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Matt Weingarten's PRESERVES & PICKLING
Submitted by admin on Thu, 12/11/2008 - 12:19
Recipes Courtesy of Executive Chef Matthew Weingarten
of Inside Park at St. Bart’s, New York City
MUSHROOM PRESERVES
1 pound mushrooms, cut in quarters or halves depending on size
8 shallots, diced
2 tablespoons fresh thyme leaves, picked off stems
2 large bay leaves
2 fresh rosemary sprigs
1 tablespoon fresh marjoram, cut in chiffonade slivers
1 tablespoon fennel seeds
6 allspice seeds
1 clove
12 peppercorns
1/4 cup salt
1 cup fruity olive oil
2 cups water
1/2 cup aged sherry vinegar
8 garlic cloves, thinly sliced
1/4 cup currants
2 tablespoons sugar
Place mushrooms, shallots, thyme leaves, bay leaves, rosemary and marjoram in a bowl. Toast fennel seeds, allspice, clove and peppercorns in a dry pan over medium heat. Add salt and warm through. Pour the toasted spice mixture over the mushrooms, and gently toss.
Bring olive oil, water, vinegar, garlic, currants and sugar to a boil in small pan. Pour this mixture over mushrooms, cover and let cool at room temperature.
Proceed with normal canning procedure, or store in an airtight container in the refrigerator for up to 3 months to be used alongside roasted meats throughout the season.
SAUERKRAUT
Sauerkraut is so easy to make. All you need is some cabbage, a crock, some salt and a few weeks to let it ferment. I like to keep mine simple, flavoring it with a touch of juniper and bay leaf. Other seasoning choices are caraway seeds, rosemary, or a touch of grated apple. Either way, you are sure to end up with a wholesome pickle, packed with vitamin C that will keep the whole winter long. At home, we even drink a little bit of the “juice” to help ward away colds throughout the season.
Equipment:
Mandoline or a very sharp knife
Pair of gloves
Ceramic crock, or heavy-gauge food grade plastic tub
Large plate
2 small garbage bags
Cool place to store the cabbage
Ingredients:
5 pounds cabbage (about two large heads)
1/4 cup kosher salt
8 juniper berries
3 fresh bay leaves
Quarter each head of cabbage and then slice it into ¼-inch ribbons on your mandoline or with your knife. In a large bowl, mix together the rest of the ingredients with the cabbage. Put on your gloves and massage the mix lightly until you start to see a good amount of juice being exuded from the cabbage. Pack all of this into a sterilized crock, pushing down firmly as you go. Place a heavy plate on top, and push down until the cabbage is fully submerged by the cabbage juices.
Keeping the cabbage completely submerged is what keeps the sauerkraut from spoiling. In order to achieve this, make a weight of water out of the garbage bags by filling one garbage bag halfway with water, and tie off securely. Then place this bag inside the other garbage bag and do the same. Place the bag weight on top of the plate in the crock and voila, your cabbage is now properly weighted.
Place the crock in a cool (non-refrigerated) place for 10 to 14 days. The cabbage will continue to release liquid and the lactic fermentation, which is what makes the cabbage “sour”, should begin after about 72 hours. I actually like my sauerkraut best, after the fourth or fifth day, when it is half-saur kraut.
When you want to use, simply remove the bag and plate. Take out your portion with tongs, a spoon or a gloved hand and replace the lid and bag. Your sauerkraut does not ever have to be refrigerated. However, once it has soured to your liking, you may place it in your refrigerator to halt the pickling process.
{ Keeps all winter long. }