May 27, 2010

Rhubarb Ginger Preserves and Tart

This is one of the simplest preserves you can make. There are only three ingredients.  I usually chop the rhubarb and mix in the candied ginger and sugar and allow it to sit over night.  This allows the juices of the rhubarb come out, reducing the need for additional liquids and the cooking time. If you don't have the time to do this just add 1/4 c of water and proceed to the cooking step.

Rhubarb Preserves

2 Lbs Rhubarb, chopped
2-3 cups sugar or 2.5 cups honey
1/2 c candied ginger, chopped

In a non-reactive bowl mix the chopped rhubarb, the sweetener of your choice and the candied ginger.  Refrigerate overnight.  You will have a cup or more of liquid in the bottom of the bowl the next day.  Place the mixture in a saucepan and cook until the rhubarb is broken down.  Place in pint jars and process for 15 mins.

This is one of my favorite ways to use the preserves.  Later in the year you can mix in blueberries, strawberries and even cranberries (increase the amount of sweetener as needed).  In the winter it is wonderful just by itself.

Rhubarb Tart

1 pint of Rhubarb Preserves
1 c chopped fruit 
1/2-1 c sugar or honey, to taste

1 1/2 c flour
1/2 c cornmeal
1/4 t salt
1/8 t baking powder
9 T unsalted butter, cold in chunks
 4  T ice water

Mix the sugar, preserves and fruit and set aside.

Mix flour, cornmeal, salt and baking powder in a large bowl.  Cut the butter into flour mixture.  When the largest pieces of butter are the size of peas add the water and mix until holding together.  Roll out into a large circle.  

To do a free form pie (Galette): Place on a cookie sheet. Place the preserve mixture in the center of the crust. spread out leaving between 2-3 inches of dough on the sides.  Slowly work your way around the circle flipping the dough up partial over the filling.  When done you can brush with butter and sprinkle sugar on the dough or brush the tart with honey when you pull it out of the oven.

For a tart: Roll out the dough. Butter your tin and place the dough over top.  It is easiest to do this by folding the dough in half and then half again.  Press the dough into the corners of your tin. Spread the rhubarb mixture on the dough.  

Bake @ 375 for 30 mins. Enjoy

May 26, 2010

Ballard News Tribune - Community Kitchen

Thanks Laura for coming to my class. If you want to know more about one of the projects I am involved in click here.

May 20, 2010

Bloody Mary Asparagus

This is the first in a series of pickles.  A friend of mine wants to make the "Salad" for Bloody Mary's as her wedding favor.  Needless to say I was more than willing to take up that challenge.  I recommend letting these guys sit for a month or more but as my tester found out they are very tasty after just 2 weeks.

Bloody Mary Asparagus 

The recipe is for a pint of asparagus and yes it is worth just doing one of two pints. If you have exceptional long asparagus go for a quart jar.

1 lb asparagus, trimmed
2 c white vinegar
1/2 c water
1 T salt
1 t horseradish
1 t hot sauce
1/2 t black pepper, cracked
1/4 t celery seed (optional)
Trim the asparagus to the height of your jars.  Simmer vinegar, water, and salt until salt is dissolved.  Place the spices in the bottom of your jar.  Place your jar on its side to make packing the asparagus easier.  When your jar is filled pour the warmed vinegar over the asparagus until the jar is filled to within 1/2 inch of the top.  Process for 10 mins.

May 19, 2010

Rhubarb Salsa

I came up with this recipes for my tamales class. It has alot of flavor.  Be careful to adjust the amount of heat you want.  Or as with my class add some apples to cut the heat when you add too much chipolte. 

3 lb Rhubarb
2-4 chiles
1-2 chipolte in adobo
1 onion 
2-6 cloves of garlic
2-3 c vinegar
2T salt

Rough chop first five ingredients.  Place in a non-reactive bowl and mix.  In a small sauce pan, place vinegar and salt.  Heat until salt is dissolved.  Place chopped rhubarb mixture in pint jars and top with vinegar.  You will want to pack the rhubarb relatively tightly allowing for space for the vinegar mixture.  Pour the vinegar into the jars, topping the rhubarb by a quarter inch.  Process for 10 mins.

May 17, 2010

The best of plans

I crashed my bike so have not been up to posting.  That said I should have something up no later than Wednesday.

May 6, 2010

Upcoming projects

I will be posting a number of new recipes starting early next week.  Some are more typical recipes but a few unusual.  Especially the rhubarb salsa and bloody mary pickled asparagus.