Posts Tagged ‘curry’

With episode 127, I have officially begun the 9th season of Good Eats. It’s crazy to think how much has transpired since I started this project and how many recipes/methods I have attempted. In case you have not heard, Alton is bringing Good Eats back to TV with new episodes starting in August, so that is definitely something to look forward to. By the way, I have read online (It must be true then, right?) that this episode was the only Good Eats episode that was actually filmed in Alton’s home kitchen, so there’s a random fact for you! With that, onto peas!

Curried Split Pea Soup

To first showcase the mighty pea, Alton begins this episode with a recipe for split pea soup. Requiring less than 10 ingredients, this soup is one that can easily be whipped up on a weeknight. To start, rinse 12 ounces of dry split peas under cool water and place a large saucepan over medium-low heat.


T Twelve ounces of dried split peas.

Add 2 T butter to the pan and, once the butter has begun to melt, add 1 C chopped onion and a pinch of Kosher salt. Let the onion cook for a couple minutes or until softened.


Onion and Kosher salt added to melting butter.

Next, add 1 T minced garlic and let the garlic cook for a minute or two.


Garlic added to the pan.

Add 1 T curry powder to the pan, increase the heat to high, and pour in 5 C chicken broth. At this time, also add the rinsed split peas.

Bring the liquid to a boil, decrease the heat to low, and cover the pot. Let the soup cook for 45 minutes, or until the peas are falling apart. Taste the soup and adjust the seasoning with Kosher salt and freshly ground pepper.


Soup after cooking for 45 minutes.

Finally, puree the soup with an immersion blender.


Pureed split pea soup.


Alton’s curried split pea soup.

I served this soup with goat cheese toast for a light dinner and we both thought it was pretty tasty. I opted for a Madras curry powder in my soup, which resulted in a medium level of spice. The curry flavor was definitely prominent, so you really won’t care for this if you do not care for curry. I found this dish to be comforting home fare, and it is certainly healthy. Split peas are packed with protein and fiber, and you could easily make this soup vegetarian by using vegetable broth in place of the chicken broth. This is just a good, simple, everyday soup recipe.

Split Pea Burgers

Speaking of vegetarian recipes, Alton’s split pea burgers are a protein-packed vegetarian entree. Veggie burgers are not something I make regularly, so it was funny that this recipe happened to pop up right after I had made some other veggie burgers the week prior. At least this was good for comparison’s sake! For Alton’s burgers, heat a medium saucepan over medium heat, adding 1 T olive oil, 1/2 C chopped onion, 1/2 C chopped red or green bell pepper, and a big pinch of Kosher salt.


Onion, bell pepper, and Kosher salt added to olive oil.

Stir the vegetables until they have softened and add 2 t minced garlic and 4 ounces of sliced mushrooms. Cook the mushrooms for four minutes.


Mushrooms and garlic added to softened veggies.

Next, add 1 C dry split peas, 1/2 C uncooked brown rice, 1 t ground coriander, 1 t cumin, and 3 C vegetable broth.

Increase the heat to high and bring the broth to a boil. Once boiling, decrease the heat to low, place a lid on the pan, and simmer the mixture for one hour.


Mixture after simmering for an hour.

After simmering, transfer the contents of the pot to a food processor and pulse the mixture 5-6 times or until combined; you do not want to puree the mixture, as you want to retain some texture.

Transfer the pea mixture to a bowl and add 3/4 C bread crumbs, and Kosher salt and pepper to taste.

Chill the mixture for at least 30 minutes. To cook the burgers, divide the pea mixture into five ounce portions, flattening them and lightly dredging them in bread crumbs. Cook the patties for 3-4 minutes per side in a nonstick skillet over medium heat that has been lubed with olive oil.


Veggie patties cooking in oiled skillet.

Serve the burgers on buns with your desired accompaniments.


Alton’s split pea burgers.

These burgers weren’t the best veggie burgers I have ever had, but they were decent. I found their texture to be a little one-note, but they were pretty flavorful. We ate our burgers with some spinach, tomato, pickles, and mustard, and they were pretty good. If you happen to have a vegetarian in your family, these are probably worthy of a try. Otherwise, they are just kind of okay. You can freeze the portioned patties for later use, which does make them super convenient for a fast meal.

Green Peas with Cheese and Herbs

And now, for my favorite recipe of this episode:  peas with cheese and herbs. For this recipe you will need a pound of shelled fresh or frozen peas; I chose to go with frozen peas, as it takes a lot more time to shell fresh peas. Regardless of whether you are using fresh or frozen peas, boil three quarts of salted water and add your peas.


A pound of peas added to salted boiling water.

If you are using fresh peas, cook them for three minutes, while you will only want to cook frozen peas for one minute. Dump your cooked peas into a colander and set the colander in ice water to cool the peas quickly; I actually just ran my peas under very cold tap water until they were cool.


Peas, running under cold water after cooking.

To make the dressing for the peas, mix 2 T red wine vinegar, 1 t Kosher salt, 1 T minced shallots, and 1/2 t pepper in a medium bowl.


Red wine vinegar, Kosher salt, shallot, and black pepper to make the dressing.

Once combined, drizzle in 3 T olive oil as you whisk the mixture to emulsify.


Olive oil, ready to whisk into dressing.

Add 2 t chopped mint and 2 t chopped parsley, along with four ounces of cubed Ricotta Salata, Fontina, or Swiss cheese. I had a shaved mixture of Parmesan and Fontina, so I used that. Last but not least, fold in the peas.

Cover the salad with plastic and place it in the refrigerator for at least 20 minutes.


Alton’s peas with herbs and cheese.

This was a delightful salad to have as a side dish, though we both felt it could use more mint. I will make this salad again, but I will be sure to double the mint next time. The sweetness of the peas pairs fantastically with the salty richness of the cheese, and the vinaigrette adds a pop of acid and brightens the whole salad up. Add a touch more mint and this one is a keeper!

From herbs in the last episode, the Good Eats trail takes us to spices in episode 98. So, what is the difference between a spice and an herb? An herb is a leaf, while a spice is a different part of a plant. If you want to keep your spices fresh longer, it is ideal to purchase spices in their whole forms, grinding them in a spice-only coffee grinder just prior to use. I remember that my dad began grinding his spices after watching this episode when it aired in 2004. Read on for Alton’s spice-friendly recipes.

Dried Pear and Fig Compote

A fruit compote is the first thing Alton made in this episode.


Ingredients for fruit compote: white wine, dried figs, dried pears, vanilla bean, lemon zest, star anise, cinnamon stick, cloves, Kosher salt, lemon juice, and honey.

To make his compote, place 4 ounces dried figs, 4 ounces dried pears, 2 T honey (Alton used orange blossom), 1/2 a vanilla bean, 1 C apple cider, 1 C white wine, a 1-inch strip of lemon zest, 1 T lemon juice, 6 whole cloves, 1 cinnamon stick, 1 star anise pod, and 1/2 t Kosher salt in a medium saucepan.


All of the compote ingredients placed in a medium saucepan over medium heat.

Bring the mixture to a simmer over medium heat, decrease the heat to low, and continue to simmer the compote for 1 to 1 1/2 hours. I found that it took the full 1 1/2 hours of simmering for my compote to thicken as Alton’s had.


The compote, brought to a simmer and left for 1 1/2 hours.

After simmering, remove the cloves, cinnamon, star anise, and lemon zest; good luck finding the cloves – we didn’t find some of them until we ate the compote!


The compote after simmering.

Serve the compote warm over ice cream or you can refrigerate it for later use. We ate the compote over vanilla ice cream and it was very flavorful and spicy.IMG_6930


Compote over ice cream.

All of the spices seemed to be well-balanced, though clove was perhaps the most dominant spice. The compote was pretty sticky in texture and had little pops of crunch from the dried fig seeds, which were quite prevalent. Due to the rich color of the compote, and its spices, the compote seems to me like a good dish to make in the fall. This would also be great over a pork tenderloin. This is a recipe that truly shows how spices can contribute to a sweet dish.

Vegetable Curry

For a weeknight vegetarian dinner, consider giving Alton’s vegetable curry a try.


Spices for Alton’s vegetable curry: coriander, onion powder, turmeric, cinnamon, cumin seed, mustard seed, and fennel seed.


Spices, divided for their addition in the recipe. Yellow bowl has cumin seed, fennel seed, and mustard seed. Red bowl has coriander, onion powder, cinnamon, and turmeric. Green bowl has Kosher salt, sugar, and pepper.

The recipe begins with poking holes in a frozen bag of mixed vegetables. Microwave the veggies on high for 2-3 minutes, or until thawed.

Next, heat a large skillet over medium-high heat, adding 2 T vegetable oil to coat the pan. To the oil, add 1 t cumin seed, 1/2 t mustard seed, and 1/2 t fennel seed. If you have a splatter guard, Alton recommends that you use it now.


Cumin seed, mustard seed, and fennel seed added to hot oil in skillet.

Meanwhile, whisk together in a bowl 2/3 C plain yogurt and 1 t cornstarch, setting the bowl aside.

When the mustard seeds begin to pop in your skillet, add 1/2 t freshly ground coriander, 1/2 t onion powder, 1/8 t ground cinnamon, and 1 t ground turmeric.


Coriander, onion powder, cinnamon, and turmeric added to skillet once mustard seeds began to pop.

It is also time now to add two crushed cloves of garlic and three dried red chilies with their stems and seeds removed.

Cook this mixture until the garlic begins to turn golden, but watch it very carefully as the spices could easily burn. When the garlic begins to brown, add the thawed bag of vegetables to the pan, along with 1/2 t Kosher salt, 1/4 t sugar, and black pepper to taste.


Thawed frozen veggies, stirred in, along with Kosher salt, sugar, and pepper.

Stir the vegetables until they are heated through and coated with the spice mixture. Finally, quickly stir the vegetables into the bowl of yogurt.


Spiced vegetables added to yogurt.

In the episode, Alton appeared to serve his vegetable curry as a side dish, but I opted to serve his curry over rice for a main course.


Vegetable curry served over rice.

We thought this curry was pretty impressive, though the chilies really didn’t make it very hot. I would prefer to have more heat in my curry, but that is just personal preference. Otherwise, this curry had a nice combination of spices and came together in a matter of minutes. To get some protein, you could always add some tofu or meat. I would not say this recipe wowed me, but it is good for what it is – an easy weeknight vegetable dinner. And, it does have lots of spice flavor.

Broiled Salmon with AB’s Spice Pomade

Alton’s third spice recipe features salmon. It begins by placing an oven rack in the top third of the oven and preheating the broiler. Brush a sheet pan with canola oil, placing a skinless three-pound side of salmon on the pan; I opted for a smaller piece, or really two pieces, of salmon since there were only two of us eating.


My salmon.

Sprinkle the fish all over with 1 to 1 1/2 t Kosher salt and with 1 t black pepper.


My salmon, sprinkled with Kosher salt and pepper.

In a blender combine 2 t onion powder, 1 t garlic powder, 1/2 t cayenne pepper, 1 t whole cumin seed, 1 T whole fennel seed, 1 T whole coriander seed, and 1 star anise pod.

Blend all of the spices and pour in 1/3 C canola oil while the blender is running.

Brush this spice “pomade” all over the fish and let the fish sit at room temperature for 30 minutes.


Salmon, brushed with pomade and left to sit for 30 minutes.

After resting, broil the fish for 15 minutes and check it for doneness. To check fish for doneness, look for three things:  1- the fish should be firm and bounce back when touched, 2 – the fish should flake easily when scraped with a fork, and 3 – the fish should be at 131 degrees in its thickest part.

IMG_6921Keep in mind that Alton’s cooking time is for three pounds of fish, so you will need to modify cooking time for a smaller piece of fish. My salmon was honestly overdone on the edges. To me, a good salmon recipe is one that does not overpower the fish, yet enhances it. I think this recipe does that. The fish is flavorful and moist, but has the added flavor pop from the combination of spices.

Curry Powder Blend

The last recipe in this episode is for Alton’s curry powder. I have a lidded tin in my basement that contains nothing but curry powders. For as long as I can remember, my parents used this tin to house their curry powders, and I inherited it a couple years ago. We have sweet curry powder, Thai curry powder, hot curry powder, and maharaja curry powder. Never, though, had I made my own curry powder… until now.

For Alton’s curry powder, in a lidded container combine 2 T cumin seed, 2 T cardamom seed (I had to use ground), 2 T coriander seed, 1/4 C ground turmeric, 1 T dry mustard, and 1 t cayenne pepper.

Shake the mixture to combine. Since Alton’s curry powder contains lots of whole spices, you can grind the curry powder just prior to use.


Alton’s curry powder.

I never knew my paternal grandmother, but my dad began serving me her curry recipe when I was very young, and it has always been one of my favorite things. It is fun to alter the curry by mixing different curry powders each time. To really test Alton’s curry powder, I used it exclusively in Grandma’s curry and it passed the test very well.


A bowl of my grandma’s curry made with Alton’s curry powder.

Alton’s curry powder is a mixture of sweetness, nuttiness, citrus, bitterness, and moderate heat. I would call this a very good all-around curry powder, and it has been added to the tin for future batches of curry goodness.

Broccoli Casserole

The 78th episode of Good Eats is all about America’s potluck favorite:  the casserole. According to Alton, casseroles are either bound, layered, or scooped. The first casserole in this episode is a broccoli casserole, which is a bound casserole. This recipe begins with boiling a large pot of water and prepping 6 C of broccoli; you can use the florets, along with the stems, which you can peel and quarter.

Add a few pinches of Kosher salt to the boiling water and cook the broccoli for one minute, before placing it in ice water. This blanching process will help to preserve the broccoli’s green color.

Next, heat a large skillet with a pat of butter, adding 12 ounces of sliced mushrooms. Cook the mushrooms until they are browned and tender, remove the pan from the heat, and add the cooled broccoli.

To the broccoli/mushroom mixture, add 1/2 C mayo, 1/2 C yogurt, 1/3 C blue cheese dressing, 2 eggs, a rounded 1/2 C of shredded Cheddar cheese, a package of crumbled Ramen noodles, and the flavor packet from a package of Ramen.

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Spray a lidded casserole dish with non-stick spray (you want the smallest dish possible that will hold your casserole) and add your broccoli mixture.


Broccoli mixture placed in greased casserole dish.

Sprinkle the top of the casserole with black pepper and another rounded 1/2 C of shredded Cheddar.


Shredded Cheddar and black pepper on top of casserole.

Bake the casserole, covered, at 350 for 45 minutes. After 45 minutes, remove the casserole lid and let the casserole continue to cook until the cheese forms a nice crust on top.

Cool the casserole for at least 30 minutes before serving.


Alton’s broccoli casserole.

Of the recipes in this episode, this was the one I was most enthusiastic about because I happen to really love broccoli. We both thought this was good, though not super exciting. Really, though, isn’t that just the way of the casserole? The blue cheese flavor was more apparent than I thought it would be, which paired well with the broccoli. The broccoli maintained its texture and color, and the Ramen noodles bound the casserole together nicely. This is a good weeknight recipe for an easy dinner, and it does leave you with leftovers.

Curry Chicken Pot Pie

Alton’s version of chicken pot pie, a scooped casserole, is next up in the casserole episode, and it starts with sweating 1 C each of sliced celery and chopped onion in canola oil with a pinch of Kosher salt.


Celery and onion, sweating in canola oil with Kosher salt.

While your vegetables are sweating, roast 4 C of frozen vegetable mix in the oven until golden (I roasted my vegetables at 400 degrees).


Frozen vegetable blend, to be roasted.

Once the vegetables are softened, move them to the edges of the pan and add 2 T butter, 3 T flour, and 1 t curry powder to the center of the pan.

Cook and stir until the mixture is smooth. Whisk into the pan 1 1/2 C chicken stock and 1/2 C milk that have been heated in the microwave until nearly boiling.

Bring this mixture to a boil and add the roasted vegetables.


Roasted vegetables added to pan.

Stir in 2 C of cooked shredded chicken.

Place the chicken mixture into a foil-lined terra cotta dish; I used the base of my glazed tagine, so did not bother with lining it.


Pot pie mixture placed in terra cotta dish.

Place a thawed piece of puff pastry on a floured surface (you can see details of how to thaw puff pastry here), patting its seams. Lightly roll the pastry with a rolling pin to smooth it out, and perforate it with a fork. Using a biscuit cutter, cut 10-12 circles, and place the rounds 1/2″ apart on top of the casserole.

Bake the casserole, uncovered, at 350 for 45 minutes. Cool before serving.


Alton’s chicken pot pie.

Quite frankly, this pot pie was disappointing. My pastry didn’t puff, which was likely my fault for using older puff pastry. But, more than that, the base of the pot pie was just “meh.” I think this recipe would have been substantially better had Alton used fresh, rather than frozen vegetables, as the vegetables were somewhat rubbery. I would not make this recipe again, as there are surely countless better pot pie recipes available.

Garlic Shrimp Casserole

Last up in this episode is Garlic Shrimp Casserole, which really should be called “Leftover Chinese Food Casserole.” In a saucier, heat 2 C of chicken broth.


Chicken broth in saucier.

Add a slurry of 2 T cold water with 2 T cornstarch, which will serve to thicken the dish.

Whisk in 1/2 t red pepper flakes and 1/2 C heavy cream.


Cream and red pepper flakes added to broth.

Pour this mixture over 2 pints of leftover garlic shrimp (or other Chinese leftovers) and a pint of cooked white rice that have been placed in a foil-lined terra cotta dish.

Jiggle the pan and sprinkle the casserole with 3/4 C of toasted Panko breadcrumbs.

Bake, covered, at 350 for 45 minutes. Cool before serving.

I threw this together on a busy weeknight, opting to use leftover Chinese beef, rather than shrimp. Honestly, we really didn’t care for this and I would not recommend this recipe. This was just completely underwhelming, which, frankly, I expected after watching the episode. Boring is the best word to describe this recipe. All in all, this episode of Good Eats has to be one of my least favorites thus far. I would possibly make the broccoli casserole again in a pinch, but I would not make the pot pie or the garlic shrimp casseroles again. Here is to hoping that the next episode is more exciting!

I have been sort of forced into a project hiatus, as we moved this week. It is quite amazing to see just how much stuff you can accumulate after living in a home for five years, as well as how much of a process it is to move a mere three miles. As I type, I still have boxes on either side of me, but the kitchen items are largely put away, so that is a good start! A few days prior to moving, I tackled the recipes in the 28th episode of Good Eats, but I am only now getting to writing the post about them. It actually has worked out well since this episode is about pickles and you want to let them sit a bit before really eating them anyway. Plus, I am a huge pickle fan, so this was a fun episode for me to do. My mom and I have made pickles nearly every summer for the past several years, and they are a great way to taste seasonal produce year-round.

AB’s B and Bs

Bread and butter pickles are first up in this episode. While I like pretty much any type of pickle, I tend to prefer pickles that are more on the savory, rather than the sweet, side. To make Alton’s version of these, you combine half of a sliced onion and two thinly sliced cucumbers in a spring-top jar.

Whole cucumber.

Whole cucumber.

Sliced cucumbers in a jar.

Sliced cucumbers in a jar.

Cucumber slices in a jar. Note:  I forgot to add the onion to the jar initially, so I ended up adding it after I had put the brine in.

Cucumber slices in a jar. Note: I forgot to add the onion to the jar initially, so I ended up adding it after I had put the brine in.

I somehow managed to forget the onion completely, so I added it after my pickles were all completed. Oops. I opted to slice my cucumbers by hand, but a mandolin would always be a great choice. The brine for these pickles is made up of water, cider vinegar, sugar, Kosher salt, mustard seed, turmeric, celery seed, and pickling seasoning. All of these ingredients go into a saucepan, are brought to a boil, and are simmered for four minutes.

Water, cider vinegar, sugar, Kosher salt, mustard seed, turmeric, celery seed, and pickling seasoning make up the brine.

Water, cider vinegar, sugar, Kosher salt, mustard seed, turmeric, celery seed, and pickling seasoning make up the brine.

Simmering brine.

Simmering brine.

Alton says you only need to boil your brine if you are using whole spices, as it results in better spice extraction. Once your brine has simmered, pour it gently over the cucumbers in your jar.

Bread and butters.

Bread and butters.

AB's B and Bs.

AB’s B and Bs.

Let the pickles cool to room temperature before closing the top. You may have extra brine (I did), and you may want to top the jar off after the pickles have cooled. Stick these puppies in the refrigerator, and they will keep for up to two months. I am quite happy with my bread and butter pickles. They have been in their brine for 10 days now, and they are really crunchy and flavorful. They are probably my favorite bread and butter pickles that I have ever had, as they are very well-balanced. They are tart and sweet, but not overly so. They also look pretty in the jar, and would be a great addition to a sandwich. Plus, they take mere minutes to make. Alton has done bread and butters proud with this one.

Kinda Sorta Sours

The second pickle recipe Alton makes in this episode is very similar to his bread and butter pickles, but it is more on the sour/savory side. Again, to begin these pickles, half of a sliced onion and two thinly sliced cucumbers go into a jar. I had run out of spring-top jars, so I used two regular quart canning jars. Note:  I had to make additonal brine to fill both of my jars.

Onion in the pickle jar. Didn't forget it this time!

Onion in the pickle jar. Didn’t forget it this time!

Thinly sliced cucumber.

Thinly sliced cucumber.

Cucumbers and onion in two quart jars.

Cucumbers and onion in two quart jars.

The brine this time includes water, cider vinegar, champagne vinegar, sugar, Kosher salt, mustard seed, turmeric, celery seed, and pickling seasoning.

Brine of water, cider vinegar, champagne vinegar, sugar, Kosher salt, mustard seed, turmeric, celery seed, and pickling seasoning.

Brine of water, cider vinegar, champagne vinegar, sugar, Kosher salt, mustard seed, turmeric, celery seed, and pickling seasoning.

In contrast to the bread and butter brine, this brine has less sugar, more salt, more mustard seed, less turmeric, more celery seed, more pickling seasoning, and the addition of champagne vinegar. The process is the same, except you add four crushed garlic cloves to the jar before adding the brine to the cucumbers and onions.

Four crushed garlic cloves into the jar.

Four crushed garlic cloves into the jar.

Simmering brine.

Simmering brine.

Brine poured over cucumbers.

Brine poured over cucumbers.

Kinda Sorta Sours.

Kinda Sorta Sours.

Let the pickles cool before closing, top them off with more brine, and put them in the refrigerator. These, too, will keep for up to a couple of months. I like these pickles quite a bit too. They have the same pleasantly crunchy texture of the bread and butter pickles, but they are much more savory. They really are almost sour. They would also be great on a sandwich. For a more savory cucumber pickle, this is the one to try.


If you are looking for a more unique pickle to try, try making Alton’s Firecrackers. What are Firecrackers? They are crunchy, spicy, sweet, zesty pickled baby carrots. To make these, Alton tells you to put a half pound of baby carrots in a (you guessed it) spring-top jar. I weighed out a half pound of baby carrots and they only filled my jar half-way, so I wound up using about a pound of baby carrots.

A pound of baby carrots in the jar.

A pound of baby carrots in the jar.

To make the brine, you combine water, sugar, and cider vinegar in a saucepan. To this, you add onion powder, mustard seed, Kosher salt, chili flakes, and dried chilies.

Brine ingredients:  water, sugar, cider vinegar, onion powder, mustard seed, Kosher salt, chili flakes, and dried chilies.

Brine ingredients: water, sugar, cider vinegar, onion powder, mustard seed, Kosher salt, chili flakes, and dried chilies.

Bring the brine to a boil, simmer it for four minutes, and pour it over the carrots.

Simmering brine.

Simmering brine.

Brine over carrots.

Brine over carrots.



Let them cool, close the top, and refrigerate them. My firecrackers are 10 days out and they are only getting better. They are crispy and tangy, and the natural sweetness of the carrots come through. There is also a decent amount of residual heat. I ate some of these on a salad for lunch and they were great. I highly recommend these, especially if you like a little kick to your pickles.

Summer Fruits

Alton’s next next recipe is quite different because it is for fruit pickles. This was my first fruit pickle attempt. Alton calls for you to pickle one Bartlett pear and one red plum. Seeing as it is January, I could not find a red plum, so I substituted an apple (Fuji, I think) for the plum.

Bartlett pear and an apple.

Bartlett pear and an apple.

As with the cucumber pickles, slice the fruit very thinly and add it to a spring-top jar. In a saucepan, combine water, sugar, and rice wine vinegar and simmer this until the sugar dissolves completely; no need to boil this one since there are no whole spices.

Simple brine of water, sugar, and rice wine vinegar.

Simple brine of water, sugar, and rice wine vinegar.

Sugar almost dissolved in brine.

Sugar almost dissolved in brine.

Meanwhile, to the jar add slivered ginger, a sprig of fresh mint, and half of a lemon, thinly sliced.

Thinly sliced lemon added to the sliced fruit in the jar.

Thinly sliced lemon added to the sliced fruit in the jar.

Apple, pear, ginger, and lemon in the jar.

Apple, pear, ginger, and lemon in the jar.

Fresh mint.

Fresh mint.

Mint added to the jar.

Mint added to the jar.

Once the sugar has dissolved in the brine, pour it over the fruit, let the pickles cool, close the lid, and refrigerate them.

Brine poured over fruit.

Brine poured over fruit.

Summer Fruits.

Summer Fruits.

Alton recommends serving these over ice cream or with pound cake. So far, we have only eaten them plain, but I think they would also be fantastic in a spinach salad with some walnuts, beets, and goat cheese. These pickles are fun because they are completely different. They are lightly sweet, but also quite tangy. The fruit has not gotten mushy, which is what I was concerned about. The flavor of the mint really comes through, especially in the pear, and it is really quite a nice pairing with the fruit.

Hurry Curry Cauliflower

The final recipe in this episode is for pickled curried cauliflower. To start these pickles, crush some whole cumin and coriander seeds. I did this with a mortar and pestle.

Whole coriander and cumin seeds.

Whole coriander and cumin seeds.

Crushed cumin and coriander seeds.

Crushed cumin and coriander seeds.

Heat a skillet over medium heat and add the crushed spices. Along with the spices, add curry powder, ginger, and a smashed clove of garlic.

Coriander seed, cumin seed, curry powder, ginger, and garlic in oil

Coriander seed, cumin seed, curry powder, ginger, and garlic in oil

The spice mixture.

The spice mixture.

Cook the spices until they are fragrant and the oil has turned yellow. To the spice mixture, add one head of cauliflower florets and toss to coat them.

Cauliflower florets.

Cauliflower florets.

Cauliflower added to spice mixture.

Cauliflower added to spice mixture.

Curry-coated cauliflower.

Curry-coated cauliflower.

Meanwhile, in a container with a tight-fitting lid, combine water, rice wine vinegar, cider vinegar, sugar, and pickling salt; shake this liquid until the salt and sugar have dissolved. If you do not have pickling salt, you can substitute Kosher salt, but be sure to add 1.5x as much.

Water, rice wine vinegar, cider vinegar, sugar, and Kosher salt shaken until dissolved.

Water, rice wine vinegar, cider vinegar, sugar, and Kosher salt shaken until dissolved.

Once the cauliflower has softened slightly, add it to a spring-top jar and pour over the brine.

Brine and cauliflower combined.

Brine and cauliflower combined.

Hurry Curry Cauliflower.

Hurry Curry Cauliflower.

Close the lid and refrigerate. These, too, are more unusual pickles. When we first tasted them after a few days of pickling, we agreed that they were our favorite of the five types of pickles in this episode. Tasting them again after 10 days in the brine, we still like them, but not as much as before. While all of the other pickles seemed to improve with more time in the brine, these seemed to just increase in vinegar flavor, while their delightful curry flavor diminished somewhat. Don’t get me wrong… they are still really good. The cauliflower has maintained it’s crunchy texture, they are really tangy, and the curry flavor is in the background. They would be good on a relish tray (Do people do those anymore?).

Overall, we liked all of these pickles and I think they are all worthy of being made again.

All five types of pickles on a plate, along with some summer sausage. Clockwise from the top:  Kinda Sorta Sours, Firecrackers, AB's B and Bs, Hurry Curry Cauliflower, and Summer Fruits.

All five types of pickles on a plate, along with some summer sausage. Clockwise from the top: Kinda Sorta Sours, Firecrackers, AB’s B and Bs, Hurry Curry Cauliflower, and Summer Fruits.

After 10 days of pickling, Ted ranked the pickles from best to worst as:  Firecrackers, B and Bs, Summer Fruits, Sours, and Cauliflower. I ranked the pickles as:  B and Bs, Firecrackers, Sours, Summer Fruits, and Cauliflower.