Currently viewing the tag: "quickles"
This quickle is meant to show off the colors of the carrots to their best effect, and allow the taste differences of each to still show through. Since some red carrots are only red as far as the skin, this method of cleaning preserves the color and renders the carrots clean and safe. This recipe uses cilantro and coriander seed because the idea of keeping it all in the family appeals to me, but you could use other herbs as long as it is subtle. Using low acid vinegar- around 4 to 5% or 40 to 50 grain- such as rice or white balsamic is easy and preserves the flavors of the carrots. You can dilute other vinegars with water to get to this number if you wish. Stronger vinegar will need more sugar to balance the flavors. You will want a mandolin to make this easy.
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A variation on a Quickle, this uses a hot brine to soften up the carrots a little. I enjoy using lavender in savory dishes, and find lavender and fennel go well together.
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This is a substantial salad that is good when it is hot. It is composed of recipes that are already on the website except for the lavender quickled carrots. Lavender is fun to use in savory dishes and goes well with fennel. The meaty blandness of the beans and the vinegar of the dressings keep the lavender from being too much. The lavender should come across as a piece of pleasing music heard from the next room, not like someone wearing too much scent sitting down next to you.
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Tagged with: arugula • carrots • cranberry beans • cranberry shelling beans • fennel • lettuce • quickles • salad • shelling beans • vinaigrette
If it sits still long enough, I’m bound to try this technique on most anything it seems. It works beautifully with fennel, giving a sweet and sour taste that is reminiscent of a lightly done sauerkraut. Simple, quick, and versatile. Use it to top a salad, or put it in sandwiches. Great on grilled fish or roast pork as well. If you heat it up it can be used like sauerkraut with sausages and potatoes. It goes great topping Swedish crispbread topped with coarse mustard and pâté and crispbread with labne and smoked salmon. The fennel/licorice flavor is enhanced with a pinch of fennel seeds, but it is not “in your face” fennel/licorice flavor. This is one of those times when you’d like to use your fixed blade slicer.
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This is the first of my “quickle” recipes from which the rest derive. These always seem to disappear so fast, and I am always interested to see what they get used for. Once you have done this, you’ll find it takes longer to read the recipe than execute it. This is another dish where a Ben-Riner or mandolin is really helpful, or a razor sharp knife is essential.
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A variation on a Quickle, this uses a hot brine to soften up the carrots a little. The pickled jalapenos and carrots found in many taquerias is part of the inspiration for these, as is the pickled vegetables found as antipasti in Italian restaurants. These can be part of a salad, tossed into sandwiches, or just eaten as is. A great addition to a lunch box if you want more vegetables in your diet but plain carrot sticks do not inspire.
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I love vinegary foods, and I love foods that are quick to make. This hits on both accounts, and keeps well in the refrigerator. The dish is colorful and brightly flavored, and is a riff on the shallot quickles developed for the Harvest Festival.
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Not truly pickled, these beans are what I call “quickles”. With the red pepper dice it is a colorful dish, and the crisp texture and bright flavors make this especially enjoyable when it’s hot out. This dish is great cold, but can be served hot as well.
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This is a very basic Japanese “pickle” or salad that you might find in a home-style restaurant or in a bento box. This dish is ridiculously simple, but it keeps well and has a nice flavor and some crunch. No dressing makes it lower calorie, also. This is another of those dishes where I can not recommend a Ben-Riner (Japanese fixed blade slicer) enough. It makes doing this dish a snap. Oh, it is pronounced “skee-moan-oh”.
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Here is a variation on a theme. I love the cucumber salad called sunomono that you get in Japanese restaurants. Long ago, when I had a sushi bar of my own, I used to experiment with this technique, using whatever vegetable struck my fancy.
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Tagged with: basic • black spanish radish • cucumber • dairy-free • gluten-free • purple plum radish • quickles • radish • Tokyo turnips • turnips • vegan • vegetarian • watermelon radishes
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