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Tag: From the Garden

Roasted Tomato Jam

Roasted Tomato Jam

2 cups sugar
3 pounds ripe beefsteak tomatoes, cored and thinly sliced (1/4 inch)
Large pinch salt
Grated zest of 1 lemon
Juice of 1 lemon
1 cinnamon stick
1/2 teaspoon fennel seeds, lightly crushed
2 dried red chiles

Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F. Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char. Continue roasting and checking every 20 minutes — the tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger though it. If it holds the line, the jam is ready. Remove the jam from the oven and let cool. I eat this jam fresh so I put it into jars and keep it in the fridge.

Zucchini Butter

Zucchini Butter

2 pounds zucchini or assorted summer squash (feel free to use less or add extra — cooking times will vary)
1/4 cup olive oil or butter
2 minced shallots, garlic, or combination of both
Salt and pepper

Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel. In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor — you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam. How to use it? Spread it on toast in place of actual butter. Cake a thick layer in a sandwich with salted tomatoes or soft cheese. Sauce a grilled pizza. Consider it a side dish. Or just eat a big heap of it, right out of the pan!

Zesty Grilled Corn Relish

Zesty Grilled Corn Relish

4 ears yellow corn
1 red pepper, halved and seeded
1 small onion, halved
1/4 C. chopped cilantro
2 T. fresh lime juice
1 T. olive oil
1 tsp. salt
1/2 tsp. ground red pepper

Grill first three ingredients, on a lightly greased grill rack, turning occasionally for 10 minutes until tender. Remove pepper and onion and set aside. Grill corn an additional 10 minutes. Cool slightly. Cut corn from cob. Sweat pepper in plastic bag; peel charred skin. Chop pepper and onion. Add to corn. Combine cilantro, lime juice, olive oil, salt and pepper. Toss with corn mixture. Serve as a side dish a top grilled fish, pork or chicken or as a chunky salsa with tortilla chips.

Blistered Radishes with Parsley

Blistered Radishes with Parsley

16 radishes
1 T. unsalted butter
¼ C. chopped fresh flat-leaf parsley
Freshly ground unrefined sea salt

Chop the radishes into ¼-inch dice and set them in a bowl while you prepare the remaining ingredients. Melt the butter in a wide skillet over medium-high heat. When the butter foams, decrease the heat to medium-low and stir in the radishes. Cook the radishes in the butter, stirring frequently, for 8 to 10 minutes, until their skins blister slightly. Sprinkle them with the parsley and season with salt to suit your preference. Serve warm.

Brown Butter Sugar Snap Peas with Mint

Brown Butter Sugar Snap Peas with Mint

1 pound sugar snap peas, strings removed
1 tsp. unsalted butter
15 medium-sized fresh mint leaves, chopped roughly
1 tsp. freshly squeezed lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste

In a large sauté pan over high heat, add the butter. The butter will foam up, subside, and after approximately 30 to 40 seconds, begin to turn golden brown. Brown butter has a slight nutty favor that works well with this dish. Once the butter has turned golden brown, mix in the sugar snap peas. Cook, stirring occasionally, for 3 minutes. Remove from the heat and add the mint and the lemon juice. Season to taste with salt and pepper, mix together, then serve immediately.

Crispy Gnocchi with Zucchini, Sweet Corn and Basil

Crispy Gnocchi with Zucchini, Sweet Corn and Basil

1-1/2 tsp. extra virgin olive oil
16oz. packaged gnocchi
1-1/2 tsp. butter
1 small zucchini, chopped
1/2 C. frozen corn
1/4 small onion, chopped
salt & pepper
2 garlic cloves
8 leaves basil, chopped & divided
1/4 C. half & half
2 tsp. freshly grated parmesan cheese

Heat extra virgin olive oil in a large skillet over medium-high heat. Add gnocchi then spread in one layer and sauté undisturbed for 3-4 minutes, or until golden brown on the bottom. Toss then continue sautéing for 3-4 more minutes or until golden brown on all sides. Remove skillet from heat then set aside. Meanwhile, heat butter in another large skillet then add zucchini, corn, and onion, and then season with salt and pepper. Sauté until vegetables are tender, about 3-4 minutes, then add chopped garlic and half the basil, and then sauté for 30 more seconds. Remove skillet from heat then add half & half and parmesan cheese, and stir to combine. Pour mixture into skillet with gnocchi then toss to combine. Season with more salt and pepper if necessary then serve topped with remaining chopped basil.

Fresh Zucchini & Arugula Salad

Fresh Zucchini & Arugula Salad

1 large zucchini
1/2 C. feta crumbles
1/4 C. chopped parsley
2 scallions, sliced
2 tsp. good quality olive oil
1 tsp. good quality aged balsamic vinegar
salt and pepper
2.5 oz. arugula

Grate the zucchini with a mandolin, and combine with the feta, parsley, scallions, olive oil, and balsamic in a large bowl. Season to taste with a pinch or so of salt and pepper. Add the arugula and toss to combine. Serve and enjoy!

Minted Sugar Snap Pea and Radish Salad

Minted Sugar Snap Pea and Radish Salad

Mint Chive Dressing:
3 T. white wine vinegar
1 T. chopped fresh mint
1 T. snipped fresh chives
2 tsp. honey
1/2 tsp. sea salt
1 clove garlic, minced
1/4 C. extra virgin olive oil

Snap Pea Salad:
2 (8- oz.) bags Sugar Snap Peas
1 C. very thinly sliced radishes
1 C. thinly sliced and quartered red onion
pepper to taste freshly ground
Baby arugula (optional)

Whisk together vinegar, mint, chives, honey, salt and garlic in a medium bowl. Slowly drizzle in olive oil, whisking constantly, until oil is incorporated. Place sugar snap peas, radishes and red onion in a large bowl. Drizzle with dressing and toss to coat; season with pepper. Cover and chill for 1 hour. Serve over arugula, if you like.

Mexican Baked Polenta with Salsa Beans & Sautéed Veggies

Mexican Baked Polenta with Salsa Beans & Sautéed Veggies

1 (24-oz.) tube polenta, cut into 16 slices (I used Sun-Dried Tomato)
1 T. olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. oregano
Pinch of cayenne
1 medium zucchini, diced
1 red bell pepper, diced
Salt and pepper to taste
1 (15-oz.) can black beans, drained and rinsed
1/2 C. jarred salsa
4 oz. queso fresco, crumbled
Chopped cilantro, lime wedges, and additional salsa for serving

Preheat oven to 450ºF. Use an oil mister filled with a high smoke point cooking oil (like grapeseed or olive oil (light, not extra-virgin) to coat a large baking sheet. Place the polenta slices on the sheet and spray the tops with additional oil. Bake for about 30 minutes, flipping halfway through cooking time, until the polenta is crispy and golden brown on the edges. While the polenta is baking, start the sautéed veggies. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Stir in the garlic, cumin, chili powder, oregano, and cayenne; cook for about 30 seconds, until fragrant. Add the zucchini and red pepper to the skillet and cook, stirring often, about 3 minutes more, until slightly softened. Remove from heat and season with salt and pepper. Combine the beans and salsa in a small saucepan over medium heat and cook until warmed through, about 5 minutes. Divide the polenta slices onto 4 plates, then top each with salsa beans, veggies, and queso fresco. Serve with chopped cilantro, lime wedges, and additional salsa.

Lemon Verbena Syrup & Limeade

Lemon Verbena Syrup & Limeade

Lemon Verbena Syrup

This beautiful syrup is the perfect introduction to the allure of lemon verbena.

2 C. water
1½ C. sugar
handful fresh lemon verbena leaves

In a small saucepan, combine water and sugar. Bring to a boil, whisking occasionally to dissolve the sugar crystals. If sugar doesn’t fully dissolved by the time the syrup boils, lower the heat, continue cooking until syrup clears, and then bring back to a boil. Remove from the heat. Stir in lemon verbena leaves, cover the pan, and let steep for at least 30 minutes. When steeping is complete, remove lemon verbena leaves from the syrup and discard. Decant syrup into a glass container and store in the fridge for up to a week. You can also freeze it.
Lemon Verbena Limeade

1 C. cold water or soda water
½ C. Lemon Verbena Syrup
¼ C. fresh lime juice
ice
2 tips or 4 leaves of lemon verbena
2 wedges of lime

Fill two 12-oz. glasses with ice. In a small pitcher or 2-C. measuring C. with a pouring spout, add water, Lemon Verbena Syrup, and lime juice. Stir to combine. Divide limeade between the two glassed and garnish each with lemon verbena and a lime wedge.

Spicy Pickled Rhubarb

Spicy Pickled Rhubarb

This spicy, sweet-tart pickled rhubarb is infused with the flavors and aromas of juniper, allspice, coriander, black pepper, bay leaf, and star anise. Perfect as an accompaniment to roast pork or chicken, as a topping for goat cheese-slathered crostini, or even with creamy desserts, such as panna cotta or custard.

Testing Note In testing the source recipe, I found that the amount of syrup specified fills two 1¼-C. (290 ml./9.8 fl. oz.) canning jars, rather than two 2-C. canning jars as indicated. It worked perfectly for my small Weck canning jars. Technique Note To crush spices, seal them in a Ziplock bag, and crush with a few light whacks of a mallet.

1 C. rice vinegar
1 C. water ½ C. sugar
½ tsp. fine sea salt

1 tsp. juniper berries, lightly crushed
1 tsp. allspice berries, lightly crushed
1 tsp. coriander seeds, lightly crushed
½ tsp. black peppercorns, lightly crushed
1 small dried red chile (or pinch red pepper flakes)
2 small dried bay leaves
2 star anise

12 oz., ¾-inch thick (or thinner) trimmed rhubarb stalks, cut into 3-inch lengths, or 1-inch shorter than canning jars (peel, and halve or quarter thicker stalks)

Pack prepared rhubarb snugly into two 1¼-C. canning jars. Reserve. Set a small saucepan over medium heat, and add vinegar, water, sugar, and salt. Heat below the simmer until syrup clears, 3-5 minutes. Add juniper, allspice, coriander, peppercorns, chile, bay leaf, and star anise. Bring to a boil, and simmer for 5 minutes. Remove from heat, and distribute syrup with spices between the two canning jars. Cover the jars and refrigerate for 1 to 8 weeks before serving. Serve whole or sliced or chunked. Fills two 9.8 fl. oz. canning jars (Weck 900–1/5 L Mold Jar–tall)

Squash Blossom, Zucchini and Gouda Frittata

Squash Blossom, Zucchini and Gouda Frittata

2 small zucchini
6 squash blossoms
2 sage leaves
8 eggs
1/3 C. whole milk
1 C. shredded Gouda cheese
1/4 tsp. sea salt
black pepper

Preheat oven to 350 degrees. Oil skillet and set aside. Thinly slice zucchini, using a mandoline if you have one, into rounds. Gently cut squash blossoms in half length-wise and remove stamen. Cut sage leaves into thin slices. Set aside. In a large bowl, whisk together eggs, milk, salt and pepper. Stir in cheese, zucchini and sage. Pour mixture into skillet, making sure zucchini is evenly distributed around the pan. Gently press squash blossom halves into the egg mixture. Bake for 20-25 minutes, until just barely set in the middle. Switch to broiler for about 2 additional minutes till top is golden. Remove and serve warm.

Hillbilly Heirloom Tomatoes with Balsamic Vinaigrette

Hillbilly Heirloom Tomatoes with Balsamic Vinaigrette

Hillbilly: This slicer dates back to 1880, when it first wowed kitchen gardeners with its 1- to 2-lb., heavily ribbed fruits. The flesh is orange-yellow and mottled with red, with an almost peachlike texture.

In a small bowl, mix 2 T. extra-virgin olive oil, 2 T. balsamic vinegar, and 1 T. minced shallots. Rinse and core about 1 1/2 lb. firm-ripe Hillbilly or similar tomatoes. Cut crosswise into 1/2-inch-thick slices. Arrange tomatoes, overlapping slightly, on a rimmed platter or plates. Drizzle dressing over tomatoes; add salt and pepper to taste. Garnish with baby arugula leaves, if desired.

Tomato Salad with Chile and Lime

Tomato Salad with Chile and Lime

2 lb ripe tomatoes
1 large mild green chile, such as poblano
3 T. olive oil
2 T. fresh lime juice
1/2 tsp. salt, plus more to taste
¼ tsp. dry mustard

Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or squeeze them out) and cut tomatoes into bite-size pieces. Put tomatoes in a large bowl. Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside. In a small bowl, whisk together oil, lime juice, salt, and mustard until emulsified. Drizzle dressing over tomatoes and chiles and toss gently to combine. Add more salt to taste if you like. Serve at room temperature.

Strawberry Chamomile Paloma

Strawberry Chamomile Paloma

Chamomile Honey Syrup
3/4 water
1/3 C. honey
1-2 chamomile tea bags

For the Drinks
3 oz. fresh grapefruit juice (about half of 1 grapefruit
2-4 tsp. chamomile honey syrup (depending on your taste)
2 oz. tequila (omit to make a virgin version)
4 fresh strawberries, sliced
sparkling water, for topping off
crushed ice

Chamomile Honey Syrup: Combine water and honey in a small saucepan and bring to a low boil, simmer 1 minute and remove from the heat. Add the tea bag, cover and steep for 5-10 minutes. Remove the tea bag and allow the syrup to cool completely. Store in the fridge.

For the Drinks: Add the grapefruit juice, chamomile syrup, tequila and strawberries to a glass. Use a muddler (or even the end of a rolling pin), gently push the strawberries down until they release their juices and are lightly smashed. Add a handful of ice and then add sparkling water to top off. Give the drink a gentle stir. Taste and add more chamomile syrup if desired. Garnish with fresh chamomile flowers and strawberries if desired

Tomato Omelets with Marjoram

Tomato Omelets with Marjoram

Tomato Omelets with Marjoram

Ruth Bass, who wrote a series of books celebrating the use of herbs in cooking, says there are two ways to mingle tomato, marjoram, and eggs. You can cut cherry tomatoes in half, heat a little olive oil in a small skillet, put them in cut side down, and then serve them sprinkled with fresh marjoram next to eggs. Or you can turn out this omelet, which combines tomatoes, marjoram, and farmer cheese.

2 tablespoons extra virgin olive oil

3 fresh ripe tomatoes, chopped

3 large shallots, minced

1 cup farmer cheese, crumbled (farmers cheese is a form of cottage cheese, from which most liquid has been pressed)

2 teaspoons minced fresh marjoram

8 eggs

¼ cup water

salt and freshly ground black pepper

4 tablespoons butter

 

Heat the oil in a skillet. Add the tomatoes and shallots and cook until soft, stirring frequently. Remove the pan from the heat and stir in the cheese and marjoram. Set aside. Beat the eggs with a fork until they are light and well blended. Add the water and salt and pepper to taste. Heat a large omelet pan or nonstick skillet over medium-high heat. Add the butter, swirling to coat pan. Add the eggs to the pan. With one hand, shake the pan back and forth while stirring the eggs with your other hand. Stir, using a fork held flat so as not to break through the bottom of the omelet. When the eggs begin to form curds and set along the bottom, stop stirring. With the back of the fork, spread the eggs evenly around the pan. Spoon the tomato mixture across the middle of the omelet. Let cook another minute or so.

Tilt the pan up and use the fork to roll the top third of the omelet onto the filling. If you want the omelet lightly browned, let it sit for a few seconds. Tilt the pan over a serving platter and make a second fold by sliding the omelet out of the pan, seam side down, onto the platter. Serve immediately.  For scallion omelet, use only 2 tomatoes and add ½ C. chopped scallions.

Tomato Strata

Tomato Strata

Tomato Strata

12 slices sourdough or regular French bread, cut in 1/2-inch diagonal slices

3 medium ripe tomatoes, sliced

1/2 cup sliced sun-dried tomatoes (packed in oil and drained)

1 cup shredded fresh basil leaves

1-2 tablespoons olive oil

2 cups mixed grated Fontina and Gruyère cheeses

4 eggs

2 egg whites

3 cups evaporated skim milk

1 teaspoon dried oregano

¼ teaspoon salt

freshly ground black pepper

¼ cup freshly grated Parmesan cheese

 

Lightly coat a 2-quart casserole dish with vegetable cooking spray; line the dish with six slices of the bread. Arrange the tomato slices and sun-dried tomatoes over the bread; scatter the basil leaves on top, drizzle with olive oil, and sprinkle Fontina and Gruyère over all. Lay the remaining bread slices over the cheese and press down.  In a large bowl, whisk the eggs and egg whites together until they are foamy. Add the milk, oregano, salt, and pepper and mix well. Pour this mixture over the bread. Cover the casserole with plastic wrap and let sit in the refrigerator overnight. Preheat oven to 35O°F. Sprinkle the strata with the Parmesan. Bake for 45 minutes to 1 hour, or until puffy and golden brown.

 

Roasted Tomato & Eggplant Soup

Roasted Tomato & Eggplant Soup

4 tsp. olive oil, divided
3 lb. tomatoes (core tomatoes if you do not want to run through a food mill)
1/2 lb. carrots, scrubbed, trimmed and coarsely chopped
1 head garlic, cloves peeled
1 jalapeno pepper, seeded (optional)
2 medium eggplants (about 1 and 1/2 lbs), trimmed, chopped to 1/2-inch dice
1 and 1/2 C. cooked chickpeas (one 15-oz. can, rinsed)
1 tsp. curry powder
2 tsp. sea salt, divided
1/2 tsp. freshly ground black pepper, divided
2 C. filtered water
1/2 C. heavy cream (optional)
1/2 C. chopped flat-leaf parsley or cilantro

Preheat oven to 425 degrees F (400 degrees F convection). Drizzle 1 tsp. olive oil on a rimmed baking sheet; spread evenly across the surface. Slice each tomato in half and place cut side on the baking sheet. Drizzle or spray olive oil over the tops of the tomatoes. Toss carrots and garlic cloves with 1 tsp. olive oil, 1 tsp. salt and 1/4 tsp. pepper. Add to the tomatoes and roast at 425 degrees F until the tomato skins have blackened and the carrots are tender, about 45 minutes (35 minutes convection).
Toss eggplant and chickpeas with curry powder, 1 tsp. salt, 1/4 tsp. pepper and 2 tsp. olive oil. Spread on a rimmed baking sheet and roast until chickpeas are crispy, about 45 minutes (35 minutes convection). Push the roasted tomatoes through a food mill to remove skins, seeds & cores. Transfer tomato pulp, carrots & garlic (including any pan juices) to the bowl of a food processor. Process until smooth (add the 2 C. water if necessary) and transfer to a medium (4-quart) stockpot. Add the eggplant/chickpea mixture to the pot and bring to a simmer over medium heat. Thin the soup if necessary with the 2 C. water; simmer for 10 minutes to allow flavors to blend. Taste, adjust seasonings, and add the heavy cream if desired. Heat through and serve hot, garnished with parsley or cilantro and rustic bread.

Fruits of the North Pie

Fruits of the North Pie

Fruits of the North Pie

 

Pastry for single-crust pie (9”)

¾ c. sugar

¼ c. cornstarch

2 c. fresh strawberries

1 ½ c. fresh raspberries

2 c. fresh cut rhubarb

1 c. fresh blueberries

1 T. lemon juice

 

On a lightly floured surface, unroll pastry. Transfer to a 9” pie plate. Trim pastry to ½ inch beyond edge of the plate and flute the edges or decorate as desired. Line the pastry with double layers of heavy-duty foil. Bake at 450 for approximately 7 minutes, remove foil and bake an additional 7 minutes or until golden brown. Cool on a wire rack.  While the pastry is cooking, combine the sugar and cornstarch in a saucepan. Stir in fruit and lemon juice. Cook while stirring occasionally over medium heat until the mixture comes to a boil. Pour over prepared crust. Cool completely. Enjoy with a dollop of whipped cream or ice cream.

Citrus, Beet and Miner’s Lettuce Salad

Citrus, Beet and Miner’s Lettuce Salad

Citrus, Beet and Miner’s Lettuce Salad

 

Miner’s lettuce doesn’t keep well when mixed with other ingredients, so if you are making a large salad for several servings, store the citrus and beets separately from the miners lettuce. The beets will likely turn everything pink, but the flavors are delicious when melded together. Let come to room temperature again before serving. Miner’s lettuce also doesn’t store well, and should be used within a day or two of harvesting.

 

Beets

Olive oil

Red grapefruit, thinly sliced into wheels and peeled

Orange, thinly sliced into wheels and peeled

Handful kumquats, thinly sliced

Handful cashews, toasted and broken into bits

Several handfuls Miner’s Lettuce

 

Preheat oven to 400 degrees. Wash and trim beets, and set on a sheet of aluminum foil or in a baking pan. Rub with a few glugs of olive oil, and seal in foil or cover baking pan. Roast beets until soft when pierced with a fork, usually 35-50 minutes, depending on size. Let beets cool and then peel, then slice into wheels. Layer beets, citrus, and miners lettuce in a bowl or on a platter. Sprinkle with cashews.

Lady of the Lake & The Magic Hour

Lady of the Lake & The Magic Hour

Lady of the Lake

 

2 ounces reposado tequila

1 ounce Rhubarb Cordial*

1 ounce lime juice

Top with soda water

Garnish with pickled fiddleheads**, lemon, chive blossom, violets and angelica leaves.

 

*RHUBARB CORDIAL

2 pounds rhubarb, rinsed and sliced into 1-inch pieces

1 C. organic sugar

1 liter organic vodka

 

**PICKLED FIDDLEHEADS

½ pound ostrich fern fiddleheads

2 T. kosher salt

½ C. apple cider vinegar

½ C. water

½ tsp. mustard seeds

½ tsp. whole allspice

¼ tsp. black peppercorns

2 garlic cloves, smashed and peeled

 

Tart rhubarb and earthy aged tequila pair nicely with the salty and savory snap of pickled fiddleheads in this spring sipper. Fiddleheads often show up on the produce aisle in spring if you can’t forage them out in the field. Combine tequila, Rhubarb Cordial and lime juice in a bar shaker and add ice. Shake vigorously for 10 seconds, strain into a Collins glass with fresh ice, top with soda water and add garnish. Makes 1 cocktail.

 

*Rhubarb Cordial

 

Place rhubarb into a large, clean 64-ounce jar (or split between 2 large jars), add sugar and vodka, stir ingredients, cover with a tight lid and let rest 1 month at room temperature. Shake jar every few days to dissolve the sugar. After 1 month, strain, discard rhubarb and funnel cordial into a clean jar. Use within 1 year. Yield: 1 liter.

 

**Pickled Fiddleheads

 

Place fiddlehead ferns in a large bowl with cold water; rinse repeatedly until water runs clear. Drain, trim ends and scrub away any brown bits. Bring 4 C. water and 1 T. salt to a boil in a medium saucepan. Add fiddleheads, cook 7 minutes, drain and rinse in cold water. Combine vinegar, ½ C. water, 1 T. salt, spices and garlic cloves in a small saucepan and bring to a boil. Remove from heat; let rest 1 minute. Pack cooked fiddleheads into a clean glass jar and cover with hot pickling liquid. Wipe rim of jar and apply lid. Refrigerate pickles 2 to 3 days and consume within 1 month.

 

The Magic Hour

 

1½ ounces genever (or your favorite gin)

¾ ounce lemon juice

¾ ounce violet cordial* (or substitute Crème de Violette)

2 ounces Champagne, Cava or prosecco

Fresh violets for garnish (or pansies or Johnny Jump Ups)

 

VIOLET CORDIAL

6 C. loosely packed violet flowers, stems and leaves removed

2 C. boiling water

2 C. organic granulated sugar

2 tsp. fresh-pressed lemon juice

2 C. vodka

 

Combine genever, lemon and violet cordial in a bar shaker and add ice. Shake vigorously for 10 seconds, strain into a cocktail glass or flute, top with bubbles and garnish.

 

Makes 1 cocktail.

 

*Violet Cordial

 

Harvest violets, rinse petals, place in a sterilized heat-resistant jar and cover with boiling water. Infuse at room temperature for 24 hours. Strain the liquid into a nonreactive pan, discard solids, add 2 C. granulated sugar, heat and stir frequently to dissolve the sugar. Cool to room temperature, add lemon juice and vodka. Let rest 2 weeks and decant into clean sealable bottles. Best if used within 1 year.

Chive Oil & Chive Blossom Vinegar

Chive Oil & Chive Blossom Vinegar

Chive Oil & Chive Blossom Vinegar

 

Clip blossoming chives near the base of the stem, trimming off brown or dried parts. Pick off blossoms. Chop stems into 1/2″ lengths.

 

For vinegar, pack blossoms into pint jar (or jars, depending on how many blossoms you have and how much vinegar you’ll use). Fill jar with vinegar to within 1/2″ of top. I used white wine vinegar, but some recipes call for white vinegar, which to my taste would be too strong; others call for white balsamic vinegar. Seal with lid, but not too tightly, to allow vinegar to breathe. Store in cool, dark place for two weeks. Strain into clean jar(s) and seal with lid(s). Keep up to six months in a cupboard away from heat or light.

 

For oil, place chopped chives, a few blossoms and enough oil to cover in a blender. Blend on high until completely pulverized then add more oil to thin it. Pour into lidded container and place in refrigerator for four days. Bring to room temperature, strain through fine mesh sieve or cheesecloth into medium bowl or pint measuring C., then pour strained oil into ice cube tray and freeze. Pop frozen cubes out of trays and place in zip-lock bag. Store in freezer and thaw as needed.

Rhubarb Ginger Fizz

Rhubarb Ginger Fizz

Rhubarb Ginger Fizz

On medium heat, sauté 6 stalks rhubarb cut into 1-inch pieces, 1 small piece of thinly sliced ginger and 1/2 cup simple syrup until soft. Process in food processer to further smooth out the mixture. Add 2 to 3 heaping spoons of compote mixture and 2 sliced strawberries to a cocktail shaker and muddle. Add 1 ounce of vodka and a handful of ice, hard shake and strain into a tall Collins glass. Add 3 slightly bruised mint leaves and top with a dry Champagne and ice. Garnish with a mint sprig and strawberry.

Chicken, Halloumi and Vegetable Kebabs

Chicken, Halloumi and Vegetable Kebabs

Chicken, Halloumi and Vegetable Kebabs

 

7 oz (200 g) skinless chicken breast, cubed

1 T. sweet chili sauce

1 tsp soy sauce

1/22 large zucchini, halved lengthways and sliced into 3/4 in crescents (optionally, long lengthwise thin ribbons, then threaded on folding back and forth)

1/2 large red bell pepper, seeded and cut into 3/4 in chunks

1 cup 3/4 in cubed halloumi cheese

2 T. sunflower oil

salt and pepper

 

Put the cubed chicken, sweet chili sauce and soy sauce in a bowl, mix to coat and leave to marinate for 30 minutes. If you’re using wooden skewers, soak them in water before using. Thread a piece of zucchini, marinated chicken, red bell pepper and halloumi cheese onto a skewer and repeat twice so you have three pieces of everything on the skewer. Repeat with the remaining skewers. Season lightly with salt and pepper. Heat the oil in a large flat skillet or griddle pan over a high heat. Add the skewers, reduce the heat to medium and fry for about 5 minutes on each side until golden and the chicken is cooked through (you may need to hold the skewers down onto the surface of the skillet to help them cook through— I place a separate heavy skillet on top of the skewers to hold them down). Serve straight away.

RB&O Sauce

RB&O Sauce

RB&O Sauce

 

2– 4 slices thick-cut bacon, chopped into 1-inch pieces

1 cup finely chopped red onion

1 cup sliced rhubarb (about 2– 3 medium-size stalks, cut into ¼-inch slices)

3 T. maple syrup

1½ T. red or white wine vinegar

Pinch allspice

Pinch dried thyme (or ¼ tsp. fresh)

 

Cook bacon in a skillet over medium-high heat until crisp. Remove bacon to a paper towel, reserving drippings in skillet. Cook onion in drippings until lightly golden. Stir in rhubarb, maple syrup, vinegar, allspice, and thyme; cook over low heat, 5-7 minutes, until rhubarb is soft. Crumble in cooked bacon. Serve warm.

Rhubarb Scones

Rhubarb Scones

Rhubarb Scones

 

1 cup chopped rhubarb (about 2–3 medium-size stalks,

cut into 1⁄4-inch pieces)

1⁄3 cup granulated sugar, divided

2 3⁄4 cups all-purpose flour

1 T. baking powder

1 tsp. baking soda

1⁄2 tsp. salt

8 T. unsalted butter, cubed and frozen

1 cup buttermilk

Raw or large-crystal sugar

Americanized Devonshire Cream (see below)

Small-Batch Strawberry-Rhubarb (see below)

 

Preheat oven to 375 degrees. Combine rhubarb with 1 T. sugar in a small bowl. Place remaining sugar, flour, baking powder, soda, and salt in the bowl of a food processor with a metal blade; pulse twice to combine. Scatter butter over flour mixture, and process until mixture resembles coarse meal. Slowly add buttermilk, and process just until a soft dough forms. Place dough on a lightly floured surface. Sprinkle rhubarb mixture on top. Using an ice-cream scoop, spoon 16 (1⁄4-cup-size) dough rounds onto a parchment paper-lined baking sheet, about 1 inch apart. Sprinkle lightly with raw or large-crystal sugar. Bake for 25 minutes. The recipe makes 16 rhubarb scones. Serve warm with Americanized Devonshire Cream and Small-Batch Strawberry-Rhubarb Jam.

 

Americanized Devonshire Cream: Combine 1 cup whipped cream cheese spread, 1 cup sour cream, and 1⁄4 cup granulated sugar in a medium-size bowl. Whisk together until creamy and thick. Makes 2 cups.

 

Strawberry-Rhubarb Jam

 

31⁄2 cups chopped rhubarb (about 8 medium-size stalks,

cut into 1⁄2-inch pieces)

3 cups strawberries, hulled and halved

1 1⁄2 cups sugar

2 T. orange juice

 

Combine rhubarb, strawberries, sugar, and orange juice in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium-low, and cook 45–50 minutes. Fruit will cook down and thicken. Stir occasionally to prevent burning. Cool; cover and refrigerate. No canning is required for this great, 4-ingredient homemade jam. Store in an airtight container in the refrigerator up to 3 weeks.

Rhubarb Hot Pepper Jelly

Rhubarb Hot Pepper Jelly

Rhubarb Hot Pepper Jelly

 

2 cups chopped rhubarb (about 3– 5 medium-size stalks, cut into ½-inch pieces)

6 cups plus 2 T. sugar, divided

1 cup seeded and chopped red bell pepper or banana pepper

½ cup seeded and chopped jalapeño, serrano, or Thai pepper

½ cup chopped red onion

1½ cups white vinegar

2 (3-ounce) pouches liquid pectin

 

Bring rhubarb, 2 T. sugar, and water to cover to a boil in a large pot over high heat. Reduce heat, and simmer, stirring occasionally, 30 minutes. Strain over a large bowl, reserving 1 cup rhubarb juice and discarding pulp. Return rhubarb juice to pot. Place peppers and onion in the bowl of a food processor with a metal blade; pulse until pepper mixture is finely chopped. Add pepper mixture, vinegar, and remaining 6 cups sugar to rhubarb juice in pot. Bring mixture to a full rolling boil, stirring constantly, 1 minute. Remove from heat, and stir in pectin, mixing well. Using basic canning procedures, pour jelly mixture into hot jars, adjust lids, and process in boiling water bath for 10 minutes. Cool 30 minutes; invert and twist jars to distribute solids.

Rhubarb Baked Beans

Rhubarb Baked Beans

Rhubarb Baked Beans

 

4 slices thick-sliced bacon, chopped

1 1/2 cups chopped rhubarb

1 cup chopped sweet onion

1 tsp. grated fresh ginger

1/2 tsp. salt

2 15 – ounce cans navy beans, rinsed and drained

1 8 – ounce can tomato sauce

1/2 cup packed brown sugar

2 tsp. yellow mustard

 

Preheat oven to 350 degrees . In a large skillet, cook bacon until crisp; remove with slotted spoon. In reserved drippings, cook rhubarb and onion about 2 minutes or until tender. Stir in salt and ginger; cook 1 minute more. Stir in beans, tomato sauce, brown sugar, mustard and cooked bacon. Transfer to a 1 1/2-quart baking dish. Cover and bake for 25 minutes. Uncover; bake 20 minutes more or until surface loses wet appearance

Tangy Rhubarb Soup

Tangy Rhubarb Soup

Tangy Rhubarb Soup

 

3 slices regular bacon, or 2 thick cut slices

1 medium onion, chopped

2 medium carrots, peeled and diced

2 stalks celery, sliced

1 ½ tsp. kosher salt, plus more to taste

4 cloves, garlic, minced

½ tsp. freshly ground black pepper

4 medium potatoes, peeled and diced (about 2 cups)

3 cups chopped rhubarb (from about 6 medium stalks)

3 cups chicken broth (replace with vegetable broth to make this recipe vegetarian)

1 can evaporated milk (or 1 cup half and half cream)

1 T. minced fresh dill

 

Heat a large pot or dutch oven over medium high heat. Add bacon and cook until fat begins to render, about 3-5 minutes. Add onion, carrots, and celery and cook until beginning to soften and brown slightly, about 5 minutes. Add the salt, garlic, and pepper and cook until fragrant, about 1 minute. Stir in the potatoes, rhubarb, and broth. Bring to a simmer and cook until the potatoes can be pierced easily with a paring knife an the rhubarb has broken down, about 15 minutes. Remove from heat and stir in the evaporated milk and dill.

Rhubarb Custard Cake

Rhubarb Custard Cake

Rhubarb Custard Cake

 

1 box yellow cake mix

Water, eggs and vegetable oil required for cake mix

4 c. chopped rhubarb

¾ -1 1/4 c. granulated sugar

1- 1 1/2 c. heavy cream

whipped cream or Cool Whip for serving

 

Preheat oven to 350°. Prepare yellow cake mix as directed. Pour in a greased 9×13 pan. Sprinkle chopped rhubarb and sugar evenly over the cake mix. Pour heavy cream over everything. Bake at 350° for 60-70 minutes. Serve cake warm topped with whipped cream and store leftovers in the refrigerator.

Disappearing Zucchini Orzo

Disappearing Zucchini Orzo

Disappearing Zucchini Orzo

 

1 pound orzo pasta

3 T. olive oil

1 medium yellow onion, finely diced

6 garlic cloves, minced

3 large zucchini, shredded

2 tsp. fresh thyme leaves

Juice and zest of 1 lemon

½ C. grated Pecorino Romano or Parmigiano-Reggiano cheese (more to taste)

Salt and freshly ground black pepper

 

Cook the orzo in well salted water according to package directions. Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium heat. Add the onions, garlic, and a big pinch of salt and cook, stirring frequently, until the onion is beginning to soften. Add the shredded zucchini and the thyme and raise heat to high. Cook, stirring occasionally, until the squash releases its juices and they cook off. The zucchini will reduce in size by at least half and may begin to brown slightly. Turn off the heat and immediately add the drained orzo, lemon juice and zest, and cheese, along with salt and pepper to taste. Stir well but gently to combine. Serve warm or at room temperature

Asparagus Risotto with Sorrel Pesto and Preserved Lemon

Asparagus Risotto with Sorrel Pesto and Preserved Lemon

Asparagus Risotto with Sorrel Pesto and Preserved Lemon

 

For the pesto:

2 c. sorrel leaves (some peppery arugula or spinach would be fine, too)

2 c. cilantro or parsley

3 cloves garlic

1/4 c. pine nuts or filberts (aka hazelnuts)

1/2 c. olive oil

1/2 c. grated parmesan

 

For the risotto:

1 lb. asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved

2 T. extra virgin olive oil

3 T. butter or margarine

1/2 onion, diced

1 T. garlic, finely chopped

2 c. arborio rice

1 c. white wine

4 c. chicken or vegetable stock

1/2 c. sorrel pesto

1/2 c. grated Parmesan cheese

1/2 c. preserved lemon, chopped (or zest of one lemon)

Salt to taste

 

To make the pesto, place the sorrel, cilantro, garlic and pine nuts in the bowl of a food processor. Begin processing while slowly adding the olive oil until the mixture is a smooth purée, scraping down as necessary with a spatula. Remove to a bowl and stir in the half C. of parmesan. Clean the processor, then put half of the chopped asparagus stalks in the food processor and add just enough water to make a smooth purée; set aside. Put stock in a medium saucepan over very low heat. Then, in a deep skillet or large saucepan, heat oil and butter over medium heat. When it is hot, add onion and garlic, stirring occasionally until it softens, 3 to 5 minutes. Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid absorb into the rice. Add warmed stock, 1/2 C. or so at a time, stirring occasionally. Each time stock has just about absorbed into the rice, add more. When you have used about half the stock, add the puréed asparagus and asparagus tips, then continue to add stock as necessary. In 5 minutes or so, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. Add a half C. of the pesto, preserved lemon and parmesan and stir briskly, then remove from heat. Taste and adjust salt. (Risotto should be slightly soupy.) Serve immediately.

Tomato, Camembert & Gruyere Tart

Tomato, Camembert & Gruyere Tart

Tomato, Camembert & Gruyere Tart

 

1 1/2 C. all purpose flour

6 T. cold unsalted butter (3/4 stick), cut into 1/2-inch pieces

1/2 tsp. salt

1/2 tsp. coarsely ground pepper

2–3 T. extra virgin olive oil

1 T. water

1 T. Dijon mustard

1/2 C. Gruyere, grated

4 plum tomatoes, cut into 1/2-inch slices and seeds removed

6 ounces Camembert, sliced into 1/8-inch strips

1/3 C. extra virgin olive oil

1/4 C. fresh parsley, chopped

1/4 C. fresh basil, chopped

1 tsp. fresh rosemary, finely chopped

1 T. fresh thyme leaves

1 clove garlic, minced

 

Make the tart dough: Using a pastry blender or 2 knives, combine the flour, butter, salt, and pepper until mixture resembles coarse meal. Using a fork, mix in 2 T. of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional T. of oil. Gather into a ball, flatten into a disk, wrap in plastic wrap and chill for 30 minutes. Preheat the oven to 375 degrees F. Roll out the chilled dough into a 14-inch circle and place it into a tart pan. Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato slices and the Camembert over the Gruyere. In a small bowl, mix the extra virgin olive oil, all of the herbs and the garlic together and brush two-thirds of the mixture over the tart. Bake on the middle shelf of the oven for 35 minutes. Remove the tart and brush it with the remaining oil. Serve warm.