Laurie Constantino

Rhubarb-Crystallized Ginger Sorbet

Laurie Constantino — Wed, 19 Jun 2013 10:11:52 +0000

Soft and creamy, tart and sweet, rich and satisfying; Rhubarb-Crystallized Ginger Sorbet seems like it’s full of dairy. It isn’t. Because rhubarb contains a lot of pectin, sorbet made with it has a silky texture. Adding a bit of liqueur further improves sorbet’s texture (vodka also works). Because the ingredients aren’t completely pureed, you’ll occasionally bite into juicy pieces of rhubarb or ginger. It’s a treat every time. One of our tasters correctly observed that this sorbet makes a great palate cleanser, in addition to being a light, flavorful dessert.

It’s Summer! It’s Hot. Where’s the Ice Cream?

Laurie Constantino — Wed, 19 Jun 2013 10:11:42 +0000

Recipe(s) in this post:
Rhubarb-Crystallized Ginger Sorbet
Thai Carrot Rhubarb Soup

Summer! Mosquitoes! Hot & Sweaty! Earthquake! Is it the apocolypse? Maybe. Apocolypse or no, the garden is coming into its own and its bounty must be used. We’ve had a bumper crop of gorgeous red rhubarb. I want to turn it into something cold enough to get my mind off bugs and heat. I want tart, juicy sorbet. I decided to kill two birds at once: harvest rhubarb and make something delicious to eat. Occasional pastry chef Anna Thomas came yesterday to cook with me. I put her in charge of making sorbet while I worked on Thai Carrot Rhubarb Soup. When I discovered we were completely out of granulated, I offered Anna a choice between white and raw crystallized sugars. She cleverly chose raw turbinado sugar to help mellow rhubarb’s tart bite. It added a layer of flavor that white sugar couldn’t; lucky my pantry wasn’t fully stocked yesterday. For even more flavor we added crystallized ginger. It’s spiciness prevents the sorbet from being too sweet. Creating two great recipes is my idea of an excellent day (Thai Carrot Rhubarb Soup is also a winner). Actually it’s three great recipes: directions for making fab Grilled Halibut with Pineapple … Continue reading →

Thai Carrot Rhubarb Soup

Laurie Constantino — Tue, 18 Jun 2013 08:50:55 +0000

Thai Carrot Rhubarb Soup is warming when served hot and cooling when served cold. It’s delicious both ways; every taster loved this soup. Its flavors — including tart rhubarb and sweet carrots — are well-balanced and make a tangy, but not puckery, soup. If you don’t like spicy food, leave out jalapeños or use the lesser amount. If you want a hotter version, leave in jalapeño seeds. Made with vegetable stock and vegan “fish” sauce, Thai Carrot Rhubarb Soup is vegan (and gluten-free).

Cold Soup for Hot Summer Days: Green Gazpacho

Laurie Constantino — Sun, 16 Jun 2013 11:29:01 +0000

Recipe(s) in this post:
Green Gazpacho

When days are long and the sun shining, there’s no better place than Alaska. We left a dinner at 10 tonight and drove to another, surrounded by brilliantly blue skies, balding mountains, and balmy 74° temperatures. Arriving home, a baby moose was happily frolicking in the pond. Hard to believe it snowed less than a month ago. It’s now 11:40 pm. The sun has abandoned us, but blue skies are peeking through luminescent evening light. I spent the day cooking, with happy results. For lunch, I made Green Gazpacho with dandelion greens and spruce tips, a cool solution for hot weather meals (the same gazpacho made with spinach and herbs is also delicious). Served ice cold, jalapeños (optional) give Green Gazpacho a nice punch. For the first dinner, I made Cow Parsnip Kimchi (could’ve been kale kimchi) and added it to Fresh Spring Rolls. As we basked in glorious sunshine, Kimchi Spring Rolls rapidly disappeared; the kimchi is surprisingly delicious. Finally, I made Cheesy Polenta Pie with Yarrow and Onion Filling. Yarrow is an oft-overlooked green. Harvested when leaves are young and flowers not yet formed, yarrow has a pleasantly herbal and slightly peppery flavor. Sautéed onions lend flavor … Continue reading →

Green Gazpacho

Laurie Constantino — Sun, 16 Jun 2013 11:25:11 +0000

Green Gazpacho is a classic Spanish summer soup. It’s best eaten ice cold and is a refreshing respite on hot days. It’s full of flavor that leaves you happy and ready to belt out Good Day Sunshine no matter how hot it is outside. I made mine with dandelion greens and spruce tips, because that’s what’s in season here. However, Green Gazpacho may be made with any assertive greens, including spinach, parsley, arugula, and mixed fresh herbs. If you don’t like spicy food, leave out the jalapeños or use the lesser amount. If you want a hotter version, leave in jalapeño seeds. My gazpacho recipe is based a version that chef and cookbook author Didi Emmons recently demonstrated at a class sponsored by Fromagio’s Artisan Cheese in Anchorage. Didi’s recipe is in her book, Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm (Chelsea Green Publishing 2011).