Radish Love

I have a really bizaar love for radishes.  I have since I was a kid and I remember it being one of the only vegetables, besides fresh tomatoes, that my mom could get me to eat.  She would plant rows and rows of radishes in her garden just for me because no one else in the house liked them.  So since they are a cooler weather crop I am starting to see them show up in the grocery stores here this time of year and I have decided to challenge myself to find different ways to cook with them and spread my radish love to everyone in my path. Watch out now.

Radishes and Sauteed Spinach.
So freakin easy. Another cooking goal of mine is to work on my sauteed greens.  They scare me a little bit and I don't know why.  I think it is the look or maybe the look of the texture of them?  I don't know.  They always taste good though.
Okay!  All you need for this is radishes, spinach, garlic and a tbs. of olive oil

Sautee your garlic and radishes in the olive oil on medium till you see the garlic soften


Add spinach.  And cook untill spinach is wilted.  I never add enough spinach so really pile that stuff on.  It cooks down to barely anything.


love. love. love.

Homemade Noodles

After watching Anne Burrell on the Food Network make simple work of ravioli I attemped to make homemade noodles since they taste so much better.  My mother in law gave us a pasta roller quite awhile ago so I figured that it was time to use it. 

Here is the recipe that I followed
3 egg yolks
1 whole egg
3 tbsp cold water
1 tsp salt 2 cups flouer

For some reason I had to add more than 3 tbsp of water to get the dough to form.  Living at a high altitude tends to change recipes with flour but in the end I added almost a third of a cup of water.  So basically if you need to add more water than do it.



The rolling machine wasn't too hard to figure out but I was a little scared when I realized the directions were in Italian.  Basically there are two slots to roll your dough through.  The first thins out the dough and has 6 different thickness settings.  The second slot you put the dough through and it cuts it into noodles for you.  I also clamped it down to the end of my counter.

I cut my dough into 8 pieces after letting it rest for 30 minutes.  I did this so it would be easier to handle when rolling it out.  Start with the first slot and set the thickness to 1 and roll your dough through 2 to 3 times.  Then change the thickness to two and roll it again 2 to 3 times.   The directions I followed said to continue this till you ended up on the thinnest setting which is 6 however I felt the noodles were hard to handle and too thin past 4 so I stopped there.

 


cutting the dough into manageable sections, rolling it out too thin and starting over, cutting it to desired length before cutting it into actual noodles



And like a bad blogger I failed to take picture of the finished product but you can kind of see the noodles in the bottom left corner.  After I rolled them through the noodle cutting side I laid them on a baking sheet lined with paper towels and let them rest again for 30 minutes.  To cook them all you do is boil for 3 minutes. Although labor intensive they were sooo worth it!