A melange of cultures and ingredients went into these jars – and it worked so beautifully I served it twice!
Pickle anything and present it in a complete dish.
The combination of corn and blueberries came to me pretty quickly. The next question was what to serve it with … I think pickled food is best served with something fatty. The last piece of foie gras in my freezer? Nah, I didn’t want to give that up quite yet although I knew it would make a good pairing.
Because of the corn, I decided to serve it as an accompaniment to Cachapa (a sweet corn arepa) and added goat cheese to bring in a fat element and temper the pickle flavor.
I’ve “pickled” before but I had no confidence in my method which was basically ’add vinegar’ so I had to do a little research on the conventional way to pickle, a process which spans a couple of days. I learned pickling can be daunting when you read the warnings. I’m glad I survived.
It also makes a mighty fine salsa for fatty salmon.
I got the proper method for pickling from online sources and then made it my own by using the following ingredients.
fresh corn niblets
whole star anise
black peppercorns, cloves, red chili flakes
sprig of rosemary
The round-up of everyone’s dishes will be presented here on September 30th. Come on back you all.