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Linda Hutchinson (lipant@sympatico.ca)
Sun, 3 Aug 2008 22:30:09 -0400
I have been looking at this in the magazine for ages, not sure why but I
don't really like the seasonings. Does anyone have any suggestions?
Something is not quite right. Linda
© Lucy Schaeffer
Pickled Farm-Stand Tomatoes with Jalapeños
TOTAL TIME: 30 MIN plus 4 hr pickling
SERVES: 6 TO 8
At Blue Duck Tavern in Washington, DC, chef Brian McBride serves side dishes
separately from entrées so diners can mix and match. This side dish of
pickled tomatoes is terrific with a simply grilled steak, but it's also
delicious with plenty of crusty bread to sop up the ginger-and-cumin-scented
tomato juices.
ingredients
1 cup rice vinegar
1/4 cup light brown sugar
1 teaspoon salt
1 cup extra-virgin olive oil
1 garlic clove, minced
1 1/2 teaspoons finely grated fresh ginger
1 teaspoon mustard seeds
1 teaspoon coarsely ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
Pinch of cayenne pepper
6 tomatoes (1 1/2 pounds), each cut into 6 wedges
4 scallions, white and tender green parts only, thinly sliced
2 jalapeños, thinly sliced into rings and seeded
directions
In a medium saucepan, bring the vinegar, brown sugar and salt to a boil,
stirring. Remove from the heat.
In a medium skillet, heat the oil. Add the garlic, grated ginger, mustard
seeds, black pepper, turmeric, ground cumin and cayenne pepper and cook over
low heat until fragrant, about 2 minutes. Carefully pour the hot oil into
the vinegar mixture.
In a large heatproof bowl, combine the tomatoes, scallions and jalapeños.
Stir in the hot pickling liquid and let stand at room temperature for 4
hours or refrigerate for 8 hours, then serve.
Recipe by Brian McBride
This recipe originally appeared in Food and Wine, August, 2008.
~~~~
Linda
~~~~
The trouble with life is, you're half way through it before you realize it's
a 'do it yourself' thing.