Beyond Baby Carrots

Even though when I see one I nearly keel over with boredom, I’ll admit I sometimes fall prey to serving the ubiquitous crudite platter using the *most* uninspired vegetables. 

Ho Hum.

Veggies always seem like an afterthought when you’re putting together an appetizer spread.  And throwing in a store bought vegetable based antipasto seems to add insult to injury ; at my parties they are barely touched because quite honestly they are usually not all that good.  They tend to be not only overcooked but are also so heavyhanded with the dressing and spices you can hardly tell what vegetable that is hiding underneath the glop!

So for our last get together I pickled my own vegetables and not only was it super easy but there is really no comparison between what you pickle yourself vs what you buy at the store.  This simple method produces a very refined pickled vegetable and allows the true flavor of the vegetable to shine through (can you call an antipasto “genteel”??)  I used vegetables I had on hand and the recipe below will reflect that.  But you can use whatever you’d like, just be cognizant of the cooking times. Not all vegetables need the same amount of time to cook, even if they are cut to the same size.  The goal is to cook them just until they are crisp/tender, test them with your fork if you’re not sure they’re done.  Incidentally, I think this technique would make a great potato/vegetable salad and plan on giving that a whirl soon!

Like any salad, they are a bit vinegary which is notoriously difficult to pair with wine.  One of the reasons I like a Sauvignon Blanc so much is its high acidity and herbal characteristics can really do a salad proud!  Try pairing this with our Vignerons de Tutiac Quintet ($12) , a white bordeaux made from 100% Sauvignon Blanc grapes.  And has a screwcap to boot!

Cheers

Dare

Simple Pickled Vegetables (makes btwn 2 – 3 quarts – will keep up to a week, refrigerated)

 

Ingredients:

2 cups distilled white vinegar

2 TBSP salt

3 cups cauliflower florets, cut into 1” pieces (about one small head)

3 cups carrots, peeled and cut into ¼ x ¼ x 2” strips (about 4 med carrots)

3 cups broccoli florets, cut into 1” pieces (about one small head)

¾ cup pitted , flavorful green olives (I used some bleu cheese stuffed olives I had on hand – WOW)

3 TBSP extra virgin olive oil

Coarse salt

Directions:

Pour 3 quarts of water into a 5 quart pot , add vinegar and salt, bring to a boil.  Add carrots, cook 2 minutes.  Add cauliflower and broccoli, cook until all vegetables are crisp tender , about 3 more minutes.  Drain vegetables well and transfer to large bowl.  Let cool slightly.  Season with salt, add the olives and toss well with the olive oil.  Add a pinch of red pepper flakes if you simply MUST but I prefer these vegetables without.  Let marinate at least one hour at room temp before serving.

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This entry was posted in Dare Wenzler, Food, french wine, recipes, Screw cap wine, wine, wine delivery washington dc. Bookmark the permalink.

3 Responses to Beyond Baby Carrots

  1. Sue says:

    Such a good idea. I seem to remember a Julia Champignons a la Grecque recipe that I used forever. That’s a pity that Ina wasn’t coming over. She would have loved the bleu cheese stuffed olives, since she tries to find a place for bleu cheese anywhere. Oh! Wouldn’t they be good in a martini?

    • Tom says:

      Years ago David Rosengarten had a newsletter about mail-order food and rhapsodized over bleu cheese stuffed olives in a gin martini. Of course, he stuffed his own, and claimed that it was actually better to remove the pimento from the jumbo stuffed olives because the echo of pimento added a certain something. He then stuffed them with something outrageously expensive and had recommendations on the perfect gin and vermouth to use as well (not too much vermouth, as you might imagine).

  2. Dare says:

    Well they are so dangerously good , luckily I am not bothered too much by annoying things like “fat content” etc !! I had bought the jar at Wegmans, they were the colossal size

    I have a recipe for fried stuffed olives, can feel my arteries hardening already

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