summer flavor:
Pickled Blueberries & Corn
blueberries
fresh corn niblets
ginger
red onion
white vinegar
sugar
whole star anise
black peppercorns, cloves, red chili flakes
sprig of rosemary
Bring vinegar, sugar, herbs and a little water to a boil and then add onions. Cook a few minutes until onions soften. Completely cool before adding blueberries and corn and let marinate about a half-hour before serving.
Summer is all about fresh; fresh from the garden, fresh off the vine. As I write this, we're smack dab in the heat of summer so I though about shaking things up a bit by pickling fresh, for that extra added cool summer pizzazz. I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own. The ingredients do not have quantities, they're meant as a guide to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. To me a perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. The pickled blueberries and corn is an ideal side dish as I served with pan seared salmon or accompaniment to an arepa or cachapas as pictured below. I added goat cheese to bring in a fat element and temper the pickle flavor. Enjoy, experiment, have fun with my suggestions, eat well, and eat with lots of flavor!
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