Veggies in the raw - KCBD NewsChannel 11 Lubbock

Veggies in the raw

Updated: 1/2/2014 4:37:15 PM
© iStockphoto.com / Theodore Scott © iStockphoto.com / Theodore Scott
  • Past stories from SaveurMore>>

  • How to rehydrate dried coconut

    How to rehydrate dried coconut

    Nothing beats the satisfaction of cracking open a fresh coconut. But if fresh coconuts aren't readily available, check out this trick.
    Nothing beats the satisfaction of cracking open a fresh coconut. But if fresh coconuts aren't readily available, check out this trick.
  • Fridge raid

    Fridge raid

    Raiding the fridge for leftovers is a late night tradition.
    Raiding the fridge for leftovers is a late night tradition.
  • Juicy Fruit: Mexico's prickly pear cactus fruits

    Juicy Fruit: Mexico's prickly pear cactus fruits

    In late summer in Mexico, prickly pear cactus fruits, or tunas, are everywhere—a refreshing snack eaten out of hand and a popular ingredient in candies, drinks, jams, and more.
    In late summer in Mexico, prickly pear cactus fruits, or tunas, are everywhere—a refreshing snack eaten out of hand and a popular ingredient in candies, drinks, jams, and more.
  • What's Cooking NowMore>>

  • Favorite Recipe Collections

    Favorite Recipe Collections

    Check here for the full archive of recipe collections.
    Check here for the full archive of recipe collections.
  • Savory pies

    Savory pies

    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
  • Graham cracker classics

    Graham cracker classics

    Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.

By




For me, the whole thing began with radishes.

When I was seven, thanks to the spiral-bound 1965 edition of the Betty Crocker Boys and Girls Cookbook — my mother's childhood copy — I was introduced to the extraordinary notion that radishes could become roses. I learned to carve thin petals into them and drop them into ice water, where they would blossom. I'd savor them with a little sprinkle of salt.

There's nothing new about eating raw vegetables, but in the States it wasn't until the first half of the 20th century that an austere serving of celery sticks was recast as an opulent appetizer.

The distinction is partly semantic: Fashionable French restaurants in America offered first-course relish plates of raw vegetables, referring to them in their native tongue (the word crudité itself is French for “rawness,” though the presentation may include cooked or cured ingredients), and the term caught on.

To me, the definition is also an aesthetic one: Crudités live or die by their composition, by their balance of colors, and the allure of the arrangement. Whether it's a single sliced carrot or a polychromatic cornucopia, it's meant to be admired.

Crudités' popularity has waxed and waned over the years. They never really went away at a certain type of gilded brasserie, but only very recently has the dish been showing up at the hipper sorts of restaurants. I'm proud not to have been a fair-weather fan — and I'm in good company. James Beard called crudités “the most appetizing dish imaginable,” and artist Wayne Thiebaud immortalized them in his 1963 painting Plate of Hors d'Oeuvres.

What accounts for their timeless appeal? For me they're the best demonstration of earthly abundance you can lay on a table. Broccoli is just a starting point; I might add wedges of raw fennel, pickled caperberries, or blanched green beans, and always several dips. I never make the same composition twice — but I always use radishes, and sometimes I even carve them into roses.

See the recipe for Creamy Watercress Dip »

See the recipe for Lemon Parmesan Dip »

See the recipe for Roasted Carrot and White Bean Dip »



© 2014 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

5600 Avenue A
Lubbock, TX. 79404

FCC Public File
publicfile@kcbd.com
806-744-1414
EEO Report
Closed Captioning

All content © Copyright 2000 - 2014 Worldnow and KCBD. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.