Somehow I found a variety of uses for it. And at less than $3 a can (or less than a dollar at some places), its hard not to give this ingredient a shot.
Sometimes recipe inspiration comes on a walk home from the grocery store.
Not someone who usually buys premade things, I'd seen these cornmeal gluten free pizza crusts at the farmers market earlier in the day. The vendor selling these is situated next to one of three Blue Bottle coffee outposts, so its easy to check these crusts out while waiting. Seeing them for a second time at the grocery store made me immediately think "savory" with tomatoes and basil appearing everywhere. Bellwether's ricotta cheese went into my basket thinking the evening's dinner would be a vegetarian pizza.
On the walk home, I remembered the morning's Dirty Girl Farm strawberries, three day old mint, and thought "dessert"!
There really isn't a recipe, more like assembling and then a quick bake in the oven.
I cut a quarter of a cornmeal crust and spread some ricotta on it. Use more or less depending on how much you want. I could have used a little more. Thinly slice enough strawberries to cover the cheese, then crack some black pepper over the fruit. Slide onto a sheet pan and put into a preheated 425 degree oven (says so on the crust's package) and wait for 10-12 minutes. When the crust is golden brown and the berries are juicy, sprinkle some torn mint leaves.
I ate this before eating dinner.
Rhubarb is a sign of spring. Living in the Bay Area, I've seen it for
several weeks hanging out near the strawberries, its culinary partner.
When I lived in Chicago, it was for sale for a mere week or maybe two if
we were lucky; and in Boston, I don't think I ever saw it.
I was inspired to just cook it solo and have dolloped it with my morning yogurt and granola. It would pair with butter on bread or on a slice of cake or between shortcakes and whipped cream. Just go with it.
7.5 oz rhubarb or 2 meaty stalks, remove the ends
1 tsp vanilla extract
1/2 Valencia orange, juice & zest
scant 1/4 cup sugar
Preheat the oven to 300 degrees.
Cut the rhubarb into 1/4" pieces. Place pieces in a bowl with the vanilla extract, orange zest and juice, and sugar. Toss with your hands and let the pieces hang out in the bowl while the oven warms up.
Pour the rhubarb into a baking dish and bake for 15 to 20 minutes.
Serve with plain yogurt, ice cream or crème fraiche. Or spoon on toast, scones, or, really, anything.
Day five of San Francisco living. The sun shines a different shade of blue. Not to wax rhapsodic or pile on the romanticism, but the air is a bit different out here. The biggest adjustment is the time difference. Three hours. Football is the first thing to air today. Not a terrible thing, its just not something I'm used to, especially when a beer used to be involved. Now its coffee or tea.
Nopalito's red chile chips + lime + crema (along with the rest of their menu) is crave worthy. And very welcoming and friendly service to boot. Its dangerous and delicious to be living around the corner.
Strawberry season might be over and done with in New England. Some farms might have strawberry fields ready later in the summer, but there is no guarantee especially when conflicting weather occurs. Other parts of the US might have strawberries at markets - if so, snatch them up and make this ice cream.
These cookies are a hit. Expect an empty plate so be prepared to snag a cookie before sharing with your next party. A Meyer lemon (cross between an orange and a lemon) is the aromatic choice with intense and fragrant juice and zest. Rosemary is equally pleasing, but thyme is another option. Use a middle of the road extra virgin olive oil since this ingredient isn't the start of the show, but a key understudy.Rosemary + Lemon + Olive Oil Cookies
Peaches are quickly disappearing in New England. Never fear as this tart dough would serve a multitude of fall and winter fruits including apples, pears, and plums. Next spring I plan to test out this tart with strawberries and, maybe, rhubarbEnd of Summer Peach Tart
This is part 2 of the "what to do with 2 gallons of strawberries" series. In part 1, I made jam with chiles and black peppercorns. I had this recipe filed away for about two years and finally finally! decided to make it with some slight changes: swap the raspberries for strawberries and use two types of sugar. The dessert is delicious hot from the oven or straight-from-the-refrigerator cold.
Rhubarb Strawberry Cobbler + Cornmeal Biscuits
adapted from the New York Times
yield: 8 servings
As this cake baked, my kitchen smelled like orange zest. That's how I knew this would be a good cake. Especially with the addition of a dollop of orange marmalade.
The addition of an apple initially threw me for a loop, but it brings texture and an "extra touch of something" to the mix.
slightly adapted from Food52
yield: one 9-inch cake
Reminds me of Miss Pacman.
In the continuing journey to find a cookie that combines chocolate, fruit, and oats, this one takes the cake, err, cookie.Chocolate Oatmeal Dried Fruit Cookies