Food lets us travel and explore places that we may never actually get to experience. Culture is so deeply rooted in flavor and food that there is so much we can enjoy about a far off place just by taking the time in our own homes to adventure with a recipe or two.
This is another recipe from the beautiful collection featured in Charcutería: The Soul of Spain, a collection of traditional Spanish recipes by Jeffrey Weiss. This cookbook is stunning, gorgeous and made for the serious culinary enthusiast. The recipes are thorough, some require seeking out special ingredients that you aren’t going to find at your local market, and a bit of patience, but the payoff is great. This particular recipe, Peil de Sandia (pickled watermelon rind) piqued my interest. Maybe I am just craving warmer weather, but an excuse to bring a big fresh watermelon into the house just had to be found.
Pickled watermelon rind isn’t something the average cook is going to want to try. But if you are one of the few brave curious cook’s still reading this post – give it a try. The aroma of the herbs is clean and inspiring. It made the brine on this seem like forever. When I opened the jar, it was like nothing I had ever smelled before. Soft and fragrant. Not like the normal ‘pickle’ I am used to. The bite still had a bit of vinegar to it (and since I don’t care for vinegar, that was kind of a no go for me) but chopped small, and incorporated into a salad – this recipe was unique and I am glad I gave it a try.
(Check out the meaty ribs I took on from this book over at Girl Carnivore)