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Featured Cookbook
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Easter Wheat-Berry Cake
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Giardiniera (Pickled Vegetables)
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Coffee-Glazed Doughnuts
Book Description
Nowadays, everyone who entertains is looking for outstanding casual fare that will allow them to spend more time with their guests. Dishes must be quick and easy to prepare (or able to be made ahead) and filled with the purest ingredients for optimum flavor. The Best of Gourmet, Featuring the Flavors of Thailand is filled with twenty-eight such menus-most are very relaxed, all are absolutely delicious.
... (more)
The Best of Gourmet: Sixty-five Years, Sixty-five Favorite Recipes
Authors: Gourmet Magazine Editors
Date: May 2007
ISBN: 1400066387
Publisher: Random House
Hardcover
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These vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.
Makes about 10 cups
Active time: 1 hour
Start to finish: 1 day (included chilling)
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FOR PICKLING LIQUID:
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2 1/2 cups distilled white vinegar
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3 cups water
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3/4 cup sugar
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5 tablespoons kosher salt
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1 teaspoon yellow mustard seeds
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1/2 teaspoon dried hot red-pepper flakes
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FOR VEGETABLES:
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1 head cauliflower (2 lb), trimmed and broken into
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1 to 1 1/2-inch florets (6 cups)
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1 red bell pepper, cut into 1-inch pieces
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1 yellow bell pepper, cut into 1-inch pieces
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4 carrots, cut diagonally into 1/2-inch-thick slices (2 cups)
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4 celery ribs, cut into 1-inch-thick slices (3 cups)
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1 cup drained bottled whole peperoncini(4 oz)
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1 cup large brine-cured green olives (preferably Sicilian; 6 oz)
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1/2 cup oil-cured black olives (6 oz)
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MAKE PICKLING LIQUID: Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan (see cooks’ note, below) over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.
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COOK VEGETABLES: Bring about 6 quarts unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking.
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Cook remaining vegetables separately in same manner, allowing 4 minutes each for bell peppers and carrots and 2 minutes for celery.
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Drain vegetables in a colander and spread out on 2 large kitchen towels to dry.
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Add cooked vegetables, peperoncini, and olives to pickling liquid. Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day.
COOKS' NOTES:
- Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste to recipes with acidic ingredients.
- Pickled vegetables keep, covered and chilled, 1 week.
More From This Book:
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Easter Wheat-Berry Cake
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Giardiniera (Pickled Vegetables)
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Coffee-Glazed Doughnuts
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