Miso-Marinated Salmon with Hakurei Turnips and Orange-Sake Butter

posted in: Recipes, Seafood | 0

Have you ever stopped and suddenly thought, is this the one? Could this be my perfect food? I thought this on maybe the third or fourth date I had with Hakurei turnips. It was a sneaky sensation, crystallizing with a subtle sweetness and juicy bite that was so unlike any other thing. I got the same feeling when I tried my first bite of miso-marinated, broiled fish—only it was a smack-in-the-head awakening, a firestorm of personal penchants as if from a … Read More

Roasted Hakurei Turnips with Israeli Couscous Salad

Apparently I’ve been mispronouncing hakurei turnips as “haruki” turnips for a long time. This was finally corrected by Keha McIlwaine, who was selling the most beautiful specimens of them I’ve seen at Queens County Farm Museum‘s stand at the Greenmarket last Friday. While shopping there, I witnessed a couple trying to decide whether to buy the turnips, and what to do with them. Keha suggested they could be sliced up and sauteed, along with their healthy, bright greens. But they … Read More

Seared Turnips with Leftover Vegetable Stir-Fry

There is a dish in Cantonese cuisine called turnip cake. Then there is a dish with turnip cake, chopped into cubes, and stir-fried with bean sprouts, scallions, some other veggies and often peanuts. I’m quite certain this latter dish was a leftover invention. The very best turnip cake (which is actually made from radish but I’ll get to that later) in my opinion is seared to a beautiful crisped surface, and is soft and mushy on the inside, like glutinous … Read More