Browsing Archive: June, 2010
Posted by Jessie Gunnard on Tuesday, June 29, 2010,
In :
dessert
This modern adaptation of Thomas Jefferson's recipe, with interesting historical notes, can be found in Dining at Monticello: In Good Taste and Abundance (Damon Lee Fowler, ed. 2005. Charlottesville, VA: Thomas Jefferson Foundation, Inc.) In Jefferson’s day, ice cream was made in a sorbetière, and set in lidded molds. The recipe below is abridged (omitting the molding stage) with the Foundation’s permission. Pick up some fresh farm eggs, and celebrate the 4th with a scoop of snowy vanill... Continue reading ...
Posted by Jessie Gunnard on Wednesday, June 23, 2010,
In :
snacks
¼ pound dinosaur kale leaves, washed and dried2 tsp. light olive oilsea salt, coarse black pepper Preheat oven to 250F. Snip out center ribs from the leaves, halving them lengthwise. Wash the leaves, making sure they’re dry. Brush all over with olive oil (or use a Misto-type oil sprayer if you have one). Spread oil-glossed leaves on baking trays lined with cooking parchment. Put in the oven for 25 minutes or until kale is very dry and crispy. Sprinkle with salt and pepper towards the end o... Continue reading ...
Posted by Jessie Gunnard on Wednesday, June 16, 2010,
In :
main
1 lb. English shelling peas, to make 1 cup shelled peas3 tbs. torn mint leaves2 tbs. torn parsley leavessea salt or Kosher salt, freshly ground pepper1 tbs. or so olive oilhalf a lemon, for squeezing1 tbs. finely grated Parmesan cheese, plus some for serving To serve:handful of shelled sugar snap peas (choose fat pods)1 cup tender pea tendrils, any tough stalks trimmed4-6 mint leaves, torn up1 garlic scape, top-knot discarded, tender stalk parts finely minced Sea salt, lemon juice, olive oil4... Continue reading ...
Posted by Jessie Gunnard on Tuesday, June 8, 2010,
In :
dessert
This week’s farm-to-table recipe is for a simple pavlova. A pavlova is a meringue confection with a brittle outer crust and marshmallowey interior. It’s spread with whipped cream and finished with seasonal fruit – tart fruit works especially well because of the meringue’s sweetness. You could try this now with strawberries, or with raspberries or mixed summer berries in the coming weeks. Later in the summer, top the pavlova with grilled or poached peach slices or plums. Pavlova with S... Continue reading ...
Posted by Jessie Gunnard on Tuesday, June 1, 2010,
In :
dessert
(serves 4-6)1 lb. rhubarb, trimmed and washed3/4 cup sugar, more if you have a sweet toothsliver or two of orange peel (outer orange skin only)1/2 cup freshly boiled waterWhipped cream and shortbread or thin ginger cookies, to serveFor the poaching liquid: chop 1/2 to 1 stalk of rhubarb, depending on size (about 1/2 cup.) Drop into a blender with 1/4 cup of sugar, a pinch of salt, the orange slivers, and a 1/2 cup of boiling water. Blend, starting slowly and increasing speed to high. Add rema... Continue reading ...
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