Jordan Estate vegetable escabeche recipe and cooking tips

by on October 29, 2013

YouTube Preview Image

Last summer, I began brainstorming recipe ideas for the Jordan Estate Tour & Tasting. Because this new tour offers visitors an inside look at the 1,200-acre Jordan Estate and features farm-fresh foods grown on property, I wanted the menu to be a colorful snapshot of whatever is harvested from the garden that morning. Enter the garden escabeche.

Different renditions of escabeche can be found in Spain, Portugal, Greece, Latin America, and even Jamaica and Mexico. I’ve always been a fan of authentic taquerias that serve pickled vegetables as an appetizer in lieu of the typical chips and salsa, so I decided to take that concept and elevate the ingredients and cooking technique with a sophisticated recipe that would complement our elegant Chardonnay. I love these bright, crisp flavors and vibrant colors so much, I even served a new take on the Jordan escabeche at our annual Halloween party last weekend.

This video offers some key tips on making escabeche at home, particularly how to infuse a vinaigrette for the perfect pickling base. View the full recipe on our website or below.

Recipe: Estate Garden Escabeche

Summary: These lightly pickled vegetables provide a fresh insight to the estate garden during any season. Choose your favorite medley of baby vegetables that will burst with flavor and make the perfect accompaniment to the bright acidity and fresh fruit flavors of Jordan Chardonnay.

Ingredients ~

  • 2 pints assorted baby vegetables, cleaned, trimmed and prepared
  • 1/4 cup Gravenstein apple cider vinegar
  • 2 Tbsp rice wine vinegar, seasoned
  • 1 tsp Canadian brown mustard seed *
  • 1 tsp Canadian yellow mustard seed *
  • 1 pinch saffron threads (Spanish coupe or Kashmir) *
  • 2 Turkish Bay leaves, crushed *
  • 1 cardamom pod, cracked *
  • 2 Tbsp whole coriander, toasted and crushed *
  • 2 tsp whole cumin, toasted and crushed *
  • 2 tsp black peppercorns, whole *
  • 1 Tbsp Turkish oregano *
  • 1 tsp Indian celery seed *
  • 2 tsp Aleppo pepper chili flakes *
  • 2 cloves, whole *
  • 2 shallots, peeled and sliced
  • 1 small bulb of fennel with fronds, roughly chopped
  • 1/2 cup basil, torn
  • 10 sprigs lemon thyme
  • 5 sprigs tarragon
  • 5 sprigs marjoram
  • 5 sprigs flat leaf parsley
  • 3 cloves elephant garlic, crushed
  • Zest of one Meyer lemon
  • 2 Tbsp grapefruit zest
  • 2 Tbsp Sonoma honey
  • 1/2 cup grapeseed oil
  • 1/2 cup, 2 Tbsp Jordan Extra Virgin Olive Oil
  • Fresh blossoms and rose petals for garnish
  • Sea salt to taste

*Note: This exotic blend of dried herbs and spices may be substituted with Penzey’s Pickling Spice.

Instructions ~

  1. Prepare vegetables by blanching 90% through in boiling seasoned water and shock them in ice water. This step may be done up to two hours prior to pickling. Baby carrots, turnips, endive, peas and roasted cipollini onions are favorites from the Jordan Estate garden.
  2. To prepare the vinaigrette, in a cast iron pan over medium-high heat, combine all dried herbs and spices and toast until fragrant (1-2 minutes). Add two tablespoons of olive oil to the pan and heat to a simmer. Add shallots, garlic, fennel, zest, half of the fresh herbs and honey; sauté until vegetables begin to caramelize and release their flavor. With a wooden spoon, scrape all ingredients into a stainless steel saucepan and add the two vinegars. Season with salt and return to a simmer. Remove infused vinegar from the heat, add the remaining fresh herbs, cover and allow to steam for a minimum of one hour. Return to a simmer and whisk in oils to emulsify.
  3. To finish the escabeche, place a strainer or cheesecloth over a stainless steel sauce pot filled with prepared vegetables. Pour hot, infused vinaigrette through strainer onto vegetables and allow to lightly pickle for a minimum of two hours. Strain vegetables off infused vinaigrette onto serving plate. (Remaining infused vinaigrette may be kept refrigerated for up to one week.) Garnish with fresh blossoms, rose petals, sea salt and a drizzle of infused vinaigrette to enhance colors and flavors. Serve at room temperature with a salad of torn greens and remaining fresh herbs, delicate quinoa or scented sushi rice.
  4. Finished escabeche may be kept refrigerated for up to three days.

Number of servings (yield): 6

email