Unlike Harry's quip in When Harry Met Sally... when Jacob and I went to Cafe Colucci, an Ethiopian restaurant, we did not order two empty plates and then leave. We feasted. All the flavors were bold and big. Meat dishes, vegetable dishes. And we washed it all down with Ethiopian beer and honey wine. Normally I wouldn't enjoy a wine that sweet, almost syrupy. But it was the perfect pairing for the meal. I am definitely going to make Ethiopian as one of my month's culinary adventures. Maybe for Fathers' Day. Now I just have to locate a local source for that wine!
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
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