Chef Curtis Stone's cozy, new LA restaurant, Maude, is a celebration of seasonal eating. Each month, Stone and his team, hailing from such illustrious backgrounds as the French Laundry and el Bulli, select just one of the season's most signature ingredients and explore every delicious angle of it in a nine-course tasting menu as delicious as you might imagine. Seasonal eating is a great rule of thumb for healthy living, but it also gives us a delicious sense of connectedness to the world around us. Maude's star ingredients provide exactly the feeling you're after each season: the freshness of pea tendrils and snow pea pods in April, truffles nine ways in December, and, this month, the unique sweetness of rhubarb that signals the nearness of summer. We're obsessed with rhubarb lately and clearly we're not the only ones. This insanely simple rhubarb tart with cinnamon ice cream by Chef Curtis is pitch perfect for a warm May evening. Make the tart (or a reservation) for the kind of culinary experience best suited to this particular time of year... My mum grows rhubarb in her garden, so I have always had a soft spot for it. I think it has a lovely tart taste that is perfectly matched with something sweet and a little spicy – the honey and cinnamon ice cream is the perfect complement. Alternatively, buy some good-quality vanilla ice cream and soften it a little. Mix some ground cinnamon and honey into it and serve.
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