We Can Pickle That!

Happy August!  Don't forget, I've added a search feature to my site so you can look for recipes from past posts.

Arugula and Mustard

The greens were a little bit wilted and I used Greg's tip for refreshing them.  I gave them a short soak in warm water and then wrapped them in paper towels and tucking them into a plastic bag in the fridge.  They crisped right up.

I've got an abundance of broccoli.   Time to make some broccoli cheese soup. I added a recipe for broccoli puree that is really yummy. If you want to freeze broccoli to use later, soak it in salt water to dislodge any hitchhiking worms then blanch in boiling water for 3 minutes.  Drop it into ice water to cool it down fast and pack into bags to freeze.  

Pesto freezes wonderfully and is handy to have on hand.  Blanching the basil in boiling water will give you vividly green pesto that stays colorful much longer than pesto made with unblanched basil.

With so many nice cucumbers on hand, it's time to make a batch of pickles.  I use a 5% salt brine.  “Although brining recipes vary widely, 5 percent is a good brine strength to use as a starting point. While 5 would be extremely high in sauerkraut or kimchi, it is important to understand that 5 percent brine yields a much lower-salt product, because once the vegetables go into the brine, they absorb salt and release juices, thereby diluting the salt concentration by more than half. “ – Sandor Katz, The Art of Fermentation

FYI: you can pickle any vegetable with this method, but today we're talking cucumber pickles.

I have crocks that I use for pickling.  If you don't a plain old jar works great.  Check out these cool waterless airlock fermentation lids I've ordered them and can let you know how they work.  There is a ton to read about fermented pickles, so my method will be brief.  I will say, since I started making and eating my own sauerkraut and pickles I haven't had anymore issues with heartburn.

Old Fashioned Brined Pickles

Use the freshest cucumbers you can find.  Wash them and rub off the spines.  Trim off the blossom end.

Wash your pickling crock or jars.  Rinse with boiling water.

Add a couple of grape leaves and/or some horseradish leave.  They have natural tannins that help keep the pickles crisp.  Bay leaves do, too.  I always add a couple of these to each jar of pickles for flavor as well as helping with the crispness.  Add whatever whole spices you want.  I like peppercorns, allspice, mustard seeds, red pepper flakes or whole, and lots of garlic.  Pack in the cucumbers either whole or cut into chunks.  Top with a few more leaves.

Make enough brine to cover the cucumbers.  Use 3 Tbsp. of plain (not iodized) salt for every quart of water.  Stir well to dissolve before pouring it over the cucumbers. Place a clean plate on top of the cucumbers to keep them under the brine.  Cover with a clean kitchen towel or loosely put the lid on  and let stand at room temperature.  Of course and airlock works even better.

After a couple of days, you'll see some bubbling and may see a gray scum on top.  Just skim that off, and keep going.  After 4 days, use clean tongs to grab a pickle.  Slice off a piece and taste it. If it tastes good and sour, you're done. If not, let it go longer.   I just pack them into clean jars and store them in the fridge.  

Broccoli Puree with Garlic Brown Butter

Rich green veggie purees are all the rage in fancy pants restaurants.  Brown butter is another big deal flavor right now.  This recipe hits both trends squarely as well as having a nice big dose of garlic in honor of the garlic fest.  It also is a nod to chef David Dahmes of Tilia, who's mahogany  garlic slices in brown butter were divine.

This recipe is a great way to use up the broccoli stems, just make sure you peel them first.

​1 pound broccoli, chopped 
4 Tbsp. butter
2 garlic cloves, chopped
1/4 cup. half and half
2 Tbsp. water
salt and pepper to taste

Simmer broccoli in boiling salted water for about 5 minutes or until just crisp tender.  Drain and tip into a food processor or blender.

Meanwhile, melt butter in a small skillet over medium heat.  Add garlic and cook until butter and garlic are golden brown.  Add cream and water to butter and pour over broccoli.  Puree until smooth.  Season with salt and pepper.  Serve topped with shredded sharp white cheddar or Parmesan cheese, if desired.

Makes 4 servings

TIP:  You can trim the richness of this dish a bit by using milk instead of cream and cutting the amount of butter by half.  
This is lovely tossed with hot fettucini, too.