In Season: Rhubarb

Rhubarb recipes from the James Beard Foundation

 

This rosy-hued stalk is one of our favorite spring ingredients. Tart and tangy, it brightens the flavors of seasonal fruit when paired in desserts (there's a reason strawberry and rhubarb is a classic combination) and has a welcome sour note that plays well off of pork and poultry in savory dishes. Rhubarb is also delicious on its own: to make a super-simple compote, place rhubarb in a saucepan with sugar and a squeeze of lemon juice and cook gently until the stalks soften and begin to break down. Cool and serve with a dollop of whipped cream.

 

How to Store: Store rhubarb in a plastic bag in the crisper drawer of the refrigerator for 3 to 5 days. No time to cook it before it goes bad? Rhubarb freezes very well. Clean and dry each stalk and trim the bottom end. Use your knife to peel off any tough outer skin (it will come off easily in strips) and slice the rhubarb into 1/2-inch chunks. Seal in an airtight bag and freeze for up to a year.... Read more >

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Recipe: Port-Poached Rhubarb with Ricotta and Walnut Crumble

Ryan Bartlow's recipe for Port-Poached Rhubarb with Ricotta and Walnut Crumble, adpated by the James Beard Foundation

 

Its moniker may be the "pie plant", but rhubarb shouldn't always be destined for crust. When Ryan Bartlow of Frankies Spuntino 570 cooked at the Beard House last month, he served this relaxed and rustic dessert of poached rhubarb topped with buttery walnut crumble and the restaurant's signature ricotta. Bartlow mellows the rhubarb's tartness by cooking it in a blend of port, sugar, vanilla pods, and a pinch of whole black peppercorns. Naturally, the recipe is inspired by his mother's strawberry–rhubarb pie. 

 ... Read more >

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Recipe: Tarte Tropézienne with Strawberries and Pistachios

 

If you want to serve a dessert that will turn heads, take the time to prepare Meredith Tomason's stunning version of tarte Tropézienne, a classic pastry of the French Riviera. Tomason slathers a burnished wheel of brioche with creamy, orange blossom–scented custard, then bejewels the filling with juicy strawberries and fragrant pistachios.

 

Get the recipe here.

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Recipe: Rhubarb Barbecue Sauce

 

Nothing against rhubarb pie, but we appreciate ways to enjoy these tart, crimson stalks that don't require a sugar bombardment. To wit: this barbecue sauce from Idaho-based chef Adam Hegsted harnesses rhubarb's puckery flavor without maxing out on sweetness. You have to hot-smoke the rhubarb on your stovetop in order to produce the smoky undertones in the condiment, but all you need for the technique is a large pot, a wire rack that fits inside, and some wood chips.

 

Get the recipe here.

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Recipe Roundup: May 15, 2013

Pan-Seared Scallops with Spring Pea and Grana Padano Purée

 

After a long winter here on the East coast, it finally feels safe to put away the soup pot and the braising pan and start eyeing the spring produce that's begun to appear at our local farmers' markets. Here are some of the recipes we'll be making to celebrate the better-late-than-never arrival of spring:

 

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Pan-Seared Scallops with Spring Pea and Grana Padano Purée [JBF]

Impressive enough for a dinner party, but so easy it works as a weeknight standby, this simple scallop dish comes together in less than 20 minutes.

 

 

Ramp Pizza [Smitten Kitchen]

Deb Perelman's adaptation of Motorino's signature spring pizza is all about... Read more >

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Recipe: Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini

Recipe for Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini from Il Buco Alimentari & Vineria's Justin Smillie

 

In this recipe from Il Buco Alimentari & Vineria's Justin Smillie, granola trades in its Birkenstocks for a pair of Ferragamos. After toasting his maple and orange juice–sweetened granola in the oven, Smillie sprinkes it on top of baguette slices topped with creamy ricotta, verdant sugar snaps, and fresh mint. Be sure to use a high-quality cheese. 

 

Get the recipe here.

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Recipe Roundup: Multicourse Cheese Menu

cheese

 

There's no rule that says cheese can only be served at the beginning or end of a meal: this cheese lovers' menu showcases a different type in every dish. 

 

Truffle-Ricotta Panna Cotta with Lamb's Lettuce 

Use the highest quality ricotta you can find to make this stunning, savory panna cotta. 

 

Soufflé Crêpes Filled with Wild Mushrooms and Bellwether Farms Crescenza Cheese 

If Crescenza isn't available, substitute a mild, creamy cow's milk cheese like... Read more >

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Recipe Roundup: Mediterranean Seafood Supper

Recipe for Braised Octopus Salad with Capers and Preserved Lemon, adapted by the James Beard Foundation

 

Perfect for a weeknight dinner party, this four-course, fish-focused dinner is impressive and surprisingly easy to pull off. 

 

Basque-Style Steamed Clams with Chorizo 

Serve this fragrant bowl of brothy clams with a hunk of crusty bread for dipping. 

 

Braised Octopus Salad with Capers and Preserved Lemon 

The secret to preparing perfectly tender octopus? Many cooks believe adding a wine cork (or four) to the braising liquid does the trick. 

 ... Read more >

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Recipe: Braised Lamb with Cannellini Beans and Lavender–Mint Gremolata

Adam Mali's recipe for Braised Lamb with Cannellini Beans and Lavender–Mint Gremolata. adapted by the James Beard Foundation

 

As this week's forecast confirms, spring is still in its fickle phase. Like it or not, we're probably facing several more nights of sweaters-under-jackets weather, which is why our dinnertime docket now includes this well-timed recipe from chef Adam Mali of San Francisco's Brasserie S&P. Though the dish has the hearty soul of a braise, lavender gives it a springtime lilt: Mali uses the leaves as a braising aromatic, and he also combines them with mint and parsley to make a vibrant, Italian gremolata.

 

Get the recipe here... Read more >

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Recipe: Bucatini with Ramps and Pancetta

Recipe for Bucatini with Ramps and Pancetta, adapted by the James Beard Foundation

 

Ramps, the petite, wild leeks that peek out of the earth in early spring, may be the food lover's biggest morale booster. When the first harvest appears at the markets, it signals that the rest of the season's bounty will soon be within reach.

 

Here, ramp leaves and bulbs are sautéed with pancetta to make a racy sauce for bucatini—a round, spaghetti-thick pasta with a hole threaded through its center.

 

Get the recipe here.

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