 tablespoons unsalted butter, softened at room temperature
1 tablespoon harissa spice (dry preferred)
Kosher salt, to taste
Black pepper, to taste
2 cups halved radishes, Flambo or French Breakfast variety, if possible
tablespoon minced Italian parsley
Smoked sea salt, for garnish
Combine butter and harissa in a small bowl and mix well by hand or with an electric hand mixer until well combined. Season to taste with salt and pepper. Set aside.
In a saute pan over medium heat, saute the radishes with a few tablespoons of water for 3 minutes, or until slightly soft. Toss in the parsley; add salt and pepper to taste. Add about 2 tablespoons of harissa butter and a pinch of smoked sea salt; cook until butter just melts. Add additional harissa butter to taste, if desired.
Serves 4.
Per serving: 63 calories, 1 g protein, 3 g carbohydrate, 6 g fat (4 g saturated), 16 mg cholesterol, 15 mg sodium, 1 g fiber.