Rhubarb Compote

May 5, 2014 § 1 Comment

P1050474

 

I wonder if I would get so excited about rhubarb if its season was in August, if it had to compete with luscious tomatoes and sweet, meaty melons?  It’s a much tougher sell than those later season jewels.  For one thing, you have to cook it.  And it’s tart as heck, so you have to dose it with sugar.  The leaves are poisonous, so those need to be tossed away.  As I write, I’m beginning to wonder who even considered rhubarb as an ingredient in the first place? It must have been a cook long long ago who had endured a horrible winter … When the spring thaw finally came that cook spied bright pink stalks radiating from the soil.  She was drawn to the rosy glow of the rhubarb plant and nibbled a leaf.  It tasted horrible and she felt ill.  Looking around for something else fresh to pick, she saw absolutely no other options. So, she returned to the rhubarb and broke off a stalk and chewed on it.  It was awful – tart and astringent.  Desperate for any fresh produce that wasn’t kale she brought the rhubarb into her kitchen, took down her sack of sugar and went to work… « Read the rest of this entry »

What the World Needs Now Is Parsley Sauce

May 23, 2012 § 4 Comments

I’ve been wanting to write this post all winter, but I needed to wait until parsley season. I didn’t know parsley had a season until I started making Parsley Sauce.  When you eat tablespoons of Parsley Sauce straight off the spoon you notice that sometime around October the quality of parsley takes a dip.  And one necessity for this recipe is a decent bunch of parsley. But very soon farmers market tables will be covered with big fat freshly cut bunches of the stuff , and parsley will be selling cheap.  The time has come.  I am here to tell you about Parsley Sauce, The Wonder Condiment. I became enamored of Parsley Sauce when I realized my six year-old would eat anything coated with it.

    

ME: Sweetie, I see that you’ve stripped the chicken of all of it’s delicious crispy skin.  Now will you please eat the bland, bare meat?

HER: NO!

ME: Why don’t you dip the unappealing meat into an emerald green pool of nutrient-rich Parsley Sauce?

HER: …scarf scarf scarf scarf….

Drizzle it on roasted meat or vegetables.  Stir it into risotto. Add a dollop to soup.  Dip bread in it. Drink it from a mug.  There’s nothing fancy about Parsley Sauce – it’s mostly parsley & olive oil.  But there are two ingredients that make people cock their heads after a taste and wonder ‘What is that..?” It’s tarragon & fennel seeds.  They don’t make a fuss, but they somehow boost the parlseyishness of Parsley Sauce.  Another selling point: Parsley Sauce will keep in the fridge for three weeks or more.  And you can freeze it.  The Wonder Condiment in name and deed.

« Read the rest of this entry »

Re-Purpose Your Easter Eggs: Sauce Gribiche

April 11, 2012 § Leave a comment

I am a woman who loves dyeing eggs, but hates eating them.  In my family we don’t have the fine motor skills to dye blown out eggs, so we end up with heaps of hardboiled eggs each Easter.  I’ve never been able to stomach deviled eggs, egg salad sandwiches, or (shudder) plain old boiled eggs with salt.  Mercifully, I have  found a  recipe that I don’t just tolerate in order to rid my fridge of dozens of stinky boiled eggs.  I love this recipe.  In the future, I may boil eggs just to make Sauce Gribiche. It’s delicious spooned onto toasts or over grilled meat.  It will be a knockout drizzled over the spring vegetables that are just about to burst forth.   Roasted asparagus with sauce gribiche… the very thought makes me crave a boiled egg.  Unthinkable. « Read the rest of this entry »

Where Am I?

You are currently browsing the Sauces & Spreads category at PANACEA.

%d bloggers like this: