Adventures in Pickeling

Spring Paladar attendees may remember the pickled plum we served diced, along side our house-made foie gras tourchon.

 Many chefs will select to serve a something as rich as foie gras with a pickled fruit or berry - the balance of sweet and acidity are effective in brightening the dish. When paired with our tourchon, acidity highlights the natural flavors of the protien and sweetness balances savory seasonings. We like plumb (vs. another fruit or berry) for it's texture and becuase its (relatively) mild flavor allows the flavors (star anise, nutmeg, wine, etc) in the pickeling liquid to share the stage.

Product Review: OXO Salt & Pepper Grinders

It's amazing how something so simple can make you so happy.

These salt and pepper grinders are a tried and true, hands-down favorite (props to a Paladar Momma for findings these gems). I love the 5 gauges from coarse to fine. I love that they won't slide on the countertop. I love that you know how much pepper is left. I even love their restrained, utilitarian aesthetic. Put your wooden pepper mill with the copper pots and grandma's china then pick up a pair of OXOs at your local kitchen goods supplier. Don't forget to grab a late-summer heirloom tomato and some good olive oil! Happy Grinding!