One beautiful June day, our guests wanted to eat lunch on the patio, and something simple and summery seemed appropriate. I decided on a chicken salad plate featuring chilled zucchini soup. With fresh dill and a small dollop of sour cream, it was a real hit!
“Think the rain will hurt the rhubarb?”
Well, I certainly hope not, because this has been the best year yet for our rhubarb patches. Never have they produced so much fruit and never have we tried so many new rhubarb recipes. We’ve had many more compliments and requests for more rhubarb in any form we’ve made it!
Personally, I don’t think anything can top a lovely dish of plain rhubarb or strawberry rhubarb sauce for the finishing touch on a favorite meal. Make it now while the fruit is available, and freeze a good amount for when it’s not.
A favorite breakfast we often serve for those on retreat (or sisters!), is a strawberry rhubarb parfait made with our own yogurt, and topped with homemade granola. By the way, rhubarb is chock full of nutritional value which many people do not know!
Today is Springtime at its best on Cape Cod— robins chirping, rabbits and squirrels scampering about, flowers blooming everywhere.
Put’s me in the mood to try a fresh new cookie recipe, and I have indeed found one! Crunchy, rich, with added coconut and a bit of almond flavoring—I ended up making a second batch, as I know they’ll be needed for upcoming events.
For years, I just naturally began preparing many meals by chopping and sautéing together a combination of onions,celery and carrots. I never realized, in those teenage years, that I was employing a basic cooking technique, producing what is often referred to in the culinary world as the “All powerful Culinary Trio.” This homey trio of ingredients is absolutely essential for flavorful soups, sauces and gravies.
Recently, I added chopped potatoes to the mixture and that, along with a serving of fresh spinach and several succulent slices of roast lamb (excellent in the Spring) resulted in a most flavorful and satisfying meal. You might want to give it a try.
“All Powerful Culinary Trio” otherwise known as Mirepoix
Mirepoix can be used in a variety of ways—namely in stocks and sauces. To make a stock (chicken, beef, fish, lamb, etc.) one pound of Mirepoix will season roughly one gallon of liquid.
For years, rhubarb has long been one of my favorite fruits. Always a bit of a wild child in the fruit family (since most people don’t have any idea what to do with it), I’ve loved it since I was a kid and always looked forward to my mom’s strawberry rhubarb pie – which I deemed ‘the best!’ When we moved to New England back in 1981, my great grandmother (who embodied Tasha Tudor) gave us her heirloom rhubarb plant to take with us. After 37 years, it’s still thriving in my mother’s garden!
This Mother’s Day, I decided to ‘pay it forward’ with a pie for mom and then my creative juices got going when, after delivering the pie, I left with a huge bag of freshly picked rhubarb from Grandma’s plant! So, next came this old fashioned pudding cake. Eaten warm, straight out of the dish, or with a squirt of whipped cream or a scoop of ice cream, it is melt-in-your-mouth goodness that will keep you going back for more. Super simple and quick to make, it’s the perfect go-to dessert for company or to make for your family after a long day. It can be made gluten free as well. Enjoy!
This week we continue with vegetarian recommendations, and this one is gluten free as well. Recently we had the pleasure of hosting a good friend of ours from “Across the Pond.” While our guest was not strictly vegetarian, we planned meals that were loaded with fresh produce and light on meat–and this vegetarian Frittata fit the bill!
Loaded with sauteed vegetables including a fistful of baby spinach, this dish is as versatile as you need it to be, easily adaptable for the breakfast, lunch or brunch table. A mini cast iron pan worked well as an individual serving and looked light-as-air still hot from the oven. Topped with cheese and garden chive, this just might make another appearance on our guest table this spring and summer!