rhubarb curd

It's a rhubarb party and everybody's invited!  We got our first fruit share from Grant Farms CSA this season and it's, you guessed it, a whole buncha rhubarb (not fruit, I know, but the closest thing we can get this time of year!).  As soon as I brought my armful of pink and green stalks home, I started perusing the interwebs for recipes.  Not rhubarb and strawberry recipes, but rhubarb recipes.  Now, I'm definitely not hating on the combo, but I just really wanted to find something that allowed the flavor of rhubarb to shine, not just to be a tangy counterpart to a sweet strawberry.

Enter, rhubarb curd.  The recipe is from Food52 and after making it once I'm already in love with it!  This sweet and sour concoction is both delicious and beautiful with it's pale pink hue and silky, spreadable texture.  I paired mine with this Plum & Strawberry Sour Cream Cake for a supremely summery dessert.  The next morning I spread some of the curd on a toasted baguette for breakfast.  I'm pretty sure it would be ridiculous on a good buttermilk scone.  The possibilities are many!

In order to get the pudding-like texture of curd, the recipe calls for pushing your cooked mixture through a fine mesh sieve.  This process admittedly takes a lot of work.  Like, a lot.  But will yield a more elegant final result with a smooth consistency.  Give it a try!

Rhubarb Curd

fills a 16 oz jar to the brim

3/4 pounds rhubarb (6-8 stalks)

1/2 cup water

1/4 cup plus a scant 1/2 cup sugar

4 egg yolks

1 teaspoon lemon zest

1 T lemon juice

6 T butter, diced

Wash rhubarb well and trim the ends.  Cut into 1-inch chunks.  In a small saucepan, heat rhubarb, 1/4 cup sugar and water on medium.  Cook, stirring often, until rhubarb falls apart and all the pieces have dissolved, lowering heat to low when the mixture becomes thicker.  Use an immersion blender to puree the mixture well until it's pulpy but smooth.  Remove from heat and set aside.

Add a couple inches of water to the pot of a double boiler and set over medium heat.  Add the egg yolks, butter, remaining sugar, lemon zest and lemon juice and cook over the double boiler, whisking constantly until butter is melted and sugar has dissolved, about 3 minutes.  Add the rhubarb puree by the spoonful, whisking constantly, and cook mixture until it thickens and is warm to the touch, about 5 minutes more.  Remove from heat.  Using a flat-ended wooden spoon, push the curd through a fine-mesh strainer to refine the texture.  Pour curd into a 16 oz jar and refrigerate until ready to use.

grilled wedge salad with honey jalapeño dressing

Grill all of the things!  Summer is a time for grilling, that much is obvious, but there is still a lot of room for creativity when it comes to what you choose to grill.  In this case, we're grilling a whole mess of vegetables to create one glorious, grilled wedge salad.  Radicchio and cabbage make a bittersweet pair and look ever so pretty on the plate.  I topped that off with fresh, grilled corn, jalapeños, red onions and shaved rainbow carrots to make this flavorful, crunchy and quintessentially summery salad.

When grilling your veggies, make sure to pay attention to the cooking times for each item since they come in lots of different shapes and sizes.  The radicchio will grill the fastest, being somewhat light and delicate, followed by the jalapeño.  The cabbage and corn are much thicker and sturdier, so they take more time, and red onions are somewhere in-between.  I may or may not have grilled an extra cob of corn just so I could do this to it:

What the heck is that weird looking sauce, you ask?  If you haven't tried this Chicago-made but Alabama-inspired barbeque sauce, Lillie's Q Ivory, you need to immediately drive to Marczyk Fine Foods and go get yourself some.  It is a mayonnaise based sauce with lots of tang from the addition of cider vinegar and lime juice.  It's seasoned with lots of fresh black pepper and some other magical, wonderful and undisclosed secret spices that came from Grandma Lillie's genius brain.  I salute you, Grandma.  Your BBQ sauce is ridiculous.

Grilled Wedge Salad 

with Honey Jalapeño Dressing

serves 2

Salad:

1/2 a small head of cabbage

1 small head of radicchio

1 cob of corn

1 red onion, sliced into rounds

1/2 jalapeño, halved and seeded

peanut oil

2 small rainbow carrots, shaved

1/4 cup crumbled queso fresco

1 handful cilantro leaves

Dressing:

Juice of 2 limes

2 tsp honey

1/2 jalapeño, grilled and minced

2 T peanut oil

2 T olive oil

salt and pepper, to taste

Heat your grill to medium-high.  Slice the cabbage and radicchio into quarters and brush lettuces, corn, onion and the whole jalapeño with a little peanut oil.  Place your veggies onto grill and cook until each side gets a good char.  Remove from grill when done and season lightly with salt and pepper.  Set vegetables aside and allow to cool slightly, then mince the jalapeño and set half of it aside for your dressing.

For the dressing, whisk lime juice and honey together in a small bowl until well combined.  Slowly drizzle the oils in as you whisk continuously, then season with salt and pepper to taste and whisk in the minced jalapeño.  

Assemble grilled wedges on your plates or serving dish.  Slice corn kernels off the cob, chop the grilled onions, and mix the corn, onion, shaved carrot and jalapeño together with a little bit of dressing.  Drizzle desired amount of remaining dressing over lettuce wedges, then top with remaining salad ingredients, garnishing with the queso fresco and cilantro leaves.  Serve immediately.

shredded mexican salad

Summer is here!  It's salad season!!  OK, maybe that doesn't sound super exciting, but is there any other time of year that's better suited to enjoying a big plate of fresh, crunchy, cooling vegetables?  I think not.

Every Summer, without fail, I make some version of this salad.  It happens to be a favorite amongst our friends, who we cook for often, and definitely a favorite of mine, too, although I think I make it a little differently every time!  The foundation always remains the same - a whole bunch of sliced cabbage with lots of other vegetables (other really great additions/substitutions for this salad are grilled corn, jicama, sliced green onions, grilled peppers, or queso fresco) and a creamy, cilantro flavored dressing.  This dressing is extra luscious thanks to the avocado and sour cream, but it has a lot of tang from the fresh lime juice.  For a lighter version, I've played around with different fats like peanut oil (use judiciously!), yogurt or coconut milk instead of sour cream, or eliminating the avocado altogether.

This crunchy slaw gains a lot of heft, substance, and meaty flavor from the addition of ground bison, although a vegetarian version is equally tasty (black beans make a great protein!).  If you aren't familiar with bison, this recipe is a really easy, user-friendly place to start for first-timers.  I'm a real bison lover, myself!  It has a rich, beefy taste but with more sweetness than beef and a subtle grassy flavor.  Not to mention, bison is lean and very low in cholesterol compared to beef, chicken, and even some fishes.

So, here's to enjoying the hot weather with a cool, crunchy salad!  

Shredded Mexican Salad

serves 6

salad:

1 lb ground bison

1 T vegetable oil

2 tsp Southwest seasoning (I used

Savory Spice Shop's

El Diente Peak Southwest seasoning, which is a blend of chile powder, paprika, coriander, cumin, pepper, crushed red pepper, and mexican oregano)

salt and pepper

6 cups shredded cabbage

1 large red onion

2 tsp vegetable oil

1/2 pint heirloom cherry tomatoes

1 carrot, shredded or cut into matchsticks

1/2 an avocado, diced

3 large radishes, sliced

about 1 cup cilantro leaves

a handful of cilantro micro greens (optional)

dressing:

juice of 2 large limes

1/4 cup sour cream

1/2 an avocado

a handful of cilantro (stems and all), roughly chopped

1/2 tsp Southwest seasoning

salt and pepper, to taste

First, cook your bison.  Add 1 T vegetable oil to a large, shallow pan and heat to medium high.  Add ground bison, Southwest seasoning, and a generous amount of salt and pepper, to taste.  Cook until meat is just browned, about 8 minutes.  Set aside, allowing to cool.

Rinse and dry your cabbage and set aside.  Slice red onion into rounds and brush with 2 tsp vegetable oil.  Using an outdoor grill or a grill pan, heat your grill to medium-high.  Grill onions until each side gets a good char, about 4-5 minutes per side.  Allow onions to cool, slightly, then chop well and set aside.  Meanwhile, slice the cherry tomatoes in half (start at the tip where the stem was once attached if your knife isn't so sharp) and set aside with remaining vegetables.

Assemble your dressing in a blender or food processor.  Add dressing ingredients and blend until smooth.  Taste and adjust seasoning if necessary.  Mix salad ingredients in a large bowl and add as much dressing as you like (I used about half for a lightly-dressed salad).  Serve immediately.

rainbow shrimp and grits

Is there anything quite so wonderful as the combination of shrimp and grits?  Perhaps it is the blend of sweetnesses from the shrimp and corn , or the briny taste of seafood paired so nicely with the earthy aroma of good-quality, coarse grits that makes the dish so wonderful...  the point is:  it's one of those perfect culinary combinations that begs to be explored.

I am usually disappointed in the versions I find in restaurants, often times because of the quality of corn meal I encounter.  Even the cheap, instant stuff has a satisfying "comfort food" quality to it (and don't get me wrong, I'll still eat it!  Kinda like pizza... good, even when it's bad.), but it totally lacks in complexity and depth of flavor, which the cook will often counteract by adding copious amounts of butter and cream.  If instant grits are your thing, I'm not hating on that.  I get it - they're easy.  But before you eschew forking over a little extra money for the good stuff, consider the benefits:

Traditionally milled grits still have the germ (otherwise known as:  whole grain!) so they are rich in fiber and nutrients; heirloom grains are independent from the commercial food system;  and perhaps most importantly, they taste infinitely better.

So, if you're into it, visit the Anson Mills website and peruse their many varieties of "artisan mill goods from organic heirloom grains."  Your mind might just get blown.  If you live in Denver you can find Anson Mills products at Marczyk Fine Foods (in the freezer section, which seems weird, I know, but remember that nutrient-dense germ I was talking about?  It contains oils that will go rancid over time if not kept cold).  The variety I chose for this recipe is the Native Coarse Blue Corn grits.  I'm quite sure you could get wonderful results using just about any good-quality grits in this recipe, but if you are motivated to get your hands on this particular variety I can guarantee you won't regret it.  The blue corn, which is sourced by Anson Mills from the Cherokee Nation and is grown in the mountains of the Carolinas, tasted unlike any other kind of grits I've tried.  They had a very earthy and almost chestnut-like flavor with a mildly sweet finish.  The grits look a lot like any ol' coarse grain before you add water and then, all at once, they become this beautiful lavendar-blue hue that only intensifies as you cook them.  Such a color is so uncommonly found in food that you can't help but be surprised when you see it! 

Not being from the South, I have no loyalties to any specific method of preparation for shrimp and grits.  When I encountered this innovative and somewhat atraditional recipe from the Food52 blog, originally appearing in the glorious cookbook The Gift of Southern Cooking by Edna Lewis and Scott Peacock, my curiosity was piqued.  I used their genius idea for making homemade, salty, buttery, boozy shrimp paste as the springboard for this incredibly flavorful and delicious dish.  Since it is springtime, I just had to incorporate some seasonal staples:  Ramps and spinach.  The ramps get blended into the shrimp paste to add a bright, pungent, garlicky flavor to the dish.  The spinach is gently wilted with sliced andouille sausage and served atop the grits.  I made some extra shrimp to place on top, but we had leftovers without the extra shrimp the next evening and I thought it was just as good and makes for a lighter meal.  Since microgreens have become newly available in the market, I've been buying a container each week and garnishing practically everything with them!  They're so beautiful and add a bright, herbaceous flavor to just about any dish.  Everything comes together in one incredibly colorful, comforting, warm bowl.  I can't think of anything that tastes more perfect on a blustery Spring evening! 

Rainbow Shrimp and Grits

serves 4

Shrimp and Ramp Paste:

1 pound shrimp, peeled and deveined

about 5 ramp stalks (one small bunch)

12 T salted butter (1 1/2 sticks), room temperature

1/3 cup good whiskey

juice of 1 small lemon (I used a Meyer)

good pinch of cayenne

plenty of salt and pepper

Grits:

1/2 pound Coarse Ground Grits

2 1/2 cups water

2 1/2 cups or so of shrimp stock (or more water)

about 3/4 cup shrimp paste

8-12 cooked shrimp (optional)

microgreens, for garnish (optional_

Wilted Spinach with Andouille:

1 pound baby spinach, washed and tough stems removed

2 T salted butter

2 T olive oil

2 cooked andouille sausages, sliced

2-3 T shrimp and ramp paste

First, prep your grits.  Place them in a bowl and cover with 2 1/2 cups of water.  After the grains settle to the bottom, skim off the chaff and hulls that float to the surface and discard.  If you have the time, allow the grits to soak overnight (this will dramatically reduce your cooking time but is not absolutely necessary if you don't mind tending to the grits for upwards of two hours).

Next, make the shrimp paste.  In a large pan, add half the butter and heat over medium-high.  Add shrimp (cook the optional extra 8-12 shrimp for the topping, at this point, and set aside) and season with salt and pepper.  Cook until the shrimp is just-done, about 5-6 minutes.  Remove shrimp with a slotted spoon and set aside.  Add whiskey, lemon juice, and cayenne to the pan and cook over medium-high, scraping the leftover bits of shrimp from the bottom of the pan with a wooden spoon, until the sauce is reduced to the consistency of syrup.  Season with salt and pepper.

Remove the shrimp tails, if they are still in tact, and add the shrimps with the reduced sauce to a food processor.  Pulse a few times to combine.  Add ramps and remaining salted butter and pulse until mixture resembles a coarse paste.  Season with salt and pepper, to taste.  Set aside the shrimp paste, keeping it at room temperature until ready to use.

Place shrimp stock (or water) in a small saucepan and keep simmering over low heat.  Add the grits, with the water in which they were soaking, to a medium saucepan over medium heat.  Stir constantly and simmer the grits until the liquid looks starchy and slightly thickened, about 8 minutes.  Cover the pan and reduce heat to low.  Stir every 10 minutes or so, making sure to loosen any grains that stick to the bottom of the pan with a wooden spoon.  Each time the grits become thick, add shrimp stock about 1/2 a cup or so at a time and continue cooking, adding at least 1 1/2 cups more liquid, until the grits are done.  Cooking time will be about 50-60 minutes if your grits were soaked overnight, and about 1 1/2 to 2 hours if they weren't.  You'll know when they're done when the grits are no longer starchy in the center.  The grains should be a little toothsome but fairly soft and not chalky in texture.

Once grits are cooked, remove from heat.  Stir in about 3/4 cup of the shrimp paste (or about half the batch) into the grits until combined and allow the flavors to sit together for about 10 minutes. 

While the grits are resting, cook the spinach.  In a large pan, add butter and oil and heat over medium-high.  When butter is bubbling, add your sliced andouille and cook until browned, about 4 to 5 minutes.  Add spinach (and extra 8-12 shrimp and a few tablespoons of shrimp paste and reduce heat to slightly above medium.  Stir spinach continuously until it is just-wilted and soft, about 4 minutes.  Remove from heat.

Ladle the grits into a bowl, making a little well in the center for the spinach.  Spoon the spinach and andouille into the grit wells and serve with extra shrimp on top (if using), garnished with microgreens. 

Bacon and Egg Breakfast Sandwich

I love breakfast.  Have I mentioned that before?  Not only is it increasingly evident that it truly is a "most important" meal, but it highlights two of my favorite foods - eggs and bacon!  Funny thing... this sandwich has both.

The composition is really simple, so the key is choosing the very best ingredients.  My sandwich started out with Marczyk's ciabatta, which is hand-made using local, organic flour and is incredibly delicious.  I also used Niman Ranch bacon, farm-fresh Penny's Eggs from Nunn, Colorado, and a peppery, flavorful, savory mix of microgreens.  What in the heck are these microgreens I am speaking of, you ask?  For those that don't know - they're the baby-est of the baby lettuces.  They start as the seeds of various herbs and vegetables (such as cilantro or beet) and are harvested when the leaf is about two inches tall.  They are often intense in flavor and are also highly nutritious, not to mention cute-as-a-button and a fun way to make just about any dish prettier.  If microgreens are difficult to find, arugula is a good substitute and is pretty widely available.


Bacon and Egg Breakfast Sandwich
makes one

1 small (8" or so) loaf Ciabatta, or other good-quality fresh bread
1/4 of a ripe avocado
3 strips bacon, fried crisp and fat reserved
1 egg
1/4 cup microgreens (or baby lettuce greens)
salt and pepper, to taste

Slice bread in half, lengthwise.  Mash the avocado with a fork and spread on one side of the bread.

In a small pan, add about 2 tsp of the reserved bacon fat and heat over medium-high.  When fat is hot, add egg and fry until the white's edges are crispy and golden, about 5 minutes.  Layer bacon, fried egg, and microgreens on your bread and sprinkle with salt and pepper.  Slice in half and enjoy.