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I'm a bit of a restaurant snob, self-admittedly. I love to eat, but I also love to cook so if I’m going to drop a pretty penny on a dinner out, it better be worth it. Since moving to the suburbs, it’s gotten even trickier to find a restaurant that I deem worth the schlep (often with a toddler in tow) and better than our standard chopped-style “WTF are we having for dinner” meals I miraculously pull out of thin air on the daily. Don’t get me wrong, I’m not tooting my own horn. Those meals often take the form of a humble egg sandwich or some version of 10 minute lettuce wraps, but at least I know those are tasty and will be made with wholesome ingredients.
That all changes when I cross over the Bourne Bridge (same goes for the Whitestone Bridge, but that’s a restaurant story for a different day!). When I’m on the Cape Water Street Kitchen in Woods Hole, MA is a must-visit. They have a seasonally inspired menu, gorgeous views, amazing cocktails, funky wines and a familiar atmosphere that makes putting in the effort to go out truly worth it. I’ve never had a dish I didn’t like there, but the menu item that is always top of my list this the Radish Butter served with warm homemade Sourdough.
At 5 bucks, I can say it’s the best money I ever spent. It’s creamy, salty, crunchy and a tad bit spicy from the fresh locally-grown radishes. It’s my philosophy on cooking and eating in a nutshell (or butter dish); use quality ingredients and prepare them simply.
This radish butter is my ode to Water Street! It certainly is not the same without the view, or fresh ocean air but it comes pretty close! I’ll probably whip up a batch for dinner the next time my husband suggests we hit the local average pizza joint.
Recipe and Headnote Molly Adams
- 1 (8 ounce) package European Style butter, softened to room temperature
- 8 large radishes, trimmed and cleaned
- 1 teaspoon sea salt flakes
Add the softened butter to a large bowl and mash with the back of a spoon to further soften.
Carefully grate the radishes on the 2nd largest side of the box grater and place the radish flesh in a fine mesh strainer. Using a spoon, press on the radish flesh to extract as much liquid as possible.
Add drained radishes to the butter. Add flaky salt and mix until well combined.
Serve on toasted sourdough, on top of steak, fish or roasted vegetables. Butter will keep in an airtight container in the fridge for up to two days.