Yes, I have a predilection for things pickled. There's logic here. Tart, sweet, salty, hot -- these are primal tastes we humans are wired to respond to. Anthropology 101 aside, they nudge forward other flavors, which is why these simple pickles can be building blocks for an infinite number of starters.
Try them atop pieces of grilled polenta or smoked fish (don't forget kippers in the can!), or paired with aged cheddar or gouda. Or head to the deli case. Get a good piece of liver sausage and black bread, and finish with these rings.
And of course, don't forget the condiment opportunities: burgers, tempeh, brats, salmon, melon (believe it or not), sandwiches, and even peanut butter and bacon take a trip to the moon with these onions.
1. Toss the sliced onions with everything but the mint. Taste for salt and tart-sweet balance. Refrigerate a minimum of several hours before using. If using the mint, add it as you use the onions so its flavor stays bright.
(Photo: MPR News/Jennifer Simonson)
Reprinted from Eating In with Lynne Rossetto Kasper, Issue 2, an e-book published by American Public Media.
If you have tried a Belgian lambic beer, then you have tasted the results of spontaneous fermentation. The beer is exposed to naturally occurring yeast and bacteria in the open air, and matured in oak barrels for months or years. Greg Engert, beer director for the Neighborhood Restaurant Group in Washington, D.C., explains.