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. Basically the steps are to bring vinegar, sugar, herbs and a little water to a boil and then add onions. Cook a few minutes until onions soften. Completely cool before adding blueberries and corn and let marinate about a half-hour before serving.
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.