| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
Vegetable |
1 |
Servings |
INGREDIENTS
| 12 |
|
Cloves garlic; peeled |
| 1 |
md |
Onion; cut in wedges |
| 3/4 |
c |
Olive oil |
| 4 |
|
Carrots; peeled, sliced thin |
| 1 |
ts |
Whole black peppercorns |
| 1 1/2 |
c |
White vinegar |
| 1 |
cn |
(3.5-oz) pickled Jalapenos |
| 2 |
c |
Water |
| 3 |
tb |
Salt |
| 1 |
|
Head cauliflower; in florets |
| 12 |
sm |
Bay leaves |
| 3 |
|
Zucchini; thinly sliced |
| 3/4 |
ts |
Each: thyme; oregano, marjoram |
INSTRUCTIONS
In Dutch oven, sauce garlic & onion in olive oil for 3 minutes. Add carrots
& peppercorns & saute 5 minutes. Add vinegar & simmer, covered, for 3
minutes. Drain pickled jalapenos & reserve liquid. Add 2 cups water &
jalapeno juice to pot, bring to a boil. Add salt & cauliflower, separated
into florets, & cook, covered over moderate heat for 12 minutes. Add bay
leaves, zucchini, sliced drained jalapenos, thyme, oregano & marjoram.
Cover & simmer 2 minutes. Let escabeche cool, covered, & store covered in
refrigerator. It will keep 2 weeks. Serve cold as a first course. Makes 8
cups.
NOTE: Use both cauliflower & jicama if both are available--if not, use one
or the other.
BY LTC GRANVILLE TATE
FROM RESTAURANTE CASA DEL SOL,
CD JUAREZ, MEXICO
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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