Tag Archives | Pickles

Dill Pickled Beets

Published on in Condiment, Nightshade-free, Roots By |
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I’m pretty good at keeping our fermentation crock full and busy so that we never run out of probiotic-rich veggies. But sometimes I just crave pickles, the old school kind that, if you remembered they were there, could bring a really nice acidic balance to rich meals.

I like sweet pickled beets, in fact one of my Grandmothers used to make them and bring them over for Sunday night dinner when we were growing up. It’s the only way we really ate beets, and I remember I could probably eat an entire jar myself (impressive, I know).

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Sauce Gribiche with Roasted Cauliflower Steaks

Published on in Condiment, Fermented, Legumes, Nightshade-free, Raw, Salad dressing, Sauce By |
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Gribiche Sauce

This sauce stole my heart many moons ago when my French chef had me squish hardboiled eggs through a fine mesh sieve. I was a little bit panicky inside, because I really should have been setting up for service, and brunoise-ing veg for a mystery sauce probably would have been something I would have taken care of earlier, given the option. We served it as a special amuse bouche that night for some phantom VIPs, underneath a piece of briefly seared tuna. It was f-ing great.

Gribiche Sauce

It wasn’t until later that week that I realized the reason I liked it so much was because it had all of the components of a fish & chips-style tartar sauce. The stuff you ask for extra of when your Dad takes you to the beach for a greasy lunch. I love it when classic flavours can span fine-dining, to the very most casual classics, and now to the healthy, nutrient-dense world of food.

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Fermented Pickles (Homemade Probiotics)

Published on in Condiment, Fermented, Keto-friendly, Nightshade-free, Raw By |
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The first time I fermented my own pickles, I made them way too salty. I have issues with numbers, which makes following recipes really hard, and apparently results in salty pickles. After staring at them for a while, I saved them and added them (in small amounts) to recipes the same way you might add capers. The rest, I dehydrated, ground up and realized I had invented my own fermented, raw dill pickle seasoning (popcorn, anyone?).

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