Rhubarb Recipe

Rhubarb Yogurt SauceWe are firmly rooted in rhubarb season and while my preferred consumption is via my morning raw juice, I do love rhubarb for it’s astringent, bracing quality. Pairing well with fatty foods and delicious when raw, rhubarb is often overlooked as a staple and treated simply as an addition to cakes and pies. Big mistake! Here, a more simple rhubarb recipe highlighting the bitter qualities of rhubarb – a great place to start for anyone puckering at the thought of eating rhubarb raw – from my eBook series, Fresh Pantry. Get the eBook here, and the print book (full of seasonal references & growing tips) here.

I absolutely love yogurt, especially when served alongside a savory dish of roasted or heavily spiced meat. Here, yogurt is made into raita, a traditional yogurt sauce often made with cucumber and mint, but I’ve replaced the cucumber with small bits of rhubarb. Honey is added to the mix to round out the sour flavor of both the yogurt and the rhubarb, but it can be omitted if you prefer the tang.

Lamb Meatballs with Rhubarb–Yogurt Sauce

SERVES 4

LAMB MEATBALLS
1 pound ground lamb
2 teaspoons garam masala
1 teaspoon salt
½ teaspoon red chile flakes
1 teaspoon ground cinnamon
1 teaspoon dried oregano
Freshly ground black pepper
3 tablespoons olive oil

Fresh-Pantry-RhubarbRHUBARB-YOGURT SAUCE

4 ounces rhubarb (about 2 stalks), trimmed and cut into a very small dice
1 cup plain yogurt
1 teaspoon honey
½ teaspoon ground nutmeg

Preheat the oven to 425 degrees F.

Put the ground lamb and all of the spices except the nutmeg in a large mixing bowl. Using your hands, mix well until the spices are evenly distributed throughout the lamb. Shape the mixture into small meatballs, about 3 inches in diameter, and place them in a roasting pan (be sure to leave space between the meatballs). Drizzle olive oil over the top of the meatballs and put in the oven. Bake until golden brown, about 20 to 30 minutes.

While the meatballs are roasting, make the rhubarb raita. In a small bowl, combine the rhubarb, yogurt, honey, and nutmeg, stirring to combine well. Set the mixture aside.

Remove the meatballs from the oven and allow to cool slightly before serving alongside a bowl of rhubarb raita.

PANTRY NOTE: Lamb meatballs can be made ahead and chilled until ready to use, up to three days. Leftover rhubarb

 

 

Best Trellis Ideas

pea trellisIf you haven’t planted your Sugar Snap, English or Snow peas by now, it’s time to get them in the garden! These springtime plants grow quickly and can be used in a vertical garden, thereby freeing up precious space on the ground. I use all sorts of different trellises in the garden and no one exhibits these better than Lily over at Rake & Make.

This is her favorite pea trellis, and I’d have to agree. We use string in all of our gardens, but a staple gun and netting is a fine idea – you can roll it up when the season ends. I also love her version of a cucumber trellis – it’s a great way to get those heavy fruits up and off the ground and makes them easy to harvest.

Incidentally, both peas and cucumbers can be grown in pots, making them a great choice for anyone with limited space or a small balcony. These tall pea vines would provide temporary (and delicious) privacy between neighbors.

Lily and I met in 2007 when we both attended an intensive organic gardening series. She had just bought a home and I was researching an article for Edible Seattle. Since then, she has become and urban farming master and a wonderful homemaker as well. She made her own wedding dress, knits her own sweaters and grows her own food. Marry ME, Lily! Her blog is an amazing resource full of great information.

Check out her site for more awesome vertical garden tips and best trellis ideas, along with crafty DIY projects. I highly recommend!

Le Pichet’s French Onion Soup Recipe

1214frenchonionThis is the recipe for french onion soup perfection – that uber rich broth that holds velvety onions and is covered in burnt cheese. Le Pichet is in Seattle and a def must-visit if you haven’t been in some time.

For Le Pichet’s French onion soup (aka soupe a l’oignon gratinée or gratin lyonnais), chef/co-owner Jim Drohman uses at 14-month cave-aged Comté cheese, which has a strong, nutty flavor and smells slightly of the barnyard. Continue reading

Best Soups in Seattle

I loved putting together this list of what I think are the best soups in Seattle. The article ran in January’s Seattle Magazine, but I’ve condensed it here to a selection of soups that I would personally recommend, versus having to include neighborhoods across town. I would eat these soups any day of the week. What am I missing?!

DOWNTOWN 

Tom’s Tomato Soup at Dahlia Bakery and Dahlia Lounge 
In the jewel-box space that houses the Dahlia Bakery, people queue up year-round for takeout soups, salads and sandwiches. Just like mom used to make, Tom’s tasty tomato soup (available daily) is loaded with canned tomatoes and cream in perfect proportions, creating a super tomatoey soup that is best eaten with the brown-butter croutons (always served in Dahlia Lounge, next door; order as an extra at the bakery).
Tom's Tasty Tomato

Continue reading

Homemade Yogurt

yogurt + bowlHomemade yogurt is ultimately an easy kitchen project anyone can put together with success, as long as you’re willing to accept a little inconsistency………

When I was in elementary school, my mom packed my lunch every day. I wasn’t one of those kids who glamorously got to wait in line for a hot lunch; I was the one with a grease-stained paper bag. On the very rare occasion, my mom would pack up a yogurt cup. I favored the kind with sweetened yogurt on top and jam-like fruit on the bottom.

Thankfully, my taste buds have matured and the thought of pre-sweetened yogurt is cringe-inducing. And while I eat yogurt daily, I never considered making it at home until Continue reading

Batido Recipe – a Better Breakfast

chamomileAs a food writer, cook and an urban farmer, most people assume I eat well all the time. It is my job to test recipes, eat out and harvest seasonal produce and any day finds me doing any combination of these work tasks. While it is likely true that I do eat well (comparatively speaking) for someone who grows and cooks food for a living I am often astonished at my poor nutrition. There are plenty of occasions where I will skip a meal, forget to drink water the entire day or succumb to ‘Popcorn Dinners’ because I am too tired or lazy to cook after a long day running around. Continue reading

Leafy Greens & Coconut Milk Soup :: Clean Eating

Leafy Green & Coconut-Broth SoupThe new year is a great time to recover from holiday indulgences. Personally, I’m so over food and drinks just now. Instead,  I’m craving clean eating foods that I know will work through my system quickly and provide me with energy. (I’ve been counterbalancing bourbon with green juice for a week!) Craving fuel, January 1 is when I typically make a shopping list and stock up on frozen cut fruit for smoothies, bunches of leafy, winter greens and make sure I have some lean proteins available for adding to meals. Continue reading