Last weekend, my sister gave me a recipe she’s been wanting to try for pickled cauliflower. Like her, I love all things pickled and vinegar-y. This recipe for Pickled Vegetables comes from the San Francisco Chronicle Food Section, courtesy of Chef Staffan Terje.
The original recipe is for cauliflower, however, it works with other vegetables as well. Brussels sprouts, asparagus, green beans, carrots, daikon radish, peppers, cauliflower – you name it, you can pickle it! It’s really very simple. The only thing you really need is the patience to wait for the pickling to take effect. Once you have your pickled vegetables, they make a great crunchy snack, a nice addition to salads, a sophisticated appetizer, or a lovely gift. I plan to do this over and over again with seasonal vegetables…
By the way, last week I said I was going to test a recipe for “fettuccine alfredo” where the alfredo sauce is made with chicken stock and Greek yogurt. Well, I did and it was just alright. The yogurt gave it a tang that just didn’t work for me on pasta. However, on attempt number two, I eliminated the yogurt and ended up with a nice (somewhat cream-like) sauce that I put over whole wheat fettuccine and tossed with arugula and fresh herbs. It was actually quite tasty. Here is a link to the original recipe, which I found in Runner’s World magazine. If you want to try this at home, just follow the recipe, although I suggest skipping the part about whisking in the yogurt at the end…
