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September 29, 2010 in main course, soup / chili, vegan, vegetarian3 comments

gazpacho sevillano

gazpacho sevillano

Breakfast in Spain is unsubstantial, to my taste: a toasted and buttered bolillo (a large roll) and café con leche, Spain’s rich and tasty version of the latte. (I don’t like coffee or even lattes particularly, but I’ll take a café con leche any day.) Supper, as well, is fairly insubstantial: fried finger foods or a light platter of leftovers, served at 11 p.m., midnight, or even later, depending on the night-owlishness of your household. Read more on gazpacho sevillano…

roasted red pepper and kalamata olive pasta sauce

nom nom nom

Sis and Mom were thrilled with the dinner party. “You can do this anytime,” they cooed conspiratorially, and they began plotting holiday schedules. “Thanksgiving, Christmas…no, Mom will still do Christmas…Easter….”

calm before the PARTY STORM

I hadn’t hosted an event of this magnitude before. A bit over a month ago my sponsor, Foodbuzz, contacted me with the offer to host a pasta and wine-pairing dinner party using free coupons supplied by Buitoni Riserva. That shit’s expensive, so I jumped at the chance. Read more on roasted red pepper and kalamata olive pasta sauce…

foodbuzz 24, 24, 24: rhubarb — it’s not just for pie anymore

rhubarb salsa

Rhubarb with caramelized onions? Rhubarb salsa? Rhubarb and lentil potage? I can hear you now, the ornery ones of you that is: What the hell, woman…rhubarb’s for pie. Crisps. Crunches.

prepping peppers, onion, jalapeño, and cilantro for the rhubarb salsa

For April’s Foodbuzz 24, 24, 24 event, I decided to explore the savory side of rhubarb, since there’s a ton of it growing about 50 feet from my front door. As rhubarb is technically a vegetable/herb, why not try some recipes that utilize rhubarb as a vegetable?

chop the rhubarb for the salsa finely. you don't wanna crunch into a big honkin' piece of this stuff.

Hey, salsa has a tangy bite. I bet rhubarb could work in salsa. So I tracked down a viable candidate in The Joy of Rhubarb: The Versatile Summer Delight. It’s a classic Mexican salsa, with fresh cilantro, green onion (which made me happy; I can’t stand regular onions raw), lime juice, jalapeño for a bit of bite, barely-blanched rhubarb, and lots of sweet peppers and more sugar than salsa normally would have, to counteract the rhubarb’s bite.

colorful rhubarb salsa ingredients :)

Dad’s verdict? “It would be great on hamburgers. By the way, we’re having hamburgers tonight….” Subtle hint there, Dad. ;-) Yeah, he went home with some rhubarb salsa. Linda thought it had a bit of a bitter rhubarb taste to it and suggested more sweetener. I loved it. Fresh, crisp, clean salsa taste with the rhubarb adding uniqueness without overpowering it.

Overall verdict for rhubarb salsa: Two snaps up. Read more on foodbuzz 24, 24, 24: rhubarb — it’s not just for pie anymore…

black bean and couscous salad

black bean and couscous salad

Ohnoes. A pantry meal — in June!

It may be spring — almost summer — but the garden’s getting a slow start around here. A very wet spring kept us from planting until late May. We’ve already burned past the asparagus and rhubarb, and strawberries are due any day now, but normally at this time we’d have lettuce and radishes at the very least.

But it was not to be. The radishes are just about big enough to snack on, but there just isn’t a lot going on yet. I’m not in the mood for hot, heavy, stick-to-your ribs food now, though, so I turned to a main-course salad and dug out this black bean and couscous salad recipe.

Couscous is one of my favorite pastas/grains. I like whole-wheat couscous (obviously!) and it’s one of the whole-grain products that doesn’t seem any different from non-whole-grain variety. It isn’t even prepared differently; perhaps a touch more water or broth when making it, but it turns out fine without such watchfulness. Couscous also pairs amazingly with beans, and I’m partial to black beans. A lot of which goes to explain why I enjoy this salad so much. Read more on black bean and couscous salad…