Eating My Words.

90° in Seattle means minimal cooking, little adherence to a clock (save for those pesky responsibilities such as work, etc.), beaches, cooking as little as possible, immersing myself in the company of good friends, lazy afternoon naps, early morning runs, getting lost in a good book, Sunday brunches.
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Consummate Summer.
While I haven’t yet been able to reconnect with my passion for cooking, I have been flirting with it the tiniest bit, here and there. Fortunately I have dear friends who remind me that, while delicious, gelato is not best consumed breakfast, lunch and dinner.
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Here’s a few flavors I’ve made over the past week:
Mulberry-Thyme
Rhubarb and Lemon Verbena
Chocolate Peanut Butter (vegan, no less!)
Straight-Up Green Tea
And I think there’s a Cherry and Toasted Almond in the works…
I’ve made use of cast offs from other people’s gardens, like this fabulous basil-walnut pesto, which I folded into a summer salad with garbanzo beans farro, cucumber and mint.
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Then there was a post-coffee meander through the city that led me to a lesser-traveled street and a bunch of the juiciest blackberries, warm and sweet in the summer sun. I ate what I could, then gathered a pint or so, to which I introduced to a bit of lavender and blueberries and let them bubble and burst into a pretty fantastic pie.
There’s a hint of cardamom in the filling, which grounds it somewhat, because this truly is a ‘knock your sandals off’ kind of pie. I used bits of leftover dough, which I’d saved from a decorative galette I’d made a couple of weeks back. You could easily substitute a crumble, or top with another layer of crust, or simply leave it naked and blushing.
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Enjoy, and much love,
J
A flower does not think of competing with the flower next to it.
It just blooms
~Sensei Ogui
Lavender Black and Blue Pie
Ingredients:
Crust for 9-inch pie (for a great pastry and technique, click on the link, here)
Filling
4-5 c mixed berries
1/4 c brown sugar
1/3 c unbleached sugar
3 tbsp tapioca starch
2 tsp lemon juice
1 tsp dried candied lavender flowers, or 2-3 drops lavender essential oil
1/2 tsp cardamom, ground
1/4 tsp salt
**Demerara sugar, or other coarse sugar, for dusting
Method:
Preheat oven to 425 degrees F.
Fit crust into a 9-inch pie plate; let chill in the refrigerator for ~10-15 mins while preparing pie filling.
Combine berries with lavender and lemon juice in a bowl. Sift together remaining ingredients and toss with berries.
Fill crust and brush pastry with egg wash. Sprinkle with demerera and bake for ~15 minutes. Turn heat down to 375 degrees and bake for an additional 30-35 minutes until golden and bubbling.
Cool completely on wire rack, then serve.

 

Everything’s Coming Up Rhubarb.

My father is the champion of all things kitchen. He has more gadgets than I care to mention, and what seems like an endless amount of storage space with which to put them. I, on the other hand, have had to whittle things down to fit into my urban kitchen.

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Needless to say, when he offered me his DeLonghi gelato maker, still in its original packaging, I said yes; perhaps a bit more for him than for myself. It’s what daughters do.
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Now, given the amount of real estate that I have, making space for this 30-lb pound beast required I engage in a bit of kitchen economy. Minor hassles aside, I couldn’t help but get swooned by the promises of sweet, chilled confection at my fingertips. As soon as I’d had it wrenched from the box, I started dreaming about what I was going to make.
Actually, that’s not entirely true. A more accurate statement would be that I found myself dreaming about gelato allweek long. I’d be out for an early morning or afternoon run, inhaling the scenery and the ideas would percolate. Wild flavors like rosemary peach andthyme rhubarb would swirl like the paddle of the machine, blending possibilities.

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 I still had a bit of rhubarb left from the last foraging, to which I added a couple of sprigs of thyme and a bit of sugar and let it bubble away on the stove until it made a nice jammy compote. While the rhubarb was doing its thing, I steeped vanilla bean in some milk and brown sugar and let it simmer for a while until it had just the faintest hints of caramel.
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Mixing the components together took hardly any effort, and within little time, I had an incredibly flavorful treat. The hint of thyme was quite complementary to the rhubarb; its subtle flavor layered between sweet and tart. Definitely present, but not overpowering.
The gelato can be enjoyed straight up, or embellished a bit of granola or perhaps a few gingersnaps.
Rhubarb-Thyme Gelato with Caramel Cream

Rhubarb-Thyme Gelato with Caramel Cream

Enjoy, and much love,
J
*

Rhubarb Thyme Gelato with Caramel Cream

Caramel milk base:
1 1/4 c milk
1/2 c cream
1/2 c brown sugar
1/4 tsp salt
1 vanilla bean, scraped, or 1 tsp vanilla

Rhubarb Thyme Compote:
8 oz rhubarb, cut into 1 inch pieces
1/3 c sugar
2 sprigs fresh thyme, or 1/2 tsp dried
Zest and juice of 1/2 lemon

Method:
Combine milk, sugar, salt and vanilla bean, if using, in a small saucepan. Over moderate heat, stir until sugar dissolves, then continue to summer until reduced to ~1 cup. Remove from heat; add cream and vanilla, if using liquid. Pour into bowl and chill.

While milk is simmering, prepare compote:
Combine all ingredients in a small saucepan. Let bubble over medium heat until rhubarb is soft and cooked through, about 6-8 minutes. Remove thyme stems and then place in a glass container or bowl and chill.

Pour cream base into gelato maker and prepare according to manufacturer directions. When firm, add 2/3 c rhubarb compote. There will be a bit left over, which will taste fantastic on scones or toast, or mixed with yogurt.

Freeze up to two weeks, though gelato is best enjoyed within 1-3 days.