Easy Does It

Continuing with the rhubarb theme, I made a Jamie Oliver recipe last week with the end of the rhubarb from Green City.


I am a big fan of Jamie Oliver and his food. It's simple, it's easy and it's about eating well and enjoying life.


I cut the recipe in half and made 3 large servings knowing that the non-rhubarb-crazy set wouldn't really care. The fruit was lovely and rosy. Very tart. Very, very, tart.


Once sprinkled with an easy oat topping scented with ginger it was lovely draped with the Bird's Custard I tried for the first time.

Because it was so very simple, it's just a crisp (though J.O. calls it a crumble which sounds cool-er), I almost didn't share it. Then I reconsidered because it doesn't have to be fancy or include specialty ingredients we search high and low to find. I had everything in the pantry and it was a lovely way to finish a simple meal.

Who was it that said, "it's all about eating well and enjoying life"?

Genius.

How My Garden Grows

I've not shared my garden lately and though the season is starting slowly, I think before we know it everything will be growing strong.


My highlight this year is the shell beans I am growing. This is the first of my little Christmas lima beans. I may only get enough for a pot of soup but it will be worth it. I am also growing black beans and have found an heirloom climbing haricot vert.

Found this great rosemary at Home Depot for $12. While not organic as I usually like to grow this much rosemary for that price - think how many Peach-Rosemary Cocktails I can make!

My cold frame was over flowing with greens when I took this but they are long gone. I am wondering if a bit of screen wire to shade the greens might enable me to grow greens a while longer. The kohlrabi plants I bought from Sweet Home Organics along with 5 baby celeriac I can't wait to eat next fall.

I have also planted carrots, beets, chard and parsnips. I am trying lemon cucumbers for the first time and pickling cucumbers again. There are spaces for (some) Doug's pepper babies when they are ready for the big, bad back yard. I have seven heirloom tomatoes and six basil plants in addition to a nice collection of culinary herbs.

Though I feel like I am in a holding pattern because of our ridiculous spring weather, I have set some goals. I've planted a lot of later season produce to extend the foods available from my own garden. I will use the cold frame in the fall for greens. I will plant the sugar snaps I didn't get planted in March. And finally, and most importantly, I vow to stay on top of amending my soil and feeding my plants - even those in pots.

Will it all happen? Will I get it all done?

I don't know but the best part of spring is the promise of things to come.

Five Stars

Last night the family attended a wonderful show, Dig It: A Musical Tale of Ancient Civilization.

The audience traveled through history all while seated on a bottom-numbing bleacher. Travels through the Egyptian tombs, empires of the east and ancient Greece left us entertained and historically enlightened. The finale, a toga party hosted by Romans was certainly a high point for all.

Elevating the show was fabulous song and dance by a well studied cast. Of the many stars of the show, there were 78, one was stand out.

Ella Downing, playing the part of Romulus, spoke strongly and with emotion. In a drama-follows- life-role, the part demanded she knock her brother Remus on the head with a rock. The execution was flawless. Truly a part she was prepared for and made to play.


While not her first production this grateful fan of the arts is confident we will be seeing more of the many talents of this rising starlet.

This reviewer give Dig It five stars!

The Ultimate Taco Project - Holy Horchata!

It's hard to believe The Ultimate Burger Project of 2009 began almost 2 years ago. The project was based upon building the best burger from scratch - bun, condiments and freshly ground beef. I had really hoped for a follow up project last year but nothing inspired me and then last winter it came to me - tacos. We love Mexican food and experiment with a lot of different types so this is the perfect topic.

My project began months back with hand made corn tortillas. Successful, delicious and pretty straight forward, the perfect place to start. Shortly thereafter, I pursued horchata. Again thinking it would be easy, too I found that it took a bit of research to find the horchata of my dreams.

Many years ago, I was taken to a Mexican joint in the city, off Division if memory serves. I was too young to really appreciate how great the food probably was, but what I do remember was the horchata. It was dipped out of a big rectangular cooler with a cup and poured into the cup I would eventually drink from - gross. It sort of skeeved me out but then I tasted it - I couldn't be rude - it was wonderful. Sweet with a slight cinnamon essence and the perfect cooling refreshment with spicy food. This horchata has been the earmark for all other.

The recipe calls for rice flour or ground raw rice. After a few seconds of grinding in the VitaMix - rice flour. Technically, I wouldn't call what I made flour, it was a bit more coarse than that. After my first experimentation though, I found too finely ground, it wound up as gritty sediment in the glass. Some texture is good, too gritty is icky.

Other ingredients, include milk, sugar, cinnamon sticks and vanilla extract.


I think what gives this rice milk great flavor and body is the cow's milk reduced over low heat by half. Since I tend to be a bit neurotic. I like to mark a skewer before adding the flame so I can see when it's reduced enough by checking the skewer. Clever or crazy?

Water, reduced milk and cinnamon sticks are brought to a boil and allow to set while the cinnamon infuses the mix. Add in the sugar, rice flour and vanilla to the mix and refrigerate for at least 4 hours.

It's delicious and just what I was searching for - what are the chances the second recipe would hit the mark? I like to think it comes from many years of recipe reading.

The last time I served horchata one recipe was gone within the hour.

This time I doubled the batch. They all asked why I made so much.

Maybe I should sell some from a cooler....

Horchata
Mary Sue Milliken & Susan Feniger (remember the Two Hot Tamales?)

1 quart non-fat milk
2 quarts water
4 cinnamon sticks
1/4 cup rice flour or 1/3 cup raw white rice crushed to a powder in a blender
3/4 cup sugar
1 T. vanilla extract

Pour the milk into a wide skillet and bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by half. Strain into a large saucepan and add the water and cinnamon sticks.

Bring to a boil, reduce to a simmer and cook 5 minutes. Remove from the heat and let sit 15 minutes. Remove the cinnamon sticks and reserve.

Combine the rice flour, sugar, and vanilla in a bowl. Pour the milk mixture and whisk to incorporate well. Refrigerate at least 4 hours. Then pour the liquid into a pitcher, discarding the sediment that has settled on the bottom of the bowl. Serve cold over ice with cinnamon sticks at stirrers.

A Plea For Rhubarb & A Recipe, Too.

I came home from our trip to the city with loads of rhubarb. Rhubarb is a harbinger of spring and when it's available I become obsessed. I do have plants in the garden but they are a bit stunted this year. After June ran laps along the fence with her boyfriend pre-garden protection, it was a little worse for the wear. I want to let it recover until next year so until then, I am accepting donations.


I have a long list of things to try - some old, some new, including a delicious Bundt cake with buttermilk and lemon. I've realized I have a "thing" for Bundt cakes. I make a lot of them. Chocolate and red wine, goat cheese, blueberries and herbs, and olive oil.


The recipe I want to share is from my well-worn (though fairly new) copy of Rustic Fruit Dessert by Cory Schreiber and Julie Richardson. It's definitely a go-to book when I am in search of ways with seasonal fruits.


It uses the basic techniques of most cakes of this nature. Be sure allow for plenty of time to cream the butter and the sugar. The sharp edges of the sugar crystals cut the butter and create small air pockets, creating a lighter cake. While Bundt cakes are a bit more dense than others, that step is just as important. Don't rush it.


My favorite Bundt tip is to use the back of a spoon to create a channel through the middle of the cake. If you've ever made a Bundt that appears to be levitating over the cake plate, this will ensure that doesn't ever happen again.


A bit of lemon glaze and it's an especially delicious bite of spring.

Perfect for a Memorial Day picnic!

Lemon Buttermilk Rhubarb Cake

Cake
2 1/2 cups plus 2 T. all-purpose flour (12.5 oz. + 5/8 oz.)
2 t. baking powder
1 t. fine sea salt
1 cup (8oz.) unsalted butter
1 3/4 cup granulated sugar
zest of 1 lemon
3 eggs
1/2 t. lemon oil (I use 1 t. lemon extract)
3/ cup buttermilk
1# rhubarb, trimmed and very thinly sliced (3 cups or 12oz. prepared)

Lemon Glaze
2 cups (8 1/2 oz) sifted confectioners' sugar or more as needed
Juice of 1 lemon
1 T. unsalted butter

Pre-heat oven to 350 degrees. Butter a 10-cu Bundt pan.
To make the cake, sift, the 2 1/2 cups flour, the baking powder and salt together in a bowl. Using a hand held mixer or a stand mixer with paddle attachment, cream the butter, sugar and lemon zest together on medium-high speed for 3-5 minutes, until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil (extract). Stir the flour mixture in three additions alternating with buttermilk in two additions, beginning and ending with flour mixture, scraping down the bowl occasionally. The batter will be very thick.

toss the rhubarb in the 2T. of flour and fold half of the rhubarb into the batter. Pour (I use a trigger ice cream scoop) into the prepared pan and sprinkle remaining rhubarb on top.

Bake for 30 minutes, then rotate the pan and cook an addtional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched. Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing th epan.

To make the lemon glaze, whisk the confectioner's sugar, lemon juice and butter toghete. The mixture should be thick. It if is not whisk another tablespoon or two of sugar. Spread the glaze over the cake as soon as you remove it from the pan.

Storage: Covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.

The Dowing Family - Double Word Score

Max and Henry made this one night last week before bed.

They used Bananagram tiles.

My children are brilliant.

Perfect Baking, No Mistakes

Many years ago, I read when baking, it is wise to dump additional dry ingredients into separate piles on top of the flour. Though it's difficult to discern in the picture the baking soda, powder and salt were all dropped well apart to eliminate any mistakes. If you get distracted when measuring dry ingredients, you may go back to discover you have no clue were you left off. This is the perfect fix for perfect baking every time.

I just wanted you to know.

xoxo,

Mommy