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A fresh and delicious rhubarb treat

Chef Jason Rosso makes spicy rhubarb chutney with fresh produce from St. Jacobs Farmers' Market.

Togarashi pepper and rhubarb chutney with fresh basil

  • 3 stalks of fresh rhubarb – peeled and chopped into smaller pieces
  • 1 red onion sliced very thinly
  • 2 tbsp chopped garlic
  • 2 tbsp grapeseed oil
  • 3 tbsp Japanese togarashi pepper – or to taste depending on how spicy
  • ½ cup maple syrup
  • ¼ cup brown sugar
  • 1tsp sriracha sauce
  • ½ cup rice wine vinegar


In a medium sized pot on medium heat add the grapeseed oil, allow to heat add the garlic and sliced red onion, sweat for about 2 minutes, add the rhubarb and sweat for about 8 minutes. Add the maple syrup, brown sugar, rice wine vinegar and togarashi pepper and sriracha sauce. Turn the heat down to low and allow to stew for about an hour or until the rhubarb is fully broken down. You should achieve a chutney type consistency if the product is getting too dry add little shots of water at a time to keep it moist. Serve this with roasted veal or pork loin or a nice BBQ chicken breast and leg.

Kohlrabi and Asian vegetable salad with red curry and miso vinaigrette

  • 2 large kohlrabi – peeled and sliced on the mandolin thinly
  • 1 large carrot – peeled and sliced on the mandolin
  • 2 stalk celery – cut on a hard bias
  • 1 red onion – sliced thinly
  • 1 bunch yu choi – chopped finely
  • 1 large daikon – sliced thinly on the mandolin
  • ½ head of NAPA cabbage – sliced thinly
  • ½ cup of bean sprouts
  • 2 tbsp red curry paste
  • ½ cup sesame oil
  • 2 tbsp miso paste
  • 1/3 cup rice wine vinegar
  • 1 tbsp chopped ginger
  • 1 bunch mint chopped up finely


In a mixing bowl add the sesame oil and rice wine vinegar together, add the ginger, curry paste, miso paste and whisk vigorously until emulsified, add the chopped mint and season to taste with salt and pepper, in another mixing bowl add the sliced vegetable, pour the dressing over the vegetable and mix thoroughly, allow to marinate for 2 hours before serving.

Monday, July 25, 2011