This Saveur article is what restarted my thinking about escabeches, well that and the temperature. It's finally hot here, so the idea of eating something vinegary out of the fridge sounds even better than usual. Maybe I'll eventually write down this turkey escabeche I made Friday night (oregano, habanero, cumin, cinnamon, allspice, vinegar, garlic, onion), but yes it may have to wait.
While I was poking about on the Saveur website I started looking at their picnic recipes, since etc what I said before about the temperature, and found this interesting-looking rice salad, also timely b/c Mara came into a bunch of cherries (that's what I said) and I've got kale and basil and spinach sitting around wilting and so I am making it right now. I'm unsure about the artichoke and cherry combo, that part sounds drug-induced, but will give it a try. Preliminary tasting results very positive (everything except cherries, almonds, and artichokes). Other items on the menu: Ottolenghi's smashed garlic cucumbers and that ol' beet carpaccio with feta. And maybe something with shrimp. We gwine be stinkee in our damn mouf.
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And later: cherries provided a beauteeful visual contrast but as suspected were unnecessary and/or distracting in terms of taste. They are now off macerating somewhere instead of participating in this recipe. Artichokes on the other hand were a great addition and almonds would probably also work nicely, but it was also great without them, this ended up being really one of my favorite things I've made recently.
kale and brown rice salad with basil
1 cup loosely packed basil leaves
4 cloves garlic
1/2 cup extra virgin olive oil
juice of 1 lemon
1 and 1/2 tbsp raw/turbinado sugar
2 cups cooked brown rice
1 cup frozen chopped kale, drained
1 cup loosely packed fresh spinach leaves, chiffonaded or roughly chopped.
4 to 8 artichoke hearts, rinsed well, drained and quartered
1/2 cup toasted almonds, slivered or roughly crushed
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