It wasn't as easy as I thought it would be to track down rhubarb. But after a few phone calls and confused produce department managers, I had a heavy bunch of the technically-a-vegetable in hand. I had never had the opportunity to taste a piece raw (it has been baked up in pies all the way for me), and was surprised to find that though it resembled celery, it had the firm texture and tartness of some types of apples. This is why it pairs so well with strawberries–their juicy, sweetness offsets the rhubarb, making for a dessert that is deliciously well-balanced–of course that is after it's topped with a scoop of vanilla ice-cream. For best results, eat outside and under the stars.
1/3 cup lightly packed brown sugar
1 tablespoon plus 1 teaspoon cornstarch
1 pound trimmed rhubarb, sliced 1/4" thick (about 4 cups)
3/4 pound strawberries, hulled and quartered if large or halved if small (about 3 cups)
1/2 cup sugar
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/2 cup old-fashioned rolled oats
1 egg, beaten well
6 tablespoons olive oil
2-4 tablespoons coarse sugar, for sprinkling
1. Position a rack in the center of your oven, and preheat to 375°F. Place an ungreased 10" tart pan on a rimmed baking sheet lined with foil and set aside.
2. In a bowl, whisk together the brown sugar, cornstarch, and salt. Add the rhubarb and strawberries, and gently toss to coat. Spread the fruit in the pan and set aside.
3. In another bowl, sift together the granulated sugar, flour, cinnamon, ginger, baking powder, and salt. Stir in the oats. Add the egg and using your hands toss and pinch the mixture to produce moist crumbs. Sprinkle evenly over the fruit.
4. Drizzle the oil over the topping, and sprinkle with the coarse sugar.
5. Place the crumble in the oven and bake for 45-60 minutes, until the top is deeply golden and the fruit is bubbling and thick. Cool slightly. Serve the crumble warm (reheated in 300º oven) or at room temperature, preferably with ice cream and a sprinkling of minced candied ginger.
Last week I shared a list of entrees and side-dishes that would be perfect for a Fourth of July party (check out the post with links to my recipes here). Today it is all about desserts. The common, summery theme here is fruit as the star ingredient–strawberries, blueberries, cherries, lemons, lime, bananas, pineapple, and peaches. Be sure to check back tomorrow when I add one more to the list–rubarb!
Sometimes you just want a cookie–or at least sometimes I do. But there are plenty of times I crave something a little less sweet with more chew and a better chance of filling me up. Enter muffins and fruit breads. They are perfect for a quick breakfast or midmorning snack (or later in the day too, of course). Loading them up with sugars and fats undoes a lot of their selling points, which is why this recipe is great: the sugar can be substituted for maple syrup or ommitted entirely, the white flour can be replaced with whole wheat, and the applesauce can be doubled instead of using oil. Why all that flexibilty? The small amount of banana goes a long way for moisture and sweetness, as do the raisins.
1/3 to 1/2 a cup mashed, very ripe banana (from about 1 large)
1/4 cup unsweetened applesauce
1/4 cup oil
1/2 cup sugar (or 3 tablespoons maple syrup for a less sweet bread)
2 teaspoons vanilla extract
1 cup grated zucchini (from about one medium), squeezed and drained of soe of its liquid
1 1/2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon allspice
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped walnuts
3/4 cup raisins
I love choosing pastries from bakeries because of all the variety–seriously, I could stand in front of all the pretty choices for a long time consuming them visually. I have to be honest, baba never really caught my eye (they were always a favorite of my dad, which made them a perfect treat for Father's Day this year). I now realize I was missing out. The cake itself (which was invented in the seventeenth century) is what is so unique here: it is done with yeast, resulting in a texture that is perfect for soaking up a subltely aromatic rum surup and light pastry cream.
½ cup milk
3 tsp yeast
2 cups all purpose flour
2 tsp sugar
Pinch of salt
1/3 cup oil
1 teaspoon orange zest
1 teaspoon lemon zest
cherries, for garnish
rum syrup, recipe follows
Italian pastry cream, recipe follows
1. Oil and flour a muffin tin or mini bundt pan and set aside. Warm milk in a small saucepan, then remove from heat and set aside.
2. In a bowl, combine yeast and ½ cup of flour. Stir in the warm milk and let mixture rest to rise, about 15 minutes.
3. Add eggs one at a time. Add remaining flour, sugar, and salt followed by the oil and zests. Let dough rest for 10 minutes.
4. Meanwhile, preheat the oven to 375 degrees. Dive dough into six pieces and place in the prepared pan. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm place for about 30 minutes (the dough should reach the top of the molds).
5. Bake for 15-20 minutes, or until the babas are golden brown. Remove from the oven and cool on a wire rack for 10 minutes.
6. To make the syrup: add 1.5 cups of water, 3/4 cups of sugar, the zest of one lemon, and 1 teaspoon vanilla extract to a medium saucepan. Bring to a boil, stirring until all the sugar is dissolved. Remove from heat and cool for about 20 minutes. Stir in 1/3 cup rum.
7. Set a wire rack over a sheet pan. Using a toothpick, poke holes all over the tops of babas. Pour the syrup over the cakes in batches and let sit until the liquid is absorbed, about 15 minutes.
8. To make the]cream: in a small saucepan, heat one cup of milk and 1 teaspoon vanilla extract. Bring to a boil then remove from heat. In a bowl, whisk six egg yolks with 3/4 cup sugar. Add 1/4 cup flour, a pinch of salt, and 2 cups milk. Whisk until there are no lumps. Pour the warm milk into the eggs, whisking continuously. Return mixture back to saucepan and place over a medium heat. Cook for about 15 minutes, stirring continuously until custardstarts to thicken. Refrigerate and allow to cool completely.
9. Using a spoon, hollow out the centers of each baba. Fill with the chilled cream and top with a cherry. Cover and refrigerate until ready to serve.
One of the first times I tried falafel, it was through take-out. The whole thing was a greasy mess, soggy and reeking of used oil. Still buried somewhere in there was a flavor and texture that I knew had potential. I tired the dish again at few sit-down restaurants and was soon hooked–the fritters were seriously addictive. Since I always find even well-made fried foods a little too indulgent, I love lightening a recipe by switching to baking if I can. Enter these little appetizers–crunchy and tasty but light.
2 cups chickpeas
1 small onion, roughly chopped
2 cloves garlic
4 tablespoons all-purpose, whole wheat, or chickpea flour
2 tablespoons olive oil, plus more to grease the baking sheet
1 teaspoon fine salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/4 cup flat-leaf parsley, leaves finely chopped
tahini sauce, for serving
1. Add garlic to the bowl of a food processor, run to chop. Then, add onion, and run to chop again.
2. Rinse chickpeas, drain well, and place in the food processor with the flour, olive oil, salt, and spices. Process in pulses, stirring regularly, until you get an even consistency
3. Fold in the parsley with a spatula. Cover and refrigerate mixture for at least 1 hour, or until the next day.
4. Preheat the oven to 375°F and oil a rimmed baking sheet. Shape the falafel mixture into balls the size of a large walnut (about 40), and place them on the sheet. Bake for 25 minutes, flipping halfway through, until golden.
5. For sauce, combine 1/4 cup sesame paste, 1/2 cup water, 2 tablespoon of lemon juice, 1/2 teaspoon of garlic powder and salt and pepper to taste. Whisk until thoroughly combined. Serve with tahini sauce, crudités, and pita bread, making sandwiches if desired.
Everything about this cake is wow: the colors, the flavors, the textures, the presentation. My sister and I dreamed it up together, imagining a dense vanilla cake, studded with fresh fruit, brightened with lots of lemon and topped with a sweet frosting. If it seems complicated, I can assure you that it is not–the ingredients do all the hard work. Perfect for spring, even more perfect for smmer, I can‘t believe that my new favorite dessert doens‘t contain (dark) chocolate.
3 3/4 cups flour
1 1/4 cups sugar
1 1/2 cups milk
1 cup + 2 tablespoons olive oil
3 1/4 + 1/8 teaspoons baking powder
2 teaspoons vanilla
zest and juice of 3 medium lemons
1 1/2 cups blueberries, fresh or non-thawed frozen, tossed in 1 tablespoon all-purpose flour
1 cup white chocolate, broken into pieces
½ cup olive oil
2 tablespoons honey
1 tablespoon vanilla extract
1. Preheat oven to 350° F. Line three 9-inch round cake pans with parchment paper. Grease the paper and the sides of the pan well.
2. In a large mixing bowl, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, lemon zest, lemon, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy (do not over-beat).
3. Fold the floured blueberries into the batter. Pour batter into the prepared baking pan. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick comes out clean.
4. For the frosting: In a small saucepan over low heat, melt chocolate and oil. Remove from heat and stir in honey, vanilla and salt. Place frosting in freezer for about 25 minutes to chill and thicken. Remove from freezer and whip with a hand blender until thick and fluffy.
5. Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting.
Manicotti–ricotta, parmesan, egg, and mozzarella filled-crepes–are are indulgently delicious. Like elongated ravioli or lasagna, they're rich and creamy and pair wonderfully with homemade tomato sauce. I associate the baked filled-pasta with my first foray into cooking: I was in high school, my parents were celebrating a milestone wedding anniversary, and I wanted to make something special for them as a surprise. I fished out my mother's grandmother's recipe from our recipe box and ignored the voice in my head that warned I might mess up. That batch turned out perfectly–and I was so excited I knew I'd keep experimenting more.
6 large eggs
3 cups water
1.5 cups all-purpose flour
1 teaspoon salt
2 lb fresh ricotta (3 cups)
2 large eggs
3/4 cup finely grated Parmigiano-Reggiano
1/3 cup chopped parsley
1 teaspoon salt
1 teaspoon black pepper
1/2 lb mozzarella
tomato sauce, for tray and topping
1. Break up eggs in bowl and stir in water. Add flour and salt, then stir batter until just combined. Force through a mesh sieve into another bowl to remove all lumps.
2. Lightly brush an 8-inch nonstick skillet with oil and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, reducing heat slightly if crêpe sets too quickly. Cook until underside is just set and lightly browned, about 30 seconds, then flip and cook its reverse for the same amount of time. Invert crêpe onto a clean towel to cool completely. Repeat for remaining crêpes, brushing skillet with oil as needed and stacking crêpes in piles.
3. Put oven rack in middle position and preheat oven to 425°F. Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper. Cut mozzarella lengthwise into 1/4-inch-thick sticks.
4. Spread 2 cups sauce in baking dish. Arrange 1 crêpe, browned side up, on a work surface, then place about 2 tablespoons of filling in a line across center and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to baking dish. Fill remaining crêpes in the same manner, arranging snugly in one layer. Spread 1 cup sauce over manicotti. Tightly cover with foil and bake until sauce is bubbling and filling is hot, about 30 minutes. Serve with remaining sauce on the side.