After the complexities of the Blue Zone, we thought some simple pressure-cooker* recipes would make a welcome change of pace. Fennel-Carrot Soup with Ginger is the first of 4 or 5 PC posts (vote with your comments!). If you don’t own a pressure cooker, no worries, all of the recipes work the old-fashioned way; they just take a little longer.
Pickled Eggs 3 Ways is the final and most colorful installment in our recent trilogy of egg recipes. We made two batches of each of these eggs, a week apart, both to test the recipes and so I could photograph the process from pickling juice to finished eggs. As I write this the first batch of three dozen eggs is nearly gone–in case you’re wondering if kids will eat pickled eggs, the answer is Yes, they will. Who can resist wedges of a saffron and purple egg, child or adult? These eggs are tart, but not completely sour (note the sugar in the recipes), which makes them a flexible dining companion. Of course pickled eggs are the ultimate picnic food–festive, not prone to spoilage, and given to pairing nicely with other preserved items like cheese, smoked fish–and great beer. They stand out with mixed greens–and when combined with with wasabi mayonnaise make a killer egg salad
How can something that tastes so good look sooooo creepy? Even the cozy daylight-balanced produce-aisle lighting of Whole Foods can’t dispel the sense that something wicked this way comes whenever I get to the celery root bin. Hieronymus Bosch, H.P. Lovecraft and Arcimboldo rolled into one beat-with-the-heebie-jeebie stick vegetable. You know that scene in one …
The Garum Factory 