I went far afield this week in my quest become a legend of the cookery world. A brightly colored book caught my eye, please spare me the, “Don’t judge a book by the cover”, because I do! I believe I’ve just got myself in a pickle by stating the former, but that’s fine because this adventure delves into pickling.
Simply Organic: a cookbook for sustainable, seasonal, and local ingredients, by Jesse Ziff Cool, is the book I fancy this week, and it’s not a book primarily about pickling, in fact, there is only one pickling recipe in the book. The cookbook possesses a wonderful connection to seasonal relationships with food it begins with spring recipes and ends with winter recipes. Mindful eating is discussed in the book and not imposing our eating believes on others, being respectful of food choices of others. I would love to spend a year strictly following the recipes in the cookbook. It just has so many great recipes and so much insight to the world of healthy food.
I’ll stop gushing and get down to the nitty-gritty of pickling cauliflower. Yes, I chose the Pickled Cauliflower recipe, orange cauliflower, because we all know “the Dish” must cook with panache! The preparation and ingredients are simple, just steam some cauliflower then add vinegar, garlic, jalapenos and a few other ingredients then your set. The whole deal took about 20 minutes, no problem. The results, the pickled cauliflower will be ready in two weeks or so, I’ll post them next time. I highly recommend this cookbook!
Check out the book at Foster Library, or put a hold on it - we will send it to you!
If there are any cookbooks in Foster Library’s collection that you would like me to try out, please leave the title on our Facebook page and I’ll get cooking.