Big Crumb Coffeecake with Rhubarb

Butter for greasing pan

Rhubarb filling:
1/2 pound rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger

Crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups cake flour (or unbleached all-purpose flour)

Cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour (or unbleached all-purpose flour)
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces.

Heat oven to 325°F.  Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.

To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.

To prepare cake, in a small bowl stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.

Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.

Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.

Makes 6 to 8 servings.

From Smitten Kitchen blog and The New York Times.

This cake can be made with a blueberry, raspberry, sour cherry or any other tangy fruit filling you can think of. Simply adjust the sugar level accordingly–most of these will need less than the rhubarb does to make them palatable.

Baklava

14 ounces whole almonds (or, for nut-free version, see note below)

2 ounces light brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 package filo pastry

8 ounces unsalted butter, melted

3 1/2 ounces sugar

8 ounces honey

1 1/2 tablespoons orange flower water (optional)

Lightly toast the almonds, then chop them finely and mix them with the brown sugar, cinnamon, and ginger.

Cut the filo pastry to fit a 9x12-inch baking dish, saving any cut-off pieces to make up the layers in the middle of the procedure.  Brush the dish with butter, lay a sheet of pastry in it, brush that with butter, cover it with another sheet, and brush that with butter.  Scatter on a layer of the almonds, then put two more layers of pastry as before.  Continue in this way until the almonds and the pastry are all used up.  Make sure the almonds are scattered evenly to the edge so that the dish is building up evenly.  Brush the top pastry sheet with butter and chill the dish for 30 minutes.  Heat the oven to 375°F.

Using a sharp knife, cut the baklava into 16 rectangles, four by four, then cut each one in half diagonally to get 32 triangles.  Make sure you cut right to the base of the dish.  Bake the baklava for 10 minutes, then turn the oven down to 325°F for an hour.  The baklava should be lightly browned on top and crisp all the way through.

Heat the sugar, honey, and orange flower water together in a small pot until bubbling.  Leave it for one minute, then pour it over the hot baklava.  Leave the baklava in the dish to cool completely before removing the pieces.  It will keep for a week or more in a sealed container.

From Café Paradiso Seasons by Denis Cotter

Note:  For nut-free version, use about 3.5 ounces sunflower seeds, 3.5 ounces sesame seeds, and 7 ounces pepitas.  Roast them all together in a dry pan until lightly browned, then grind to a coarse powder in a food processor.  Use in place of almonds. 

Lentil Burgers

1/2 onion, peeled and chopped

1 tablespoon olive oil

1 garlic clove, crushed

1 fresh green chili, seeded and chopped, if desired

1 teaspoon ground coriander

1 3/4 cup canned lentils, drained

Oil for shallow frying

1/2 cup plus 1/4 cup breadcrumbs

Salt and freshly ground black pepper

1 egg, beaten

Fry the onion in oil, covered, for 5 minutes.  Add the garlic, chili, and ground coriander, then cover and cook for 2-3 minutes.  Remove from the heat and stir in the lentils.  Add 1/2 cup breadcrumbs to the lentil mixture along with the salt and pepper, mashing the mixture with a spoon or potato masher so that it holds together.

Divide the mixture into four and form into flattish burger shapes.  Dip the burgers first in the beaten egg, then in the 1/4 cup breadcrumbs, making sure they are well coated.  Fry them until they are crisp and brown; they will need about 3-4 minutes per side.  Drain well on paper towels.

Serves 2 to 4.

From Vegetarian Fast Food by Rose Elliot, with some changes

Napa Cabbage Salad with Buttermilk Dressing

1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1 tablespoon sugar
3 tablespoons finely chopped chives
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 carrots, grated

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and carrots with dressing.

Serves 4.

Adapted from Gourmet, via Smitten Kitchen blog

Poached Egg Crostone with Spinach and Bacon

1 cup plus 2 tablespoons olive oil
2 garlic cloves, peeled, crushed
1 tablespoon chopped fresh thyme
1 teaspoon dried crushed red pepper
4 thick slices bread
8 thick bacon slices
2 tablespoons minced shallot
1 10-ounce bag fresh baby spinach
1 tablespoon distilled white vinegar
1/2 teaspoon salt
4 large eggs
Parmesan cheese shavings

Heat oven to 425°F. Combine 1 cup olive oil and next 3 ingredients in small saucepan. Cook over medium-high heat 2 minutes to release flavors. Remove from heat. Season mixture with salt and pepper.

Place slices of bread on small baking sheet. Brush bread all over with olive oil mixture. Bake until bread is golden brown, about 7 minutes. Cool bread; maintain oven temperature.

Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Heat remaining 2 tablespoons olive oil in large pot over medium heat. Add shallot and sauté 2 minutes. Add spinach and stir until just wilted.

Fill 12-inch-diameter skillet with water to within 1/2 inch of top. Add vinegar and 1/2 teaspoon salt. Bring to boil over medium-high heat. Break 1 egg into small custard cup, being careful to keep yolk intact. Gently slide egg into boiling water; repeat with remaining eggs. Simmer until eggs are softly cooked, about 3 minutes.

Meanwhile, top each bread slice with spinach, then with bacon, breaking bacon slices in half to fit. Place in oven until heated through, about 5 minutes.  Place 1 bread on each of 4 plates. Using slotted spoon, place 1 poached egg atop each. Sprinkle with salt and pepper.  Top with Parmesan; serve immediately.

Serves 4.


From Epicurious/ Bon Appetit

Escarole and Orzo Soup with Turkey Parmesan Meatballs

Meatballs:

1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces lean ground turkey
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Soup:
8 cups (or more) low-salt chicken broth
1 cup chopped peeled carrots
3/4 cup orzo
4 cups coarsely chopped escarole (about 1/2 medium head)

Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.

Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)
Ladle soup into bowls and serve.

Serves 4.

from Epicurious/ Bon Appetit

Steamed Corn Custards

1 cup fresh corn kernels (from 2 ears) or thawed frozen
1/3 cup whole milk
1 large egg, lightly beaten
Rounded 1/4 teaspoon salt

Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve.

Purée milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids. Whisk in egg and salt and divide custard among ramekins.

Steam custards in a steamer set 1 inch above simmering water, covered with lid, until centers are set and a thin knife inserted into center of 1 custard comes out clean, 6 to 8 minutes. Remove ramekins from steamer with tongs and cool custards slightly.

Note: Custard mixture can be prepared and poured into ramekins 1 day ahead and chilled, surfaces covered with plastic wrap. Bring to room temperature before steaming.

 

Makes 4 custards.

From Epicurious/ Gourmet