Barbara at the Fish Market Helwe w Morra

This report is special because it deals with foreign Chef Brody White, from Canada, coming and working in Lebanon after training in Paris - the result, delicious food and fine cuisine in a fine setting called Burgundy. The segment starts at the fish market at the port of Beirut where Brody and I meet early morning. It's exciting to watch the fishmongers sell their fish and display the wide array available. I appreciated the fact that Brody goes out of his way to learn about local products and recipes and integrates them in his cuisine when possible. His plates are beautifully presented and I was really amazed with the taste and different flavors. Many TV viewers have asked for the recipes mentioned in the segment. Chef Brody will send them to me very soon, therefore I shall post them asap for you to experiment.

Here it is, sent today ....can't wait to try my batch! Thanks Brody...

Pickled Market Vegetables

This recipe was developed in order to have a regular stock of great tasting vegetables year round.  I have been very fortunate to find some passionate people here in Lebanon producing and foraging fruits and vegetables.  Unfortunately, due to strict guidelines when using or abstaining completely from growth aids and pest control in vegetable production, the seasons become very short.  Pickling, as we know is a great way to extend the time frame a little bit, thus we can enjoy certain products in one form or another almost year round.   While staying true to our health strategies, we are adding flavor with a few “NO FAT” ingredients such as vinegar and time.

Pickled Organic Baby Beets

250ml  White wine or champagne vinegar

250ml   Regular white vinegar

500g    White sugar

2L        Filtered water

50g      Pickling spice mix

2kg      Cooked and peeled organic baby beets
(in the report, he mentions salt too - let's say about a tablespoon of sea salt)

2          Clean and sterilized large glass jars and appropriate sized lid

•   Combine vinegars, sugar, salt and water and bring to a boil.

•   Divide beets and spice mix into the two jars and cover with hot vinegar solution.

•   Cover jars with lid and submerge entirely in boiling water for 30 minutes.

•   Cool jars to room temperature then store in a cool dark place for at least one week before serving. 

This recipe can be used for any vegetable and even some unripe fruits by simply adapting to the required cooking times for each variety.