Not everything you make with rhubarb has to be sweet, such as in a rhubarb barbecue sauce like this. This rhubarb fig ginger marmalade I have created is sweet, but not the dessert type of sweet. It goes great on grilled pork or chicken, but I like it best with goat cheese on a crostini. It’s very simple to make and you can preserve it in mason jars to keep it on your shelf for a long time.
It’s rhubarb month! Okay, it’s not actually, but it is for Chews and Brews. Every post for the month of August will feature the amazing vegetable (yeah, that’s right, it’s a veggie!) rhubarb! I am kicking off the series with a rhubarb shrub, but before we go into those details, let’s discuss rhubarb first. Rhubarb comes in a stalk similar looking to celery, but is very sour and must be sweetened. The leaves are actually poisonous and should not be…
June is the month that kicks off summer and what better way to welcome the warm months ahead but with an orange cardamom chocolate no churn ice cream! If you are a food blogger or a person who follows a lot of food blogs, this won’t be your first no churn ice cream recipe that you’ve come across. It’s kind of all the rage right now and I just couldn’t help myself from jumping on the no churn ice cream bandwagon!…
Leeks are interesting to me. They are an allium, like the onion and garlic. But they don’t grow in a bulb like the onion or garlic; instead they have a cylinder of leaf sheaths, which is part of the edible portion of the leek. They have a mild onion flavour and are great in soups and stocks. Today I used a leek to make this turkey leek mushroom skillet. I had a carb loaded breakfast and lunch so I was looking…
It is spring. But nights are still cold and our heater is running full every evening. Here in Alberta not only are the nights still chilly, but we also just encountered our first spring snow storm, on the first full day of spring. This is rather typical of Alberta weather and we easily could get one, two or maybe three more snowfalls before spring really sets in. A cinnamon bourbon toddy was the perfect remedy for such snowy day and luckily I just happened…
Making simple syrups is like it says in the title: simple! I like playing around with different herbs and spices to make interesting simple syrups that can be stored in your fridge for weeks, waiting for the next cocktail inspiration. I have made a sage simple syrup that I have posted in the past where I used to make a gin cocktail. This cinnamon simple syrup is just as simple as any other simple syrup and you end up with…
Making fries or chips from vegetables other than potatoes seems to be somewhat of a trend, and I thought I would jump right on that bandwagon and make acorn squash fries. When I cook with squash, I usually choose butternut squash because I find it sweet and when it roasts it seems to get tastier and sweeter! I have used it in salads and pasta like sausage and butternut squash sauce pasta. Cooking with acorn squash isn’t foreign to me, but doing anything…
Mashed parsnips aren’t the prettiest of dishes… I mean that in the nicest way I can, but really it’s a white vegetable in which in this recipe I am adding brown ingredients to… So in the end I am left with a white-ish-brown-ish bowl of mashed stuff… but they sure make a great tasting side dish for a roast beef dinner! Despite their unattractiveness, I love parsnips and I buy them all year round. They are a root vegetable that have a…
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