Tag Archives: columbus

#testkitchen

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Where do 4-5 new recipes a week come from? It all starts by chatting with the farmers at Eastern Market as soon as I wrap up my Saturday demonstrations. Learning what will be fresh and bountiful the following weekend, I head home, my canvas bag filled with challenges. Some weeks that challenge is a brand new vegetable, or something that has just come into season. Others, it means trying to figure out summer’s fifteenth zucchini recipe.

After four days of pouring through cookbooks, conversations over dinner and internet research, my husband Jason, our friend Sam and I get together every Thursday night for #testkitchen. For five hours we test recipes finishing each one 3-4 different ways to see what flavors work best.

Last Thursday, uninspired by a basket full of apples, I reached out on my Facebook page. Apple butter and maple-mustard vinaigrette had me drooling, but when our friend Joe – a trained chef who can cook like nobody’s business – jumped on a recipe from Rhetta in Utah, we headed to the kitchen. Swapping guanciale for salt pork, and brightening rich, sweet Calvados with bright, complex sherry vinegar we had a winner.

Join #testkitchen every Thursday night starting around 7PM on Twitter and Facebook. We can always use your help!

Rhetta’s Cabbage with Apples

Ingredients:

  • 1 tbs olive oil
  • 1/4 lb. guanciale or salt pork, diced
  • 1 tbs mustard seed
  • 1/2 medium onioin, diced
  • 4 cups shredded cabbage
  • 2 apples, cored and thinly sliced
  • 1/4 cup calvados
  • Sherry vinegar
  • Optional: 2 tbs cream*

*The cream is mellow and rich, but it will cover the apple and cabbage flavors a bit. Either way is delicious!

Directions:

  • In a large skillet over medium heat, lightly brown guanciale, rendering the fat.
  • Add mustard seeds and cook about 1 minute until they begin to pop.
  • Add onion to pan and sauté until softened. If the guanciale has released less than 2tbs fat, make up the difference with olive oil.
  • Add cabbage and cook 3-5 minutes, turning frequently with tongs, until slightly softened and edges begin to brown.
  • Add apple and cook, again turning frequently, until cabbage and apples are soft, about 10 -12 min longer.
  • Pour Calvados in to the hot pan and scrape up any brown bits.
  • Season to taste with salt, pepper* and sherry vinegar. Add cream and cook 30 seconds until thickened if desired.

*Columbus, OH fans, I have a special treat for you. I made this for a dinner party Sunday and seasoned it with Whisky-brined Smoked Black Peppercorns from Spices Ltd. at North Market. Run don’t walk to pick some up and say hi to Ben while you are there (I’m sure he can tell you who at the Market has guanciale.

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Love from the C’bus.

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C’bus is short for Columbus, OH and this week it played host, along with my dear friend Ray, to a wonderful evening of good food and even better company. The experience started with a trip to Columbus’ North Market for groceries. Big shout out to Lan Viet for her generous gift of Thai basil and to Ben and co. at North Market Spices for beautiful ground cardamom – I can’t wait to stop back and stock up before my return to DC!

These ingredients, along with fresh, ripe summer fruit, were the inspiration for our dessert: peaches and blueberries, macerated in sugar and cardamom and topped with Thai basil-infused, hand-whipped cream. The spicy, licorice-y Thai basil was pleasantly herbal, but chopping it finely with sugar covered the grassy flavor. The warm, bright cardamom brought out the rich sweetness of the peaches and acidity of the blueberries achieving perfect balance.

It was a simple finish to a spectacular evening. Thank you C’bus. It is always a pleasure.

Peaches and Blueberries with Thai Basil Whipped Cream

Macerating means letting the fruit soften in its own juices. If your peaches don’t release a little juice on their own, add a squeeze of lemon juice.

Ingredients:

  • 3 peaches, sliced*
  • 2 cups blueberries
  • 1/2 tsp ground cardamom
  • 1 tbs sugar
  • 2 tbs roughly chopped Thai Basil
  • 1-2 tbs sugar
  • 2 cups heavy or whipping cream

*You can peel the peaches if you have a fuzzy texture issue, but that just seemed like a lot of work to me. You can slice as thin or thick as you like. Thin slices give each bite a better balance with the blueberries.

Directions:

  • Toss sliced peaches and blueberries together with cardamom and sugar. Let macerate in fridge for 30-45 minutes. If they don’t release any liquid after the first 15 minutes, add a squeeze of fresh lemon juice. How liquify this gets depends on how juicy your fruit is. Just go with it.
  • Sprinkle the roughly chopped basil with the sugar and chop together until the basil is broken down almost as finely as the sugar.
  • Whisk the cream to soft peaks. Then whisk in the basil sugar.
  • Serve the fruit topped with a generous dollop of cream. And by “dollop” I mean “giant spoonful.”