I'd like to share my recipe for Rhubarb Crisp with everyone because I like it and Kristina likes it so you will probably like it too. It is not my personal recipe invention, it's just from Martha Stewart's Everyday Food cookbook. More about this cookbook in a bit... I have increased the quantities in the recipe so this recipe makes about half again as much as the original.
Rhubarb Crisp1 1/4 cups sugar
1 1/2 cups flour
2 sticks of butter (a half pound)
2 cups rolled oats
cinnamon to taste (1 tsp or so)
1/4 tsp nutmeg
1. Preheat oven to 400 degrees F. Slice the rhubarb stalks on the diagonal into uniform 3/4-inch-thick pieces. Toss with3/4 cup of sugar and 1/2 cup of flour and place in a 9 by 13 inch baking dish.
2. Combine the remaining flour by hand (or in a food processor) with the butter until the butter is distributed evenly in pea sized pieces. Combine in the remaining sugar, rolled oats, spices. Sprinkle over the rhubarb.
3. Bake until the rhubarb is tender and topping is golden, 35 minutes. Serve warm or cool. Refrigerate any leftovers (if you have any). It's good for breakfast too!
The book Everyday Food is very useful to me. I love this cookbook because I am such a sucker for pictures. Every single recipe has a large color photo illustrating it. It's amazing what a difference this makes. Almost as though I am cooking visually instead of by taste. Or maybe it's that I don't know if I'll like a dish unless I see it first. Come to think of it, I sometimes eat in restaurants like this too. Along the lines of: "I'll have what the man at the third table is having" or even "Excuse me, what is that dish you are eating called?"
My next favorite cookbook is Vegetable Soups by Deborah Madison. This book has the most wonderful soups I have ever made. My goal is to make every recipe in this book by the end of the summer, erm....fall more likely. My favorites so far are the Mexican Tomato Broth, which is much more complex and exciting than it sounds. And the Yellow Pea and Coconut Milk Soup - just right for these cold summer days (yeah, Bay Area 'winter').
This week I am looking for something interesting to do with nectarines or maybe nectarines, raspberries and blackberries since that is what I have in the house right now. I'm thinking maybe nectarine crisp with ginger whipped cream and fresh berries sprinkled on top. Mmmmmm.
Who's got a favorite nectarine recipe?
3 comments:
I've always loved Rhubarb pie but never had the guts to make it for some reason...perhaps laziness? ;) No actually, I saw some rhubarb at the farmers market and had a moment of sadness remembering my mommy's delicious pie and how now in order to have any I'd need to learn how to make it myself :( - do we have to grow up??
oh yes, @miss m, you do have to grow up! But think of the possibilities! You can go where you want, do what you want, choose your own path, and make your very own mistakes with no one to say "I told you so" except yourself!
Personally I think you sound like the perfect candidate for a cooking class. Learn to cook AND meet new people in your new town.
Rhubarb pie is a lot of work!! Remember that one I made at Halfsgiving?? It was tasty, but I swear it took me like 9 hours to make! I'm hesitant to make another one too.
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