BONUS RECIPES TO KICK OFF THE SEASON!
GREEN GARLIC TOAST
YIELD: 8 servings TIME: 15 Minutes
- Slices of crusty bread
- 1/2 cup unsalted butter (1 stick), softened
- 1/2 cup grated Parmesan
- 2 1/2 tablespoons chopped young green garlic stalks, white and green parts
- 1 tablespoon minced chives
- 1/4 teaspoon fine sea salt, more to taste
- Large pinch red chili flakes
- 1 regular (not green) garlic clove, halved
Heat the broiler. Place the bread slices on a baking sheet and broil them, flipping them halfway through cooking time, until golden on both sides. Keep warm.
In a bowl, stir together the butter, cheese, green garlic, chives, pepper, salt and chili.
Rub the toast with the cut side of the regular garlic clove, then spread with the green garlic butter. Broil toast again for 30 seconds to 2 minutes, until the tops lightly brown and the butter melts. Serve hot or warm.
By Melissa Clark, NYT Cooking
GLAZED HAKUREI TURNIPS
Hakurei turnips are a small, delicately flavored Japanese variety. You can substitute red radishes if you like. Use the whole turnip, from leafy-green tops to roots.
YIELD: Makes 10 Servings
- 3 bunches baby Hakurei turnips, baby turnips or red radishes (about 2 pounds), trimmed, greens reserved
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons sugar
Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy, and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.
By Anita Lo, Bon Appetit 2011
- 1 pound red rhubarb (about 9 stalks), leaves discarded, stalks cut into 1/2-inch pieces (about 4 cups)
- 1 cup sugar
- 3 cups heavy cream
- Put rhubarb, sugar, and 2 tablespoons water into a medium saucepan. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low. Stir once, and cook, uncovered, until rhubarb has completely softened, about 8 minutes. Let cool slightly.
- Transfer rhubarb mixture to a food processor, and puree until smooth. Transfer to a small bowl. Refrigerate rhubarb puree until cool, about 30 minutes.
- Beat cream with an electric mixer or by hand until soft peaks form. Gently fold rhubarb puree into the whipped cream in 2 batches, leaving some streaks remaining. Spoon into glasses