Latest Post
Strozzapreti Pasta with Fava Bean Greens Pesto, Spicy Italian Sausage & Toasted Walnuts
Strozzapreti (stroh-tzuh-PRAY-tee) is one of my all-time favorite pastas. Its 1-inch length and rolled S-shape captures and holds the sauce, while its chewy texture adds character and interest to any pasta … [Read More...]
Rhubarb
Lime & Vanilla Scented Rhubarb Clafouti
Clafouti (pronounced klah-foo-tee), a simple French custard-cake, is the perfect foil for the fresh fruit and berries of summer. Formulas vary wildly from one end of the spectrum (custard) to the other (cake). I love trying them all, and I shared the following two … [Read More...]
Spiced Rhubarb Chutney
My Mennonite Grandma Mary would have loved homemade chutney, but alas, I doubt she ever tasted true chutney, even though her cellar walls were lined yearly with row upon row of pickled and candied veggies and fruits. She preserved everything she could get her hands on. … [Read More...]
Rhubarb Rose Petal Caramel Syrup + 4 Variations
One of the easiest and most effective ways to elevate a simple dessert to epicurean heights is to add a brightly colored, brightly flavored dessert syrup. Top notch dessert chefs frequently use this strategy. One of the most memorable examples of this for me was … [Read More...]
Fresh Rhubarb Roundup
The Northwest farmers markets are overflowing with field-grown rhubarb. And the bounty will extend well beyond the time the large commercial growers call it quits for the season. This is because small local growers have taken up the cause and have discovered that they … [Read More...]
Spring Rhubarb & Apple Crisp with Toasted Hazelnut Streusel
If there is a vegetable/fruit harbinger of spring in the Pacific Northwest, it is definitely rhubarb. Graceful, firm stalks of crimson red begin to appear in Northwest farmers markets in February, long before spring actually arrives. The first flush of rhubarb in … [Read More...]
