At Casellula last night, Dad and I tried - and loved - this appetizer, but we both thought that it actually worked better as an unusual, mild dessert. We set it aside, ate through our cheese and charcuterie, and finished off the meal with the sweet, honey-and-lemon soaked ricotta.
Homemade pickles are obviously freaking delicious, and are (perhaps less obviously) super, super simple to make. There are tons of different ways to make 'em, but most involve canning equipment that I don't own, so I stick to making "Refrigerator Pickles", which require nothing more complicated that a pot, a knife, and some Mason jars.
Just combine all ingredients in an ice-filled glass (or mason jar) and stir!
The article suggests using canning jars to transport and serve up things like mac 'n' cheese, salads, puddings, and cobblers. I love the idea of creating savory trifle-type dishes by layering different, complimentary ingredients...
Francesca is subletting an absolutely extraordinary townhouse on the UWS all summer (we're talking multiple stories and - jealous - a private backyard), so last night she invited us over for a little home-cooked meal. It was fantastic, and simple, and - surprise! - I have the recipe for you.
