quick gingery pickled apple

Remember a couple weeks when I gushed and gushed about the comfort heart hug that is the Bibimbap bowl? Yeah. I ate those leftovers all week for a #notsaddesklunch and everyone in my office was jealous. By the end of the week this conversation was becoming common:

“Did you bring your Bibimbap again?”

“Yep.”

“It still looks really good.”

“It really is.”

Pause.

Chewing.

Silence.

Jealous onlooking.

“Man I need to go buy some kimchee.”

10 o’clock is pickled apple time

One of the longer-time-needing toppings I used for my bowls is this Quick-Pickled Apple. I utterly stole this idea from Kim Jong Smokehouse (one of my favorite Portland restaurants) and their Bibimbap. Their apple topping is sweet, tart, and vinegary and pairs perfectly with the rest of the dish while adding it’s own pop of flavor.

My version of the apple doesn’t take long to make, but should sit for a bit in the fridge to let the flavors meld. I left mine in the fridge for 24 hours before the first bowl and it did deepen over time. Note, this recipe doesn’t use a proper canning technique to make it shelf stable. It should be kept in the fridge and used up in a week or two. That said, I DID leave a batch in the fridge for quite a bit longer and I still ate it, but I can’t advocate for that “officially” because I don’t want you to get some rare disease like AppleSalmonella or GingerLeprosy. But also use your own sweet wonderful judgement.

quick gingery pickled apple (perfect for korean bibimbap)

(Makes roughly 1 pint jar depending on the size of your apple)

Ingredients:

  • 1 firm apple julienned (I used a Pink Lady apple and the OXO V-Blade Mandoline Slicer)
  • 1 tbsp ginger, rough chopped (or julienned)
  • 1 star anise pod
  • 1 tsp coriander seed
  • ¾ cup water
  • ¾ cup unseasoned rice vinegar
  • ¾ tbsp salt
  • 1 ¼ tbsp sugar

Instructions:

  1. Pack apple, ginger, star anise, and coriander into a clean wide mouth pint jar or a large jar with a lid.
  2. Combine water, vinegar, salt and sugar in a pot over high heat. Bring to a boil or until sugar and salt have dissolved.
  3. Carefully pour hot liquid into canning jar and cover the ingredients, leaving about ½ inch of room at the top.
  4. Gently place lid and pop into the fridge to soak
  5. Let sit at least 24 hours prior to use

Suggestions for use:

  • As a topping for Bibimbap Bowls
  • Mixed with cabbage and jalapeño to make a slaw for burgers
  • On top of carnitas tacos with lots of queso fresco and cilantro
  • As a garnish for a huge salad with feta and granbanzos

What other flavors or herbs do you like in your pickling? What are some of the pickled items you have done at home? Have you done any other fruits?

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GIVEAWAY time!

It’s time for the first Happy Little Apron GIVEWAY! I’m so thankful and honored by everyone who has supported me on Instagram and those of you who are now following along with the blog—I want to do something to celebrate YOU and all the ways YOU are enriching my life.

Celebrations = Presents. Presents = I am happy. And boy oh boy, this first giveaway has a lot of happy in it!  Continue reading

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Feast 2016 part three – brunch

Hello and welcome back to the last installment of FEAST 2016! We made it through the Grand Tasting events with part two last Twosday (#seewhatIdidthere), but of course after all of that food I couldn’t just go home and relax and go to sleep.

There were still parties to attend and more food to eat.

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FEAST 2016 part two — grand tastings

Friday: Media Breakfast presented by Bon Appétit and VerTerra (Private Event)

French Toast / Berries / Bananas Foster Compote

Challah French Toast / Berries / Bananas Foster Compote

I clearly noticed that some of the media was absent from this morning breakfast due to the late parties and the Flipcupstravaganza the night before.

No names shall be mentioned, but if you weren’t there I ate your Banana Muffin. BECAUSE THE BANANA MUFFINS WERE INCREDIBLE. I also took two of your Banana Muffins home and froze them and ate them later.

The breakfast was thoughtfully created by Gracie’s at the Hotel DeLuxe. There was Prosciutto Eggs Benedict, Octopus Benedict, Strawberry Toaster Strudels, Rosemary Fried Potatoes, Tillamook Cheddar Scrambled Eggs, Sausages, Southwest Biscuits and Gravy, Granola Smoothies, Cheddar Scones, Cranberry Scones, and so much more. Did I mention the Banana Muffins? Huh. Must have slipped my mind.

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FEAST 2016 part one – the kickoff

Everything was delicious. I ate way too much. The end.

Go away now, I said “THE END”!

Tomato Basil Salad

Tomato Basil Salad

No? Ok ok.

FEAST 2016, the Portland food festival to end all Portland food festivals, has come and gone for another year. Whether you were in attendance for several events in person, whether you were only able to go to one, or if you simply hearted every Instagram snap all weekend from your snuggly happy couch in your wonderful home, I’d like to take you on a journey—nay, a veritable exodus odyssey (insertwordherethat’smoreromanticthanjourneyandlessdramaticthanexodus)—through the wonders and sights of 2016.

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