Jordan Wine Country Table - Vol. 14, 2019 - 57

FRESH PICKLED
VEGETABLES
INGREDIENTS
2 pints assorted baby
vegetables, cleaned, trimmed
and prepared (carrots, patty
pan squash, golden beets)
¼ cup apple cider vinegar
2 Tbsp rice wine vinegar,
seasoned
1 tsp Canadian brown
mustard seed*
1 tsp Canadian yellow
mustard seed*
1 pinch saffron threads
(Spanish coupe or Kashmir)*
2 Turkish Bay leaves, crushed*
1 cardamom pod, cracked*
2 Tbsp whole coriander,
toasted and crushed*
2 tsp whole cumin, toasted
and crushed*
2 tsp black peppercorns, whole*
1 Tbsp Turkish oregano*
1 tsp Indian celery seed*
2 tsp Aleppo pepper chili flakes*
2 cloves, whole*
2 shallots, peeled and sliced
1 small bulb of fennel with
fronds, roughly chopped
½ cup basil, torn
10 sprigs lemon thyme
5 sprigs tarragon
5 sprigs marjoram
5 sprigs flat leaf parsley
3 California bay leaves
3 cloves elephant garlic, crushed
Zest of one Meyer lemon
2 Tbsp grapefruit zest
2 Tbsp Sonoma honey
½ cup grapeseed oil
½ cup, 2 Tbsp Jordan Estate
Extra Virgin Olive Oil
Fresh blossoms and rose petals
for garnish
Sea salt to taste
INSTRUCTIONS
Prepare vegetables by blanching 90
percent through in boiling seasoned
water and shock them in ice water.
This step may be done up to two
hours prior to pickling. Baby carrots,
turnips, endive, peas and roasted
cipollini onions are favorites
from the Jordan Estate garden.
Delicate vegetables (like patty pan
squash) should be lightly blanched
to 50 percent and set aside for
additional at the end; not pickled.
To prepare the vinaigrette, in a cast
iron pan over medium-high heat,
combine all dried herbs and spices
and toast until fragrant (1-2 minutes).
Add two tablespoons of olive oil to
the pan and heat to a simmer. Add
shallots, garlic, fennel, zest, half of
the fresh herbs and honey; sauté until
vegetables begin to caramelize and
release their flavor. With a wooden
spoon, scrape all ingredients into
a stainless steel saucepan and add
the two vinegars. Season with salt
and return to a simmer. Remove
infused vinegar from the heat, add
the remaining fresh herbs, cover and
allow to steam for a minimum of one
hour. Return to a simmer and whisk in
oils to emulsify.
To finish the escabeche, place a
strainer or cheesecloth over a stainless
*Note: This exotic blend of
dried herbs and spices may
be substituted with Penzey's
Pickling Spice.
steel sauce pot filled with prepared
vegetables. Pour hot, infused
vinaigrette through strainer onto
vegetables and allow to lightly
pickle for a minimum of two hours.
Strain vegetables off infused
vinaigrette onto serving plate.
(Remaining infused vinaigrette may
be kept refrigerated for up to one
week.) Add lightly blanched patty pan
squash. Garnish with fresh blossoms,
rose petals, sea salt and a drizzle
of infused vinaigrette to enhance
colors and flavors. Serve at room
temperature with a salad of torn
greens and remaining fresh herbs,
delicate quinoa or scented sushi rice.
Finished escabeche may be kept
refrigerated for up to three days.
Serves 6
57
Jordan Wine Country Table - Vol. 14, 2019

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