My husband and I were in food-Mecca a little over a week ago (aka Manhattan), eating our way from Central Park to Battery Park. We embarked on a food safari, flushing out the so-so places in order to get to the big game, the trophy winners.
I do this hard work for you.
You see, my goal is to selflessly seek out unique experiences and when I order something unique on a menu, it is all for you. Ultimately it is to share what I learn.
Okay, let’s call it what it is. It's all about me! Foodie-ism is about the experience! It is about the little surprises, whether it delights your palate, or not. It's about seeking it out, wherever you are.
Friday night we ate at a sumptuous hole-in-the-wall in NoHo, called il buco. This place was on my to-do list the last few trips to the city and we finally made it. Romantic and cozy with a local vibe, this place was oh-so charming.
The food offering was perfection. They even had an olive oil tasting menu, similar to a wine menu.
One surprise was the pickled shallots that came tossed on the roasted farm-to-table asparagus. My #1 foodie rule is to bring shallots into your life so when I see it as an ingredient on a menu, I know it will have that nutty depth that gets my appetite going.
This time, the shallots came pickled atop the asparagus.
What a revelation!
Pickled shallots are easy, if you make them the cheater way.
CHEATER PICKLED SHALLOTS
Serves = 2
Prep Time = 5 minutes
1. Do you have a jar of pickles in your refrigerator or pantry?
2. Open it up, pour out some juice into a glass container or jar.
3. Thinly slice 2-3 shallots and put them back in the container with pickle juice.
4. Let sit in the refrigerator for a week.
5. Open up and enjoy!
6. Add to roasted asparagus, to a summer salad, or on top of a grilled juicy burger.
I made them the cheater-cheater-cheater way.
I reused canned pickled okra juice that my friend gave to me at a recent church picnic. Thanks Mrs. McGowen!
I call it smart cooking.
Your pickled shallot trick will make you the star of your next picnic.
Eat well, my friends. Eat well.