Gooseberry Chutney

My brother, who is currently living in England recently asked me how to cook gooseberries, very tart berries that are prevalent in British markets. I told him that not only had I never seen gooseberries sold in the New York, but that even if they were sold here, I would not have the faintest idea of what to do with them. A recent trip to the Union Square Greenmarket proved me wrong, as I did find gooseberries for sale. Determined to cook a gooseberry recipe that would provide me with an answer to my brother's question, I purchased a pint of the berries.

Thinking that a gooseberry dessert would be too predictable, I opted to make a gooseberry chutney that I adapted from a recipe in Matt Tebbutt Cooks Country, a cookbook I purchased on my recent trip to London. I served the chutney atop seared duck breasts. The sweet and tart chutney played a wonderful counterpoint to the rich duck. I think even a Londoner-- or my brother-- would approve.


Gooseberry Chutney
Adapated from Matt Tebbutt Cook s Country

Ingredients:

• 1 pint gooseberries
• 1/3 cup cider vinegar
• 200g sugar
• 1 tbsp. rosemary, finely chopped
• 1/2 cup dry sherry
• 2 tbsp. mustard seeds, toasted
• salt and pepper, to taste

Directions:

1. Combine all ingredients in a medium sauce pan. Bring to a boil over medium heat, then reduce heat to low. Simmer until chutney thickens to a jam consistency, 15 to 20 minutes.

Strawberry Rhubarb Compote

Making a batch of strawberry rhubarb compote was the perfect way to celebrate a gorgeous July 4th weekend. This recipe is adapted from Thomas Keller's Bouchon. It is delicious as a topping for ice cream, pound cake, yogurt, you name it.

Strawberry Rhubarb Compote
Makes approximately 4 cups

Ingredients:

• 1 lb. strawberries, cleaned quartered
• 1 lb. rhubarb, cleaned and trimmed and cut into 3/4 inch pieces
• 1 tsp. lemon zest
• 1 tbsp. lemon juice
• 3/4 cup sugar

Directions:

1. Add all ingredients to a medium saucepan.
2. Heat over medium-high heat and bring to a boil. Boil for about 4 minutes.
3. Reduce heat to low and simmer for another two minutes.
4. Remove from heat and bring compote to room temperature. Serve at room temperature or chilled.

The Greenmarket Challenge: Day 5

Rather than supplementing my Greenmarket purchases with purchases from the supermarket as I usually do, I bough all of my purchases from the Greenmarket this week. I set myself a budget of $110, which is only slightly more than what I normally spend for two weeks of groceries. Keep in mind that this budget will cover my breakfasts, lunches, and dinner for the next 12 days; that's $11 a day, a fair budget considering my average lunch in midtown Manhattan is $8. I have allowed myself some leg room to use ingredients such as grains, sauces, and garlic that I already had on hand, but other than that necessary allowance, my entire diet for the week will consist of local foods. Follow along with me as I document local my meals over the next twelve days of my Greenmarket Challenge.

Day 5

Breakfast: Poached Knoll Crest eggs over whole wheat toast

Lunch: Rotini salad with sugar snap peas and spring garlic pesto (recipe below)

Dinner: Leftover Grazin' Angus Acres roast chicken with roasted asparagus


Spring Garlic Pesto
Adapted from United Taste with Richard Ruben

Ingredients:

• 4 scallions
• 3 spring garlic
• 2 tbsp walnuts, toasted
• 1 tsp salt
• Ground black pepper, to taste
• 3/4 cup oil

Directions:

1. Coarsely chop scallions and garlic and place into bowl of food processor.
2. Add walnuts, salt, and pepper and begin to process. Drizzle in oil and process until smooth. If necessary, add more oil to reach desired consistency. Taste for salt and pepper and serve.