Re: [CH] Pickled Farm-Stand Tomatoes wit=?ISO-8859-1?Q?h_Jalape=F1os?=

=Mark (mstevens@exit109.com)
Mon, 4 Aug 2008 08:36:39 -0400 

I'd probably leave out the Cumin and ginger, though I'd be tempted to try them
the first time just to give it a shot.  On the other hand, I don't really like
the texture you get from pickling fresh tomatoes, too mushy and watery.  I've
found instead that using canned Italian San Marzano tomatoes really seems to
help.  They have a thicker flesh and less seeds and pulp They're great in
salsa too).  This will change the character of the resulting product, but to
me this is a good thing...

On Sun, 3 Aug 2008 22:30:09 -0400, Linda Hutchinson wrote
> 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.


--
=Mark

http://www.exit109.com/~mstevens