Ten years of the Taste 50

Here's how we're celebrating the publication of the 10th edition of the annual Taste 50: By digging through a towering pile of past Taste issues and retrieving all 10 iterations of our once-a-year ode to the people, places and products that are currently capturing our attention.

Of course, to mark the occasion, we also baked, because what's an office party without a treat?. Well, I baked, anyway. My household is fresh out of rhubarb, an embarrassing admission since the stuff literally grows like weeds. Even worse, I discovered that my local supermarket was, at least temporarily, a rhubarb-free zone. That dashed my plans to prepare the fantastic, can't-recommend-it-enough recipe for strawberry-rhubarb cobber in today's Taste 50, from Black Walnut Bakery owner Sarah Botcher. Rats.

Instead, I did manage to scrounge up a handful of bittersweet chocolate from the back of our pantry and pulled together a batch of celebratory chocolate chip cookies. They're delicious, if I do say so myself. Here's the recipe.

For those on the lookout for a few cooking ideas for the weekend, here are a few seasonal ideas, culled from previous Taste 50s.

EARLY SUMMER CROSTINI
Serves 4 to 6.
Note: From Michelle Gayer of the Salty Tart. "When I shop the farmers market, I like to choose things that are no fuss," she said. "With just a few ingredients and a little cutting board time, tasty farmers market goods can get your summer started. " Gayer suggests using sheep's milk ricotta from Shepherd's Way Farms in Nerstrand, Minn., and to purchase more than you'll need. "It's good to have on hand," she said.
• 1 baguette
• Extra-virgin olive oil
• 8 oz. ricotta
• 1 tbsp. freshly chopped thyme
• 1 tbsp. freshly chopped chives
• Salt and freshly ground black pepper to taste
• 1 bunch spring onions, chopped
• 1 bunch radishes, cut in quarters
• 1 tbsp. freshly chopped chervil

Directions
Preheat oven to 400 degrees (or, using indirect heat on a preheated grill). Slice baguette diagonally, brush one side with olive oil and toast, olive oil-side up, until golden brown, about 3 to 4 minutes.
In a medium bowl, combine ricotta with thyme and chives and season to taste with salt and pepper.
Smear herbed ricotta on toasted baguette. Sprinkle onions on top of ricotta. Place radish slices on top of onions. Sprinkle with salt and garnish with chervil. Repeat with remaining crostini and serve.

SNAP PEA AND ARUGULA CROSTINI WITH GOAT CHEESE
Serves 4 to 6.
Note: From Michelle Gayer of the Salty Tart. She suggests using chèvre from Singing Hills Goat Dairy in Nerstrand, Minn.
• 1 baguette
• Extra-virgin olive oil
• 8 oz. chèvre
• 1/2 lb. sugar snap peas, thinly sliced on the diagonal
• 1 tbsp. freshly chopped basil
• 1 tbsp. freshly chopped mint
• 1 tsp. extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 bag of arugula

Directions
Preheat oven to 400 degrees (or, using indirect heat on a preheated grill). Slice baguette diagonally, brush with olive oil and toast, olive oil-side up, until golden brown.
In a medium bowl, toss peas, basil, mint and 1 teaspoon olive oil and season to taste with salt and pepper.
Smear chèvre on toasted baguette. Spoon pea mixture over chèvre and garnish with a small handful of arugula. Repeat with remaining crostini and serve.

SPRIGHTLY ASPARAGUS SOUP
Serves 4.
Note: Mike Ryan and Matthew Bickford, co-owners of Be'wiched Deli, turned to sous chef Steven Tentis to craft this recipe.
• 1 c. spinach leaves
• 2 lb. asparagus, stems trimmed
• 2 tbsp. butter
• 1 c. chopped yellow onion
• 2 garlic cloves
• 2 tbsp. fresh thyme leaves
• 6 c. vegetable broth, divided
• 1/4 c. chopped flat-leaf parsley
• 1/2 c. heavy cream
• Salt and freshly ground black pepper
• 1/4 c. creme fraiche, for garnish

Directions
Bring a large pot of salted water to boil over high heat. Add spinach and cook until leaves are wilted, about 2 minutes. Scoop spinach out with a strainer. Drain and squeeze out as much moisture as possible and reserve.
Fill a bowl with ice water. Place asparagus into boiling water and cook until stalks turn bright green, about 2 to 3 minutes, depending on thickness of stalks. Using tongs or a slotted spoon, transfer asparagus from boiling water to ice water. Remove from water, remove 8 asparagus tips for garnish and reserve.
In a soup pot over medium heat, melt butter. Add onion, garlic and thyme and cook until onions sweat, being careful to not allow vegetables to brown. Slowly add 1/4 cup vegetable stock and deglaze pan. Add blanched spinach, blanched asparagus, parsley and remaining 5 3/4 cups vegetable stock, increase heat to high and bring to a boil.
Meanwhile, in a small pot over medium heat, warm cream until it almost reaches a boil. Add cream to boiling soup mixture and remove soup pot from heat. Steep soup, uncovered, for 15 minutes. Season with salt and pepper to taste. Using a blender on high speed (and working in batches), puree soup mixture until a creamy consistency is reached. Pass pureed soup mixture through a fine mesh strainer and into a bowl. Place bowl of soup in an ice bath to stop cooking process and retain maximum color. Serve cool (by chilling soup in refrigerator), at room temperature or hot (by carefully reheating). Ladle soup into serving bowls and garnish with asparagus tips and creme fraiche.