Archive | Recipes

TALLGRASS PRAIRIE TABLE’S RHUBARB COMPOTE

rhubarbCompote

4 cups chopped rhubarb (the redder the better)
¼ cup red wine vinegar
¼ cup dried hibiscus flowers (available at your local Hispanic market)
2 cups sugar
3 tablespoons ground black pepper

Place all ingredients in a medium pot and bring to a simmer over medium heat.

Reduce to low flame and cook until rhubarb it reaches a stewed consistency.

Immediately spread compote on to a baking sheet. Cool to preserve color.

COURTESY OF CHEF MICHELLE DONALDSON

Chef Michelle Donaldson of the fantastically local farm-to-fork restaurant Tallgrass Prairie Table prepared this lovely and delicious rhubarb flatbread. Michelle originally prepared this dish for the first dinner she cooked at Living Kitchen Farm and Dairy, where Tallgrass Prairie Table procures the bulk of its ingredients. If you stop by, you might even find this delicious flatbread on the menu sometime. You never know since, thankfully, the menu is dictated by local, seasonal ingredients. When you make the compote recipe, use it to make your own flatbread pizzas as well as with roasted meats, a variety of cheeses and with local yogurt for breakfast.

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RHUBARB FREEZER JAM WITH CITRUS AND THYME

rhubarbFreezerJam

While you can certainly can this jam in the traditional method, we found that freezing it works just as well and is a heck of a lot easier. Delicious on toast and other breakfast pastries but equally charming tucked inside a grilled cheese or Monte Cristo for lunch or dolloped over vanilla ice cream for dessert.

4 pounds rhubarb, leaves and ends trimmed and stalks cut into
½-inch pieces
3½ cups sugar
½ teaspoon salt
Zest of 1 large orange
1 small bunch fresh thyme
1 lemon, cut in half and seeded

Combine rhubarb, sugar, salt, zest and 6–10 sprigs of thyme in a large heavy-gauge, nonreactive Dutch oven or stockpot. Add juice from the lemon and add spent halves to the pot also. Mix well and refrigerate overnight.

Place pot over medium-high heat and bring to a boil. Cook and stir constantly for about 15 minutes. Reduce heat to medium-low and simmer, stirring often, for another 15 minutes.

Test readiness of the jam by placing a tablespoon of jam on a chilled plate in the freezer. If jam is set when cool, it’s ready. If it still seems loose, cook over medium-low heat for another 5–10 minutes and test again. Remove from heat and remove lemon halves and thyme stems. Cool to room temperature.

Ladle the cooled jam into plastic containers leaving about ½ inch air space at the top of container. We added a sprig of thyme to each container for extra herbal flavor. Cover and place in the refrigerator overnight. Keep 1 container in the refrigerator for eating now and place the rest in the freezer for later.

COURTESY OF EDIBLE TULSA KITCHEN

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RHUBARB-BEET TARRAGON SALAD

rhubarbBeetSalad

This salad is as delicious as it is beautiful. And it’s super nutritious to boot! We used red beets and golden beets but use any of the gorgeous varieties that you’ll find at the farmers’ markets this time of year.

8–10 medium beets, approximately the same size
6 stalks rhubarb, ends trimmed and cut into
½-inch pieces
½ small red onion, thinly sliced
¼ cup sugar
1 tablespoon apple cider vinegar
1 tablespoon pomegranate molasses
2 tablespoons honey
2 tablespoons pecan oil (or olive oil)
2 tablespoons finely chopped tarragon
¼ cup finely chopped parsley
¾ cup whole milk yogurt
Tarragon and parsley for garnish
Salt and pepper

Preheat oven to 425° (400° if using convection).

Wash beets and trim the tops and roots.

Place each beet on a 6-inch square of aluminum foil. Sprinkle with salt and wrap well. Beets should be entirely enclosed in the foil.

Place beets on a baking sheet and roast for about 50 minutes, depending on the size of the beets. They should pierce easily with a paring knife. Remove from oven and set aside until cool enough to handle.

Sprinkle rhubarb with sugar and place on a foil-lined baking sheet. Roast for about 12 minutes or until pieces have softened. Set aside.

Combine vinegar, pomegranate molasses and honey. Whisk in oil and season with a pinch each of salt and pepper. Set aside.

Combine yogurt with chopped herbs and refrigerate.

Remove beets from foil. Peel the beets and slice into wedges.

Place beets in a serving bowl. Scatter rhubarb, onions and a generous garnish of tarragon and parsley. Drizzle with vinaigrette and allow to sit at room temperature for at least an hour for flavors to meld. Just before serving, top with yogurt.

COURTESY OF NINA BUTKIN

Nina Butkin, vice president of design at Fabricut Inc. in Tulsa, is not only a talented textiles designer but also an impressive cook. She earned a bachelor in fine arts degree in textile design from Rhode Island School of Design and moved to Tulsa in 1994 to work for Fabricut. Nina and her husband, Robert, temper busy careers with three active teen and tween girls—Claire, Julia and Olivia—and their various activities. Robert loves beets and Nina adapted this unique beet and rhubarb salad recipe from a favorite cookbook.

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STRAWBERRY GAZPACHO

strawberryGazpacho

1 (6-inch) piece of baguette, crust removed
2 pounds ripe tomatoes, 2 tablespoons finely diced, the remaining chopped
2 pounds strawberries, hulled, 2 tablespoons finely diced, the remaining chopped
1 medium cucumber, peeled, 2 tablespoons finely diced, the remaining chopped
1 large green bell pepper, 2 tablespoons finely diced, the remaining chopped
1/2 medium fennel bulb, 2 tablespoons finely diced, the remaining thinly sliced
1and 1/2 cups sparkling mineral water
3 garlic cloves, crushed
¼ cup basil leaves, loosely packed
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
A few dashes of hot sauce, or to your taste
Extra-virgin olive oil, for drizzling

Preheat the oven to 350°. Cut bread into 1-inch cubes. Scatter the bread cubes on a baking sheet and bake for 8 minutes, or until crisp. Allow to cool.

In a large bowl, combine chopped vegetables and other remaining ingredients except finely diced vegetables and olive oil. Combine diced vegetables and refrigerate until service.

Working in batches purée chopped vegetable mixture in blender or food processor. Strain gazpacho through a fine sieve set over another large bowl. Refrigerate until chilled. Season the gazpacho with more salt, pepper and hot sauce if needed. Spoon the diced mixture into shallow soup bowls and ladle the gazpacho on top.

Drizzle each bowl of soup with olive oil and serve. Storage tip: To get a little more love from your berries, we recommend washing them in a 3–1 water to vinegar solution.

Allow berries to rest in solution for about 10 minutes. Pour into a colander and rinse well. Place berries on a sheet pan, preferably on a draining rack, and allow berries to dry well. Pat dry as necessary. A salad spinner lined with paper towels works well too. Store berries, refrigerated, in layers of paper towels in a zip top bag only partially closed to allow moisture to escape. The white vinegar solution destroys bacteria and mold spores, increasing the life of the berry by 2–3 times.

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PICKLED BLUEBERRIES

pickledBlueberries

Makes about 4 cups

Pickling these typically sweet berries transforms them into little pucker bombs, a wonderful pairing to rich goat-milk cheese and salty crostini.

2 cups red wine vinegar
½ cup sugar
2 tablespoons kosher salt
1 pounds blueberries (3–4 cups)
1 small red onion, thinly sliced

Whisk vinegar, sugar, salt and ½ cup water in a small saucepan over medium heat until sugar and salt dissolve. Place blueberries and onion in canning jars or plastic containers. Pour the vinegar mixture over, making sure to cover the berries completely. Refrigerate overnight before using, to allow flavors to develop.

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BLUEBERRY BUTTERMILK PANCAKES WITH BLUEBERRY SYRUP

We used Fairview’s Best organic whole wheat flour from John’s Farm. Available at Whole Foods.

Makes 12–16 pancakes

1½ cups all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
3 tablespoons sugar
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
Grated zest of 1 orange
2¼ cups buttermilk
4 tablespoons unsalted butter, melted, plus more for griddle and for serving
2 cups fresh blueberries
Blueberry syrup, for serving (recipe follows)

Heat griddle to medium-high. Heat oven to 200°; place a baking sheet in the oven. Whisk together flour, baking powder, baking soda, salt, sugar and cinnamon in a medium bowl. Add eggs, orange zest, buttermilk and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining ½ teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a ladle, spoon about ½ cup onto the griddle in puddles that are roughly 2 inches away from one other. Scatter with berries. When pancakes have bubbles on top and are slightly dry around edges, about 2½ minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heated baking sheet in oven. Serve warm.

BLUEBERRY SYRUP

Makes about 4 cups

Homemade fruit syrups taste more like fruit than sugar, and are not as thick or cloying as the supermarket variety. This recipe makes more than you’ll need for breakfast, but this gorgeous-hued concoction will keep for 6 months in the refrigerator.

1½ pounds blueberries (5 to 6 cups)
2 cups sugar
6 (1-inch) strips of lemon zest, removed with a vegetable peeler
¼ cup fresh lemon juice

In a large saucepan, combine the blueberries with 2 cups of water. Crush the berries slightly with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes until the berries start to burst. Strain the juice into a clean saucepan, pressing hard on the solids to extract all of the juice—you should end up with about 2½ cups of juice. Discard the solids.

Add the sugar and lemon zest and bring the mixture to a boil, stirring to dissolve the sugar. Reduce to a simmer and cook until the mixture thickens, about 20 minutes. Stir in the lemon juice and let the syrup cool. Discard the lemon zest before pouring the syrup into clean bottles or jars. Seal and refrigerate for up to 6 months.

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BLUEBERRY-BOURBON BBQ SAUCE

blueberryBBQ

This zesty sauce is super easy—stir, simmer and sauce it up! Lacquer it over everything from grilled chicken to salmon to pork ribs. Or serve it alongside your favorite roast, stir it into vinaigrette or smear on a turkey sandwich

Makes about 4 cups

1 tablespoon vegetable oil
1 red onion, chopped
3 cloves garlic, minced
1 poblano or jalapeño pepper, chopped
1 tablespoon grated ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground chile
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup bourbon or other whisky
3 cups blueberries, fresh or frozen
1 cup apple cider vinegar
½ cup ketchup
½ cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons molasses
Kosher salt and freshly ground black pepper

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic, poblano, ginger, coriander, cumin, ground chile, cinnamon and cloves and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes. Stir in blueberries, vinegar, ketchup, brown sugar, Worcestershire sauce and molasses; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper to taste. Let the sauce cool slightly then transfer to a blender or food processor and purée until smooth.

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BLUEBERRY MERINGUE PIE

blueberryMeringuePie

Makes 1 (9-inch) pie

Lemon may be the most popular curd, but we are in love with this sweet, tart and gorgeously hued blueberry version.

1 (9-inch) prepared piecrust, baked and cooled (see our recipe at EdibleTulsa.com)
1½ pounds blueberries, fresh or frozen (about 5 cups)
1¾ cup sugar
¼ cup cornstarch
½ teaspoon salt
3 large egg yolks plus 4 large egg whites
2 tablespoons unsalted butter

Purée blueberries in a blender or food processor until smooth—strain the juice through a fine-mesh strainer to equal 2 cups; add a little water if necessary. Whisk together the sugar, cornstarch and salt. Whisk in the blueberry juice; bring to a boil in a medium saucepan, whisking. Cook for 1 minute.

Place yolks in a bowl; gradually whisk in half of hot juice mixture. Return to pan. Cook over medium heat, whisking, until thick, about 1 minute. Whisk in butter. Pour into cooled pie shell and refrigerate until set, at least 4 hours or overnight.

Preheat broiler with rack about 8 inches from heat source. Heat egg whites and remaining ¾ cup sugar in a double boiler or a heatproof bowl set over a pan of simmering water, whisking, until sugar dissolves and mixture is hot (160°), about 2 minutes. Transfer to the bowl of a mixer. Whisk on high speed until medium peaks form. Dollop the meringue onto the chilled pie. Broil until lightly browned, 30 to 40 seconds.

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MEATLOAF ON THE GRILL

meatloaf

One of the keys to tender meatloaf and meatballs is allowing the breadcrumbs to soak in liquid. We ground the shallots, garlic and thyme right in with the meat, but you can also gently mix them in by hand. Serves 8

1 egg
½ cup plain whole-milk yogurt
1 cup sourdough breadcrumbs
1½ pounds ground tri-tip beef roast
½ pound ground beef short ribs
1 pound ground pork shoulder
½ cup diced shallots
¼ cup minced garlic
2 teaspoons fresh thyme
2 teaspoons kosher salt
2 teaspoons black pepper

Sauce:

¾ cup ketchup
¼ cup Seikel’s mustard
1 teaspoon Korean chile paste
2 tablespoons honey
¼ cup chopped parsley
Optional: Small loaves of bread from Pancho Anaya bakery for serving

Combine egg and yogurt and add breadcrumbs. Allow to soak in the refrigerator while grinding the meat, if possible.

Prepare the sauce by stirring together all ingredients. Set aside.

Prepare a charcoal grill for indirect cooking over medium-low heat (about 350–375°). Gently combine the ground meats with the soaked breadcrumbs, shallots, garlic, thyme, salt and pepper.

Form into a loaf about 6 inches wide and 9 inches long. Place loaf on a perforated grill pan or a sheet of foil and transfer to the grill away from the coals for indirect cooking.

Top the meatloaf with half of the sauce. Close the grill and cook for 45 minutes to 1 hour, until the internal temperature reaches 155°. Allow the loaf to rest for 10 minutes and then slice and serve on bread with reserved sauce.

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CHICKEN BURGERS

chxBurger

A 3-pound chicken will give you about 2 pounds of meat. We used chicken from Greenwood Farms. Adding 4 ounces of local bacon and some heavy cream will get you close to the magical 80/20 ratio of meat to fat. Makes 6 burgers

2 pounds chicken (breast, legs and thighs), sinew removed, well chilled
4 ounces bacon, roughly chopped, well chilled
¼ cup heavy cream
1 egg yolk
½ cup breadcrumbs
2 tablespoons minced garlic
2 tablespoons fresh thyme leaves
¼ cup minced mushrooms
Salt and pepper
4 tablespoons melted butter
1 cup panko breadcrumbs

Cut the chicken into 1-inch pieces, season with 2 teaspoons salt and place in the freezer for about 30 minutes until the meat is firm. Place bacon in the freezer to chill. Combine the cream, egg yolk, ½ cup breadcrumbs, garlic, thyme and mushrooms and set aside. Place half the chilled chicken and half of the bacon in a cold food processor.

Pulse a few times and scrape down the sides. Pulse a few more times, scraping down often. It should take about 12 to 15 pulses to reach a good ground consistency. Repeat with the other half of the chicken and bacon. Combine the ground chicken with the cream mixture, form into 6 patties and place on a baking sheet. Place in freezer to firm. Preheat oven to 425°.

Meanwhile, combine melted butter and panko breadcrumbs and stir until crumbs are well coated. When patties are firm, remove from freezer and gently press breadcrumbs evenly on both sides. Place patties into 425° oven for 8 minutes. Reduce heat to 350° and continue cooking for 12 minutes or until internal temperature reaches 165° and panko is golden.

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