Beet Pudding* Serves 4-6 This classic vegetable pudding originated in the French countryside. There is nothing fancy about it, and with only these few ingredients the natural beet flavor stays true. A bright green vegetable like broccoli served along side … Continue reading →
Rip Van Rabel Finds Fresh Summer Garlic Have I been asleep for the last forty years? Why didn’t I know about fresh summer (or spring) garlic????? If you are like most cooks, garlic is a staple ingredient in your kitchen … Continue reading →
Rhubarb Relish Makes about 1 cup The dark honey and pickled capers offset rhubarb to make this savory relish complement pork chops, country style pork spareribs or wild poultry. Another way for fruity, tart rhubarb to shine. Hint The honey … Continue reading →
Rhubarb Salsa Makes about 1 cup I have no idea if rhubarb grows in Mexico or is part of the cuisine. I do know that rhubarb’s tart, complex flavor blends wonderfully with cilantro, onion, chili peppers and lime juice. This … Continue reading →
