Spring at its best…enjoy.
Andrew Scrivani/The New York Times
I adore rhubarb. It’s tart flavor is bold and vibrant–it’s my favorite sign of spring. In today’s NY Times, Melissa Clark explores Rhubarb Ice Cream with a Caramel Swirl. Having made two kinds of homemade ice cream to bring friends last weekend I can tell you that everything about it is worth the effort. Home ice cream makers are cheap and they work surprisingly well-try yours out with this recipe. The rhubarb is stewed with sugar, which keeps it from freezing into rock hard bits (works great for strawberry ice cream too). The caramel sauce is key here too-homemade and salty-sweet it works perfectly with the rhubarb. And, just to prove she really knows how to balance out a dish, Melissa makes her custard base with sour cream to cut a bit of the sugar and fat. This is definitely taking a turn in my ice cream maker.
Deb Lindsey/The Washington Post
Cauliflower pasta may not sound like the most seasonal dish but when you’re looking to make dinner without breaking the bank, I have to admit it’s a killer ingredient. This Sicilian Cauliflower Pasta, from the Washington Post, uses the classic ingredients of Sicily-saffron, raisins, and pine nuts. Combined with sun-dried tomato paste, this makes a hearty and vegetarian friendly pasta dish. In the time it takes to cook the pasta you can throw together the sauce-perfect for a weeknight dinner.
Ellen Silverman/Kyle Books
You know I love almost anything with an egg on top. Nothing beats breaking into a sunny yellow yolk and stirring it into a salad, soup, or pasta dish. This combination of Wild Rocket (arugula), Summer Squash, and Asparagus, from the Guardian, will rise to a whole new level when topped with an egg. To gild the lily, the egg is cooked in garlic-infused oil. I think the dish needs a crusty piece of toasted bread and it might just be spring perfection.
Happy Reading and Happy Cooking.
