Cheese was one of the very few things I really didn’t like when I was a kid. Except for the cheese in cheese burgers. I guess that’s a bit sad when you think about it…
I don’t know if I would have liked macaroni and cheese – I never even had it as a kid. Don’t believe me? Well, mac and cheese isn’t the ubiquitous convenience product in Denmark like it is in the States. In fact, I’m not sure you’d have any luck tracking down macaroni and cheese in the grocery stores here.
This is where home cooking comes in handy! I’ve grown to love cheesy dishes and a well made macaroni and cheese is no exception. I prefer making a sauce that has some vegetables in it like the butternut squash in the sauce here. It makes the dish more nutritious, more flavorful, more filling and less heavy. Still plenty of cheesy goodness to enjoy though!
Don’t you love it when the best inspiration comes straight from the contents of the fridge?
I’ve been meaning to use the rest of my rhubarb for a savory dish and this chicken-saffron-rhubarb combo turned out to be a damn near perfect way to do just that!
Whenever I’m faced with ingredients that I want to use together but haven’t tried combining before, I’ll try googling it. And maybe looking it up in my trusty The Flavour Thesaurus. A simple google search revealed that chicken and rhubarb can in fact be used together, and so I took the inspiration from an old post at Cooking Books (The recipe posted there is an republished from The Nordic Diet). I felt like adding a bit more to the recipe, and The Flavour Thesaurus had an interesting entry on rhubarb & saffron, citing New York Times food writer Mark Bittman for detecting an “elusive depth of flavour” in the combination. I was intrigued and excited to start my kitchen experiment!
It seems the definition of “trifle” depends on where you’re from. Wikipedia tells me that
Trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake (often soaked in sherry or other fortified wine), fruit juice or jelly, and whipped cream. These ingredients are usually arranged in layers.
I like using a fruit compote instead of fresh fruit, I don’t necessarily add alcohol and I’ve never had it with sponge cake since it’s usually made with macarons in Denmark (again, not the version you’re used to, but these simple, old school ones).
I don’t like getting caught up in definitions, so I decided to share my version of a rhubarb trifle which mostly resembles the traditional trifle by being a dessert made of layers of fruit, custard and cream. Those are the best components anyway :)
Now, this isn’t actually my first time making rhubarb ice cream. It is, however, my very first post and it’s about my very first fresh rhubarbs of the season – something that I probably find way more exciting than I should, but I’m sure you would feel exactly the same if you knew just how this ice cream is going to taste. To me, it’s like eating spring by the spoonfull.