Escabeche (Pickled Vegetables)

Name: Escabeche (Pickled Vegetables)
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8 serving(s)
Ingredients: 1/4 cup extra virgin olive oil; 12 garlic cloves, peeled; 1 medium yellow onion, peeled and cut into wedges; 4 carrots, peeled and sliced diagonally; 1 teaspoon black peppercorns; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon dried marjoram; 8 bay leaves; salt; 1 head cauliflower, cored and cut into florets; 4 jalapenos, stemmed, seeded and chopped; 1 1/2 cups white vinegar; 3 medium zucchini, trimmed and sliced diagonally; 1 lb jicama, peeled, trimmed and cut into 3/4-inch dice

Submitted by Kumquat the Cats fr

"Submitted for Zaar World Tour 2005. This salad is offered in place of the ubiquitous chips and salsa at Casa del Sol in the Mexcan border town of Juarez. It looks like a Mexican version of gardiniera to me! I reduced the olive oil by 1/2 cup. Can be stored in sealed container in refrigerator for one week. Chill time is included in cook time. From a special issue of Saveur, The Best of Tex-Mex Cooking. Have not made yet. I judgmentally put this in the kosher category too."

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Ready In:: 8hrs 25mins
Ingredients:: 15
Serves:: 8

ingredients

¹⁄₄ cup extra virgin olive oil
12 garlic cloves, peeled
1 medium yellow onion, peeled and cut into wedges
4 carrots, peeled and sliced diagonally
1 teaspoon black peppercorns
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried marjoram
8 bay leaves
salt
1 head cauliflower, cored and cut into florets
4 jalapenos, stemmed, seeded and chopped
1 ¹⁄₂ cups white vinegar
3 medium zucchini, trimmed and sliced diagonally
1 lb jicama, peeled, trimmed and cut into 3/4-inch dice

directions

Heat oil in large pan over medium-high heat until hot but not smoking. Add garlic and onions and saute for 3 minutes, stirring constantly.
Reduce heat to medium and add carrots, peppercorns, thyme, oregano, marjoram and bay leaves. Cover and cook for 2 minutes. Season to taste with salt.
Add cauliflower, jalapenos, vinegar and 1 cup water. Stir well, cover, and cook over medium heat for 5 minutes.
Add zucchini and jicama. Cover and cook for 5 minutes more. Vegetables should remain crunchy. Do not overcook.
Transfer to a bowl and discard bay leaves. Cover and refrigerate overnight. Serve at room temperature.

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Reviews

I live in El Paso, and have eaten at Casa del Sol from the night it opened until it closed, was the best restuarant in Juarez. I have never had cauliflower in their escabeche, also the jalapenos were sliced and the seeds were left. It was served in bowl with tortilla chips along with the salsa. You could make a meal off the escabeche and salsa if you weren't careful.

spicyfoodlover
Brillant recipe thoroughly recommended

Plantman

RECIPE SUBMITTED BY

Kumquat the Cats fr

New York City, 72

<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a vegan (almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update:  We went to Italy this Spring.  We had lots of pizza and pasta.  The pizza is so much better in Italy, particularly the crust.  The Amalfi coast was absolutely beautiful.  Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well.  Also, please allow me to say that my BF and I recently bought a condominium in NYC.:)  Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation & Awards:</p>

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