It’s not unusual for actors and musicians to open restaurants here in LA. Neither is it unusual for these hotspots to be design-heavy, food light. When we popped in to Hinterland here in Santa Monica for the first time last year, we were thrilled to discover that this was not that kind of place – it’s mouth-watering menu and show-stopping dishes converted us to neighborhood regulars on the spot.
Hinterland, owned in part by Joe Jonas, opened quietly last year on a cozy stretch on Main Street. The vibe of the place is Brooklyn meets Venice – sleek, but effortless industrial style. And the menu? We were impressed with an impeccable greek octopus salad among several entrees we finished down to the bone. One of our favorite new casual hangs through the year, we suggest Los Angelenos book casual weekend get-togethers here for either brunch or early dinner – enjoy the people-watching along the sidewalk, dip into their great wine list and feel like a home-grown local.
Hinterland makes it’s own selected of pickled veggies in house and we asked chef Max DiMare to share this recipe. Fermented veggies make an excellent healthy addition to any party spread or just to mix it up at family dinner…
Hinterland’s Winter Pickles
1 lb pickling cucumbers
1 lb large red beets
1 lb baby carrots
2 red onions
1 lb radish
For the brine:
1 gallon of water
1 quart white wine vinegar
1 cup salt
2 cups sugar
½ cup chili flakes
15 ea garlic cloves
¼ cup mustard seed
1 Tbsp fennel seed
1 Tbsp coriander seed
1 Tbsp cumin seed
7 ea bay leaf
Two days before:
Slice pickling cucumbers into 1” slices and toss with 1 teaspoon kosher salt.
Let sit overnight.
Peel and cut baby carrots in half lengthwise.
Peel and cut beets into 1/8ths.
Peel and slice red onions very thin. Place in nonreactive container such as glass.
Clean and quarter radish. Place in non-reactive container.
Prepare the brine:
Toast all seeds in a sauté pan. Combine all ingredients and bring to a boil.
Pour enough hot brine to cover over your radish. Chill 24 hours.
Pour enough hot brine to cover over red onion. Chill 24 hours.
In a small pot combine beets and enough brine to cover. Bring to simmer until fork tender. Chill 24 hours.
In a small pot combine carrots and enough brine to cover. Bring to a boil then remove from heat. Chill 24 hours.
Chill the rest of your brine. When completely cool pour over your salted cucumbers. Let sit for 24 hours.
Arrange pickles and tzatziki on serving plate and top with your favorite olive oil, toasted and fine ground cumin and black pepper.
Tzatziki dipping sauce
7.5 oz (or 1 3/4 cup) Greek yogurt
3 lemons, zest only
1 tsp fine minced garlic
½ ea English cucumber, finely diced
2 oz chopped dill
2 oz chopped parsley
salt and fresh ground pepper to taste
Combine all ingredients and store in nonreactive container such as glass.