Rhubarb-Apple Chutney

 

Once established, rhubarb pretty much takes care of itself. Water if rain is not abundant, harvest when stalks are firm and tall. Pulling rather than cutting is recommended, but I cut stalks and have had no problems. I don't want to pull out an entire plant by accident. You will have to decide for yourself.

Fresh ginger root is a kitchen must (as is whole nutmeg, not used in this recipe). There is something very satisfying about peeling and slicing and mincing and breathing in the aroma of fresh ginger. Powder from a can doesn't even come close.

Aroma? Oh, my! Rhubarb, tart apple, golden raisins, red onion, fresh ginger, brown sugar, apple cider vinegar, a smudge of allspice, some pickling spices, red pepper flakes--cook it all down and ladle hot into sterile jars. This chutney will be delicious on turkey or pork or certain fish or roasted root vegetables. And the glow of satisfaction those jewel-like jars provide will last much longer than satisfaction of having swept your floors.

You wouldn't believe how good this is!

 

Snowed In and Raiding the Freezer

When the refrigerator has less and less to offer, and getting to the grocery store is not an option, cupboard and freezer come to the rescue. I was happy to find in my freezer tomatoes and okra and—saints be praised!—sweetcorn from my neighbor’s September stand. I do have more tomatoes in cans and boxes, but it was fun to throw together a meal from the freezer, where I also found frozen chopped jalapeño and one last chicken breast from a bird braised earlier in the season. Using the last of my garlic (rookie mistake, running out of garlic!), I had to resort to garlic powder augmentation. Better than nothing, so good to have on hand in the pantry for emergencies.

 

What to go with this hearty, nourishing winter meal? What else but corn muffins made with Bob’s Red Mill polenta, so wonderfully coarse-grained and toothsome? Even if it does use up one of the last two precious eggs in the house! If I were snowed in for several weeks, I could survive on polenta and oatmeal after today’s snowed-in feast, which will stretch another day or two into the future. As it was, adding reconstituted tomato paste, filé gumbo spice, and hot sauce, I had enough to take some to a friend once my driveway was plowed. 

Serve over rice. Very satisfying!

My Rice Pudding These Days

 

 

For starters, I boil the rice first. As much rice as I want to make, no measuring the water, because after rice and water come to a boil, I rinse the rice, drain it, and then set the strainer of rice directly over the bottom of the double boiler to steam. No timing. It all depends on how soft you want the rice: separate, toothy grains or a creamier texture? When it has the texture you want, stir in coconut milk, and beat in one egg, as much sugar as you want, and a splash of vanilla. Golden raisins, currants, and shredded coconut are not necessary but make the pudding holiday special. 

Serve in individual ramekins, grating fresh nutmeg on pudding before serving.

Without precise measurements or timing, this pudding will be slightly different each time you make it, and trial and error will help you duplicate your favorite results. It's good warm, right from the pot, or cold from the fridge.

P.S. Making more rice than is needed for one dish always makes sense.

I like sticky rice.

Finally getting around to that chutney....

I got out the jars and everything at the beginning of the week, but every evening I was too tired, so it was Friday already when I finally got the rhubarb-mango chutney together. Love the aroma of vinegar and spices in the house! You can look online for a recipe that appeals to you or simply make up your own. Chutney, I've found, is very forgiving. And if anyone in Northport needs mustard seeds, let me know. Somehow I managed to accumulate three containers so am more than willing to send two of them to new homes.

 

Spring Fever -- Go Wild!

 

Dandelions,leeks,toothwort, violets

Fiddleheads in the woods

Outdoors every day, anyway, keeping track of what Nature is up to, why has it taken me so long to begin foraging? The extent of my wildness in past years has been to add toothwort leaves and edible flowers to ordinary salads. I never tried dandelion greens before. And fiddleheads are a whole new world for me: if I'd known how delicious that little dish would be, I'd have brought more home! Next year....

Salad with carrot shavings added

Sautéed fiddleheads with yellow violets

Hot or Cold -- You Choose

 

Start with leeks, sautéed in olive oil.

Next, add thinly sliced (peeled) potato.

Add chicken broth and let simmer for half an hour.

It is "getting good," as my grandma used to say.

Puree in blender or, for a rustic soup, simply mash.

Add cream and heat.

Almost ready!

Instead of chives, I chose freshly grated nutmeg for garnish.,

Hot today, cold tomorrow -- good either way.

 

I didn't measure anything and used only one leek, half an onion, and one potato in this soup inspired by a recipe for vichyssoise in Life Is Meals: A Food Lover's Book of Days, by James & Kay Salter.