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What I’ve enjoyed recently …
In Bloom, Saint Paul sports
the largest open hearth in North
America. Everything is cooked
in the hearth or wood-fired oven.
Order the venison tartar and
pheasant boudin blanc. Cocktails
are amazing.
928 7th St W
Saint Paul MN 55102Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
- 142 Crêperie Contemporaine
- Ambassade d'Auvergne
- Aux Merveilleux de Fred
- Benoit
- Bread and Roses
- Breizh Café
- Café Constant
- Chez Janou
- Chez Loulou
- Chocolate Directory, Paris
- Christian Constant
- Du Pain et Des Idées
- Jean-Charles Rochoux
- Jean-Paul Hevin
- La La Pâisserie by Cyril Lignac
- La Maison du Chocolat
- La Tuile a Loup
- Le Chardenoux
- Le MaZenay
- Paris Flea Markets
- Patrick Roger
- Popelini
- Pozzetto
- Stohrer
- Thiercelin
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- B.T. McElrath Chocolatier
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Cookography
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Far North Spirits
- Farmette
- French Food and Cook
- French Word-A-Day
- Gale Gand
- HiP Paris Blog
- Hiroko's Kitchen
- Hunter Angler Gardener Cook
- Julia Usher
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- Olli Salumeria
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- Taste Spotting
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Spiced Rhubarb-Sour Cherry Chutney
This chutney would be delicious as part of a cheese board or on top of crostini that has been smeared with fresh homemade ricotta. I’d also add it to a ham and cheese sandwich, dollop a spoonful on a hamburger or across a grilled hot dog or brat. Makes 2 1/2 pints
4 1/2 cups 1/4-inch cubes fresh rhubarb (about 1 1/2 pounds)
½ cup (3 oz) chopped red onion
2 tablespoons minced peeled fresh ginger, or to taste
1 tablespoon minced garlic
3/4 tart apple, peeled and diced (eat the remaining quarter)
2 teaspoons unsalted butter
1 cinnamon stick
2 bay leaves
½ teaspoon kosher salt
1 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
1 teaspoon cumin
1/8 teaspoon ground cloves
1/4 teaspoon dried red pepper flakes
1/8 teaspoon fresh ground black pepper
3/4 cup (6 oz) golden brown sugar
1/4 cup white or apple cider vinegar
2 tablespoons fresh orange juice
1/2 cup dried tart cherries or golden raisins (about 3 ounces)
Zest of one orange, preferably organic
Preheat a large Dutch oven over medium heat. Melt butter; add cinnamon stick and bay leaves and stir. Add onion and ginger and sweat until just tender but not browned; about a minute.
Add garlic, salt, coriander and mustard seeds and cook until garlic is just tender. Add the cumin, cloves, and red pepper flakes; cook for another 30 seconds or until the spices have bloomed and are fragrant. Add the sugar, vinegar and orange juice; bring to simmer over low heat, stirring until sugar dissolves.
Add dried cherries (or raisins) and rhubarb; increase heat to medium-high and cook until rhubarb is tender, and mixture thickens slightly, about 5 – 6 minutes. Stir in diced apple and orange zest and cook for another minute.
Cool completely, then remove the bay leaves and cinnamon stick. (Can be made 1 day ahead. Cover and chill. The chutney will keep, covered and refrigerated, for 2 weeks. Serve cool or at room temperature.