Why I'm Adding Pickled Shiso to—Well, Everything

Living in the pastoral Hudson Valley, I have room to grow things. This year’s garden flourished, and within it, my second season growing red shiso, an herb in the mint family with a floral aroma. In Japanese cooking, red shiso is known best for its rich hue that stains umeboshi, or pickled plums.

It self-seeds freely in my garden and so as a result, I have a lot of it. Not one to waste, I have used it in all manner of things over the growing season: leaves added to ceviche, chopped into grain dishes, piled generously onto salads, as an aromatic in making pickles; paired with pork, chicken, ribs, and more. Then arrived the end of warm days.

Read More >>



from Food52 https://ift.tt/2KCEPoF

Comments

Post a Comment

Popular posts from this blog

Our Favorite Saucy, Smoky Baked Beans.

Image
Okay hi! It’s basically officially summer so let’s just start doing the whole baked beans thing.  Because it’s time! It’s really time. Even if you are making them for yourself. You’re worth the good beans, I’m telling you. If you’ve been here long enough you may remember when I didn’t even like these summer favorite beans. Times have changed!  Years ago I made these bourbon beans and they hooked me. Seriously, hooked me! They turned me into a baked bean lover and now I’m convinced that no outdoor cookout, barbecue or summer meal is complete without a side of baked beans.  Now. While I do really love these slow cooker bourbon baked beans , this here is the recipe I’ve found myself making more often for the last few years. Probably since I’ve had kids and had a little less time on my hands. Also, I should warm you that it’s kind of semi-homemade. I mean, it’s definitely semi-homemade. Not kind of.  But they are so easy! While my slow cooker beans recipe...
Read more

The Wild, Wondrous Cooking I Do in My Head

In Our World, Before & After , we're asking our favorite culture writers, cooks, and home/design experts, to describe how life will be different after COVID—with essays on cooking and being at home, the new ways and foods we’ll eat, plus travel guides (both real and imagined). The best meals I have ever made are the ones I make up in my head. I spend a lot of time pottering around up there in the dusty recesses of my mind: I rehearse earth-shaking put-downs; I wonder how I’d explain things like bootcut jeans to an alien (how could an alien ever understand how a couple of inches around the ankle could change your trousers’ entire cultural DNA?); I hash out the details of my dream career du jour—pastry chef one day, psychiatric nurse the next. I date women soccer stars! I skateboard! But most of all, I cook. Read More >> from Food52 https://ift.tt/2Uzs9Rt
Read more