In a Good Cause

One of the places I teach cooking classes is Erin’s Meadow Herb Farm. It’s my favorite teaching venue because the kitchen is in a greenhouse and during the spring and fall, when the owner has classes the building the barn-sized doors at either end are pulled back to let the herb-scented air flow through and, although the roof is covered with a diffuser, the area is filled with natural light. There’s also plenty of room for students to get close and plenty of room to work in. The only drawback is the kitchen is poorly equipped.

Some time ago Erin asked me if I would cook at a fund-raising luncheon for the Knoxville Symphony Orchestra. She would cover the food costs and I would cover the cooking. It’s a good cause and I would be cooking for people in a position to afford my services even in these depressed economic times so I agreed.

The menu focused on herbs and everything from antipasti to dessert featured a fresh herb — and only a single herb so it would shine.

As you might expect, the menu focused on herbs and everything from antipasti to dessert featured a fresh herb — and only a single herb so it would shine. Most of the dishes were standards from my repertoire but I came up with one new dish: a rhubarb/sage chutney.

Fresh herbs are at their best when they are fresh and uncooked so my quandary was how to incorporate a fresh herb into a meat dish and avoid cooking the herbs. A chutney or compote served over the meat was the idea I settled on. Given that the luncheon was in the spring, rhubarb seemed like a perfect seasonal choice and then I decided to go with roast pork as the entrée and that led me to sage. This is awesomely good on roast pork and would also be great on chicken.

Rhubarb Chutney
Serves 6.

3 large stalks rhubarb (about 1 pound) — cut into generous 1/2-inch dice
1/2 c sugar
1/4 c vermouth or white wine
1 tbsp cider vinegar
1-inch piece of ginger — peeled and finely minced
1 jalopeno pepper — seeded and finely minced
1/4 red onion — 1/4-inch dice
1/4 green bell pepper — 1/4-inch dice
1/2 tsp allspice
1/4 c finely chopped fresh sage

Combine sugar, vermouth, and vinegar in a medium sauce pan over medium heat. Bring to a boil stirring until sugar dissolves. Add remaining ingredients **except sage, reduce heat to low, and simmer, covered, until rhubarb is tender — 5 to 7 minutes. Taste and add sugar if needed.

Remove from heat and stir in sage. Serve at room temperature or chilled over pork or chicken.

Try this rhubarb compote with…
Fried Purple Potatoes
Fried Okra
Blackberry Ice Cream

Technorati: Food | recipe | kevin d weeks | seriously good | ingredient | rhubarb

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