Workshop Improvisations and Green Tomato Pickles
I would not have asked for a nicer way to spend a rainy weekday than with some wine, lots of food, and great company. The mise en place for this workshop took a turn toward spring with mustard greens, fiddlehead ferns, and spring leeks. Scroll down for pictures, and a recipe for Green Tomato Pickles!
Some class improvisations included:
Seared Polenta with Ricotta and Shallot Jam.
Cheese Broth with Braised leeks and Polenta.
Oyster Mushrooms in a Sherry Raisin Demi-Glace, Farro Salad.
Fennel Pork over Broken Navy Beans, Leeks.
Fiddlehead Ferns in Anchovy Butter, Slivered Almonds.
And lunch, assembled beforehand and as always from the class pantry and in “2 minutes” fashion:
Farro Salad with Almonds, Raisin Vinaigrette
Poached Arctic Char with Grain Mustard Aioli and Green Tomato Pickles (recipe for pickles, below)
Green Tomato Pickles
- These tomatoes are some of my favorites. They are not sweet, like other green tomato condiments that lean heavily on sugar, warm spices, and heat. They are bright and crisp, like the unripe tomato itself. Take them on a picnic, along with some ham, or serve them with salmon and aioli, or butter and brown bread.
Yield: about 1 quart
8 medium green tomatoes, cored and sliced into even, ¼-inch thick wedges
4 cloves garlic, thinly sliced
4 teaspoons salt
1 teaspoon sugar
½ cup white wine vinegar
sprigs of fresh dill, to taste and sight
some crushed coriander seeds
- Place sliced tomatoes and garlic in a small bowl. Add salt and sugar and toss lightly. Add vinegar, dill, and coriander and toss again. Place in a non-reactive container, cover, and refrigerate for at least 4 hours, turning occasionally. Best if made a day in advance.
These will keep crisp in the refrigerator for longer than you’ll keep them around.
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