Archive | May, 2013

Chive On

10 May

The chives, the chives are here.

Barbecue season has arrived and we are keen to make use of our bountiful chive crop.

We’re thinking it’s time to prepare some Maître d’Hôtel butter.

Salted butter, chives and other herbs, and some lemon zest folded in.

For steaks and special burgers, blue cheese butter:
1/3 cup blue cheese, crumbled
1/2 stick butter, softened
1/2 cup chives, minced
Cracked black pepper

Anchovy and parmesan for a special batch, but be sure to label them clearly.

Cilantro Guilt

10 May

Oh cilantro. We feel so guilty bringing you home so fresh and verdent, only to make use of a bare handful. The waste!

Here is a reminder for next time so we make better use of you before you go to the grave.

We’d like to try freezing these in little cubes for barbecue time. Chimichurri on steak, pork or fish, and some cilantro peanut pesto on grilled chicken or shrimp.

cilantro, garlic, olive oil, red wine vinegar, sea salt, black pepper and red pepper flakes. Whiz together and spoon into empty ice cube trays to freeze for later use.

1 bunch cilantro (stems included)
1 clove garlic
3/4-inch piece fresh ginger
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1/2 teaspoon red-pepper flakes
1/2 teaspoon grated lime zest plus 2 tablespoons juice
1 teaspoon light-brown sugar
1/3 cup roasted peanuts
2 to 3 tablespoons low-sodium soy sauce
Puree and spoon into empty ice cube trays to freeze.

Ruby Rhubarb

8 May

Rhubarb is finally poking up in our garden and we are keen for a bountiful crop.

We love our tried and true gingersnap squares (perfect for baking on a stormy spring day), crumb cake squares and sundae sauce.

This season, we’re keen to stew rhubarb with a splash of rose water or orange blossom water as a greek yogurt topper and smoothie addition.

But we’re really excited about cooking some tangy barbecue sauce.

Julie Van Rosendaal says use it to brush over grilled meats, add to baked beans or top a burger.
A jar will keep for weeks in your fridge.


Two large stalks of rhubarb, chopped (about two cups).
Three quarters of a cup of water.
One onion, finely chopped.
Two to three garlic cloves, crushed.
One cup of ketchup.
One half of a cup of pure maple or golden syrup.
One half of a cup of packed brown sugar.
One quarter of a cup of apple cider or rice vinegar.
One tablespoon Worcestershire sauce.
One tablespoon grainy mustard.

In a small saucepan, bring rhubarb and water to a simmer and cook for five to six minutes, until the rhubarb is soft. Pour into a bowl and set aside.

In the same saucepan, heat a drizzle of oil over medium-high heat and cook the onion for three to four minutes, until soft. Add the garlic and cook for another minute or two.

Add the remaining ingredients and bring to a simmer; cook for 10 to 15 minutes, until the mixture thickens.

Puree with a hand-held immersion blender or cool and puree in a blender or food processor until smooth. Use as you would any barbecue sauce on grilled meats, in baked beans or drizzled on burgers. Makes about two cups.