rhubarb shortcake

I adore rhubarb, prepared any way, but this has to be my new favorite. Roasted in red wine, vanilla, and sugar, it has the perfect balance of tartness to sweet. I like it a bit on the tart side. This recipe is from Bon Appetit. Take my word for it, you're gonna love it.  By the way, this picture was taken before I slathered the whipped  cream all over it.

Ingredients

Roasted Rhubarb

2 pounds rhubarb, trimmed, sliced 1-inch thick

1 cup sugar

1/2 cup red wine

1 vanilla bean, split lengthwise

Biscuits and Assembly

1 cup cake flour

4 teaspoons baking powder

1 teaspoon sugar

1 1/2 teaspoons kosher salt

1 cup all-purpose flour plus more for work surface

3 cups chilled heavy cream, divided

1/4 cup (1/2 stick) unsalted butter, melted

Preparation

Roasted Rhubarb

Preheat oven to 350°. Combine rhubarb, sugar, and wine in a medium baking dish or ovenproof skillet. Scrape in seeds from vanilla bean; add bean and toss to combine.

Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Discard vanilla bean.

Biscuits and Assembly

Preheat oven to 375°. Whisk cake flour, baking powder, sugar, salt, and 1 cup all-purpose flour in a medium bowl to combine. Add 1 1/2 cups cream; gently mix just until dough holds together.

Transfer dough to a lightly floured surface and form into a 9x6-inch rectangle about 1-inch thick. Cut dough in half length-wise, then cut crosswise 3 times to form 8 rectangular biscuits.

Arrange biscuits on a parchment paper-lined baking sheet, spacing 1 inch apart. Brush tops and sides of biscuits with butter. Bake until golden brown, 18-20 minutes. Transfer to a wire rack; let cool (biscuits can be served warm or at room temperature). Beat remaining 1 1/2 cups cream in a medium bowl until soft peaks form. Split biscuits and brush cut sides with remaining melted butter. Fill biscuits with roasted rhubarb and serve with whipped cream.

DO AHEAD: Rhubarb filling can be made 5 days ahead. Let cool, then cover and chill. Reheat slightly before serving. Biscuits can be made 1 day ahead. Let cool completely and store airtight at room temperature. 

Culinary

I'm your sous chef ―

but it's you who are cunning,

squeezing seeds from tomatoes

casually in the palm of your hand.

We reflect in the night window

like two aproned ghosts.

It's a changed world here,

free from any feeling

apart from belonging.

I lean back and sip wine,

watch you do your splendid thing,

flee all responsibility.

Patient with a slow simmer,

you dare to touch fleshy lasagna

with gentle expertise.

Everything fades to steam.

Is it coincidence we wind up

in the same kitchen?

tk/March 2013

Thanks to the talented R.A.D. Stainforth for reading this poem. More of his readings of my poetry can be found HERE.

Between Heaven and Hell, 1989 by Jacek Yerka

Join Magpie Tales creative writing group. 

Coffee S'mores Pie

I made this pie for tomorrow, but couldn't wait to go to heaven, so I sneaked a piece. I happen to be a fruit pie girl, but this recipe from Bon Appetite caught my eye.  Dark chocolate and coffee are two of my favorite things. It's easy and decadent. You're gonna love it.

Ingredients

Graham Cracker Crust

• 9 whole graham crackers, ground finely in a food processor
• 2 tablespoons heavy cream
• 2 tablespoons Nutella
• 1 ounce semisweet or bittersweet chocolate, melted
• 1 tablespoon unsalted butter, melted

Coffee Ganache

• 12 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), finely chopped
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2" cubes
• 1 1/4 cups heavy cream
• 2 tablespoons finely ground coffee beans

Meringue

• 2 large egg whites
• 1/2 cup sugar

• Special Equipment

  One 9" metal or glass pie dish; a kitchen torch (optional)

Preparation

Graham Cracker Crust

• Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.

Coffee Ganache

• Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 Tbsp. water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
• Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.

Meringue

• Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
• Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, if desired, toast meringue until golden brown in spots. DO AHEAD: Pie can be made 8 hours ahead. Keep chilled.

Spicy Oven-Fried Chicken

This is a zingy take on the standard American fare. It's perfect summer picnic food. And the leftovers are good, too.  I like to serve it with cabbage slaw, and corn on the cob with chili powder and fresh lime.  Margaritas wouldn't be a bad idea, either.

Willow's Spicy Fried Chicken

1 whole frying chicken, cut up
3 cups buttermilk
2-3 Tbsp Tabasco
1-2 tsp salt
2-3 cups flour
2 tsp salt
2 tsp freshly ground pepper
1 Tbsp cayenne pepper

(Amounts are approximate...I'm not big on measuring...)

Mix buttermilk, Tabasco, and salt in a dish, add chick and marinate for several hours or overnight in the fridge.  Heat 1/4 cup canola oil and 1/4 cup butter in a large cast iron skillet in the oven at 400 degrees. Meanwhile, remove chicken from buttermilk, shake off excess, dredge in flour mixture.  When butter melts, remove pan and add chicken, skin side down.  Return to oven.  Turn pieces after about 25 minutes or when golden brown underneath.  Return to oven and continue to bake until pieces are golden, crispy, and juices run clear, about another 20-25 minutes.  Cool on a rack.  Devour. 

Emily Dickinson's Coconut Cake

Last October, when Poet's House put Emily Dickinson's recipe for coconut cake on display in New York, I made a mental note to give it a try.  This morning, when a Facebook friend posted the recipe on my timeline, I knew today was the day to give it a whirl.

The result was beautifully simple, yet very satisfying, much like Dickinson's poetry. Was I expecting anything less?  As it melted in my mouth, it was lovely to think of Emily enjoying the same delight. It would be extra scrumptious with fresh raspberries on the side. I have a feeling Miss D served it that way. 


Emily Dickinson's Coconut Cake

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1 cup coconut
2 cups flour
1 cup sugar
1/2 cup butter
1/2 cup milk
2 eggs
1/2 teaspoon soda
1 teaspoon cream of tartar


Here's my own instructions:


Cream sugar and butter, add eggs, mix well.  Add milk and coconut, mix.  Add dry ingredients and mix well.  Bake in a 9 inch round cake pan 350 for 30 minutes. 

lemony = spring

I love to make lemony things in the spring, so I dug out this recipe, which I haven't made in several years. You're gonna love this savory lemony-ness.  It's delicious served with red potatoes, couscous, or rice.  And best of all, like almost all the dishes I make, it's quick and easy. Give this a whirl and let me know how you like it. Notice the Blue Willow? Julia would be proud.

Willow's Chicken Francaise

(ingredients are approximate ... I'm not big on measuring)

4 large boneless skinless chicken breasts
1/2 cup vegetable oil
1 cup flour
3/4 tsp salt
1/2 tsp pepper
2 large eggs
1/2 stick butter
1/2 cup dry white wine
1/2 cup low sodium chicken broth
2 Tbsp freshly squeezed lemon juice
1 Tbsp flour
2 Tbsp half and half
1 tsp tarragon (or 1/4 cup chopped fresh flat leaf parsley)
1 whole lemon, thinly sliced

Place chicken breasts between 2 sheets of plastic wrap and gently pound with flat side of a meat mallet until 1/4 inch thick.

Heat oil in a 15 inch heavy skillet over moderate heat til hot.

While oil is heating, stir together flour, salt, pepper in shallow bowl. Dredge chicken, one piece at a time in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off.

Then fry, turning over once, until golden brown and cooked through. Transfer to a plate lined with paper towels and cover loosely with foil.

Pour off and discard oil, then heat butter over low heat until foam subsides. Add wine, broth and lemon juice and boil, uncovered, stirring occasionally until sauce is reduced to about 3/4 cup or so.

Whisk in about 1 Tbsp flour, then remove from heat and whisk in about 2 Tbsp of half and half. (Sauce should be on the thin side.) Add tarragon or parsley. Immediately spoon sauce over chicken, top with lemon slices and serve.

stuffed peppers southwestern style

This is a yummy twist on the old standby.  I made a whole tray of these ahead of time, slid them in the fridge, until ready to bake.  The leftovers were just as tasty, too.  These were supposed to be sprinkled with chopped scallions, which would have made for a prettier presentation, but unfortunately I forgot to pick some up at the grocery.  You get the idea.

Southwestern Stuffed Peppers


1 cup cooked long-grain white rice
6 thinly sliced scallions (I forgot these)
1 small chopped onion
1/2 pound ground beef (I used turkey)
1 cup frozen corn (I used canned Mexican style)
1 4.5 ounce can chopped green chilies
1 tsp cumin
1 cup grated Monterey Jack (or cheddar)
salt and pepper to taste
4 large bell peppers, halved lengthwise, seeded
1/2 cup plain Greek yogurt or sour cream
salsa for serving

Cook the beef and onion in a large skillet, stir in the corn, chilies, cumin, rice, 1/2 cup Monterey Jack, salt and pepper to taste.  Arrange the peppers in a 9x13 baking dish, divide the mixture among the peppers, add 1/2 cup water to the dish, cover with foil, and bake 375 degrees until the peppers are soft, 20-30 minutes (tender, but not falling apart).  Uncover, sprinkle with remaining cheese, bake until browned, 5-7 minutes more.  Serve with yogurt or sour cream, salsa, and scallions.  Yummingtons.

jalapeno cheese bread

I love my bread machine. The thing is, it's too large to keep out on the kitchen counter, so I only dig it out of its cluttered spot at the back of the cabinet every once in a while.  But when I do, man oh man, does that baby know how to make bread.  It's super convenient, dumping in the ingredients and turning it on, but since I'm a tactile kinda girl, I miss the kneading, the touch of the dough in my hands.

Here's one of my tried and true recipes.  I just made it last night, and it won't live to see another day.  It's mildly spicy, moist and irresistible, perfect party food with beer, wine, or a frosty margarita.

Jalapeno Cheese Bread

3/4 cup sour cream
3/4 cup water
2 eggs
2 tsp salt
3 Tbsp sugar
4 cups flour
1 cup grated sharp cheddar
1 small can diced jalapeno peppers
2 1/2 tsp active dry yeast

Toss the above in the bread machine, light crust setting, press start...3 hours 15 minutes later...presto chango...yum!

when all the elements come together

Sometimes everything comes together perfectly to make food taste especially good.  A lot of factors come into play, in addition to the actual cooking process.  Sure, the freshness of the ingredients, and the skill of the cook, are important, but what about the current barometric pressure, the phase of the moon, the way the stars are aligned?  A lot has to do with the current state of your body: when you last ate, how well you slept the night before, what hormones are running around; not to mention your mental state, or what you might be drinking with the meal, and who with.  So, on these delightful occasions, when all the elements come together, food tastes monumental.  These things don't effect you?  Oh, they do, and more than you might think.

Speaking of tasting good, here's a simple recipe for chicken stew I've been making every week since October.  Toss a package of bone-in, skin-on chicken thighs (about 6 large) into a 9 x 13 baking dish.  Add whatever veggies you have on hand, chopped large.  (I usually use cabbage, carrots, leeks, several cloves of garlic), a few cups of white wine, sage, thyme, (fresh herbs are always better) salt, and freshly ground pepper.  Bake low, about 275 for several hours, until cooked down, tender and golden.  You're gonna love this, regardless of the elements.

"Well," said Pooh, "what I like best," 

and then he had to stop and think. 

Because although eating honey was a very good thing to do, 

there was a moment just before you began to eat it 

which was better than when you were, 

but he didn't know what it was called.” 

― A. A. Milne, Winnie-the-Pooh

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endless potatoes

Beige

I stand

just as I have

for many years

in a noisy kitchen

full of familiar faces

repeated stories

caught in hot air

bubbles, heavy

in the scent of sage

and wonder

of future turkeys

endless potatoes

to be mashed

stirring at the stove

the more beige

I become

the more invisible

tk/November 2011


The brilliant R.A.D. Stainforth reads this poem:
(Check out his excellent blog Black Dogs here.)

Speaking of endless potatoes, here is another wonderful variation of the quintessential mashed: 

Boil 3 pounds of new red potatoes in skins, drain and mash with 1 cup grated Parmesan, 3/4 cup ricotta, 3/4 cup whole milk, and one stick unsalted butter, salt and freshly ground pepper to taste.

Best Thanksgiving wishes to you and yours, my friends.  

mashed tater season

For reasons unknown, I never make mashed potatoes in the summer.  So this time of year, when the cold weather rolls around, my Scots-Irish DNA craves comfort food, and shifts into full-blown potato mode. When I was a little girl, I loved mashed potatoes so much, I often chose them for dessert. (What do I mean, when I was little? I still do this.) I'll be posting a few variations on the glorious mashed potato in the following weeks, so stay tuned. This one is simple and marvelous...

Brown Butter and Sage Mashed Potatoes

Boil 3 pounds red new potatoes in skins.  Meanwhile, melt 1 1/2 sticks unsalted butter in a small skillet over medium heat, add 1 cup chopped fresh sage and cook, stirring until the butter is golden brown, 4-6 minutes. Drain the potatoes and mash with butter mixture, 1/4 cup whole milk; season with salt and freshly ground pepper.

(I knew this great vintage fork would come in handy some day.)

world famous pot roast

It's still very warm here, but I am so ready for slow cooked comfort food,  I made my world famous pot roast today. I cooked it for the first time in Little Red, my red cast iron pot. It is super-tender and full of flavor.  Give it a whirl.  It will be your favorite, too. I promise. This is a re-post from 2008, back when I was known only as "Willow"...


Pot Roast

Ingredients
1 (2-pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins

Directions
Preheat the oven to 200-225 degrees F. Place a wide, heavy skillet over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened.

Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil.

Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off one corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce. (Adjust longer cook time for larger cuts of meat.)

before...

and after...oh yeah...

got blackberries?

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There have been quite a lot of hits on my blackberry muffin recipe from 2008 in recent days, so I thought it might not be a bad idea to post it again.  The oatmeal in this recipe gives it a wonderful old fashioned taste, incredibly moist, like something your grandmother might have made.

Whole Grain Blackberry Muffins

2 cups flour

1 cup regular rolled oats

1 cup packed dark brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp allspice

1 cup milk

1/4 vegetable oil

1 tsp vanilla extract

1 egg

2 cups fresh blackberries

Whisk together the dry ingredients.  Mix together the wet ingredients and gently fold into the dry. Carefully add the berries, folding gently, as to not crumble them into the batter.  Fill muffin tins to the top.  Bake 350 degree for 20 minutes.  Makes 12 large muffins.

tomato tart with a baked egg

Ever go to a practically empty fridge and wonder what you can toss together for supper?  I like to keep a box of puff pastry on hand, and almost always have tomatoes, eggs and cheese.  Dom, at Belleau Kitchen, inspired this quick, spur of moment little summer meal.  Yum.

1 roll ready made puff pastry
1 package of vine-ripened tomatoes
5 tablespoons strong cheese
1 egg
salt and freshly ground pepper to taste
rosemary (I didn't have fresh on hand, so used dry)

Slice the tomatoes and lay them in an oven-proof roasting pan, drizzle with olive oil and balsamic vinegar and roast for 20 minutes at 325.  Roll out the pastry, score a line around the edge, about an inch from the end. Grate cheese on top, add roasted tomatoes, and crack an egg on top.  Bake until golden brown, about 15 minutes at 375.  I sprinkled Parmesan cheese on each slice before serving.

rosso pesto dip

It seems my posting of summer dips has evolved into a series.  Here's another goody that's delicious and super-fast to toss together.  Mash together 6 ounces of crumbled Feta, 1 cup of Greek yogurt or sour cream, and 1/2 cup of rosso (red) pesto (if you can't find it, chopped oil-packed sun-dried tomatoes will do the trick). Season with salt and freshly ground pepper.  Serve with pretzel or pita chips or veggies.  (I leave out the salt, if I'm serving it with the pretzel chips.)  This stuff is amazing.

little red in summer

Little Red, my cast iron Dutch oven, is pretty much shelved for the summer months except for pulled pork.  Rub a pork shoulder with your favorite blend of spices (I use cumin, chili powder, garlic powder, onion powder, salt and freshly ground pepper) pop in a cast iron with a lid, and cook extra slow, about 18 hours at 175 degrees.  The pork will seriously melt in your mouth.  Top with your favorite BBQ sauce; quintessential American yum.

dippity two

Like I mentioned earlier, I am all about dips in the summer months.  Here is another delicious one. It's a new twist on the standard sour cream chip dip.  The bite of the cheese, combined with lemon and pepper, give it a fresh zing.  The only trouble is, you're gonna want to eat too much of this stuff.

Lemon, Pepper, and Pecorino Dip

Mix together 1 cup sour cream, 1 cup grated pecorino, the finely grated zest of one lemon.  Salt to taste and lots of fresly grated pepper. Serve with ridged potato chips, or if you're trying to be extra good, like me, it's wonderful with veggies.

grilled hoisin chicken with scallions

Seems I've been posting either poetry or food, which is basically what I've been up to lately.  I'm always looking for a different twist on boneless skinless chicken breasts. This one is perfect for quick and easy summer grilling.  Toss some sweet potato wedges and scallions on the grill, along with the chicken, and you've got a meal ready in less than 30 minutes.  The musky sweet of the hoisin pairs perfectly with the sweet of the potatoes. You're gonna love it.

Heat grill to medium and brush boneless skinless chicken breasts with canola oil.  Cut sweet potatoes into 1/2 inch wedges and toss with canola oil, sea salt and freshly ground pepper.  Grill the chicken and potatoes for about 7-10 minutes each side.  Brush chicken with bottled hoisin sauce, turning occasionally, the last few minutes of grilling.  Toss scallions in canola, salt and pepper, add to grill the last five minutes.  Remove all from grill.  Sprinkle chicken and potatoes with sesame seeds, drizzle potatoes with sesame oil.  Easy peasy.

roasted eggplant dip

Another thing I like about summer, even though it is my least favorite season, is dips.  I rarely make them in the fall and winter months, so they are a welcome treat by the time summer rolls around. Here's a new one I made last weekend.  It's so incredibly healthy, it might not even truly qualify as a dip. It's my new favorite.  Try it.  It will be yours, too.

Roast two halved eggplants, cut-side down, at 400 degrees until very soft, about 30-40 minutes. Let cool. Scoop out the flesh and roughly chop. Mix in 1/2 finely chopped red onion, 1/2 cup chopped fresh basil, 2 tablespoons olive oil, 1 teaspoon red wine vinegar, salt and freshly ground pepper to taste.  Serve with vegetable chips. Can be made up to one day in advance.  Bring to room temperature before serving.

pasta with goat cheese and basil oil

Summer is my least favorite season.  But one of the things that makes summer a bit more tolerable is pasta. This one is elegant, simple, and delicious.  It only takes 20 minutes flat, start to finish.

Cook 12 ounces gemelli (I used strozzapreti) pasta according to directions. Drain.  Meanwhile, in a blender or mini food processor, puree 2 cups fresh basil leaves with 1/2 cup olive oil until smooth.  Toss the pasta with the basil oil, 4 ounces of crumbled goat cheese, 1 cup fresh basil leaves, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground pepper.  I like a few extra grinds of triple berry pepper on top. Yum. Oh. Yum.

By the way, "strozzapreti" means "priest choker".  Apparently, gluttonous Italian priests were so enthralled by the savory pasta, that they ate too quickly and choked themselves, sometimes even to death.  Okay, I like this pasta, but not that much.