Houston, we have some pickles…May 21, 2007
It’s just the Husband here today, and if you are a frequent reader of the blog, you’ve noticed things have slowed down since our little bundle of joy arrived. It turns out that Jack is a little pistol. So much so that while gesticulating and grinning at his doctor at his two month check-up, the doctor felt the need to remark, “Oh, he’s an active baby.”
And, yes, he is. The little guy sleeps well enough during the night, but is quite alive and awake during the day. As a result, my wife and I have developed strong calf and thigh muscles because his favorite way to be soothed is to be held while his parents do deep-knee bends (reminiscent of the Oompa-Loompas in Willy Wonka and the Chocolate Factory). The result is tired parents and recipes that sit in the queue.
In reality, though, we haven’t slowed down. I’ve still been busy putting together ideas, and we’ve been snapping photos and debating the recipes privately. Cooking is still the rage in our kitchen. In fact, we’ve had so many guests over the past nine weeks, I’ve likely cooked more and for larger groups than at any time since we started the blog. The result has been some creative things we hope to share more over the coming months.
The idea that I’ve been most excited about lately is pickling, and I wanted to invite you folks into the test kitchen. With summer just around the corner and gardens starting to yield many a delicious thing, I know many of you have some ideas about the subject and would love to exchange insights.
Here is what I’m working on… The first is a pickled green been with pink peppercorns and curry powder. The result has been described as having an Old Bay flavor by one of our blogger friends, Synaesthesia, when she came for dinner last week.
The second is a spicy carrot, a variation on the Firecracker recipe from Good Eats. The carrots have lots of straight heat and not much else.
The third is pickled Hungarian wax pepper. It mellows in a sweet brine of cider vinegar and dill, and has a sweet and spicy bite.
The final experiment is a Japanese-style pickled ginger, a.k.a gari. When it came time to serve them, they had not pickled long enough to produce that pretty pink color you see in gari next to your sushi, but the basic flavors were there.
So this is my latest obsession, I’ll be working on these a bit longer, as well as a few other experiments, and sometime this summer I hope start posting about my pickled masterpieces. However, if you’ve got ideas, suggestions, recipes, horror stories, we’d love to hear them. So post about pickling please!