The Lederman Kitchen

I had a week off work between the holidays, so I decided to try and pickle some veggies.  Brian has been obsessed with picked veggies ever since we went to Argentina where all cheese plates were huge and filled with every type of veggie, pickled. My Veggies, all pickled This is what cheese plates in Argentina look like! I went to the Farmer's Market in search of in season veggies to pickle and came home with cauliflower, green beans, radishes, carrots and ginger.  Then I did some research for Quick Pickle recipes.  Since I had all day, I decided to try a different recipe for each veggie. Here are the recipes for the best 3.  Let's not talk about the radishes or ginger.... Lemony Pickled Cauliflower 2 pounds cauliflower 1 cup apple cider vinegar 1 cup water 2 teaspoons sea salt 1 small lemon, sliced 1 large garlic clove, sliced 1/4 teaspoon peppercorns First wash the cauliflower and break or cut it into florets In a la...

                       Whole roast chicken is one of the easiest and tastiest dishes to make, plus it is so versatile and can be paired with countless combinations.  It takes about an hour and a half from start to finish, but the great thing is since you are roasting it you don't have to do anything while it cooks away in the oven.  I also like to make homemade chicken stock (and chicken noodle soup ) with the leftovers. You can get a whole bird at any grocery store.  Typically, the organic ones are smaller since they are not pumped full of growth hormones.  At Whole Foods it's $1 more per pound to go organic, but worth it in my opinion since we don't need Frankenstein birds. There are so many flavor combinations possible with roast chicken, but I usually keep it simple.   1 whole chicken (about 3-4 lbs...

The Wife and I both love mushrooms and I couldn't resist bringing some delicious white chanterelles back from the farmer's market in Seattle.  Typically, they will run about $20-$29 per pound here in San Francisco.  I was shocked to find them for $8 a pound in Seattle.  I just wish that we bought more... Aside from mushrooms, the Wife loves scallops and mussels (we'll be cooking mussels soon).  When we got back from our weekend away we had one night together before the Wife had to leave for another work trip.  I decided to make one of her favorites, seared scallops with sauteed mushrooms, risotto, and green beans (I was going to make asparagus but it was $9 a pound!).   For tonights dinner  for two you will need: 1/2 lb of mushrooms (any kind you like) 1/2 lb of green beans 1/2 lb of scallops (or more if you're super hungry) 4 cloves of garlic 1/3 cup arborio rice 4 cups stock (I used chicken) 1 tablespoon lemon juice ...