Market Haul: Weekend Getaway
We're heading to the beach this weekend and there's one thing we're definitely packing for the trip: our CSA box. During our two-day getaway, we'll be eating lunches out but cooking all of our breakfasts and dinners, so the goal is to use up as much of our haul as possible over the weekend.
The Haul: collard greens, Tuscan kale, cabbage, carrots, zucchini, spring onions, scallions, rhubarb
The Menu:
Day 1 Breakfast:
Eggs and Zucchini [Shoots and Roots]
Thin rounds of zucchini, a handful of herbs, and grated Grùyere add summery flavor to this simple omelet.
Baking Powder Biscuits [JBF]
James Beard's buttery biscuits are as good slathered... Read more >
Roasted Beet and Pickled Rhubarb Salad with Gorgonzola
Chef Tim Ryan of New York's Morso serves this salad with gorgonzola fritters, but we think that adding some crumbled cheese is easier and just as good. You can pickle the rhubarb several days before you prepare the rest of the dish, while the accompanying spiced walnuts can be roasted a day ahead.
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.
News Feed: June 8, 2012
Portland's food trucks are in a league of their own. [Saveur]
How to use Balinese long pepper. [LAT]
The best restaurants in New York City for stalking celebrities. [BA]
Flaky and tasty summer pies. [F&W]
Seven pasta dishes inspired by the sea. [Food52]... Read more >
News Feed: May 25, 2012
Pie and tart recipes from the Los Angeles Times test kitchen. [LAT]
A short video on stove-top smoking. [LAT]
Ten new cookbooks to check out this summer. [NPR]
Sweet, savory, and alcoholic uses for rhubarb. [Saveur]... Read more >
News Feed: March 27, 2012
The Saveur guide to Mexico. [Saveur]
Asian details make this rice pudding totally sublime. (Gilt Taste]
Serve spring salad greens in one of these beautiful bowls. [BA]
Punchy rhubarb cocktails for spring. [F&W]
The first installment of a series on proper food storage. [Food52]... Read more >
Recipes: Fourth of July Desserts
Give your Fourth-of-July table the colors of the Stars and Stripes with these red, white, and blue desserts.
Chamomile Panna Cotta
Top this delicately perfumed panna cotta with a simple blueberry compote.
Shortcake Biscuits with Rosé-Poached Rhubarb
Cooked egg yolks are the secret weapon in these tender shortcakes from JBF Award winner Claudia Fleming.
Strawberry Pavlova
The national dessert of a different colony, this pavlova from chef Ben Batterbury is loaded with strawberries and
Recipe: Buttermilk Panna Cotta with Rhubarb Consommé
In this striking dessert from Northern Spy Food Co.'s Nathan Foot, a disc of silky buttermilk panna cotta rests in a pool of vanilla-scented rhubarb consommé. Get the recipe here and serve it with some rosemary madeleines on the side.
Recipe: Rhubarb Upside-Down Cake
At Providence's La Laiterie, pastry chef Kate Jennings reboots the kitschy upside-down cake by swapping out pineapple for puckery rhubarb. We love how the stalks' tartness mellows out against the dessert's classic topping of buttery brown sugar. Get the recipe here.
Recipe: Shortcake Biscuits with Rosé-Poached Rhubarb
The secret ingredient in Claudia Fleming’s shortcakes? Hard-boiled egg yolks. “They provide richness and act as a tenderizer,” the JBF Award–winning pastry chef told us. Since the yolks have lost moisture during cooking, less gluten develops in the dough, which results in more tender shortcakes. Fleming sandwiches hers around rosé-poached rhubarb and strawberry–white chocolate cream. Get the recipe here.
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