Cook. Nourish. Heal. Celebrate.

Posts tagged as rhubarb

Roasted Strawberry-Rhubarb Sorbet (AIP, Paleo, Vegan)

Posted by Stephanie Meyer on Jun 10, 2014 at 3:17pm

Roasted Strawberry-Rhubarb Sorbet | Fresh Tart (AIP, Paleo)I’m a little ahead of the game with a strawberry treat, so tuck this away for a couple of weeks if you’re waiting for the local crop. Or just make the sorbet now because rhubarb is up like crazy, the sun is shining, and any time is the right time for sorbet.

I made this particular batch as a light, spring-y dessert after a family dinner featuring rich, crusty lamb chops. I think it’s nice to end a substantial meal with something refreshing, although I confess I added a scoop of chocolate ice cream to my dad’s bowl because 1) he loves ice cream, and 2) chocolate + strawberries = NICE.Strawberries | Fresh TartRoasting the strawberries and rhubarb concentrates their flavor, while a pinch of cardamom adds a hint of spicy warmth (although if you don’t like cardamom – it tends to fall into the love/hate camp – just skip it or substitute cinnamon). If you’re feeling adventurous, play around with fresh herbs (basil could be delicious), balsamic vinegar, a splash of booze, or even black pepper. Sorbet is pretty forgiving so make it your own!

Along those lines, I intend to make a variety of fruit sorbets all summer long. It’s taken me awhile, but these days I like to think of dessert as yet another delicious opportunity to eat whole, nourishing food. Healing and feeling great is more of a treat than eating something that tastes good but makes me feel guilty or even worse, lousy. The great thing about not consuming grains, baked treats, candy, or alcohol is that fruit tastes like a gift from the gods. Seriously. You should see me eat a date – NC17, rarrr. I sort of liked fruit before, but only in the summer; in fact, I didn’t even really like dessert that much. Now I see and taste fruit for what it is – complex, juicy, sweet-tart, and very special. I don’t want to lose that appreciation which is why I don’t make a lot of paleofied baked treats – I know they’ll alter my palate in a way I no longer want.Roasted Strawberry/Rhubarb Sorbet | Fresh Tart (AIP, Paleo, Vegan)Which reminds me – I’ve had several people ask me if I think the autoimmune protocol (AIP) would be helpful for them. Good, real food is always good, but my gut tells me – gut pun, ha! – that if you’re not experiencing autoimmune disease symptoms (hypothyroid, joint pain, skin rashes, allergies, intestinal pain, headaches) but are experiencing health warning signs like weight gain, fatigue, sugar cravings, yeast infections, and suspected food sensitivities, I would not start with something as restrictive as the AIP and would absolutely recommend the Whole30 program, which is a one-month whole food (paleo) challenge. It does not restrict eggs, nuts, or nightshades but is a great way to see if gluten, dairy, sugar, alcohol, and/or legumes are causing health issues. I’ve had several friends not just drop pounds but reclaim their vibrancy, energy, clear skin, good sleep, and love for fresh, whole food in just a few weeks. The website is great and the book It Starts With Food is fantastic too (highly recommend). I tag my recipes Whole30 as well as AIP where appropriate so whether you’re looking for the occasional healthy meal or have immersed yourself for 30 days, 60 days, or more (like me), I’ll have lots of ideas and tips for you. Here’s to a summer of real food and good health!Roasted Strawberry-Rhubarb Sorbet | Fresh Tart (AIP, Paleo, Vegan)And oh, sorbet. Recipe for Roasted Strawberry-Rhubarb Sorbet (AIP, Paleo) at TC Taste/Minnesota Monthly Magazine!

Rhubarb Mostarda, Little Foot Farm: Outstanding in the Field 2012 Prep, Part I

Posted by Stephanie Meyer on Jun 12, 2012 at 10:03am

little foot farm scott pampuch stephanie meyer fresh tart

Let’s call it summer and make plans to eat outside, preferably as often as possible. Dinner al fresco pretty much anywhere feels special, but dinner on a farm is particularly divine for us city dwellers, away from cubicles and concrete, with time to learn about, discuss, and savor food prepared at its source.

In fact, one of the best meals I enjoyed in all of 2011 was an Outstanding in the Field (OITF) dinner, at Riverbend Farm near Delano. I realize that a setting so gorgeous can work strange magic (farm goggles?), but I’m quite sure that aside from the view, the bounty of family-style platters, piled with fresh salads, cheeses, and wood-fire grilled meats, would blow my mind in the dingiest of rooms. When the night ended with chanterelle mushroom ice cream – a dish at once delicious, clever, and just plain fun – I knew I’d had an unforgettable meal.

scott pampuch mike phillips stephanie meyer fresh tart

little foot farm stephanie meyer fresh tart

If you missed last year’s event, no worries: OITF is circling back to the Twin Cities on August 9, this time landing at picturesque Little Foot Farm near Afton. Given OITF’s stated mission to “re-connect diners to the land and origins of their food and to honor the local farmers and food artisans who cultivate it,” there will most certainly be discussion about how Little Foot owners Karen Weiss and Sally Doherty found their calling, especially given they were inspired to raise hogs in general and Berkshires in particular after being served “awesome” Berkshire pork by chef Lenny Russo at a 2005 OITF event.

little foot farm mike phillips karen weiss scott pampuch stephanie meyer fresh tart

little foot farm stephanie meyer fresh tart

little foot farm stephanie meyer fresh tart

little foot farm mike phillips karen weiss stephanie meyer fresh tart

Weiss and Doherty sell their heritage-breed Berkshire and Gloucestershire Old Spot hogs directly to food enthusiasts and a few local chefs, including chef Mike Phillips of Three Sons Meat Company (formerly Green Ox).

I tagged along with Phillips and chef Scott Pampuch – the two are this year’s OITF host chefs – as they scouted the farm for the event and chatted with Weiss about Little Foot’s sustainable philosophy and their careful practices for humanely raising and selling best-quality, highly-prized pork (as well as chickens, eggs, produce, and bedding plants).

little foot farm stephanie meyer frest tart

little foot farm berkshires stephanie meyer fresh tart

little foot farm karen weiss berkshires stephanie meyer fresh tart

little foot farm stephanie meyer fresh tart

little foot farm scott pampuch stephanie meyer fresh tart

As we talked, there might also have been a fair amount of piglet cooing going on, even by the charcuterie boys (the pic up top might be one of my favorites, ever). Oh my goodness the Gloucestershire Old Spot piglets are adorable with their snuggly snorting and flirty sly smiles. We were smitten!

little foot farm karen weiss mike phillips stephanie meyer fresh tart

You’d think it might have been tricky to move from petting pigs to planning the menu but alas, it was a seamless progression. Both Phillips and Pampuch are known for their pork mastery, so it goes without saying that the meal – which will also include piles of gorgeously prepared vegetables – will be at its essence utterly porktastic. The charcuterie was begun the very next day, in fact, with the butchering of two hogs.

Picture a dinner table set with a colorful variety of snappy, custom-made condiments to sample with each course, including the spicy-tangy-sweet Rhubarb Mostarda pictured below. Serve the mostarda as a foil for rich pork belly, pork terrine, or pork rillettes.

Buy tickets for this year’s dinner at the OITF website. See Little Foot Farm’s website if you’re interested in purchasing heritage-breed pork, chicken, eggs, produce, or bedding plants.

See you on the farm!

rhubarb mostarda stephanie meyer fresh tart

Chef Matt Morgan’s recipe for Rhubarb Mostarda at TC Taste/Minnesota Monthly Magazine.

Warm Fruit Souffle

Posted by Stephanie Meyer on Jun 21, 2011 at 10:55am

rhubarb souffle

Let me say this right away so that you don’t stop reading: Souffles are so easy to make! I made this version with rhubarb but you can use almost any juicy fruit – local strawberries are finally happening!

rhubarb souffle

Soon there will be cherries, blueberries, peaches, plums… Play away.

This recipes uses four egg whites. Don’t toss the yolks! Just cover and refrigerate and make Old-Fashioned Vanilla Pudding with Crushed Strawberries the next day (or the day before – you choose). My recipe for Warm Fruit Souffle (in this case, rhubarb) at Dara & Co./Minnesota Monthly Magazine.

Cardamom Cake with Rhubarb Sauce & Whipped Cream (Gluten-Free)

Posted by Stephanie Meyer on May 25, 2011 at 7:03pm

Gluten-Free Cardamom Cake with Rhubarb Sauce & Whipped Cream

Duck eggs are prized by gluten-free bakers for adding loft and softness. My recipe for Cardamom Cake with Rhubarb Sauce & Whipped Cream (Gluten Free) at Dara & Co./Minnesota Monthly Magazine.