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Pickled Crudités Recipe

Pickled Crudités Recipe


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Ingredients

  • 2 cups distilled white vinegar
  • 2 cups white wine vinegar
  • 1/4 cup plus 2 teaspoons kosher salt
  • 2 tablespoons fennel seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon yellow mustard seeds
  • 1 pound baby or small red-skinned sweet potatoes, peeled or unpeeled, cut lengthwise into spears
  • 1 pound brussels sprouts, trimmed, halved
  • 1 pound baby carrots, peeled, trimmed with 1/2” green tops still attached, halved lengthwise if more than 1” in diameter
  • 12 baby turnips or radishes, trimmed with 1/2” green tops still attached
  • 1 large fennel bulb, trimmed, halved lengthwise, cut into 1/3&rdquo wedges with some core attached
  • 1 pound baby bell (Ariel) peppers, cored, halved lengthwise, or assorted red, yellow, and orange bell peppers, quartered lengthwise

Recipe Preparation

  • Mix first 11 ingredients and 8 cups water in a large pot. Bring to a boil and stir until sugar and salt dissolve.

  • Add sweet potatoes, brussels sprouts, carrots, and turnips; cook until just barely crisp-tender, about 5 minutes. Add fennel; cook for 1 minute. Add peppers, pressing to submerge; remove pot from heat and let cool to room temperature. Cover and chill vegetables until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled. Drain vegetables before serving.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 75.1 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 17.6 Dietary Fiber (g) 3.9 Total Sugars (g) 9.4 Net Carbs (g) 13.6 Protein (g) 2.2 Sodium (mg) 505.0Reviews Section

QUICK PICKLED VEGETABLES – DE NIGRIS

Content sponsored by #DeNigris1889 all opinions are my own.

Following a recent trip out of town, where one of our most memorable meals started with complimentary crudités, I began to notice that many magazines featured a crudite plate with recipes for various dips and vinaigrettes to accompany them. Since returning home, preparing fresh vegetables and attempting to artfully and enticingly display them on a platter has become a favored early evening routine, usually just for our family, but on occasion we have also served them as antipasto to friends.

As well as crudités, pickled vegetables have been appearing as an appetizer option on restaurant menus with increasing frequency, so I decided to transform our pre-dinner produce plate with the addition of pickled vegetables for a recent dinner party.

Since it was a busy day, filled with cleaning the house, horse riding lessons, a special breakfast with the kids and picking up their friends for a sleep over, I didn’t have a lot of time to spend in the kitchen. Rather than muddle my way through the steps of preparing a pickling brine, I conveniently reached for my bottle of De Nigris Seasoned Italian White Wine Vinegar with Italian Herbs. After sampling a small amount from a spoon, I knew it would be a perfect compliment to the fresh seasonal vegetables. The tartness balanced impeccably with a slight sweetness, and the flavorful herbs.

As a child, cucumbers steeped in vinegar was a summer time dinner staple, so naturally that was the first vegetable I reached for.

De Nigris Seasoned Vinegar with sliced cucumbers ready to be pickled

After blanching green beans and a beautiful assortment of radishes, I drizzled them with the vinegar. All this was done minutes before our friends arrived, allowing the vegetables time to marinate while guests were being greeted, purses taken, and cocktails mixed.

Quick Pickled Green Beans

Sprinkling sea salt on a blanched and pickled radish

Guests enjoying Quick Pickled Vegetables

QUICK PICKLED VEGETABLES

Assorted vegetables of your choice

1 bottle of De Nigris Seasoned Italian White Wine Vinegar with Italian Herbs

Peel and chop vegetables as needed, blanching any you would like. Cover vegetables in Vinegar, let marinate to taste.


Savory Salmon Spread with Pickled Cherries

If you are looking for gourmet recipes and you want something easy, then this is the perfect appetizer recipe to dig into!

This savory salmon spread can also be served as a salmon dip if you want to keep the carb count low. Just sprinkle the pickled cherries, chives and salt on top of the whole bowl and place a platter of crudité nearby. The texture is a lot like hummus, but with salmon as the base instead of tahini.

I particularly like this spread on crisp WASA breads, though. There is just something special about that healthy crunch backing up these savory canapés!

Feel free to make this easy salmon spread in advance to save time if you plan to serve it at a dinner party. Keep it in an airtight container (with the cherries and chives in separate bags) until ready to serve.


Recipe Summary

  • 8 ounces carrots (about 2 large), cut into 1 ½ inch pieces
  • 1 (½-inch) piece fresh ginger, peeled and chopped (about 1 ½ teaspoons)
  • 1 ½ tablespoons olive oil
  • ½ teaspoon pure maple syrup
  • ½ garlic clove, chopped (about ½ teaspoon)
  • ¼ teaspoon fine sea salt
  • Freshly ground black pepper
  • Pickled ginger
  • Crudités, rice crackers, or pretzels

Place carrots and ginger in a medium saucepan, and add water to cover. Bring to a boil over medium-high cover, reduce heat to medium, and simmer until carrots are tender, 10 to 15 minutes. Drain carrot mixture, reserving cooking liquid.

Transfer carrot mixture to a blender, and add oil, syrup, garlic, salt, and 1/2 cup of the reserved cooking liquid. Remove center piece of blender lid (to allow steam to escape) secure lid on blender, and place a clean towel over opening in lid (to prevent splatters). Process until blended, about 45 seconds add more reserved cooking liquid, 1 tablespoon at a time, until desired consistency is reached. Transfer to an airtight container, and refrigerate until dip is room temperature or cold, at least 30 minutes. Garnish with freshly ground pepper and pickled ginger slices. Serve dip with crudités, rice crackers, or pretzels.


Preparation

Place the cashews in a bowl and cover them with boiling water. Soak them for 1 hour, then drain and rinse. Preheat the oven to 400°F.

Melt the ghee in a skillet set over medium-high heat. Add the onion, fennel, and garlic and sauté for 5 to 7 minutes, until the onion is translucent and aromatic.

Combine the cashews with the water in a blender. Add the sautéed onion mixture, salt, pepper, garlic powder, lemon juice, vinegar, and cayenne and blend until very smooth and thick. Pour into a bowl and set aside.

Bring a large pot of water to a boil. Add the spinach and cook until bright green and wilted, about 2 minutes. Pour the spinach into a colander and apply pressure to the top with a towel to remove all of the liquid. Transfer the spinach to a cutting board and coarsely chop.

Drain the artichoke hearts and reserve the leaves from two hearts. Chop the rest of the hearts and add them to the cashew sauce along with the spinach and mayonnaise. Mix until combined. Place the dip in a 3-quart round baking dish and lay the reserved artichoke leaves on top. Bake for 20 minutes, or until bubbling on the sides and browned on top. Serve with the raw vegetables.

Reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.


Pickled Whelks: Sea Snails

That’s right: sea snails. The gastropods are making a culinary comeback and this pickling recipe is a great introduction to the unusual ingredient.
By Alisha Lumea & Polly Legendre

Whelks are indigenous to the cold waters off the coast of Scotland. Their numbers are healthy, making them a great choice from a sustainability standpoint.

Once popular in coastal New England as well, whelks have slipped out of fashion. We think they’re ripe for a comeback, and we’ve seen them making guest appearances on menus in New York City as well as in the press. We like to think of them as a Cold Water Conch.

These pickled whelks make for a fresh twist on a traditional British preparation — and a unique yet very accessible appetizer. Serve them with thick slabs of country bread, sweet butter and an assortment of crunchy crudités. They’re also a wonderful addition to a tossed arugula salad (known in the UK as rocket).

  • 1 bay leaf
  • ½ star anise
  • 2 juniper berries
  • 1 pinch mustard seed
  • 1 tsp whole peppercorns
  • ½ lb whelks, removed from their shells (don’t worry, they can be purchased this way)
  • 1 small red onion
  • 1 lemon
  • 1 large sprig of fresh dill
  • 2 large sprigs of flat leaf parsley (optional)
  1. Prepare the brine base by combining the sea salt, water, vinegar and salt in a saucepan. Bring to a boil then set aside to cool.
  2. Prepare the whelks by slicing the meat into thin strips or slices. Place the whelk meat in a saucepan and cover with water. Bring to a boil over high heat. As soon as the water comes to a boil, remove the whelk meat and cool under cold running water. Set aside.
  3. Slice the red onion and the lemon (with the rind intact) into thin rounds. In a glass jar, gently layer the spices, whelk, lemon, onions and herbs until the jar is full. Pour the cooled pickling brine into the jar until all the ingredients are fully covered. Close the jar and refrigerate for at least 24 hours. Whelks prepared this way can be kept refrigerated for up to a week.

The first American to graduate from the Ecole Supérieure de Cuisine Française, Polly cooked for nine years in some of the top Michelin-starred kitchens in Paris, and then as a private chef back in San Francisco. Alisha earned a Grand Diplôme in Pastry Arts from the French Culinary Institute and founded the artisanal chocolate company CocoaVino. Named a “Tastemaker” by Food & Wine Magazine, Alisha’s work as a confectioner has been widely recognized in the media, including: Gourmet, New York Times, Wall Street Journal, Washington Post. They write on their blog Scotland Distilled: a culinary journey to the soul of whisky to explore the undiscovered bounty of the culinary landscape they've fallen in love with. When not in the kitchen, Polly and Alisha run the firm Polish to help food entrepreneurs around the world.


Yup, it’s true! Well maybe not the part about Peter Piper I’m not sure what was in that little rascal’s basket … but it is true that you can pickle avocados! Are you surprised? It’s just one way of preserving avocados.

Hi! I’m Chris from The Café Sucré Farine (my blog) and I’m thrilled that The California Avocado Commission has invited me to be a guest blogger on their wonderful blog. Thanks Zac and Angela!

My husband, Scott and I have been working with the delightful folks at The Avocado Commission for the past year and a half in recipe development and photography. One of the first recipes I was asked to develop for them was a Pickled Avocado recipe. It seems that lots of people are interested in how to preserve avocados. This was a bit of a challenge for me as I’d never even heard of pickled avocados and I had no idea where to begin.

But Scott has as funny little moniker that he’s called me for as long as I can remember. He calls me “the mad scientist in the kitchen.” I truly lived up to my calling on this project, as I developed this pickled avocado recipe. “Could I get them to taste good?” “How long would they last?” “Will they turn brown?” “What kind of vinegar should I use?” “What ratio of vinegar to water would work?” “Should I add sugar? Spices? Kosher salt, sea salt, regular salt? Herbs?” all sorts of questions roiling around in my “scientist brain!”

I tested and tweaked for about a week and we tasted lots of pickled avocados. Some not so great, some with promise. In the end though, I was quite thrilled with the results.

This recipe is quite simple with the avocados shining through the stars. It includes, in addition to slices, wedges or chunks of avocado, white balsamic vinegar, water, a bit of salt, honey, garlic, rosemary and thin slivers of lemon. They are great for hors d’oeuvres, in sandwiches, salads and just for snacking right out of the jar. Because of the pickling process, these Pickled California Avocados w/ Lemon, Garlic and Rosemary don’t turn brown if they are exposed to the air, making them perfect for a delicious and appealing party appetizer.

We’ve always been crazy about avocados at The Café, and they’re in my shopping cart every week. I didn’t realize how much we love these lovely pear-shaped green orbs till I typed avocado in the search bar of my blog recently. Oh my! In the past three years we’ve posted over 60 recipes featuring avocados!

Along the way, I’ve discovered some fun and delicious ways to extend their life in addition to pickling. If you like hummus and you’re a fan of guacamole, you will love this Gucamole Hummus. It’s super delicious and fabulous with chips, crackers and crudités. Everyone seems to go crazy over it.

Another favorite of ours is this Avocado Crema. We can’t get enough of it and enjoy it with a variety of South of the Border entrees tacos, carnitas, enchiladas, quesadillas, burritos, chimichangas … Avocado Crema also makes a great dip and a delicious sandwich spread. It keeps its bright green color and fresh flavor for 4-5 days!

If you’re a salad fan, I have a feeling you’ll really like this next one it’s an Avocado Basil Vinaigrette. Creamy avocados combined with fresh, vibrant basil transforms any just about any salad ingredients into a gourmet delight. I love to serve it over a salad of baby arugula, diced peaches, slivered red onion and toasted pecans. This dressing keeps it’s vibrant color for at least for 3-4 days.

Are you ready for the crème de la crème? An unusual, but super delicious way to preserve avocados: bake with them! Yes it’s true, avocados can replace some of the unhealthy fats that are often used in baking and most of the baked goods keep well for several days. Or you can freeze them indefinitely. A few of our favorites include California Avocado Chocolate Chip Cookies and these California Avocado Cupcakes with Key Lime Icing.

I hope you’ve enjoyed this collection of ways to preserve and prolong wonderful California Avocados and if you’re looking for even more avocado recipes click on over to The Café Sucré Farine. We love visitors!


Tips to a Crudités Platter

1. Use what is in season, and look for vibrant, rich colors!

2. Mix in meat and cheese. Serve baguette or pita chips on the side (optional).

3. Include at least 4 types of vegetables (pickled is always good, too!)

4. Include a dip.

5. If a green vegetable, such as asparagus or snap peas, or string beans, blanch the veggies first to bring out the color.

6. Separate heads of small crisp lettuces, such as endive or radicchio.

7. Cut the vegetables within 2 hours of party time to keep them fresh!

8. Tips to a Delicious Crudités Platter


Pan-Seared Pork Dumplings w/ Handmade Dough

My friends and I started celebrating Chinese New Year a couple years back and this is my first time joining in on the dumpling (or Gyoza) making. The best excuse to make this recipe is so you can invite friends over for some extra hands to assemble everything. Takes a little practice to fill and pinch the dough, but you get the hang of it pretty quickly.

Recipes brought to you by NYTCooking and slightly adapted

Ingredients:

2 tablespoons plus 2 teaspoons rice vinegar

1 to 2 teaspoons Japanese chile oil (rayu) or Chinese chile oil (optional), or to taste

1 pound green cabbage (about 1/2 medium head)

1 tablespoon plus 1 teaspoon minced ginger

1 tablespoon plus 1 teaspoon minced garlic

1 cup chopped garlic chives (nira) or regular chives

1 tablespoon toasted sesame oil

Cornstarch or potato starch, for sprinkling

48 gyoza wrappers ( See recipe below. )

Neutral oil (such as vegetable or canola oil), for frying

FOR THE GYOZA WRAPPERS we used this recipe from NYTCooking

Preperation:

Prepare the gyoza dipping sauce: In a small bowl, whisk together the soy sauce and rice vinegar, plus chile oil, if using. Set aside (makes a generous 1/2 cup).

Finely chop the cabbage or process it in a food processor into confetti-size bits, then transfer it to a sieve set over a large bowl. Toss with 2 teaspoons of the salt and let sit for 20 minutes in the sink. Gently press the cabbage to squeeze out as much water as you can.

Combine the drained cabbage, pork, ginger, garlic, chives, soy sauce, sesame oil and the remaining 2 teaspoons salt in a large bowl and mix thoroughly just until everything is evenly distributed. (Don’t overdo it: Too much handling and the fat in the pork will begin to melt.)

Here’s where you want to employ some extra hands to help you: Fill a small bowl with water. Sprinkle a rimmed sheet pan or two with cornstarch or potato starch to prevent the finished gyoza from sticking. For each gyoza, place a wrapper in the palm of your hand and spoon about 1 1/2 teaspoons of the filling into the center. Use the back of the spoon to smoosh it lightly (it should fill about half the wrapper). You don’t want the filling to run to the edges, but you also don’t want it sitting in a fat clump in the middle. Dip your finger into the water and run it along the perimeter of one half of the wrapper. Now fold the wet edge of the wrapper over to meet the dry edge. Crimp the edges together at one corner, then proceed around the dumpling, using your finger to push the dough into little pleats on one side and pressing them against the other side to seal it. (If you need more guidance, there are hundreds of gyoza-folding videos online.) Place the gyoza on a Laradacky Platter Cutting Board as you finish them. If your gyoza seem to be sticking to one another, sprinkle each layer of gyozas with potato or cornstarch.

To pan-fry the gyoza, you will need a lidded 10-inch nonstick pan or a well-seasoned carbon steel pan. (You could also use whatever skillet you have, but increase the oil and keep a close eye on the gyoza.) Heat 1 tablespoon neutral oil in the pan over medium heat. When hot, add 10 to 15 gyoza, flat-side down, and cook until browned on the bottoms, 2 to 3 minutes. Add enough water to come just under a quarter of the way up the gyoza (about 1/2 cup, depending on how many gyoza you have in the pan), cover, and let the water cook away until the pan is dry and the gyoza wrappers have softened completely, 3 to 4 minutes. Remove the lid, increase the heat to medium-high, and let the gyoza crisp up on the bottoms for another minute or two, depending on how crisp you like them. Serve immediately with the dipping sauce and additional chile oil. Wipe the pan clean and cook the remaining gyoza. (Alternately, uncooked gyoza can be frozen on a baking sheet in a single layer until firm and then stored in resealable plastic bags for a couple months. To cook frozen gyoza, add a second batch of water in step 4 after the first batch evaporates.)


Give yourself a head start by washing the vegetables ahead of time, even the day before. But for the prettiest presentation and greatest freshness, don't cut up the vegetables until a couple of hours before serving.

Definitely make the dip the day or two ahead of time, they often taste better the second day! I have several favorite dips but Roasted Eggplant “Hummus" (Eggplant & Chickpea Dip & Spread) is definitely at the top of the list.

Choose a plate or platter or tray with either slope or sides, making it easier to "contain" the vegetables when moving it from your workspace to the fridge to the table. That said, no need to paint within the lines here, some vegetables look great when artfully hanging off the sides.

In hot weather, extra points if you can figure out a way for the crudités to rest on ice.


Recipe: Quick Pickled Vegetables from Farm Box LA

Shopping at the farmers market can be a dangerous affair -- simply because all the fresh, in-season produce looks so tempting. If you bought a rolling cartful of fresh veggies with the full intention of enjoying crudités as snacks all week -- but already feel daunted by all the crunchy fare -- Reisha Fryzer can help.Reisha's the owner of Farm Box LA, a newish organic produce delivery service that brings hand-picked items from local farmers markets to your front door. For $50, Reisha delivers a reusable boxful of what's good at the market -- with enough produce to feed one or two people for an entire week.

Of course, customers' healthy eating habits get derailed at times -- which is why Reisha, who holds a chef certificate from the Epicurean Culinary School in West Hollywood, also offers a pickling and jamming service. Unenjoyed fruits and veggies can simply be placed back in the delivery box to be picked up -- and turned into locally-made jams and pickled veggies for $10 a jar.

Try your hand at pickling your own veggies with Reisha's recipe. She recommends using firmer vegetables -- such as carrots from Finley Farm or fennel bulb from Tutti Frutti Farm -- and having fun with the recipe by swapping out spices or vegetables.

4 carrots, peeled and thinly sliced
1 1/2 cups apple cider vinegar
2 tablespoons sugar
ginger, small piece julienned
1 cinnamon stick
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
pinch of salt

Place carrots upright in a large picking jar or a few small jars and set them aside. In a medium saucepan heat the apple cider vinegar, sugar and desired spices and salt over medium heat until simmering. When liquid is about to boil, pour it over carrots. Let it cool and then seal and store in the fridge for up to 3 weeks submerged in the liquid.