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Posts Tagged ‘Pickles’

And the Stockings Were Hung…

In Baby Love on December 18, 2011 at 6:54 pm

Notice anything different between this year’s stockings and last year’s?

I’ll give you a hint…

That’s right! Tiny G is expecting a baby brother in March so we hung a stocking for the little guy in anticipation of his arrival in the new year… (and ps, those lemon cucumber pickles from the Brentwood farmers market are the BOMB)

Happy holidays!

Momofuku Pickles

In Food, Recipes on December 5, 2010 at 9:06 am

My favorite sandwich growing up in England was cucumber with butter. And if they are cut up into kicky little quarters, all the better. Tea sammies are, in my book, pretty much the bomb. And it occurred to me the other day that they would be the perfect way to feed a crowd. For our holiday bash on Friday night, I knew I wanted to do radish slathered with my favorite Irish butter and sprinkled with gray sea salt. And then I’ve been dying to try my friend Andrew Knowlton’s family recipe for Pimento Cheese. I mentioned as much to my friend Hugh, who came up with a third option—a totally inspired riff on David Chang’s pork buns: bacon with pickles, cilantro and hoisin. I love it! I made a batch of Chang’s vinegar pickles and you can’t believe how easy these are and they payoff is HUGE. You can do this with any vegetables you want to pickle. And ideally you want to really pack the jar with vegetables. But what you really, really want to do is to buy the cookbook. But I digress.

Momofuku Vinegar Pickles, Master Recipe

1 cup water, piping hot from tap

1/2 rice wine vinegar

6 tablespoons sugar

2 1/4 teaspoons kosher salt

2 large cucumbers, thinly sliced

Combine water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves.

Pack the cucumbers into a quart container. Pour brine over vegetables, cover and refrigerate. Allow to sit 3-4 days at a minimum, a week for optimum flavor. Pickles will keep for at least a month.

Here Comes the Sunchoke

In Food on February 12, 2010 at 8:38 pm

Can you believe this gnarly thing is a sunflower? Well, the root of it anyway. Known as sunchoke, Jerusalem artichoke, earth apple or sunroot, this tuber is destined to be pickled and served in a salad at tomorrow night’s Valentine’s dinner party. So let’s get down and dirty.

First I made the pickling liquid: sugar dissolved in hot water and rice wine vinegar.

Next you boil the pickling liquid and peel/slice all those ‘chokes. Not fun—plus I sliced my finger, which almost always happens when I’m peeling. There’s a lesson in there somewhere. Finally I mixed a teaspoon of shichimi togarashi (Japanese 7-spice powder) into the boiling pickling liquid and poured over the sunchokes. They’ll sit in the fridge and think about their behavior until tomorrow night when they are called to action!

Hooked on Bubbies

In Food on December 30, 2008 at 11:08 am


Last week up at my parents,’ my dad made the best tuna fish sandwich in memory. It’s all about the ingredients, like Ortiz El Velero Bonito Tuna from Spain packed in olive oil and mixed simply with mayonnaise and salt and pepper. But the stars of this sandwich were Bubbies Bread and Butter Chips. These pickles are sweet and crunchy with a hit of spice and are quite simply DYNAMITE on a tuna sandwich. Both Bubbies pickles and Ortiz tuna are available at Whole Foods. tuna