Posts Tagged ‘easy recipe’

Growing up, there were two foods I hated: liver and asparagus.

As an adult, I learned that the reason I hated those foods: my mom cooked the bejeezus out of them, turning the former into chew-toys and the latter into grey-green cylinders that were half vegetal mush and half indigestible cellulose. While liver never made it into my Top Ten, asparagus has become one of my favorite foods.

I roast my asparagus. I sauté it. I blanch it for salads and drop bias-cut slivers into soups. I add it to omelettes, quiches, crepes, pasta. I like it thick as a finger or thin as a cocktail straw. And now, I have a new way to enjoy it: pickled.

Don’t fear; this isn’t canning, with its attendant protocols and fears of botulism. No, this is easy. This is my kind of pickling: refrigerator pickling. It won’t keep on shelf through the nuclear winter, but it will last in the fridge for a month, no sweat.

The result is a spear that is tangy, savory, possibly with a bit of heat (your choice), but that’s still firm with a hint of crispness.

Great for snacks, salads, and the perfect accompaniment to charcuterie.


Read Full Post »

Say it with me: Clafouti!

This time of year, the fruits of summer are coming thick and fast. If you have a tree in your yard, you’re probably trying to figure out what to do with umpteen pounds of <insert fruit type here>.

For us, it’s Italian plums, aka “Italian prune plums.” This year, it’s a bumper crop. All our friends who also have Italian plum trees in their yards are complaining that the branches are bending near-to-breaking under the weight of all the fruit.

What do you do with a hundred pounds of Italian plums? Well, here’s one thing I found this weekend: Clafouti. (more…)

Read Full Post »

%d bloggers like this: