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.
The calendar says February which means cooking and eating heavy meats, stews, and braises. Meals meant for winter days. Or like my New England friends, staying indoors while the snow piles up outside.In San Francisco, the weather isn't exactly frigid with snow on the ground. Looking for something still hearty, full of flavor, and that doesn't require an oven (my kitchen doesn't have one), this chili fits the bill. I also had (almost) every ingredient on the list and made substitutions for what came up missing. In lieu of jalapeno, use one chipotle in adobo (which is really smoked jalapeno in a can). And I didn't have celery or a red onion. My adaptation makes enough for two big meals with leftovers; the original serves eight to twelve. Pro tips: Even though the chili is vegetarian, I added ground beef on a second go of this for Super Bowl supper, but chorizo or another spicy sausage would work just fine. After browning the meat, keep the fat in the pan, add a little more oil if needed, and then proceed with the rest of the recipe. Make the chili in advance, and it gets better after a day. Black Bean + Sweet Potato Chili
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.
The breakfast sandwich is a hot item these days. Cafes, restaurants, and food trucks have one on their menus and each claims to be the best. While I have my favorites (here's looking at you Cutty's, Clover, and Area Four), I like the lazy freedom of making one at home whenever I want.This sandwich comes together fast, so be prepared. Get your coffee, tea, OJ, or Diet Coke (hey, no judgement) ready, toast the bread, slice the cheese and avocado. While the eggs cook, don't leave the kitchen to check your email or send a tweet (except to say you are making a breakfast sandwich at home) because the eggs will overcook faster than you can say "Instagram isn't working! How will I capture this gastronomic moment?"
Admittedly, asparagus isn't a favorite. However, thinly shaved and tossed with a honey vinegar dressing, I think asparagus and I could be friends. This pencil-like vegetable is best in the spring and sourced from your farmer. The mizuna is a hearty green that can be eaten raw or cooked. It just adds some extra bulk to the asparagus. Pick your favorite fresh herb, chop and sprinkle along with some cheese.
Shaved Asparagus Salad
Adapted from Food52
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
Steamed mussels might be the easiest one pot dinner possible. A little wine, some tomatoes, garlic, and olive oil go into a Dutch oven or stock pot large enough to hold the mussels. After a few minutes of simmering, the mussels are open and ready to soak up the sauce. French fries are a traditional side accompaniment. But, so is a Belgian beer.
PS: this piece of paper should accompany the bag of mussels; it is usually attached to the bag. The paper tells the harvest location, harvest date, type of shellfish, and shipping date. It also tells the name of the seafood distributor and where the shellfish was sold. I bought these mussels from a farmer's market.
yield: one (entree) or two (first course)
Funny name, serious roasted chicken. This name refers to a flattened chicken that cooks more evenly, and, thus a more brown and crispy skin. The backbone is cut out; don't toss it away as its a great addition to the leftover bones for stock. The benefits of roasting a whole chicken are the endless meal possibilities; leftover chicken ideas: soup, salad, sandwich, enchiladas, bones for stock. A whole chicken also costs less per pound than purchasing individual pieces. How easy is that...one chicken, many meals.Spatchcocked Chicken