Blueberries, A Love Story. By Ricky Mollohan, Mr. Friendly’s, Cellar on Greene & Solstice Kitchen
May 31, 2013
Ricky Mollohan
Chef/Owner, Mr. Friendly’s, Cellar on Greene & Solstice Kitchen
May 31, 2013
Ricky Mollohan is one of Columbia’s most outspoken, sustainability-minded chefs. His 3 kitchens put revenue in the pockets of local organic and near-organic farmers on a regular basis, and his fans reward him by returning often and spreading the word to their networks. Cellar on Greene and Mr. Friendly’s New Southern Cafe serve full menus in Five Points, and Solstice Kitchen & Wine Bar is an anchor fine dining destination in Northeast Columbia.
(Photo at right: credit Jonathan Sharpe)
In a bowl of cereal. In a mojito. On a salad. In a sauce for pork or salmon. Baked into doughy, sugary bread…
Blueberries literally have as many delicious uses as any other fruit I can think of outside of a tomato. But tomatoes are so, well, tomatoes.
Now, I use blueberries at home pretty much year round. However in the spring and early summer, especially around these parts, they are even better than normal! And they are available at nearly every single grocery store and market you will visit this season! Look for the ones that look cloudy on the outside. No, shiny blueberries are NOT the best ones!
Once you’re alone with your blueberries, you quickly realize that the best part about them is that they’re in that wonderful category of ready to eat as-is! So eat a few in their naked greatness and continue on. Just a little rinse (or not if you’re brave like me), and they enhance the simplest of our daily meals.
I don’t think my wife has eaten oatmeal without blueberries since 2012, and just the other day I whipped up a delicious Sweet Blueberry Bread that was nothing more than sugar, butter, eggs, flour, a touch of salt, baking powder & blueberries that was so easy I’d do it again on my day off!
As for how we use them at my favorite three restaurants, Mr. Friendlys, Cellar on Greene & Solstice Kitchen, the list is too long, and I couldn’t possibly remember every blueberry-enhanced dish/cocktail over the last year, so here’s two very quick and easy applications:
Blueberry Compote
Seen that on a menu? Of course you have! It’s easy, and it’s almost impossible to mess up. And although we can debate compote all day long, what we’re talking about here is creating a sticky, jam-like blueberry sauce by cooking down blueberries with a little red wine, cider vinegar, sugar, brown sugar, and perhaps some fresh thyme. Done right, it’s a perfect topping to pepper-seared or mustard-glazed salmon, or nearly any pork tenderloin or pork chop dish.
Blueberry Mojito
Itching for a new warm weather cocktail? Well isn’t it convenient that by the time this article hits your lap, we’ll be offering blueberries in a delicious mojito at Mr. Friendly’s & Solstice!? And this is even easier than the compote! Just muddle those fresh blueberries along with lime & fresh mint, add some simple syrup (super duper sugar water) or just a teaspoon of sugar, throw in your ice, rum, top with soda and you’re pretty much a bartending pro!
No matter what you whip up with blueberries, I must say that the best thing to do is just HAVE THEM in your fridge at home. You’ll find yourself adding them to all sorts of things, and they’ll make you happy. Plus they’re one of those super-food things too, so that’s kinda cool right?
This weekly food column is curated by Tracie Broom, who serves on the board at Slow Food Columbia (http://www.slowfoodcola.org), publishes The Yum Diary (http://www.yumdiary.com), and is a founding partner at Flock and Rally: Events + Communications for a Brave New South (http://www.flockandrally.com).
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