Roasted Rhubarb & Rhubarb Pie

May 29th, 2013 / Comments 1

Rhubarb heralds Spring in Vermont. Pink sprouts push up from the cold earth.

rhubarb+w+blue Roasted Rhubarb & Rhubarb Pie
‘Still have snow?’
‘Is the sap running?’
‘Are the mergansers back?’

The familiar litany of questions heard around town – at the post office, the Creamery, the market, and at community dinners. And then the rhubarb appears – over night, huge green leaves pop up. The first garden harvest of Spring. Although technically a vegetable, I think of rhubarb as fruit, the primary ingredient in one of my favorite pies, as a lovely sauce eaten alone or topped with a dollop of yogurt (see post below), or starring in a chutney or relish.

Today I baked rhubarb with sugar and a bit of butter and finished it with heavy cream and fresh nutmeg. Very easy, yummy and with rhubarb from my garden and cream from the Farmer’s market,

rhubarb+09 Roasted Rhubarb & Rhubarb Pie

Here’s how I did it. … read more

Rhubarb Crumb Cake from a Vermont Kitchen

May 22nd, 2013 / Comments 0

Even though our garden is overrun with weeds, the rhubarb is undaunted this spring. I made a rhubarb crumb cake to take to lunch with friends and it was a great success.  This cake is quick to make and can be made the day before it is served. rhubarb bowl sm Rhubarb Crumb Cake from a Vermont Kitchen … read more

Rhubarb Pie from a Vermont Garden & Kitchen

May 22nd, 2012 / Comments 1

An unattended, spring garden in Vermont is full of surprises, mostly weedy ones. We returned from Italy and found that the comfrey, a perennial wild herb, who’s leaves are said to cure athlete’s foot when tucked between toes and taped in place, was nearly three-feet tall and about to overwhelm the peonies. Lush, tall grass had moved into what were beds of flowers. The good news is that the rhubarb was thriving.

F rhubarb c egbert co Rhubarb Pie from a Vermont Garden & Kitchen

… read more

Rhubarb Heralds Spring – Roasted Rhubarb

May 21st, 2012 / comments 15

Do you still have snow? Is the sap running? Have you seen mergansers on the river?

f rhubarb herald Rhubarb Heralds Spring   Roasted RhubarbThese familiar questions are heard at the post office, the Creamery, the market, and at community dinners in the early spring.

It was a bright morning last April, when I saw pink sprouts pushing up through the cold earth. Within a week, there were pink stems topped with dark green leaves. Rhubarb! It would be the first harvest from my garden. Along with the phoebes that nest in the rafters of the barn, it’s rhubarb that announces the arrival of spring in Vermont. … read more

2011 Top Ten List & Free Prints

December 26th, 2011 / comments 9

I’m reposting last years list of favorites for a few reasons, first because I’ve been busy working on my first eBook Bread and Crackers that is for sale on  Amazon – Here’s the link.

bread cracker kindle listing cover 190x305 2011 Top Ten List & Free Prints

Second because there are free prints in this post that you can download and print as a little gift from my studio to you; and the third because this is still a list of my favorite things.

This is the time of year for lists, not shopping lists, but lists of virtually everything else – lists of the most important world events, top fashion trends of the year, the biggest storms, the sexiest man, the best movies, the most popular celebrities, the most reviled despots, the biggest disasters, the best selling books, and even a list of  top time-wasters.

tree winter c egbert 2011 Top Ten List & Free Prints

Print Winter Tree

With these lists as inspiration, I’ve compiled my top ten list of food favorites for 2010, and in a nod to Mr. Letterman, they are listed in reverse order of delight. To celebrate the New Year, I’ve created four prints that celebrate the seasons of the year. They can be downloaded and printed by clicking on the links below each image.

#10 Butter Poached Rhubarb – Combining the best of Julia Child, butter, and the best of James Beard, cream, I melted a stick of butter in a skillet, sprinkled in one cup of granulated sugar and cooked it for about five minutes. When the sugar had begun to caramelize and turned a light brown, I added four cups of rhubarb, cut in two inch slices, shook the pan vigorously to coat the rhubarb and cooked it until it was starting to fall apart. I took the pan off the heat, stirred in two tablespoons of dark rum, and transferred the rhubarb to a bowl set in an ice bath to stop the cooking. Topped with List Entry #4, whipped, it made a gorgeous dessert. This would be closer to #1 if fresh rhubarb were available from my garden year round and if this recipe were not loaded with sugar, butter and cream.

#9 Carrots – I’ve been eating lots of carrots this year, in soups, salads, in fritters, cakes and muffins. Organic carrots, scrubbed and slow roasted with salt, pepper and olive oil complement most any meal. Any leftovers can be mashed with a bit of mayo and garlic and spread on toast for lunch or a rustic hors d’oeuvre.
tree spring c egbert 2011 Top Ten List & Free Prints

Print Spring Tree

#8 Cappuccino – Alas, this is one thing on my list that I don’t make in my kitchen; but, the adventure of searching for a café and finding a perfect cappuccino with just the right amount of foamy milk on top merits a place on my list.

#7 Recipe Police – When I wrote about the absence of fish in my pot of chowder I boldly proclaimed that the recipe police would not come to my kitchen to give me a ticket. Little did I know that a Recipe Policeman, in the form of a phone call from an anonymous reader, would phone me and issue a warning that I had neglected to add thyme to the pot. I got away with a warning but I have been careful to add thyme to chowder since then.

#6 Pasta with Raisins and Pine Nuts – So simple, so quick, so delicious! While I waited for the pasta water to come to a boil, I sauteed one clove of garlic in a large frying pan with one tablespoon of unsalted butter and one tablespoon of olive oil. When the garlic had softened but not browned, I added a quarter of a cup of pine nuts. When the nuts where toasted, and the pasta was al dente, I drained the pasta, reserved a quarter of a cup of pasta water, added the pasta, generous handfuls of chopped flat leaf parsley and raisins, and a splash of the pasta water to the pan. I topped the pasta with the mere suggestion of ground cinnamon. Finito!

#5 Chickpea Flour – I discovered that I could make a crisp flatbread by baking in a 450º oven a batter of one cup of chickpea flour, one and a half cups of water and a teaspoon of salt in a cast iron skillet with three tablespoons of oil. Seasoned with salt and a bit of curry powder, an ho-hum soup and toast dinner was transformed into a praise-worthy meal.

tree summer c egbert 2011 Top Ten List & Free Prints

Print Summer Tree

#4 Heavy Cream – My favorite comes from local dairies and is not ultra-pasteurized. I like it on oatmeal with brown sugar, whipped, with no sugar added, as frosting on deep, dark, moist chocolate cake, and as a cold topper for broiled apricots, (a treat I learned from my dear friend Didi).

#3 The Open Air Market in Ortigia, Sicily – Chatting with Angelo Cappucio about fish for dinner, choosing blood oranges, smelling the smoky roasted artichokes, sampling wild strawberries, olives, salami and chocolate from Modica is the best way to figure out “What’s for dinner?”

#2 Making Cheese in Sicily – Near the top of my list is the morning I spent in the cheese shop in Ortigia, making cheese with Andrea Borderi. I was welcomed into the small kitchen in the back of the shop, wrapped in an apron and put to work. I learned how to cut, ladle and knead curds as we made ricotta and mozzarella. I make a simple breakfast of a bowl of ricotta cheese, topped with a drizzle of Vermont honey and slices of orange when I’m wishing I were in Sicily.

tree fall c egbert 2011 Top Ten List & Free Prints

Print Fall Tree

#1 Contact from Friends – I am cheered and delighted when I hear from friends, whether old or new, by email, telephone and even snail mail. It doesn’t matter if the message is lavish praise, a complaint, or a correction – you are there, reading what I write, cooking what I cook, improvising, improving recipes and sharing your discoveries. You bring me joy. Thank you and please stay in touch.

 

Rhubarb Pavlova

May 13th, 2010 / comments 5

I wanted to use the rhubarb that came in my CSA bag to make something incredible. I like rhubarb in pie, as sauce, in quick bread but my goal was to make something exotic with this reliable, New England, early spring offering. The most exotic ingredient I found in a recipe was nutmeg. Nutmeg – sure I like nutmeg and use it when I make a rhubarb pie but it wasn’t the zing I was looking for. When I  wondered what Julia (Child) would do, I thought of butter. And when I wondered what James (Beard) would do I thought of butter and cream.  An idea was coming into focus.

d rhubarb pavlova Rhubarb Pavlova

I would poach rhubarb in butter and sugar and then nestle it into meringue shell and top it with whipped cream to make a rhubarb pavlova. Here’s how I made it: … read more

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