One of the things that I am trying to reveal, explain, and cheerlead is how I go about my cooking. THE FLAVOR BIBLE, by Karen Page and Andrew Dornenburg has been in my library since 2008.
Sometimes I am unsure what flavor what goes with what. Sometimes I do not care, and punt, other times I use what I have in my cupboard. But this book is good for when I really want some solid knowledge. This book takes almost any ingredient and tells you what are flavors, spices or sides that go together. Today I made radish quick pickles, and added garlic. In this book garlic was not mentioned with radishes, but basil, parsley and thyme were listed. In bold letters the book mentioned vinegar, sea salt and cream cheese. When these pickles are ready tomorrow I am going to take at least 3 triscuits, and spread cream cheese and layer radishes on top and then layer basil leaves.
Oh, my gosh, I just made up a recipe.
Here is a general recipe for quick pickle brew:
3/4 cup water
3/4 cup apple cider vinegar
1 1/2 teaspoons sea salt
2-3 tablespoon sugar
Add to a small pot and heat until sugar is disolved. Pour in pint jar that has been packed with thinly sliced vegetables like, radishes, cucumbers, or carrots or onion rings. Cool, then refrigerate. This will last several weeks. Add herbs if you like. Make it up! The apple cider vinegar can be switched for rice vinegar.