Rhubarb: A Lovely Rite of Passage
15 May 2012 Leave a Comment
in Dessert, Party Food Tags: Betty Crocker, ginger crisp, potluck dessert, rhubarb, rhubarb crisp, rite of passage, spring, spring dessert, spring fruit crisp, summer fruit crisp
Our area’s rich in rhubarb this time of year. I adore the tang, the zip, the color, and how perfectly it goes with a crispy topping and a scoop of vanilla, or a dollop of whipped cream or yogurt. It’s dessert, it’s a snack, it’s breakfast (all three, if you’re lucky and don’t have to share). Wait though – sharing is the best way to eat, and this is ideal potluck fare.
Rhubarb is the first “fruit” (though it’s technically a vegetable) of spring, the rite of passage to summer. It’s worth celebrating.
If it’s not in your back yard, we have it locally grown at New Pi. Here’s another gorgeous way to use it: Rhubarb Custard Pie.
Crisps are one of my favorite things. Sweet but not overpowering, easy but satisfying, perfectly country-casual Betty Crocker. I don’t mind too much topping to fruit ratio, nor too much fruit to topping ratio – in whatever proportions, I still find they suit one another. This is low-stress baking.
The recipe below is a dressed up rhubarb crisp, with the addition of ginger and orange. If you don’t want the ginger or orange to dominate, go a little light with them. Their flavors strengthen after a day.
Rhubarb, Orange, and Ginger Crisp
Adapted from Jamie Oliver
2 ¼ lbs. rhubarb, trimmed and chopped (small pieces for a smooth consistency, long pieces for more texture)
1 c. brown sugar, divided
1 orange, juiced, and ¼ of its zest (or more for a stronger orange flavor)
1 ½ c. flour
1 ¼ c. rolled oats
thumb-sized piece of fresh ginger (more if desired), peeled with the edge of a spoon and minced
7 T. cold butter, chopped into cubes
Preheat oven to 350˚F.
Simmer rhubarb, ½ c. brown sugar, orange juice, and zest a few minutes, until rhubarb softens somewhat. Transfer to an ungreased ovenproof dish.
Mix ½ c. brown sugar, flour, oats, and ginger together.
Pinch in butter with fingers until pieces start to form. Sprinkle over rhubarb.
Bake 40-45 min., until golden and rhubarb bubbles up.
Like this:
This Weekend (backyard or in the wild)
20 Apr 2012 Leave a Comment
in Entrees, Party Food Tags: aluminum foil, barbeque, campfire food, camping food, cookout, foilie, grill out, scallops, seafood, white fish
Scallops. Middle Eastern Couscous. Lemon. Cranberries. Fire.
Yum! But how does it all work?
Tin foil packages, which we’ll call “foilies” – it rolls off your tongue better, and sounds incredibly kid-friendly, which it is. Sadly, this was new to me – I know, I’ve gone through my whole life without foilies! Thanks to my coworkers Jen & Genie, however, foilies have come into my life and campfire cooking will forever be more exciting.
Genie’s a recipe whiz and deserves all the credit for how divine this one is! She invented more great recipes for foilies and pudgie pies (sweet or savory sandwiches cooked in a pie iron over the fire) that’ll all be in our upcoming Summer Catalyst, out late next month – can’t wait!
If you are camping, this is the ideal food to prep in advance if you’re taking cold packs along. Build a fire and it’s instant, and wayyy better – incomparable, really – than a can of beans or a variety pack of granola bars. Sheesh, incomparable isn’t a strong enough word!
This is really fabulous – make it.
Scallops or White Fish with Cranberry Almond Couscous
Genie Maybanks
4 large sheets heavy-duty foil
1 T. smoked paprika
1 t. crushed red pepper flakes (reduce if desired)
1 c. uncooked Middle Eastern (large) couscous
¼ c. sliced green onion
½ c. sliced almonds
½ c. dried cranberries
salt & pepper
2 T. chopped fresh parsley (optional)
1 can (10 1/2 oz.) chicken broth or 1 T. bullion plus 1 1/2 c. water
1 lb. scallops or 4 white fish fillets
4 T. melted butter, margarine, olive oil, or walnut oil
1 lemon, peel sliced off, thinly sliced, seeds removed
(For simpler version, simply use fish, couscous, bullion, 3 T. dried dill or 2-3 T. dried chives, dried cranberries, oil, and lemon slices)
COMBINE first 8 ingredients. Stir in half of the chicken broth.
CENTER ¼ of the mixture on each sheet of foil, with the dull side toward food. Top with scallops or fish, butter or oil, and lemon slices.
FOLD up foil sides partway, add remaining chicken broth to each, and seal the packets, leaving room for heat circulation inside.
GRILL 8 to 10 minutes in covered grill or on campfire until fish is cooked through.
Turnips You Want to Eat – Two Ways
09 Dec 2011 2 Comments
in Party Food, Sides Tags: #eatlocal, grinnell heritage farm, local winter vegetables, root vegetables, side dish, turnips, vegetarian side dish, winter dish, winter side dish
I’d like to elevate the lowly turnip. Look at them – they’re cute things (aren’t they?), with their purple tops. There’s reason to celebrate them right now – they’re one of our local offerings in winter time, and right now they’re on sale too.
I don’t think I need to hide it – these ones in particular are grown at one of my favorite places on earth, Grinnell Heritage Farm. Good people, good place… and good turnips too! This recipe will give you something to think about – and possibly re-think whether or not you “like” turnips. I’m guessing that most people wouldn’t say they “like turnips.”
But now…
I do.
These braised turnips are sweet and tasty. I liked them simply with a little parsley and an extra squeeze of lemon – just the top half of the recipe below. If you’d like to dress them up, add these fancy poppy seed bread crumbs to make them complex and interesting. These are very tasty bread crumbs, and pretty too. I think I’ll need to put these on lots of things…
I also like to pair turnips with potatoes (like on top of a fabulous Shepherd’s Pie), or in place of potatoes in soups. I’m sure there are more good ways to prepare turnips though – how do you like them?
A co-worker, Jen S., just had a fabulous idea – how about mashed turnips and beets? Sounds gorgeous to me.
Braised Turnips with Poppy Seed Bread Crumbs
from my favorite, Epicurious
Braised Turnips
3 T. butter
2 lbs. medium turnips, peeled and cut into 1-inch-thick wedges
1 1/2 c. water
1 T. fresh lemon juice
1/2 t. salt
Bread Crumbs
2 T. olive oil
1 garlic clove, minced
1 c. fine fresh bread crumbs from a baguette
1 T. poppy seeds
1 T. flat-leaf parsley, chopped, plus garnish if desired
lemon wedge
Braise turnips:
Melt butter in a 12-inch heavy skillet over medium heat. Add turnips, water, lemon juice, and salt and bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Increase heat to medium and stir, then briskly simmer, uncovered, until liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).
Make bread crumbs while turnips cook:
Heat oil in a large heavy skillet over medium heat until it shimmers, then saute garlic, stirring, until just pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes.
Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs and a good squeeze of lemon juice over the turnips.
• Turnips can be braised 1 day ahead and chilled, uncovered, until cool, then covered. Reheat with a little water before serving.
•Bread-crumb mixture, without parsley, can be made 1 day ahead and kept in an airtight container at room temperature. Stir in parsley before using.
