I feel it is my lawful duty as an Alaskan to have rhubarb plants in the yard. Now, this does not necessarily mean that I actually like rhubarb – but I don’t see how these 2 things are linked. At all.
However, I am coming around to rhubarb. And I have to say, rhubarb sauce is a super simple and great entry level rhubarb drug.
- Harvest and remove the leaves from a big bunch of rhubarb. Have no scientific way of knowing how much you are grabbing – just get a lot.
- Clean and chop stems to equal 4 cups cut rhubarb.
- Put the rest of the crazy amount of stems you cut in a vase on the counter until you get around to getting flour from the store tomorrow for cobbler.
- Put 1 cup water and the 4 cups of chopped ‘barb in a pot and bring to a boil – cover loosely.
- Boil and stir occasionally until the rhubarb is soft.
- Allow the sauce to cool and add honey and cinnamon to taste.
I love pasta. A lot. It’s like bread but in a different form and with more seafood (because always seafood). I had the best lobster ravioli of my life in a fabulous little bistro in Boston a few years ago, and I still dream of it. The key? The vodka cream sauce. So I thought it was about damn time to start making some of this cream sauce myself. And you know what? It’s super easy. The only part of this recipe that a well stocked kitchen may not contain at any given time is cream. Otherwise, I know most of us are ready to bang this out with little to no notice.
- Saute 2 chopped garlic cloves, 1/2 cup chopped onion and 1/4 cup minced shallots in butter – 3 to 5 minutes to bring out the flavor
- Add 1 TB tomato paste to the pan along with a generous dash of red pepper flakes (depending on preference for level of heat) and cook until you can smell the spice (1 to 2 minutes)
- Remove your pan from the heat and stir in 1 cup of freshly sliced tomatoes (I use the little guys from the garden – so good!) and 1/3 cup vodka
- At this point you are going to cook it all down until the alcohol cooks off (7 to 10 minutes)
- If you want your sauce to be super smooth, you can pour it into a blender. I leave it with the little chunks – the texture is an added bonus
- Slowly add 1/2 cup of heavy cream to your sauce (because healthy and delicious) and heat until warm.
- Salt and pepper to taste.
This sauce is pretty amazeballs right out of the pan, but if you have guests or someone who may judge you, I suggest pouring it over linguine with garlic butter sauteed shrimp. And of course, green onions to garnish because duh.
See? Easy. Now I’m hungry…
Wow. All I have been posting about is food lately. Which means of course that I’m so busy filling jewelry and knit cowl orders that I don’t have much time to do other crafty projects….A good problem to have? Perhaps.
Anyhoo. Tonight was another salmon experiment: Panko Salmon. Super easy: flour filets, dredge in egg and then cover in panko mixed with your choice of spices and throw in a non stick pan with some olive oil for 4 or so minutes a side. Done.
My point? The sauce that the husband has been making to go on top of the latest fish concoctions, a variation of his famous stroganoff sauce, is amazing.
- 2 TB butter melted in a pan
- Add approx 2 TB chopped/minced onion and saute with a TB or so of garlic
- After your onion starts to ‘clear’ add 2 TB of flour to make your rue
- Add 1 cup warm water with bullion or stock as you see fit
- Boil while whisking 2-3 minutes and remove from heat to cool down
- Add 2 -3 TB of sour cream, warm – add salt and pepper to taste
This is the base of awesome. Seriously. And to switch it up we’ve been adding things like jalapenos and cilantro to step 2. Great flavor you would think was from a restaurant. Go ahead. Try it. Top your favorite ______ with this sauce and a few chopped green onions and thank me later.
(post is lacking photos due to immediate inhalation of food)