Tuesday, July 26, 2005
Ever wonder what would happen if you were invited to a chefs house for a dinner party? This is an exerpt from an email I got from one of my dearest friends, a chef extraordiaire, when I asked her what she was serving for dinner that night.
"What's wrong with a little extra food? That's my motto. Or at least, it should be based on the way I cook. I was going for a Mediteranean feel so i made some spreads, made my new favorite pita crisps, and then roasted favas, put out olives,and pickled turnips (weird, but delicious). Then I made deconstructed chicken shish kabobs, grilled flank steak, lamburgers, tabouleh, greek orzo salad, potato salad (heck they were sitting around going bad), spanikopita, a tart of summer greens and fontina, chickpea salad with cuke/radish/mint, i feel like i'm forgetting something but oh well. dessert was (relatively) low key: pound cake from Chez Panisse Cookbook, fresh berries that I had picked in my garden, lemon tart, malted milk ball ice cream that i had been given from Christina's ice cream shop (delicious!), and my friend brought her trial run white cake with chocolate ganache frosting. She's working on a wedding cake. Good thing that my numbers increased from 12 to 18 at the last minute. I was joking that the next time I have a party, my friends should invite another 10 people without telling me just to make up for how much I tend to overcook."
2 pounds small turnips
2 large beets
2 jalapeno peppers
1 gallon water
2 tablespoons salt
4 cloves garlic, peeled
Blanch turnips in a large pot of boiling water, remove and peel. Peel the beet and slice into quarters. Place in a large sterile glass jar with the peppers. Combine the water, salt and garlic and simmer until the salt is dissolved. Cover the turnips with the pickling solution and seal with an airtight lid. Let set at least 10 days before using.
"At a dinner party one should eat wisely but not too well, and talk well but not too wisely."
W. Somerset Maugham
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Thank you for the recipe for pickled turnips. I've planted a garden for the first time in many years, and have an abundance of white turnips and beets. I love pickled turnips I've had in Asian restaurants and always wondered where the colour came from. Yeah.
i needed a recipe for the babaganoush dip that i would like to make. hope this recipe works out.Post a Comment