Chef at the Market: Quick pickles and a tangy radish salad

For more information about Chef at the Market, including recipes from previous years, visit www.growfairbanks.com.

About the chef: Chef Sean Walklin is a professor at University of Alaska Fairbanks’ Community and Technical College Culinary Arts and Hospitality program. Walklin also is the co-owner and executive chef at San Zanobi Catering. He was the 2015-16 Midnight Sun Chef Association’s Citizen Chef of the Year, an award recognizing community service and professionalism. He recently taught a weeklong garden-to-table course for the Fairbanks Summer Arts Festival. Chef Walklin’s passion for fresh, local ingredients is rooted in his culinary training at the Apicius International School of Hospitality in Florence, Italy, where he studied culinary arts. He uses local products whenever possible and has been active in Chef at the Market and Chef at the Clinic, promoting the use of local products.

Chef Walklin also is an active participant in community events, including HIPOW, Festival Fairbanks’ Potato Festival, UAF CTC’s Scholarship Dinner and the Fairbanks Children’s Museum. He encourages everyone to attend the 2016 Fairbanks Children’s Museum Exploration of Food and Wine on Aug. 27.

Quick pickled turnips

This is a basic brining ratio that you can use for any vegetable to make a quick pickle. This is not the recipe for a longterm stored pickle. I like this recipe because it is simple, flavorful and versatile. You can omit the sugar; add herbs, pepper flakes or garlic; or use more exotic vinegars. I’ve also found that you can skip the cooking process in the beginning and have an even quicker pickle, especially if you slice your ingredients thinly. Heating does increase the flavor absorption. It’s a great time of the year to pickle all the produce that is coming out of the gardens.

2 cups apple cider vinegar

2 cups water

1/2 cup sugar (optional or decrease amount of sugar if desired)

1 tablespoon salt

1 tablespoon black peppercorns

1 tablespoon mustard seeds

Your pickle ingredients, about 1 pound (in this case, turnips)

Fresh herbs such as dill, thyme, rosemary, tarragon, etc. (optional)

Heated version

Bring all the ingredients except the vegetable to be pickled to a simmer in a medium pot on medium high heat. Reduce the heat to maintain the simmer and cook for 10 minutes.

Meanwhile, cut the vegetables into about 3-inch-long segments with the thickness of a quartered cucumber.

Place the veggies in a heatproof container and pour the hot pickling liquid over them. Let it cool to room temperature and refrigerate at least 2 hours.

Unheated version

Mix all ingredients except the vegetable to be pickled thoroughly in a bowl and whisk until the water and sugar is dissolved.

Veggies can be cut paper thin using a mandolin or cut julienne with a knife. Cold pickling will not make the thin cuts mushy. Cut to your desired thickness and pour the pickling liquid over the veggies in a sealable container. Chill at least 2 hours.

Both versions can he held for two weeks in the refrigerator in a sealable container.

Radish and fruit salad

This recipe is a balance between the spiciness of the radish and the sweetness of the fruit. It is a light and flavorful salad with a pleasant crunch. It is great for topping salmon or flank steak or served in a bowl by itself. It is very easy and quick to make and each ingredient should come through at the end.

6-8 radishes, cut in a medium dice or baton

Choice of 1 green apple, 1 peach, 1 nectarine or 1 pear, cut in a medium dice and kept in lemon water (to prevent browning)

1 small bunch fresh mint, basil, tarragon, chives or any other brightly flavored herb (use the smallest leaves possible)

2-5 tablespoons of vinaigrette (recipe follows)

Apple cider vinaigrette

1 cup olive oil

1/3 cup apple cider vinegar

honey or sugar to taste (start with 1 teaspoon)

salt/pepper to taste1 teaspoon Dijon mustard

Begin by combining the honey or sugar, Dijon and vinegar in a bowl. Slowly whisk in oil until emulsified. Add salt, pepper, and more honey (if desired) with whisk.

Gently combine the cut radish and fruit with herbs and your desired amount of dressing. Best if allowed to marinate for at least 30 minutes before using.