Sweet and Sour Pickled Radish


Via Flickr user Market Manager

Sweet and Sour Pickled Radish
Makes 1 Jar

1 bunch radishes
1 clove garlic
1-2 teaspoons pickling salt
½ cup white distilled or rice vinegar
¼ cup granulated sugar
¼ cup water
4 teaspoons whole Tellicherry peppercorns

Remove the stems from the radishes (set aside the leaves), and rinse them free of any dirt and debris. Slice radishes into thin rounds, discarding the tough ends, and place slices in a bowl. Sprinkle with 1-2 teaspoons of salt and let sit for 20 minutes. Rinse and drain radish slices, and then pour into a sterilized wide-mouth jar.

To make the brine, combine the vinegar, sugar, water, garlic clove and peppercorns in a saucepan over medium-high heat. Stir until sugar has dissolved, and bring liquid to a boil. Remove from heat and let cool for five minutes. Pour brine in jar over radishes.

Cover the jar, and let sit until it cools to room temperature. Store in the refrigerator for 1-2 months, and serve in sandwiches, over cheese and crackers, on hamburgers, etc.
Inspired by Whip Up.

Basque Style Chicken


Photo via Flickr user Warren Layton

Basque Style Chicken
Makes 4-6 Servings

12 boneless skinless chicken thighs
1/2 tsp Sonoma sea salt
1/2 tsp freshly cracked Tellicherry pepper
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 sweet bell peppers, thinly sliced
1 tsp smoked paprika or chili powder
1/2 tsp dried thyme
1/3 cup dry red wine
2 whole tomatoes, chopped
1/4 cup chopped fresh parsley or arugula

Sprinkle chicken with half each of the salt and pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.

Drain any fat from pan. Add onion, garlic and peppers; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in paprika, thyme and remaining salt and pepper. Add wine; cook, scraping up brown bits from bottom of pan, until almost no liquid remains.

Add tomatoes, breaking up with spoon. Return chicken and any accumulated juices to pan, spooning sauce over top; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until juices run clear when chicken is pierced or they reach an internal temperature of 165, about 25 minutes.

Using slotted spoon, transfer chicken and peppers to serving plate; keep warm. Stir parsley into sauce and bring to boil; cook until thickened. Spoon over chicken serve over rice or noodles.

Inspired by Canadian Living Magazine and C’est Bon Cooking.