I am so happy that the holidays are here! My sister won’t arrive from the East coast until Christmas, but the rest of our families are geographically close and ready to break bread with us for a few marathoning days of thankfulness. Nathan gets extra, precious time off work to spend with me, which is another thing I am grateful for this year, among many. The weather is chilly and bright, with the possibility of cutting down a perfectly dry Christmas tree this weekend. More gratefulness!
You food-blog readers and cooks probably have a busy few days ahead, yes? I do so enjoy the bustle of this week and the workout my kitchen gets. For me, this four-day weekend has never been about new movie releases or football, but cooking and sharing. (A movie would absolutely turn my food coma into a deep sleep.)
Still, sometimes we need to give ourselves a break. A no-cook dish to serve as a light dinner or as an appetizer to contribute to a party is a welcome — no, necessary — selection from our arsenal this time of year with all that’s going on. A few slices of this creamy, buttered bread with salty anchovies and crisp radishes, along with a bright glass of white wine, is all I need to push me through a cooking marathon or to hold me over til an evening’s dinner party. It’s a perfect bite, an elegant blend of textures and flavors and I’m just crazy for it. I’m almost positive that the smart French were first to come up with this combination a long time ago…. but sometimes nothing new is a wonderful surprise on the plate. Enjoy!
Baguette with radishes and anchovy butterThis is barely a recipe, but a guide:
- 4 tablespoons unsalted butter, room temperature
- 4 anchovy fillets (preferably olive-oil packed)
- handful radishes, thinly sliced
- a good baguette, sliced
Finely chop the anchovies and add to a small bowl with butter; combine. Anchovy-butter can be made ahead and kept in the fridge for up to one week.
To serve, spread on baguette slices and top with radishes.