On a whim, I bought a bunch of rhubarb at the farmer's market this weekend, figuring I could find a tasty recipe for it. I found a rustic rhubarb tart recipe at http://smittenkitchen.com/2010/05/rustic-rhubarb-tarts/ -- I made a few edits to their recipe, though. In the pastry, I used one whole egg instead of two yolks, and a flour mixture of 1 cup cornmeal and 1 1/2 cups flour. I didn't have any cream, so I just used 2% milk instead. In the compote, I added dash each of cinnamon, allspice, ginger, and a 1/2 oz of dark rum.
Audrey got me a Jose' Andres cookbook for Channukkah, and we've barely cracked it. So most of these recipes are coming from there to put together a Spanish week:
Sunday: Seafood paella
Monday: Ajo blanco (a cold almond and garlic soup)
The Hill is Home unearths drawings and adverts from the "Washington Brewery Company", which pairs well with WeLoveDC's coverage of a new local brewery.
Bottled today in preparation for the worst that the DC summer can throw at us - a wheat beer with tons of lemon and spice (cardamom, allspice, cinnamon, nutmeg and a dash of ginger).
The Sping Bock turned out OK - nothing mindbending, but a good solid beer.
My late spring brew for the 2010 was a simple bock ("Spring Bock") It ended up pretty strong, so I also nicknamed it Jumpgoat. It's a pun. Look a the label. It is decent, and tastes like a good, cask-conditioned bock. Which is good, but nothing terribly exciting.
Next up: a spiced lemon wheat beer for mid/late summer.
The first beer of 2010 was an Irish style Red Ale dubbed "Equinox" for its balance. It was strong without being heavy and hoppy without being too bitter. Unfortunately, it's tapped out now.
