Persian pulled brisket and latkes - my dinner for the first night of Hanukkah. This recipe's in the regular rotation!Read More
My blog has three categories: create, where I photograph, cook, make art and write about the creative process; travel is about my travels, both local and afar; and inspire - photographers, artists, & designers who inspire my work, and interviews with artists, photographers, & creative couples.
Popular blog series include Tovah Cooks where I "made modern" my mother-in=laws 1960's Mad Men era recipes, Creative Couples interviews, fab takes on art & fashion history in Art One Oh One, & Fashion One Oh One, and conversations with Jen Cooper of Classic Play in Talking About Creativity.
I love rhubarb. When I was a kid growing up I remember a huge rhubarb plant in the garden. Maybe it wasn't that huge but it seemed huge to me at 6. I imagined that in amongst the giant leaves lived dinosaurs.
Rhubarb pie and crisp and crumble. Even raw rhubarb - munching on a sun-warmed stalk.
And today, it's rhubarb chutney.
Think sharp cheese and artisanal bread. A thick, meaty bread.
Or pan fried chicken breast. Dip a chicken breast in a bit of flour. Heat up the frying pan and then add a bit of olive oil. Saute one side til golden and then flip once to do the other side. It's done when the meat thermometer says about 180F. Around 5 minutes. Top with the chutney.
(print recipe here)
1 tbsp olive oil
1 small onion, chopped fine
2 garlic cloves, minced (you can drop to one clove if you aren't a huge fan of garlic)
1 inch ginger, peeled and grated
1/3 c dry white wine (I used a dry rose instead)
1/3 c chopped golden raisins
1/2 c sugar
12 oz rhubarb, cut 1/4 inch thick
Heat medium sized sauce pan and add oil. Saute onions, garlic and ginger about 5 minutes until the onion is translucent. Remove from heat and add wine and raisins. Return to heat, and boil for one minute. Add sugar and stir til dissolved. Add half the rhubarb and bring to a boil.
Simmer, partly covered, for five minutes or until the rhubarb is partly broken down. Add rest of rhubarb and bring to a boil, cooking for a minute or so until it begins to soften. Cool completely. (courtesy of Martha Stewart)
It'll keep for a week or two in the fridge. Enjoy!