SPICED RHUBARB SYRUP

SPICED RHUBARB SYRUP

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Rhubarb season is upon us. I love the ruby red color of rhubarb. I only started using it a couple of years ago because I never knew what it was. It looks like reddish green celery with huge inedible leaves at the top of the stalks. Although technically a vegetable,...
PAN ROASTED BABY ARTICHOKES WITH THYME AND PARMESAN

PAN ROASTED BABY ARTICHOKES WITH THYME AND PARMESAN

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Artichokes are the symbolism for peace in many countries. At this time in the world it seems apropos to eat this Spring vegetable right now. We could all do with world peace and some inner sanctum. Full artichokes can be arduous to eat. They take time to peel, scoop...
IN THE KITCHEN: RAMP, ASPARAGUS & MOREL FRITTATA

IN THE KITCHEN: RAMP, ASPARAGUS & MOREL FRITTATA

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  Serves 10-12 as appetizer; 4-6 luncheon portions  2 cups fresh Morel mushrooms, cleaned and halved (about ½ lb)  1/2 pound fresh asparagus  ¼ cup ramps (white bulbs chopped; chiffonade green tops)  10 eggs  3 ounce chevre...
SWEET PEA, SPRING HERBS AND SHITAKE DUMPLINGS

SWEET PEA, SPRING HERBS AND SHITAKE DUMPLINGS

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  The only remedy was to make my own at home, with plenty of leftovers to store in the freezer. A few months ago I brought you a with pork and cabbage dumplings. Today you get a pea and shiitake version, which a honey dipping sauce to enhance the subtly sweet pea...