Extras Recipe

Make quick pickling liquid

In a small saucepan combine rice vinegar, water, sugar, salt and peppercorns. Bring just to a simmer over medium heat, stirring until sugar dissolves, about 2 minutes. Remove from heat.

Place the thinly sliced shallots in a heatproof jar or bowl. Pour the hot pickling liquid over the shallots, pressing them so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes before using. Keeps up to 2 weeks.

In a small bowl combine the softened butter, chopped parsley, chives, lemon zest, salt and black pepper. Mix thoroughly with a fork until evenly distributed and smooth.

Shape into a log using plastic wrap if desired, chill for at least 30 minutes to firm or use immediately at room temperature as a finishing butter for bread, vegetables or proteins.

In a small saucepan, combine oil and sliced garlic. Heat over medium-low until garlic sizzles gently and becomes fragrant and just starts to color, about 3–4 minutes. Do not burn.

Remove from heat and stir in crushed red pepper flakes, smoked paprika and salt. Let cool to room temperature to infuse for 15 minutes, then strain into a clean jar if you prefer a clear oil, or leave solids for more texture. Store in the refrigerator up to 2 weeks.

Toss the thinly sliced shallots with the flour and the 1/2 tsp salt, coating evenly and shaking off any excess flour.

Heat vegetable oil in a small heavy skillet or shallow pot to 350°F (175°C). Fry the shallots in batches, stirring gently, until golden brown and crisp, about 2–3 minutes per batch.

Using a slotted spoon, transfer fried shallots to a paper towel–lined plate to drain and cool. Once cool, break up any clumps and store in an airtight container for up to 5 days.

In a small bowl or jar whisk together Dijon mustard, red wine vinegar and honey. Slowly whisk in olive oil until emulsified. Season with salt and black pepper to taste.

Taste and adjust acidity or sweetness as needed. Use immediately or refrigerate for up to 5 days; bring to room temperature and rewhisk before serving.