My favorite part was the easy, fast, tart and inexpensive addition of pickled onions; I am looking forward to trying them on sandwiches (BLT!) and salads. Recipe below adapted from Zuni Cafe Cookbook.
Use a Mandolin with a great caution - my fingers get seasick just thinking of one - having danced too close to the edge one to many times...
Time: 20 minutes (with a Mandolin)
3 medium yellow onions
1 1/4 cups Champagne Vinegar
1 1/2 cups water
2 T sugar
2 bay leaves
1 small dried chili (e.g. thai)
Pinch of black peppercorns
Salt to taste
Slice onions 1/8" thick, ideally falling into rings. Combine remaining brine ingredients into saucepan large enough to accommodate addition of onions. Bring mixture to a simmer over med-low heat, turn heat up to medium and add onions. Gently stir brine and onions and return to a simmer for 1 minute. Carefully pour onions and brine directly into a mason jar(s), cover and store refrigerated ... indefintetly.
|New Year's Eve Gougeres with Arugula and Bacon|