Posted on June 19 2014
In my next life I think I might be a chef, or at least a full-time home cook please. I could live somewhere permanently warm (although I love fires in winter so that could be a problem!) I’ll grow and forage things from my huge garden, probably in California and then sell them it at the local farmers’ market. The two M’s can be my assistants and top sales team. They are very good at testing!
Until this can be a reality, meanwhile I’m living vicariously through Kimberley Hasselbrink’s blog. Based in San Francisco, her blog The Year in Food flows through the seasons with seriously delish recipes, focusing on seasonal fruits and vegetables. The photography is beyond beautiful, with the most colourful, saliva-inducing pics. Kimberley credits “a head of overripe purple cauliflower” for starting her obsession with produce that’s colourful, fresh and seasonal.
Every single thing she creates I want to eat. For example how does chocolate pots de crème with lavender and sea salt take your fancy, or spring vegetable tabbouleh with green harissa, yum! In case the blog isn’t enough of a regular fix, Kimberley has just released a new book too, Vibrant Food. I’ve pre-ordered!
Meanwhile, check out this recipe from the book:
Rhubarb’s bracing, tart flavours come alive in this desert. I love the crunch and savory chocolate notes that the cacao nibs provide, along with the cool tang of crème fraîche. It’s an intoxicating mix. Serves 4
- 16 ounces rhubarb, trimmed and cut into 1-inch pieces
- ½ cup honey
- ¼ cup water
- Juice of 1 lemon
- 1 vanilla bean, split lengthwise
- Crème fraîche, for serving
- Cacao nibs, for serving
In a large pot, combine the rhubarb, honey, water, and lemon juice. Scrape the seeds from the vanilla bean into the pot, and toss the pod in as well. Stir gently to combine. Bring the mixture to a boil. Reduce to a simmer and cook, covered, for 12 to 15 minutes, stirring halfway.
Remove from the heat and allow to cool slightly. Discard the vanilla bean pod. Divide the compote among four bowls. Serve warm or at room temperature with a dollop of crème fraîche and a generous sprinkling of cacao nibs.
Reprinted with permission from Vibrant Food, written and photographed by Kimberley Hasselbrink (Ten Speed Press, © 2014)