Wednesday, July 1, 2015

Braised Radishes with Bacon and Balsamic

I hope you are having a nice summer! I have had some fun this month! We visited family in Odessa for a couple of days, then J left town for a film shoot and I went to visit him last weekend in the wine country. Here are some pictures of our trips.

With some of my loves!

With my one and only!
 Seesters!
 Jeffrey with mom's new puppy, Zoe! We all adore her.
 She took a nap with me on my head...so sweet!
 We went to the Move Dance Tour (Julianne and Derek Hough's show) for mom's birthday, it was a blast!
 Derek Hough standing right over us!
 Julianne Hough pulled my cousin Anson on stage to do a dance! He did great.

Jeffrey is filming a movie in Sonoma County the next couple of weeks. When I went to visit him we enjoyed a relaxing stay. Our favorite stop was at the Francis Ford Coppola Winery! We had an amazing dinner there!

 This chicken was one of the best tasting meals we have had in a while!
 The property was gorgeous!
 With incredible views!
 It is almost like visiting a museum of the Coppola films. Here is all of his Oscars.
 We even spotted Palo Alto for sale in the gift shop! This is the movie Jeffrey assistant directed for Gia Coppola (Francis' granddaughter). 
Love him. I sure am missing him!


Braised Radishes with Bacon and Balsamic

I have been gardening! Radishes are so easy to grow! It only takes about 3 weeks to have a full grown radish. I grew several and then made this new yummy dish! You must make it soon!!


1 Tbsp butter
2 slice bacon, diced
1 pound radishes, halved
2 shallots, diced
2 Tbsp balsamic vinegar
1/2 cup water
salt and peper

(I didn't have 1 pound of radishes so I made a reduced recipe with the radishes I grew for these pictures, but follow the measurements above to get a enough to serve 4.)
 In a cast iron skillet, heat cook bacon in butter until it begins to crisp.
 Add radishes to pan cut side down and cook undisturbed for 2-4 minutes until begins to form a crust.
 Add shallots to the pan and cook stirring the shallots around for about 1 minute, leaving radishes face down.
 Add vinegar and water to the pan and simmer covered for 8-10 minutes.


 Uncover pan and cook for 2-3 minutes until sauce is syrupy. Add parsley, salt and pepper and remove from heat. (This picture was taken the second time I made the recipe with more radishes!)


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