All measurements can be adjusted as you like. These are so delicious that I can barely stop myself from drinking them in one long pull, especially the strawberry one when made with fresh sweet berries.
Blend!
Step 1: Impulse-buy a juicy and red quarter of a watermelon.
I have to say that there is no food with higher deliciousness for effort than risotto. Admittedly, it does take some time. But for the total amount of effort input, there is no food that packs the same kind of tastiness. Do not endeavour to make risotto unless you have a solid 35-45 minutes. But man, if you do find yourself with enough time to wait while the rice does it thing, I cannot recommend risotto enough.
I really wanted to get this recipe out because there is only one week or so of asparagus season left in the northern mid-latitudes. Fresh, local asparagus tastes so many lightyears better than the imported green wooden sticks you get out of season, it’s important to make the most of it while it’s here.
My CSA farm is having their bulk tomato sale again, so my mom and I bought 10 lbs of heirloom tomatoes for salsa (as well as 20 lbs of San Marzano tomatoes to freeze).
Heirloom tomatoes: just begging to be made into salsa
And here are the last of the season.
Most of the last of the onions
It's not real risotto, but still delicious.
Fiddleheads are local food that announces the arrival of spring. Sprouts of ostrich ferns picked in the wild, they are a culinary and mathematical delight–such taste and proportions the (Golden Mean). Fiddleheads are similar to their fern-cousin asparagus, but their the texture and delicacy are closer to spinach. They are always eaten cooked and best not overcooked since they lose their colour, texture, and taste.
At a New Year’s party in Berlin, I was happily playing sous-chef for Tiffany. As a token North American, I was told to make “some sort of dip” for a crudité platter. In fairly short order, I assembled something passable from convenience store cheese that resembled a plasticine version of Boursin, sour cream, and sundry seasonings. In the end, two dips were served, since Kristin brought mock crab dip (Note: this is different from mock-crab dip, though both are good).
That had me thinking about the whole premise of dip and who might have invented it. Some internet searching for “dip capital of the world” only led to sites with observations about chewing tobacco. Eventually, I stumbled across a site about queso cheese dip, but still I was unsated, hungry as I was for the origins of a completely unnecessary foodstuff.
I had decided that I wasn’t going to add another ice cream post since we already have a hazelnut gelato post from our resident ice cream expert Colin. But then I made rhubarb vanilla ice cream.
Witchcraft essentially. Science actually. Since I stumbled upon this recipe two months ago, I’ve made bread more than a half-dozen times. It must have been over eight years since I last baked proper bread. Sure, some easy pizza dough there, a foccacia here. But not proper bread.