Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



The Scuttlebutt - Saltie

kept bygbriana
recipe byFood52
Notes: 

1 batch focaccia: (https://food52.com/recipes/28786-saltie-s-focaccia)
1/2 cup pimentón aioli: (https://food52.com/recipes/28813-pimenton-aioli)
8 to 10 hard-boiled eggs
8 to 10 ounces feta
Pickled vegetable and herb salad (below)

For the pickled vegetable and herb salad:

1 bunch beets
1/4 cup olive oil
2 large red onions
1 1/2 tablespoons kosher salt, divided
2 cups red wine vinegar
2 cups water
1 cup sugar
1 tablespoon whole black peppercorns
1 tablespoons coriander seeds
1 tablespoon mustard seeds
2 whole star anise pods, broken up
8 whole allspice berries

8 medium carrots, peeled
2 cups apple cider vinegar
2 cups water
1 cup sugar
1/2 cup kosher salt
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 árbol chiles

2 heaping cups fresh herbs (like parsley, mint, and dill)
A few scallions, thinly sliced on a bias
A few radishes, thinly sliced
1/4 cup capers
1/2 cup pitted oil-cured black olives, chopped
Extra-virgin olive oil

print
Ingredients: 

1 batch focaccia
1/2 cup pimentón aioli
8 to 10 hard-boiled eggs
8 to 10 ounces feta
Pickled vegetable and herb salad (below)

For the pickled vegetable and herb salad:

1 bunch beets
1/4 cup olive oil
2 large red onions
1 1/2 tablespoons kosher salt, divided
2 cups red wine vinegar
2 cups water
1 cup sugar
1 tablespoon whole black peppercorns
1 tablespoons coriander seeds
1 tablespoon mustard seeds
2 whole star anise pods, broken up
8 whole allspice berries

8 medium carrots, peeled
2 cups apple cider vinegar
2 cups water
1 cup sugar
1/2 cup kosher salt
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 árbol chiles

2 heaping cups fresh herbs (like parsley, mint, and dill)
A few scallions, thinly sliced on a bias
A few radishes, thinly sliced
1/4 cup capers
1/2 cup pitted oil-cured black olives, chopped
Extra-virgin olive oil


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook