Archive for January, 2008|Monthly archive page
Hello again, Friends of Rick’s Picks!
We’re mindful during these frozen gray months why people began pickling in the first place over 4,000 years ago in Mesopotamia to preserve the bounty of the harvest. Yes, winter is a great time for pickles. And the Rick’s Picks team is bundled up at the Greenmarket, getting the word out. One of our most important messages is that it’s not just the pickles. There’s a world of possibilities for our brines, too! So, in the spirit of preserving the whole jar, we’d like to start the year off by giving you some brine ideas.
Mean Beans: when the beans have disappeared (into Bloody Marys, if you see things our way), take some carrots or daikon, slice them thinly and pack them in the spicy cayenne brine. In a couple of days, you’ll have pickled vegetables that will have quite a kick.
Whup Asp: the brine of our pickled asparagus has a bright, piquant flavor, from white wine vinegar, hot cherry peppers and orange juice. A spoonful or two on a salad of Boston lettuce will add a tangy zip without the wilting heaviness of many traditional dressings.
Smokra: Chinese food lovers will appreciate this variation on the classic Ma Pa Tofu: marinate the tofu in the brine and the smoked paprika will impart a deep, rich flavor. Smokra brine also works well to marinate brisket.
Phat Beets: this idea falls under the category of Happy Accident. We left a jar of Phat Beets in the freezer part of a fridge and discovered that the partially frozen brine became like a savory sorbet or a beet granite. Also, try dipping a peeled, hard-boiled egg in a jar of Phat Beet brine for ten minutes and marvel at the transformation.
When it comes to Rick’s Picks brine, USE IT, DON’T LOSE IT! We’d love to hear your brine ideas, too. We’ll be featuring lots of brine ideas and much more when we launch our new website in April. Stay tuned for exciting pickle contests, internet-only offers and all things pickled! And pickles await you at rickspicksnyc.com!
As always, thanks so much for your support.
Happy New Year!