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Posts Tagged ‘Strawberries and Rhubarb’

PostHeaderIcon Strawberry, Rhubarb and Caramelized Onion Sauce

Onions, salt and pepper with fruit? You bet! The salt and pepper intensify the good flavor of the ripe fruits. The aromatic onions, which get sweeter and subtler the slower you cook them, balance the flavors. Spoon this lovely sauce over pork or chicken. But my favorite is too slather it over soft, ripe cheese (such as Carolina Moon!) or smear it on bread.
Ingredients
1 small onion, halved and thinly sliced (about 1 cup)
2 teaspoons canola oil, divided
2 slender stalks rhubarb, cut into 1-inch slices (about 1 cup)
2 teaspoons local honey
1/2 cup fresh lemon juice
3 cups sugar
1 pint strawberries, hulled and halved (about 3 cups)
Grated zest of 1 lemon
1/2 teaspoon salt
1/2 teaspoon cracked black pepper

Toss the onion with 1 teaspoon of the oil in a small bowl. In another small bowl, toss the rhubarb with the remaining teaspoon of oil.
Heat a saute? pan over medium heat. Add the onion and saute? for 2 minutes. Add the rhubarb and saute? until it appears moist, about 3 minutes longer. Add the honey, increase the heat to medium-high and cook stirring constantly until the rhubarb softens, about 6 minutes. Add the lemon juice and sugar, increase the heat to high and bring to a boil. Add the strawberries and lemon zest, decrease the heat to medium and simmer until the berries soften, about 5 minutes. Season to taste with salt and pepper.
Cool, store in glass jars and refrigerate for up to 2 months. Makes about 2 pints.

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The Local Roots Food Tour was phenomenal. Bethany met us outside of Cafe Bernardo. She talked to our small group of five about the Sacramento Food Culture. Inside of Cafe Bernardo, we were pleased to meet Chef Shannan Berg. She was very informative and spent quite a bit of time introducing us to organic foods and cooking information. She even took the time to offer us her phone number if we need to ask questions in the future. At that restaurant four of the food tour guests were served Amaretto French Toast. Because I have a tree nut allergy, she was courteous to serve me Huevos Rancheros. The portion sizes were large for both. The Huevos Rancheros were better than any that I have ever tasted. After this we continued to learn some local history of the area and came to Centro. At Centro we were greeted with Chips and Salsa Verde. A large glass container filled with fruit and liquid caught my eye. This was one of their special fruit infused tequilas which we were lucky to sample along with a Margarita. Here we also received a most delicious Carnitas Taco along with Black beans and rice. Every portion on this dish was generous and delicious. Next we walked and talked along to a delicious ice creamery and enjoyed Gunther's Ice Cream. Loved the Orange Chocolate Chip. We went on to a restaurant called Formoli's and were grateful for the smaller appetizers of Eggplant Portabello Napoleon and Stuffed Mushrooms with Balsamic Glaze. We ended our tour with an education in coffee and a tasting of that from Coffee Works. If you take this tour do not eat breakfast and be prepared to leave full. Bethany was amazing! I highly recommend this experience
L. Cox, Union City, California

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