Farmer Sue's Quick Rhubarb Sauce (I made this Saturday night to go with chicken)
• 3 Stalks of Rhubarb
• Juice from ½ Lemon
• 2 Tablespoons of Honey
Cut the Rhubarb into ¼ - ½" pieces and place in a small saucepan of water. Boil for about 5-7 minutes (you will notice the rhubarb breaking down). Drain. Then transfer the rhubarb to a blender, food processor or Magic Bullet and squirt in the juice from ½ lemon and add the 2 Tablespoons of Honey & blend. Return to the saucepan to heat & simmer for about another 5 minutes. This will make it more sauce like. Add more honey if you want a sweeter taste, but this combo provided a nice sauce for the chicken that had a bit of a zing, but not too tart! Enjoy! Farmer Rich used the left over Rhubarb sauce to make mushrooms on Sunday night and he added some hot pepper. It was EXCELLENT!!
Rhubarb Salsa http://www.rhubarbinfo.com/recipe-sauce.html#index_sauce_33
Blanch 2 cups finely diced rhubarb in boiling water for 10 seconds. Refresh under cold water. Combine with ½ cup each of sweet red peppers, sweet yellow peppers and cilantro. Stir in 3 finely chopped green onions and 1 or 2 minced chili peppers. Stir in 1 or 2 tablespoons fresh lime juice. Add brown sugar, salt and pepper to taste. Serve with chicken or fish.
For the Adults you may want to try Rhubarb Slush for an evening cocktail! http://www.recipetips.com/recipe-cards/t--4930/rhubarb-slush.asp
More Rhubarb Recipes:
• http://www.rhubarbfestival.org/recipes.php
• http://www.plantea.com/rhubarb.htm
• http://www.rhubarbinfo.com/recipe-other.html#index_other_13
• http://www.recipetips.com/kitchen-tips/t--1373/rhubarb-preparation.asp
• http://www.theheartofnewengland.com/food/fish/salmon-rhubarb-sauce.html
Grilled Romaine Lettuce http://www.discusscooking.com/forums/f38/grilled-romaine-lettuce-964.html - sometimes you may get tired of salads, as this time of year we deliver different lettuces, so try something different! Slice a head of romaine in half making sure stalk end stays intact - you don't want the lettuce to fall apart in leaves.
Take a large plate/platter and pour in a thin layer of olive oil and rub cut side of lettuce in it to coat. Then salt and pepper all the halves on the cut side. Place on grill and watch for a few grill marks - this should take maybe 3-5 minutes. You want the lettuce to get a few grill marks but not burned. Grilling brings out the best flavor in the lettuce. You can make a basic olive oil/balsamic dressing with oregano, salt, and pepper. Top lettuce with feta cheese, (or bleu if you prefer), roma tomatoes, sliced red onion, sliced cucumbers, drizzle with dressing and serve.
Once you have grilled the halves if you then want to cut them in half again to get 4 servings out of 1 head of romaine that is fine. We like to pretty much have our own half each and eat this as a meal with a small piece of salmon or grouper, bread, and a glass of wine.
Rosemary Carrots http://allrecipes.com/Recipe/Rosemary-Carrots/Detail.aspx
• 2 1/4 cups thinly sliced carrots
• 1/2 cup water
• 1 tablespoon snipped fresh or dried chives
• 1 tablespoon brown sugar
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon snipped fresh rosemary or pinch dried rosemary, crushed
• 1/8 teaspoon pepper
Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid. Transfer carrots to a serving bowl and keep warm.
In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat.
Garlic Curls - sauté, mince & use just like garlic. A great way to get fresh garlic before the bulbs are harvested. These are harvested from the false flower stalk of hardneck varieties. A few go along way. Make a Basil-Garlic Curl Pesto! Just chop & mix with olive oil!
Mint-Garlic Green Pesto
1 cup parsley, chopped
1 cup mint leaves
2-4 garlic curls, chopped
1/4 cup virgin olive oil
1/4 cup vegetable oil
In food processor, process parsley, mint and garlic. Slowly add oils until emulsified. Serve at room temperature.
Green Garlic Dip: In a food processor or blender combine
2 cups of cream cheese & 4-6 Garlic Curls (chopped)
Add milk to the consistency you desire for dipping. Chill until ready to serve.
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