Roasted French Breakfast Radishes

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Roasted French Breakfast Radishes

by Nanny Bubby

I love finding the unusual and turning into something that puts a smile on my face and those eating it.  Roasted radishes, who knew!!  The fact is they are absolutely delicious and such a treat in a way you could never imagine until you make them and enjoy them.  This is a great recipe to practice your intuition and your instincts and to rely on your nose and your eyes.  Enjoy!

Total Time:

30 minutes

Serves:

7

Ingredients

  • 2 bunches of French radishes
  • 2 Tbsp. olive oil
  • 1 tsp. kosher salt
  • ½ tsp. fresh ground black pepper

Directions

  • Pre heat oven to 375 degrees.
  • Wash the radishes and leaves and then trim the leaves to about ½ to 1 inch long.
  • Slice the radishes in half, length wise. Place the radishes in a pot with a steamer basket and steam till just tender.
  • Place on a sheet pan covered in parchment paper flat side up and then drizzle or brush olive oil on the top and sprinkle with the salt and pepper.
  • Let the radishes roast about 20 minutes. And……here is where your instincts and intuition come into play. Soon you will begin to smell the radishes roasting and then your eyes will tell you when they are caramelized to your liking. When you see that they are done. Enjoy!

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Homemade Ricotta With Roasted Tomatoes

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Homemade Ricotta With Roasted Tomatoes

by Nanny Bubby

When I first started to cook, there were somethings that just seemed like total extravaganzas that I would never learn and really had no desire to learn. So, the idea of making my own homemade ricotta cheese never, and I mean NEVER occurred to me. Then I saw a chef demonstrate how easy it was and I was sold. The truth is, when I serve my own homemade ricotta cheese as an appetizer, I WOW my guests whether they are family or friends. Frankly, you can serve the most simple and unimpressive meal but if you start by saying, “I hope you enjoy this homemade ricotta cheese that I whipped up about 2 hours ago,” whoever “they” are, “they” won’t be able to stop talking about what a fabulous cook you are. Enjoy!!!

Total Time:

45 minutes

Serves:

7

Ingredients

  • 4 c. whole milk
  • 2 c. heavy cream
  • 1 tsp. Kosher salt
  • 3 Tbsp. White wine vinegar
  • For the roasted tomatoes:
  • 3 c. cherry tomato medley
  • ¼ c. EVOO extra virgin olive oil
  • 2 tsp. kosher salt
  • 1 tsp. ground pepper
  • ¼ c. Basil Chiffonade

Directions

  • Dampen 2 layers of cheesecloth with water and line a large sieve with the cheesecloth.
  • Set the sieve over a deep bowl.
  • Pour the milk and cream into an enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta remaining in the sieve to a bowl. Use immediately and eat warm or place in the refrigerator in a sealed container for up to 5 days.
  • For the Roasted Tomatoes:
  • Preheat oven to 400°
  • Drizzle the tomatoes with the olive oil, salt and pepper, and toss until well coated. Cover a sheet pan with parchment paper and lay the tomatoes out on the parchment and then place into the oven for 10-12 minutes.
  • Place the ricotta in the center of a platter and spoon the roasted tomatoes over the top and around the sides. Sprinkle with coarse French sea salt and the basil and ENJOY!!

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Frozen Bananas

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Frozen Bananas For Dessert

by Nanny Bubby

I love ………

Total Time:

40 minutes

Serves:

7

Ingredients

  • 6 bananas
  • 12 oz. package of semi sweet chocolate chips
  • 2 Tbsp. coconut oil
  • Chopped nuts of your choice
  • Sprinkles of your choice
  • Coconut
  • Anything your heart desires on your frozen banana

Directions

  • Line a baking sheet with parchment paper
  • Peel ripe bananas and cut them in half. Insert a popsicle stick in the flat side. Lay them on the baking sheet and freeze for at least 4 hours.
  • When they are frozen melt the chocolate with the oil in a microwave safe dish for 30 seconds. Stir and repeat the 30 seconds and stirring until melted. Or melt in a double boiler.
  • Roll each banana half in the chocolate and then quickly roll in the sprinkles, nuts or whatever topping you are using.
  • Freeze until the chocolate sets at least 30 minutes. Serve or freeze in an airtight container for up to a week.
  • Enjoy!

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