Zoe Cuisine

Pickled Red Onions

 

I whipped up these pickled onions on a rainy afternoon a few weeks ago after a friend had put a bug in my ear about how easy pickling was. Since I had been collecting glass jars for months for no apparent reason, pickling seemed like a great way to put them to use. I was pleasantly surprised at how easy the whole process was. You basically just cook a solution of vinegar, sugar and the spices of your choice together and add your ingredient to be pickled. I was able to make this recipe without purchasing one thing, since I had a red onion that had been hanging around for a while, and I always have various vinegars and spices. This recipe is really just a guideline for the whole process, as you can pair any spices you like and even substitute shallots, cabbage or green beans for the red onions. I like the pickled onions because they are a great addition to sandwiches and salads. We whipped up some slow cooked bbq chicken tacos that were phenomenal topped with a bit of slaw, these onions and then wrapped in a soft flour tortilla. I think the hot pink color is so pretty that these might even become stocking stuffers for certain lucky family members this Christmas. 

 

Pickled Red Onions Ingredients: 1 large red onion 1 1/2 cups white vinegar 1/2 cup sugar Spices: 1/2 cinnamon stick 5 whole cloves 1 bay leaf dash red pepper flakes or small dried chile cumin seeds fennel seeds black peppercorns other options: fresh ginger slices, whole garlic cloves, mustard seeds, allspice berries, star anise Instructions: Slice the red onion very thinly into rounds, or cut in half and then slice. Bring a medium saucepan of water to a boil. Blanch the onion in the boiling water for 2 minutes. Drain in a colander. While you are waiting for the water to boil in the first step, mix the vinegar, sugar and spices in a separate medium saucepan. Bring to a boil and then simmer for 5 minutes. Add the blanched, drained onions to the spice mixture and simmer for 1 more minute. Transfer the mixture to a glass jar (a 10-11oz jar is a perfect fit). Allow to stand until cooled. Will keep for several weeks in the fridge.

Recipe courtesy of SimplyRecipes.com

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Feta Salsa

This past week my neighborhood organization threw a party in the little park around the corner for all the residents. It was a great way to bring people together who might not otherwise take the time to stop and chat while passing on the street or in the lobby of their building. It was also a beautifully warm summer evening, perfect for hanging around outdoors, nibbling on some food and sipping on a drink. A great local restaurant, the Channel Cafe, set up a grill and was turning out amazing hot dogs topped with cheddar, cajun slaw and bbq sauce - YUM!! Everyone that attended was encouraged to bring some food or drink according to the fliers that were posted around the area in the weeks leading up to the event. An urban pot luck you could say. This obviously got me thinking about what I should bring. Given the somewhat steamy weather and the fact that the food would have to sit out on a table for a few hours, my choices were slightly limited to things that would not spoil in the heat. A quick look on one of my favorite food blogs, SmittenKitchen, gave me a great idea for a funky salsa that uses some of my very favorite foods - feta, olives and sundried tomatoes. This "salsa" is so easy to pull together, just chop and mix. I cut thin slices of a baguette and toasted them in the oven with a little olive oil, salt and pepper as an accompaniment. The bold flavors went over well and my bowl came home from the party empty - the best compliment you can get! I also made my curry chicken spread which I served in little cucumber cups, but more on that later.

Feta Salsa Ingredients: 1 cup pitted kalamata olives 1/2 cup sundried tomatoes packed in oil 8 oz. feta cheese 2 scallions 8 large basil leaves fresh ground pepper Instructions: Finely chop the kalamata olives, or pulse in a food processor. You want the olives to be slightly chunky, not a puree. Add the olives to a medium mixing bowl. Finely chop the sundried tomatoes and add to the olives. I buy sundried tomatoes that are already julienned so the chopping is minimal. Make sure to get all the oil from the tomatoes into the bowl as it will provide additional flavor and moisture. Crumble the feta cheese and add to the olive and tomato mixture. Chop the scallion in the very thin slices, using the white and light green part but not the ends, and add to the bowl. Finely chop the basil in thin strips. Add the basil and some fresh ground pepper and stir until combined. If you want a "looser" salsa you can add a little additional oil from the sundried tomatoes or some extra virgin olive oil. You should not need to add any additional salt. Serve at room temperature with pita chips or bread slices. This is also great as a sandwich spread.

Adapted from SmittenKitchen

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Fresh Mango Avocado Salsa

This is a super fast, fresh salsa that jazzes up everything from seafood to tacos, rice and beans. I served this with some Mexican style seared shrimp and scallops last week and it was delicious. I am always looking for ways to add healthy flavor to a simply grilled piece of chicken or fish and this salsa is a perfect solution. I think a nice variation of this recipe would be to add some black beans, tomato, corn or cilantro (or all of the above).

Fresh Mango Avocado Salsa Ingredients: 1 mango, peeled, pitted and diced (about 1 1/2 cups) 1 large avocado, peeled, pitted and diced 1 large shallot, diced 1 jalapeno chile, seeded and finely diced (about 1-1.5 tablespoons) 2 tablespoons finely chopped fresh mint 2 tablespoons fresh lime juice Instructions: Mix all ingredients in a medium bowl. Season to taste with salt and fresh pepper (optional). Cover and chill for at least a half hour if possible. Add more fresh lime juice before serving (optional). This salsa will keep for up to a day in the fridge without the avocado browning.

Recipe courtesy of Bon Appetit June 2009 issue

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Salsa alongside seared shrimp and scallops, black beans and corn tortillas