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Vanilla Rhubarb Chocolate Chunk Ice Cream

rhubarb chocolate chunk ice cream


With rhubarb's glorious reign quickly coming to a close, I wanted to give it one last hurrah, before it is replaced in the fruit bowl with stone fruit of a multitude of dizzying hues.  I made this rhubarb vanilla ice cream with (generous) dark chocolate chunks to bring to dinner with friends recently, and was giddy with how it came out.  So giddy in fact, that I fell ill (no relation) and my husband had to courier the ice cream over to the gathering on my behalf.

A testament to this great recipe, in all the "hellos", "she's not feeling well", "she'll be fine", and "yes, thanks I'd love to stay for one glass of wine", he forgot to tell the ladies what flavor of ice cream it actually was.  So when dessert rolled around, and he had long made his exit, there was a marvelous guessing game, as I was told, as to what they were actually eating.  The chocolate chunk part, fortunately, was obvious, but the tangy, slightly fruity, slightly vegetal, very rich and creamy rest of it elicited guesses from mascarpone to peach to lemon curd, in an email steam entitled "Mystery Ice Cream". (more…)


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03
Salad Dressing of the Week: Sherry Vinegar and Hazelnut Vinaigrette
sherry vinegar and hazelnut vinaigrette

Last night I was having dinner with some of my favorite lady friends, and we were talking about salad dressings, as you do with your lady friends.  They were saying that they each always make their same standby dressing, and were enjoying this new blog feature to help get out of their ruts.

We shared what each of our quick, don't have to think about it, dressing recipes are, and I had forgotten that for the longest time this one was mine.  The mellow rounded sweetness of the sherry vinegar and the rich roasted nuttiness of the hazelnut oil are a combination that is tough to beat.  It also makes one of my favorite birthday or hostess gifts.  A bottle of each, and perhaps some great salad servers, have yet to make anyone unhappy.

Use this dressing as an excuse to use up any hazelnuts that are left over in your pantry from some long-forgotten holiday cookie recipe.  I love subtly mirroring the dressing in the salad ingredients.




Sherry Vinegar and Hazelnut Vinaigrette
by Catie Baumer Schwalb

1 part sherry vinegar (Get the best you can find.  This is one of those ingredients it does make a difference, and does last a long time.)
3 parts roasted hazelnut oil
salt, to taste

Combine vinegar and salt in a bowl, stirring gently to combine.  In a slow, thin, even stream, drizzle the oil into the vinegar while whisking constantly.  Taste by dipping a salad leaf into the dressing.  Adjust salt, if desired.



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The Garden as Scrapbook

 Pitchfork Diaries


When I refer to our microfarm, I am talking about just over five thousand square feet of heirloom gardening spaces, that my husband and I have carved out, cared for, slowly added to and greatly benefitted from for the last almost decade.  Our home sits on a very rural, mostly wooded, forty-five acres, so anytime we felt like we could handle a little more weeding, or heard from enough friends what a thrill it was to dig up potatoes in the fall—in went another sizeable garden space.  Until we are now left with our own personal work camp in the Catskills.

Collectively, this year is the largest to date.  Two summers ago I was well into my pregnancy, and not so agile in the bending-digging-weeding routine.  Last summer we had a seven month old son who cut our two-person-powered time to bend-dig-weed exactly in half, needing to be nursed or held or kept out of the fierce sun by one of us almost at all times.  Each season we vow to go easy on ourselves.  Each season we do just a little more than what would be considered sane.

Compared to previous years, we felt like we had it wholly together this time, and are planted to capacity—despite the fact that the plan had been to leave our oldest and largest space empty for a season to sensibly replenish.  But I once again fell victim to the gorgeous seed catalogues, web sites, and that plant pusher, Trina, at the incomparable Silver Heights Farm, and can not cut myself off once my palms get sweaty and pulse quickens.

Because in the end it is about food!  Food I remember from some meal, food I can’t easily buy around these rural parts, food I can’t get until this time of year, food I have been dying to try to cook with, and more than anything, food I am picturing laying out on a giant rustic white platter and presenting to a dozen or so dear friends seated around the table made of antique barn wood on our porch.  How can I possibly expect to limit myself?

(more…)


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Sesame Roasted Asparagus

Pitchfork Diaries asparagus


 

 

Something to do with asparagus right now...(and what I'm having for dinner.)




asparagus
olive oil
salt
sesame oil
toasted sesame seeds (a mixture of white and black, if available)

Heat oven to 350° F.

Toss asparagus stalks in olive oil and sprinkle lightly with salt.  Roast asparagus at 350° on a baking sheet in the middle of the oven, until tender.  Depending on the thickness of the stalks they will take about 15-20 minutes.  Half way through roasting gently move the stalks around, turning them over to cook evenly.

Allow the asparagus to cool slightly.  Dress with a delicate drizzle of sesame oil.  Sprinkle with black and white sesame seeds and toss to combine.

Serve as the base of a frisee or mixed greens salad topped with a poached egg and a very lemony vinaigrette.



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20
Rhubarb and White Cherry Ice Pop


I'm back.

My hands have been very, delightfully full these last many months, but I feel like we are all finally starting to figure out a good rhythm together.  And being a mom is, well, utterly remarkable, and it is hard to not devour every minute.

Even with our full hands, we did manage to get our gardens in this year.  Even more square footage than last year, as I am more able bodied this summer and can actually do something.  More plants, more varieties, more of everything.  And so far it is all looking strong and healthy.  I cannot wait to cook with all of it.  I walk through the rows and see recipes everywhere.

I have also had my first food pieces and photographs in print, in the months since the baby has been born.  There is a beautiful one year old magazine in our area called Green Door, and I have been so honored to do pieces for their last three issues.

In the latest issue I have a piece on gourmet farmers' market popsicles.  Three great recipes, which we have been enjoying ourselves, very frequently, since the weather turned warm. (The magazine is on sale throughout the Hudson valley, in New York City, for download, as well as subscriptions.)

There was one other ice pop recipe that was gnawing at me as I was developing the recipes for the article: Rhubarb.  However, there was no rhubarb to be found to recipe test with in the spring when the piece was due.  So at last, with piles of ruby stalks covering market tables, I was able to give it a try.

Rhubarb is indeed sour, yet in a perfect, summer way.  It is almost always paired with strawberries to balance its tartness.  I opted instead for beautiful white cherries that were on the next market stand over.  The fresh in-season cherries gave the whole mixture a really mellow sweetness, and the combination with the very tart rhubarb results in a overall sour cherry flavor, which is one of my favorites.

The sugar amount below is just a guideline.  Certainly your cherries' sweetness will vary.  Taste the mixture and adjust to  your liking.  However, keep in mind that when frozen a good portion of the perception of sweetness will be deadened by the cold, so the mixture should taste a bit more sweet at room temperature than you are shooting for.

Happy summer.




RHUBARB AND WHITE CHERRY ICE POP

makes four three-ounce pops.

2 cups fresh rhubarb, sliced thin
1 cup white cherries, pitted and halved
1/4 cup sugar
2 cups water

Wash the rhubarb and gently peel off some of the tough outer strands, much like peeling celery. Cut into thin slices.

Combine rhubarb, cherries, water and sugar in a small pot.  Simmer over medium-low heat for about seven minutes, until the sugar has dissolved and the rhubarb is soft.

Allow the mixture to cool.  Transfer to a food processor or blender and pulse until slightly pureed, but with some pieces of fruit still remaining.

Fill ice pop molds and freeze for at least six hours to overnight.

To unmold, briefly dip the bottom of the mold in a bowl of warm water.



 

 

 


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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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