Tag: brine

Recipe Borlotti, cabbage and lemon in brine salad – Italian Cuisine

  • 400 g fresh Lamon beans
  • 250 g cabbage heart of beef
  • 1 shallot
  • 1 lemon
  • 1/2 red apple
  • Rosemary
  • marjoram
  • Laurel
  • capers in oil
  • apple cider vinegar
  • extra virgin olive oil
  • salt
  • pepper in grains

For the recipe of the borlotti salad, cabbage and lemon in brine, cut the lemon into slices, then into small pieces. Collect it in a saucepan with 300 g of water and a good pinch of salt. Bring to a boil, cook for 7-8 minutes, turn off and let cool in the water.
Grainy the beans and boil them, starting from cold water, with 1 bay leaf, 1 sprig of rosemary, 1 of marjoram and the shallot cut in half. Cook them for 25-30 minutes from boiling.
Switch off, drain and let cool.
Slice thinly cabbage; cut the apple into half slices, without peeling.
Arrange the ingredients in the dish, cabbage with apple on one side, beans on the other; spread the lemon pieces and 1 teaspoon of capers in oil over the beans.
Prepare an emulsion with oil, apple cider vinegar, salt and pepper and marjoram leaves and spread it over the salad, completing with ground pepper.
To know: the leftover lemon, tightly closed in a jar, can be stored in the refrigerator for 5-6 days. You can use it to dress a ricotta pasta or to cook chicken or white fish fillets.

Recipe: Joëlle Néderlants, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Turkey Picadillo Stuffed Sweet Plantains

These sweet plantains are baked in the oven and then stuffed with a savory turkey picadillo filling and topped with cheese – pretty hard to resist! Similar to a Puerto Rican Pastelón[1] which is really more of a plantain lasagna, instead these are made as individual boats which are easy to make, filling and perfect as a main dish.

If you’re not very familiar with plantains, they are similar to bananas only they need to be cooked. Green plantains are usually meant for salty chips or tostones, but when the plantains are very ripe, almost black, that’s when they are at their sweetest! That’s what you want here, not yellow because they won’t be sweet and soft enough. They should be soft and the skin almost black (see photo below in the directions).

The recipe calls for 6, but as you see here I made the full amount of picadillo and only baked two, and froze the meat for another day. So if you are worried this makes too much, you can easily make what you need and freeze the rest. Hope you enjoy!

Turkey Picadillo Stuffed Sweet Plantains
Servings: 6 • Size: 1 plantain • Old Pts: 7 pts • Points+: 9 pts
Calories: 338 • Fat: 6 g • Carb: 60 g • Fiber: 5 g • Protein: 16 g • Sugar: 27 g
Sodium: 218 mg • Cholesterol: 34 mg


  • 6 medium ripe plantains, peeled
  • 12 tbsp shredded part skim mozzarella cheese
  • fresh cilantro, for garnish

For the Turkey Picadillo:

  • 10 oz 93% lean ground turkey
  • 1/4 cup onion, finely chopped
  • 2 cloves minced garlic
  • 1/2 medium tomato, chopped
  • 1/4 cup bell pepper, finely chopped
  • 2 tbsp cilantro
  • 2 oz tomato sauce
  • kosher salt
  • fresh ground pepper
  • 3/4 tsp ground cumin
  • 1/8 tsp oregano
  • 1 bay leaf
  • 1 tbsp alcaparrado (capers or green olives would work too)


Pre-heat the oven to 400°F. Cut a slit lengthwise through the length of
the plantain about halfway through. Place them on a baking dish and bake
covered with foil until soft, about 40 minutes.

Meanwhile, brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.

Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat. Add alcaparrado (or olives and capers) and about 2 tbsp of the brine (this adds great flavor) cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat to low and simmer covered about 15 minutes.

Remove the plantains from the oven and fill them with 1/3 cup each of picadillo, then top each with 2 tbsp cheese. Return to the oven and bake until melted, about 5 minutes. Top with cilantro and serve immediately.


  1. ^ Puerto Rican Pastelón (www.gordon-ramsay-recipe.com)

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“Quick Cured” Salmon – 3 Minutes? But I Want it Now!

Whenever I hear people criticizing millennials for being self-absorbed, having short attentions spans, and for expecting to get what they want, exactly when they want it, I think to myself, “Hey, that sounds like my generation!” Well, if that’s the case, then they’re (and we’re) going to love this quick-cured salmon technique.

While the process is incredibly simple, the potential variations are endless. Whenever I show a new technique, I usually keep things simple, as to not distract people, but whether you’re talking about the brine, or post-cure seasonings, this is something that begs for adaptation.

Smoked salt, chipotle, or smoked paprika could be used before or after the cure to make things a little loxier, and don’t even get me started on the herbs. After the 3-minute cure, you can sprinkle your slices with dill, tarragon, chervil, and/or thyme, before the refrigeration stage. Speaking of impatient millennials; this is technically ready to eat after the three minute dunk, but you’ll enjoy this much more if you thoroughly chill it first.

Besides the flavorings, you can also play around with how thin/thick you slice the salmon, as well as how long you brine it. For me, if I slice the fish about 1/4-inch thick, three minutes is just about the perfect cure time for my desired texture and saltiness. However, you should experiment. Longer curing times, or thinner slices will result in a firmer, saltier product.

Of course, all that experimenting is going to make you hungry, and you’ll still need to decide how you’re going to serve it. I’ve suggested three delicious directions herein, but I’m fully confident you’ll come up with some stellar spin-offs as well. I hope you give this a try soon. Enjoy!

FOOD SAFETY NOTE: Much like rare meat, oysters, and raw eggs, if you’re concerned about the safety of eating homemade, cured salmon, you should do some research, and decide for yourself if it’s worth the risk. This technique works great with frozen salmon, which apparently kills potential parasites, so that’s one option. Anecdotally, I can tell you I’ve done this, and similar procedures, countless dozens of times with fresh salmon (“sushi grade” from a reputable, local purveyor), and have lived to tell the tale. Good luck.

Brine for to cure about 1 pound of salmon:
2 1/2 cups cold water
1/2 cup Kosher salt – I used Diamond Crystal brand
1/3 cup sugar

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