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Quick
Pickles
Easy Recipes with Big Flavor
by Chris
Schlesinger, John Willoughby and Dan George (Chronicle)
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If
you would rather adorn your hamburger with sichuan-style garden pickles,
sweet-hot curried zucchini pickles, or crunchy orange-pickled
red onions with chipotles and tequila than a slimy dill spear, you'll
be glad that Chris Schlesinger and John Willoughby joined forces with
Dan George and turned their attention from grilling (they penned the
bestseller The Thrill of the Grill) to pickling. Better yet,
much of the quick-pickling fare from the minds of this creative trio
would be better suited to dressing up your fanciest gourmet dinner
party than a casual backyard barbecue. There are stunners like bourbon
pickled apricots, citrus-pickled turnip wafers with gin and juniper
berries, red wine-pickled beets with fresh horseradish and warm spices,
and balsamic-pickled grapefruit with shaved fennel. And, believe it
or not, as the authors promise, most recipes are a breeze. They adroitly
describe the difference between fresh, fermented, and oil-preserved
pickles and how most of their gems are fresh since they are the quickest
and easiest. There are reasons these recipes are so well written and
expertly crafted: George is a caterer and pickle expert, Willoughby
is the senior editor of the acclaimed Cooks Illustrated magazine
and writes regularly with Schlesinger for The New York Times,
and restaurateur Schlesinger is a James Beard award winner for Best
Chef in New England.
RECIPE:
SWEET-HOT
CURRIED ZUCCHINI PICKLES
(Updated: 12/11/08 SB) |
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