I am finally feeling human again, and it only took a week. I got plenty of sleep, drank lots of tea even though I hate it, and pumped myself full of vitamins – why does it take so much work to stay healthy? What gives? Of course, now Kramer is sick with what I had. I’m sorry, Kramer! Dance with the devil and you’re gonna get burned, that’s what I always say. This weekend was spent running around town while trying to get him to drink lots of fluids and take medicine, both of which he seems vehemently opposed to for some reason. His body is turning against him, I guess. No matter. We were still able to go to a few parties and even hit up Central Park to see The Black Keys and The Foo Fighters play, which was absolutely amazing. I had never seen either of them live before, and they were every bit as awesome as I imagined they’d be. The crowd was a bit insane at the festival, though – 60,000 is a bit much, but I think it generated over $500 million towards ending poverty across the globe, so I suppose it was worth feeling a bit claustrophobic for a few hours. On Sunday, we grabbed brunch and saw a double feature of Looper and Judge Dredd in Astoria. Looper was obviously incredible – I love Rian Johnson and you can’t go wrong with Joseph Gordon Levitt and Bruce Willis. It was a great sci-fi movie and I really want to see it again. Dredd, on the other hand, was fun, but clearly not on the same level as Looper. I really liked it, though – definitely a great reboot.
This Radish Salad is one of my new favorite things, and it just so happens to come from one of my new favorite cookbooks, A Girl and Her Pig by the genius that is April Bloomfield. The crunchy, peppery radishes pair perfectly with the creamy Parmesan cheese, fresh arugula, and bright lemon. The key to this salad is what Bloomfield refers to as “the claw” – taking your hands and squeezing all of the ingredients together to create a sauce for the salad. The basil releases its oils, the cheese becomes creamy, and the radishes soak up all the flavor so that they mellow out just enough to be enjoyed by even those who usually do everything in their power to steer clear of them. Kramer usually loathes radishes (I’ve seen him actually pick them out of things), but he ate an entire portion of this salad and declared it to be “good” – a victory for radishes everywhere, I’d say. I served this alongside the brisket I made the other week and Kramer’s homemade challah, making it a well rounded, wholesome meal that I believe everyone enjoyed immensely. There are all kinds of radishes that you can use to make this salad, so get ‘em while they’re in season.
Mahmoud Ahmadinejad stayed at The Warwick Hotel, which is across the street from my office. I grabbed this photo of the two trucks used for his/his entourage’s luggage. Classy, dude.
Kramer and Rachel at a party this weekend.
And after said party, we went to M Noodle for some pork buns and such.
Saturday, we went to Central Park to see The Black Keys and The Foo Fighters, which obviously ruled.
You can use any kind of radishes.
Add basil, salt, and cheese, squeeze with your hands to let all the flavors come together, then toss with your arugula and olive oil.
- 1 pound radishes (about 25), cleaned and cut into large, bite-sized pieces (I like to cut them into a variety of different shapes for an interesting looking salad - you can even leave some green tops on if they look good/bright for extra color)
- small handful basil leaves
- Maldon salt (or other sea salt)
- ¼ cup (about 2.5 ounces) Parmesan cheese, cut into slices (some thick, some thin, some crumbles, etc.)
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 handfuls arugula
- Firstly, let me say that the book suggests making this salad immediately before you plan to serve it. However, if you are like me, you don't necessarily have the time to do that, so I made this about 3 hours before I served it, placed it in a roomy serving dish, covered it in plastic wrap, and put it in the fridge. Everyone still loved it! So...just sayin'.
- Combine the cut radishes, basil, and 3 large pinches of sea salt in a large bowl. Squeeze the mixture, a handful at a time, to allow the basil to release its aromatic oils. Add in the Parmesan and do the same thing again, until the cheese becomes a bit creamy and creates a sort of sauce for the salad.
- Add in the lemon juice and olive oil, taste, and adjust seasonings as necessary. Toss gently and serve on a platter. This is best the day of, as it will obviously become soggy after 24 hours.