Friday, January 15, 2010

Broccoli Salad With Golden Raisins, Olives, and Pickled Mirepoix Relish



My leftover steamed broccoli inevitably ends up in a cold dish, as reheating can make it mushy. I had tossed these little trees with salt, pepper, olive oil, and lemon juice during their first lives; so to dress the salad, all I used was a bit of additional olive oil.

Mirepoix refers to the French holy trinity of cuisine: onions, carrots, and celery. Tradition calls for two parts onion to one part each carrot and celery, a fact that I did not know when I made this pickled version. So if you're a publisher who has decided not to give me a cookbook deal based on that transgression, please keep in mind that, hey, now I know (though if you want an author who knows what the hells she's talking about, you're not the variety of publisher who would have given me a cookbook deal anyway).

Salad isn't the only use for Pickled Mirepoix Relish. You can sprinkle it on deviled eggs, thick soups, hot dogs... Maybe even dessert? Worth a shot. I see Pickled Mirepoix Cookies in my near future.

As mentioned at its first appearance on The Chickenless Kitchen, this brine recipe was adapted from the one for Fresh-Pickled Vegetables on page 220 of Alice Waters' The Art of Simple Food.

Pickled Mirepoix Relish

Ingredients

1/2 c. each carrot, celery, and onion, minced
1 batch of pickling brine, subbing an equal amount of sugar for the acai black currant syrup

Directions

Combine the veggies in a heatproof container. Set aside.

Bring the brine to a boil for five minutes. Pour the brine over the veggies. Strain immediately. Allow to cool, then store in the fridge for at least two hours before using. Makes 1 1/2 cups.


Beat the eggs. Whip the cream. Show no mercy.


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10 comments:

Vegetable Matter said...

I love your creativity. Alice would definitely approve! Julia, not so sure. Robin

Drick said...

so much fun reading your posts as always - bet this one really was tasty

redkathy said...

you are a trip, that's for sure [big smile] Very entertaining post and beautiful salad!

penny aka jeroxie said...

Looks good to me. Hot dog is actually is a good idea.

wasabi prime said...

Hooray for pickled vegetables! With books like David Chang's Momofuku cookbook on the must-have list, I'm hoping to see more pickling of vegetables and its application in more recipes. Not only does it help keep vegetables longer, it adds such great flavor.

powderate said...

I like your jaunty style and may pick up the challenge you threw done... acia black currant syrup in the pickle brine ... a decadent substitute sweetener, give the maple syrup a break from a pickle fiend.

powderate said...

I like your jaunty style and may pick up the challenge you threw done... acia black currant syrup in the pickle brine ... a decadent substitute sweetener, give the maple syrup a break from a pickle fiend.

Ruth said...

Great tips! Thank you so much!!

Tasty Eats At Home said...

Genuine mirepoix or not, sounds like a delicious mix of pickled goodness!

Squeaky Gourmet said...

Super creative!!