I love anything pickled. And one of my favorite condiments to pickle are cucumbers, radishes, daikon and carrots and so much more. So I just love this Mexican version with spicy jalapeños and cilantro. These pickled vegetables are so addictive I found myself snacking on them straight from the jar and I am almost finished with the entire batch in a week. You can add these to your breakfast, lunch and dinner. You till love them. I hope you try these yourself and let me know what you think.
2 bundles of radishes, thinly sliced
3 carrots, thinly sliced into rounds or matchsticks
1 red onion, thinly sliced (cut into half and then thin slices)
A few garlic cloves (this is optional, but if you like garlic flavor, you can add more)
1-2 jalapeños thinly sliced (you can substitute with your favorite spicy pepper too)
A handful of cilantro, minced
1/2 cup of distilled white vinegar
1/2 cup of apple cider vinegar (or you can use all white vinegar)
1 cup water
1 tablespoon of kosher or sea salt
Different sized Mason Jars
Wash the radishes and carrots and cut into matchstick sizes, or round sizes (about thickness of a 25¢ quarter). Cut your red onion in half and then into thin slices.
In a small saucepan, heat the two vinegars, water, salt and sugar until it starts to simmer and the salt and sugar has dissolved.
Place your veggies and jalapeño in a bowl and mix in the cilantro and then distribute them equally into the mason jars. Pour the vinegar mixture over the veggies.
Store in a jar and enjoy within the next two weeks!
Other optional veggies to try and pickle : daikon, cauliflower, green beans, cucumbers, mini peppers, sweet onions, garlic.
Announcing the menu that you will be enjoying during my inaugural pop-up dinner on October 18th, 2014 from 6-9pm. All courses will be beautifully married with the delicious wine from Ipacs Cellars Wine. The dinner will be held in my home with beautiful plate setting and mood lighting.
Crispy Polenta cake topped with a spicy salmon tartar
Multi colored terrine of beets, cornichons (little pickles), on a bed of arugula,
drizzled with a homemade fig vinegar and toasted hazelnuts
Half of Cornish hen stuffed with figs, apples, onions and red wine. Drizzled with a pomegranate and cherry sauce with a side of cauliflower purée and veggies
Vanilla bean, orange, thyme, honey and wine poached pears tarts with a almond/vanilla custard.
Spaces are still available at $65 per person. You can get a free app though Square Cash to buy your ticket for the dinner. All details for the location will be sent to you after tickets are purchased. You will need to provide my email to Square Cash (email@example.com). let me know if you have any questions. And subscribe to my blog to receive announcements on the next dinner if you can’t make this one. Hope to see you there.
Hey guys. So excited to be back this fall and posting, but before I do… I am excited to share something I’ve been working on for a few months with a good friend who is a local wine maker. I want to introduce my first “Flavors of Fall” pop-up dinner series. It will be a great evening filled with delicious food made by me and paired with Ipacs Cellars wine. This will be a a four-course prix-fixe dinner. I will be focusing on the flavors of fall and bringing you some amazing flavors and Ferenc will be pairing the food with his amazing wine.
SATURDAY, OCTOBER 18th from 6-9pm
The dinner will be held at my place in SE Portland (address will be provided after your reservation is made). Seats are limited to 12-14 people.
The tickets will be on sale starting today until October 14th or until they sell out. You can pay by creating a free account with square cash and make your payment to reserve a spot for the dinner. You will need to provide my email (firstname.lastname@example.org) to make the payment of $85. If you have any questions about the dinner or payment please let me know.
You can check out some of the dishes I have made before on my Instagram account.
PLEASE NOTE : No substitutions allowed. Pescatarians, vegetarians, and vegans would find it a challenge to enjoy our dinner. Since my kitchen is not that big I can’t make changes to the set menu. The menu will include dairy, gluten, nuts, poultry. If you have allergies or dietary restrictions this dinner won’t work for you.
This is one of my favorite desserts to make all year round, but especially in the spring and summer time when the berry seasons starts. It’s easy to make. The dough is versatile, and you can use it to make delicious quiches, savory tarts or galettes. You can make the dough ahead of time, and keep in the refrigerator for a few days or freeze it for up to a month. You can use any stone fruit that you like that’s in season, and you can also switch out different preserves. (more…)
I found this recipe for chicken on Pinterest last week, and thought I would give it a try. Let me tell you, I wasn’t disappointed. The chicken was so tender, balanced in flavors, and literally finger licking good. It’s one I will be making again and again. I changed the ingredients a bit and used fresh chili peppers instead of dried flakes. I also omitted black pepper, since I am allergic to it. I paired it with white rice, grilled mini sweet peppers, which I glazed with the same sauce as the chicken, and garlicky green beans, recipe to follow. (more…)
Welcome everyone to the much anticipated LENA’S KITCHEN BLOG launch. I’m excited to finally get my blog going after a much anticipated time. Thank you all who have pushed and supported me to start this new journey. I would also like to thank my amazing friend Tracy for all her technical guidance, which helped launch this blog. (more…)
To start things off I am posting the recipe for my Wonton Soup. The best wonton soup I’ve made to date. I infused the miso/beef broth with cilantro stems, ginger, lemongrass, chili, smashed garlic and green onions. The smell in the kitchen will be divine… so prepare for some tasty scents happening in your kitchen. (more…)