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Pickled Veggies

Tuesday, March 13, 2012 at 7:00 pm Duchess Food 2
Pickled Vegetables

Lets talk pickles, shall we? Besides being delicious, pretty, versatile, and just all-around awesome, they happen to be universal, too. Every culture I can think of pickles something. Not everyone pickles the same way, but I guarantee you that in every corner of the world, something is brined. It's sort of like dumplings in that respect... Not every country makes the same kind of dumpling or in the same way, but everyone has some version of a dumpling.

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Trout with Caper-Brown Butter

Monday, March 5, 2012 at 6:57 pm Duchess Food 2
Trout with Caper Brown Butter

Looking back on the past recipes I've posted, I realize that they're all seafood. I suppose, partially, this is because seafood is a wonderful protein source with minimal amounts of fat... for the most part. Also, though, we are fairly close to the Brooklyn Chinatown. Last year, just before my surgery, we found that the large supermarket was getting a massive make-over. The renovations are complete and the place is a Mecca of all things fresh, swimming, butchered, pulled from the ground, and fermented with soy beans. Since fresh, (and I do mean fresh - pulled from the water tanks two seconds ago fresh), seafood is so wonderfully at our disposal now, we've been eating a lot of it.

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