Delicate, long, elegant stems with teeny-tiny caps -- believe it or not -- make one hell of a pickle.
These keep in their marinade for about two weeks in the refrigerator, but are best within a couple of hours of pickling.
You will love what happens to radishes and carrots in this pickle -- one turns a sheer sunset pink while the other practically pulsates orange. Chinese pickles are a cook's great cheat. In an elaborate Chinese menu, they save you from having to pull off time-consuming appetizers while they tune up palates for what's to come. Although these pickles are Chinese in origin, they happily pair up with a burger, a bowl of beans, or a plate of grilled chicken.
Spice blends are up there on my list of “must haves.” They save time and they're inspiration for days when you're running on empty. Here I offer you two different blends to provide you with warm, full flavors on vegetables, meat or fish.
This is the perfect everyday marmalade: coarsely cut grapefruit and thinly sliced lemon suspended in a sparkling citrus jelly. The grapefruit is blanched twice and the lemons once, rinsing out some of their bitterness and balancing their flavors. It is tart yet not astringent, delicate but full of fruit, flavorful yet not overpowering.
Pear goes naturally with herbs, and the combination of pear and rosemary is particularly delicious. Pinecone bud syrup has a dark chestnut color and wintry pine flavor. Here, it combines seamlessly with the rosemary and pears to create a warm and very autumnal jam.
A moutabel dip is a must on the Eastern Mediterranean mezze table. A traditional Syrian specialty, it was usually made with eggplant, but nowadays there are a variety of moutabels, such as beet, potato and zucchini.
Canned tomatoes add flavor and cut overall cooking time.
Ingredients
Use leaves from oak, fig, cherry trees or grapevines for their tannins, ensuring a crisp pickle.