Thursday, August 14, 2014

bohoEATS///pickled jalapeños & pickles from Gwyneth Paltrow's cookbook, It's All Good

i am so excited bohoSarah and bohoJulie are cooking- let the recipe sharing begin!

I recently read in GQ, what David Chang, NYC restaurant owner of Momofuko, Ssäm Bar, Ko, and Má Pêche thinks we should stop emphasizing on Freshness and start keying in on ROTTEN!  He predicts the new food rage is pickling, aging and curing food!

from his article: " We reflexively recoil from the word “rot” when it comes to food, and we shouldn’t. We pay a premium for dry-aged beef because we know the older the steak, the more tender it is and the more umami it develops. That beef is rotting (okay, “aging”), but under our terms and to our benefit. Many foods are rotted to make them edible at all: olives, chocolate, coffee. And there are those that we rot to improve: pickles, cheese, wine. I find it hilarious that even the freshest foods are seasoned with rot. We dress salads with vinegar, a.k.a. rotten wine. I can’t even come up with a list of foods that I enjoy fresh more than aged—it basically stops after orange juice."

So, let's start pickling! … recipe from Gwyneth Paltrow's cookbook, It's All Good

pickled jalapeños

yields 1 veganaise jar

3/4 cup white wine vinegar

3/4 cup water
1 tablespoon coarse sea salt
a pinch of celery seed
1 teaspoon coriander seeds
1 teaspoon black peppercorns
8 large jalapeños, thinly sliced
1 bay leaf
1 garlic clove, thinly sliced

Combine the vinegar, water, salt, celery seed, coriander seeds, and peppercorns in a small saucepan over high heat, bring to a boil, and turn off the heat.  Meanwhile, pack your empty Vegenaise jar with the jalapeños and stuff the bay leaf and garlic slices in and and among the peppers.  Pour the vinegar mixture over the jalapeños, bring sure to get all the seeds into the mix.  The liquid should completely cover the peppers.  Let the jar cool to room temperature, then tightly screw on the lid and stash the  jar in the fridge.  The peppers are good to go after a week, but they keep up to a year in the refrigerator- seriously.

-our jalapeños didn't even make it to a month in the refrigerator :)

bread & butter pickles

yields about 1 pint

1 Pound cucumbers, ends trimmed, sliced into coins (the smaller the cucumbers you can find, the better; we like Kirby and Israei cucumbers best- it will take about 6 of these small guys to yield 1 pound)

1 small yellow onion, thinly sliced
2 tablespoons coarse sea salt
1/2 c white wine vinegar
1/2 c xylitol or raw honey
1 teaspoon coriander seeds
1 teaspoon black mustard seeds
1/2 teaspoon ground turmeric
1/2 teaspoon black peppercorns
A pinch of celery seed
1 bay leaf

Combine the cucumbers, onion, and salt in a large mixing bowl of very ice water and let them sit for 2 hours ( this will help keep the pickles very crunchy).  

Meanwhile, bring the vinegar, xylitol or honey, and seasonings to a boil in a large pot.  Drain the cucumbers and onions and add them to the pot.  Bring back to a boil, immediately turn off the heat, and transfer the entire mixture to a glass jar.  Once the jar cools to room temperature, put a lid on it and store in the refrigerator for up to a month (though the pickles rarely last that long!)

-i omitted the xylitol and added fresh dill.

order the cookbook here.



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