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Roasted Rhubarb Cobbler

Roasted Rhubarb Cobbler
Roasted Rhubarb Cobbler
Roasted Rhubarb Cobbler Drizzled with Cream

Easy to make cobbler by Melissa Clark published in the New York Times is as good as they say!! Definitely making this again!!

Ingredients

Rhubarb Filling

  • 1 vanilla bean, split lengthwise, or 1/2 teaspoon vanilla paste or 1 tablespoon vanilla extract
  • 2 pounds rhubarb, trimmed and cut into 1/2 inch pieces, about 7 cups
  • 3/4 cup granulated sugar
  • 1 teaspoon orange zest, optional
  • Pinch of kosher salt

Biscuit Topping

  • 3/4 cup all purpose flour
  • 2 tablespoons sugar
  • 2 1/4 teaspoons baking powder
  • Pinch of kosher salt
  • 3 tablespoons cold butter, cut into 1/2 inch cubes
  • 1/3 cup heavy cream plus 1 tablespoon plus more for serving
  • Demerara sugar or turbinado sugar for sprinkling

Directions

  1. Preheat oven to 425. Into a 1 1/2 – 2 quart gratin or baking dish add the rhubarb, sugar, salt and zest. Then scrape in the vanilla paste or add extract. Stir well. Let macerate while making biscuit dough.
  2. To make the biscuit dough, in a medium bowl whisk together flour, sugar, baking powder and salt. Toss in and coat butter cubes. Cut in butter with a pastry blender, 2 knives or pinch and mix with your fingers until pea size morsels develop. Add 1/2 cup heavy cream and mix just until blended with a rubber spatula or spoon.
  3. Pour dough onto a lightly floured surface. Pat gently into a ball. Divide into 6 pieces. Form each piece into a round disc. Place on a plate and cover with plastic wrap. Refrigerate 30 minutes to 6 hours
  4. Place rhubarb in oven. Roast about 25-30 minutes or until tender and a syrup develops. Stir halfway through.
  5. Place the dough rounds over cobbler evenly spaced. Brush rounds with remaining 1 tablespoon heavy cream and sprinkle with Demerara sugar.
  6. Lower temperature to 375 and bake 20-30 minutes or until biscuits are lightly browned.
  7. Serve warm or at room temperature. Drizzle each serving with heavy cream just before eating.
  8. Voila!
Rhubarb Cobbler for Breakfast!!
Love it!!!

Classic French Apple Cake

Delicious Apple Cake
This cake is 1/2 apples!
Love this moist apple cake!

Pardon Your French is a food blogger from France who has the most wonderful authentic recipes. This is a favorite!

The baking apples recommended are Jonagold, Braeburn, Matsu, Pink Lady, Northern Spy, Granny Smith

Ribboning the sugar and egg is an important step in this cake. Beat the eggs and sugar 5-10 minutes or until it falls like a ribbon from the raised beaters or whisk and is a light lemony color.

Ingredients

  • 1/2 cup unsalted butter plus 1 tablespoon
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 large baking apples or 3 small or a bit more (I used Honey Crisp)
  • 3/4 cup sugar plus 2 tablespoons
  • 1 teaspoon vanilla
  • 3 tablespoons Cognac or dark rum
  • Confectionery Sugar
  • Creme Fraiche

Directions

  1. Prepare an 8-9 inch springform pan by spreading 1/2 or 1 tablespoon butter on sides. Place a circle of parchment paper on bottom of pan. I used a 9 inch springform pan in my photos. Use an 8 inch pan if you’d like a taller cake
  2. Preheat oven to 350 degrees F
  3. Peel and cut apples into 1/2 inch pieces
  4. Melt butter and cool slightly
  5. In a small bowl whisk together flour, baking powder and salt
  6. In a large bowl beat together eggs and 3/4 cup sugar with electric beater until light yellow and a ribbon texture, 5-10 minutes.
  7. Add vanilla and Cognac or rum. I prefer Cognac
  8. Whisk in by hand 1/2 of flour mixture and then 1/2 of melted butter. Then add remaining flour and then remaining butter.
  9. Fold in apples thoroughly. Scrape batter into prepared pan. Smooth surface. Sprinkle 2 tablespoons sugar on top.
  10. Bake 35-45 minutes or until light brown and an inserted knife comes our clean
  11. Cool 15 minutes and carefully remove from pan
  12. When completely cool, dust with confectionery sugar. Serve with creme fraiche
Voila!

Cover cake with a dome like lid or bowl to store. It’s a fragile cake and would stick to any plastic wrapping. If it lasts longer than 1 day, store in the frig

Chili con Carne with Ground Meat

Beef Chili with Butter Beans
Ingredients for Chili

This recipe is from Craig Claiborne’s The New York Times Cookbook published in 1975. He was a famous food journalist, cookbook author and restaurant critic.

I was just out of college when I visited my cousin Donna and her husband Dekle in San Juan, Puerto Rico where he worked for a pharmaceutical company. She enjoyed cooking and entertaining. This was her favorite cookbook at the time in the late 1970s. They were a successful power couple and they lived a fast, furious and tragic life. Memorable people who loved life, good food, family and friends

I use 2 pounds of ground beef instead of Craig Claiborne’s 3 pounds. I also add 1 of beans.

Sometimes I use beef that has been ground only once. It’s coarser and chewier and often made specifically for chili. I definitely use 90% lean beef

The type and freshness of your seasonings make an ordinary recipe extraordinary! We recently discovered the brand of spices called Morton & Bassett San Francisco. Very flavorful and aromatic! Another good spice company is Penzey’s which is available online and in the Penzey’s brick and mortar shops

If you like your chili especially spicy, add more chili powder!

Ingredients

  • 2 tablespoons vegetable oil
  • 3 cups chopped onion
  • 1 1/2 cups finely chopped green pepper
  • 2 pounds lean ground beef
  • 3 tablespoons minced garlic
  • 3/4 teaspoon black pepper
  • 6 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 teaspoon celery salt
  • 1 teaspoon dried cumin
  • 2 tablespoons red wine vinegar
  • 1 28 oz can whole tomatoes, broken in pieces (Cento San Marzano brand is my fav!) it’s deep rich color and flavor make a better sauce!
  • 1 cup water
  • 1 can beans, drained (black beans, butter beans, cannellini beans, or northern beans)
  • Pasta, bite size pieces such as rigatoni, farfalle, or elbow, cooked
  • Cheddar cheese, grated

Directions

  1. Heat a large Dutch oven over medium high heat. Add oil
  2. Sauté onion and green pepper until wilted
  3. Add the meat. Cook and break up lumps with large spoon
  4. Add garlic and seasonings. Stir and add the vinegar. Simmer on low a few minutes.
  5. Add tomatoes and water. Bring to a boil. Cover and simmer 30 minutes.
  6. Add beans and simmer 5 minutes
  7. Serve over pasta and top with grated cheddar cheese
  8. Our family has enjoyed this for decades!

Voila!

Amazingly Sweet Slow-Roasted Tomatoes

Roasted Plum Tomatoes

This is a New York Times recipe I found to be especially delicious. Store them in an enclosed container in the frig for a few days. One day I floated them on top of bowls of tomato soup. Another day I layered them over pasta with tomato sauce and Parmesan. To allow these tomatoes to shine I placed a layer of roasted tomatoes in a small glass baking dish and then topped them with shaved pecorino Romano and melted them a few minutes in the oven

Ingredients

  • Plum tomatoes, 1-4 pounds
  • Coarse salt
  • Small amount of sugar
  • 1-4 tablespoons olive oil

Directions

  1. Preheat oven 300 degrees F
  2. Wash and dry tomatoes. Cut in half lengthwise
  3. Toss in a bowl with olive oil
  4. Place cut side up on a broiler pan or a rack over a baking sheet
  5. Sprinkle with coarse salt
  6. Sprinkle with a tiny bit of sugar
  7. Bake 1-4 hours until slightly dry and starting to wrinkle.
  8. Cool and store in an enclosed container in the frig

Voila!

Corn & Andouille Soup

Corn & Andouille Soup

Chef Paul Prudhomme’s Louisiana Tastes is a gold mine of recipes. This one in particular is easy and sooo flavorful! Fresh corn is essential!! Don’t use frozen or canned

Most of his recipes have their own seasoning mix. It gives the recipes a special zest and flavor I don’t find anywhere!

The soup takes an hour and a half or so to prepare. I use the Better than Bouillon Organic Roasted Chicken Base to make the stock

Fresh andouille is also a good thing. I order it from Jacob’s World Famous Andouille and Sausage. The link is here

http://www.cajunsausage.com/

A substitute for andouille is your favorite smoked pork sausage.

This makes 10 or so servings that are about 2 cups in size. It’s hearty and full of flavor but not heavy and fatty. There is no roux or added fat in preparing this soup. The only fat is from the andouille which is lean. We love it!!

Ingredients

Seasoning Mix

  • 1 tablespoon plus 1 1/2 teaspoons lightly packed dark brown sugar
  • 2 1/4 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons dried basil
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon dry mustard
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon white pepper

Other Ingredients

  • 3 cups chopped onion, in all
  • 3 cups seeded and chopped green peppers, in all
  • 1 pound andouille, quartered lengthwise, then cut in 1/2 inch pieces
  • 7 cups chicken stock, in all
  • 7 cups fresh corn kernels, 6 ears
  • 2 cups peeled and chopped fresh tomatoes
  • 1/3 cup all purpose flour
  • 1 tablespoon mixed fresh garlic

Directions

  1. In a small bowl combine seasoning mix
  2. Heat a heavy 4 quart pot over high heat until very hot, about 3-4 minutes
  3. Add 2 cups onions and 2 cups of the green peppers, the andouille, and 2 tablespoons of the seasoning mix
  4. Cook, stirring and scraping the bottom of the pot often for 20 minutes. If necessary add a little of the stock to prevent burning
  5. Turn heat to low and add the corn, tomatoes, flour, garlic, the remaining onion and green pepper, 4 cups of the stock and the remaining seasoning mix
  6. Cook and scrape the bottom of the pot often for 40 minutes
  7. Add the remaining stock, increase the heat to high and bring the soup to a boil.
  8. Reduce the heat to low and simmer 15 minutes. Remove from heat and serve immediately
  9. If you like, sprinkle some cayenne or paprika on the outer edge of each serving bowl for a fun visual touch as I did!

Voila!

Pineapple Slaw

Pineapple Cole Slaw
Pineapple could be cut up smaller than this

One of my favorite new summer salads to quickly make. And the quantities are forgiving. Add more Cole slaw if you like. Or more jalapeño!! For sure prepare it just before serving.

This is another Half Baked Harvest recipe, one of the best food bloggers out there. Tieghan serves this with Hawaiian Hula Pork Fajitas. The link to the recipes for the pork, Coconut Rice and the Pineapple Slaw is here https://www.halfbakedharvest.com/hawaiian-hula-pork-fajitas-pineapple-slaw-coconut-rice/

Ingredients

  • 1/3 cup Greek yogurt
  • 2 tablespoons rice vinegar
  • 1/4 cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 teaspoons orange zest
  • Salt and pepper to taste
  • 4 cups shredded cabbage
  • 2/3 cup sliced green onion
  • 1/3 cup chopped fresh cilantro
  • 2 cups diced fresh pineapple
  • 2 jalapeños, seeded and chopped

Directions

  • In a large bowl whisk together yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper.
  • Add cabbage, green onion, cilantro, pineapple and jalapeño
  • Toss well and cover in frig till ready to serve. Don’t let it sit more than 2 hours for best presentation and crunchiness!
I made a huge amount of the Cole slaw marinade
Vegetables added to marinade. I should have cut up pineapple in smaller pieces!
Pineapple Slaw
Every bite is delicious!

This is exactly Tieghan’s recipe except I doubled it. If you like salads saucey you can make more marinade. Omit the cilantro for those who have a sensitivity to it. Substitute parsley if you like

Thank you Half Baked Harvest!

Voila!

Grilled Chicken Caprese

Burrata and Grilled Pesto Chicken

This recipe is from Half Baked Harvest, my favorite food blogger! It’s easy, simple and quick!

Make a marinade with pesto for the chicken. Skewer it with tomatoes. Grill. Serve on a platter with burrata, mini mozzarella balls and more pesto marinade. Tieghan serves it with grilled bread, but it’s also yummy on pasta!

To see more photos of this dish and to read more about it go to http://HalfBakedHarvest.com

Ingredients

  • 2 tablespoons olive oil
  • 2/3 cup pesto
  • 1/3 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 1/4 teaspoon chili flakes or more
  • 2 cups cherry or grape tomatoes
  • 1 cup fresh basil
  • Salt, pepper, and chili flakes
  • 2 pounds boneless chicken breasts, cut into 1-2 inch pieces
  • 8 ounces burrata or more
  • 1 cup mini mozzarella balls or more

Directions

  1. To make marinade in a small jar combine pesto, balsamic vinegar, honey, lemon juice, salt, pepper and chili flakes. Cover and shake it up!
  2. In a medium bowl combine half the marinade and the chicken. Add 1 tablespoon olive oil and mix well.
  3. In another small bowl combine 1 tablespoon olive oil and tomatoes. Season with salt and pepper
  4. Thread the chicken and tomatoes on skewers. Grill over medium high heat till chicken is just done and tomatoes slightly char. Don’t over cook! Grill just a few minutes to the internal temperature of 160 degrees F. No higher!!
  5. Break open the burrata onto a platter. Add mozzarella balls and then the chicken and tomatoes on or off the skewers. Drizzle remaining marinade over it all. Drizzle with olive oil and balsamic if you want. Sprinkle with salt, pepper and chili flakes. Top with torn basil leaves.
  6. Serve with thick slices of grilled bread. Spread and pile the toppings on the bread or pasta
  7. Voila!

Grilled Chicken with Yogurt Marinade

Yogurt Marinated Grilled Chicken Thighs

The New York Times has given me so many inspirational recipes and this is one of them! Quick and easy. I doubled the recipe to make leftovers for my kids to take to their homes. Making easy recipes my family likes encourages them to try something new too!

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 1 cup whole milk yogurt
  • 2 cloves minced garlic or more
  • 1 teaspoon dried oregano or more
  • 1/2 teaspoon or 1 1/2 teaspoons fresh thyme or more
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large lemon, ZEST AND JUICE

Directions

1. In a large bowl whisk together all ingredients except lemon juice and chicken.

2. Add chicken and mix well. Cover and refrigerate 3-24 hours

3. Remove from frig 30 minutes before grilling

4. Clean grill grates and coat them with a bit of oil. Grill on high to medium high heat until done or reaches internal temperature of 165 degrees, about 6-8 minutes per side.

5. Place chicken on a serving platter. Sprinkle with more salt and pepper and pour lemon juice over all. Add chopped parsley and lemon wedges if you like

Absolutely delicious!!

Mediterranean Style Chicken

Voila!

Cucumbers with Sour Cream

Cold Cucumber Salad with Dill and Sour Cream

The secret is marinating the cucumbers and then adding the sour cream just before serving Don’t make extra to have leftover. It’s quick to make and is not as creamy and crisp the next day.

PardonYourFrench introduced me to this recipe. The herbs I use are dill and chives. I also use less sugar than she does. Any combination of fresh herbs work well.

Ingredients

  • 1 large cucumber, partially peeled and sliced in half moons
  • 1 teaspoon salt
  • 1 tablespoon good quality white wine vinegar
  • 1/4 teaspoon sugar
  • 1 small shallot, chopped fine
  • 1 tablespoon sliced chives
  • 1/2 teaspoon pepper
  • 1 teaspoon or more fresh dill, chopped
  • 1/4 cup sour cream or creme fraiche
  • 1/2 teaspoon sea salt

Directions

  1. Place sliced cucumbers in a colander and sprinkle 1 teaspoon salt over them. Toss with your hands.
  2. Cover with a plate and allow to drain in the sink 30 minutes
  3. In a small bowl stir together sugar and vinegar. Add the pepper, shallot, chives and dill.
  4. Rinse cucumbers under cold water and drain well. Wrap them in a towel to absorb the water
  5. Place cucumbers in a bowl and toss in marinade. Cover and refrigerate until ready to serve.
  6. Just before serving mix in sour cream or creme fraiche and sea salt

Voila!

Custard Baked Eggs

Pickled Red Onion & Custard Eggs
English Muffin Egg Sandwiches

Joanne Chang & Food52 is the inspiration for this recipe. Theirs was a Breakfast Sandwich made with brioche buns and hot sauce and lettuce. I also like these custard eggs with Pickled Red Onions and a salad or some sautéed veggies like zucchini.

Here’s the recipe for their eggs

Ingredients

  • 9 eggs
  • 1 teaspoon salt
  • 3/4 cup half & half
  • Butter for the pan
  • 6 slices cheddar cheese optional

Directions

  1. Preheat oven to 300 F
  2. Butter an 8-9 inch square baking pan
  3. In a medium bowl whisk eggs and salt
  4. Add half & half and whisk again
  5. Pour eggs into buttered pan
  6. Place pan of eggs into a larger size pan and then pour hot water into the outer pan to reach halfway up the sides of egg pan
  7. Place foil over eggs or cover with a baking sheet
  8. Bake 20-35 minutes or until inserted knife comes out clean
  9. Cool 10 minutes and slice into 6 squares with a sharp knife
  10. If adding cheese, lift squares out of pan and place in another baking pan. Cover with cheese slices. Return to oven until melted.
  11. Serve on buttered brioche buns with lettuce and hot sauce or serve with Pickled Red Onions and sautéed zucchini

Pickled Red Onions

Pickled Red Onions

Foolproofliving.com is the source of this recipe. I changed the seasonings a bit, but the lime juice marinade is hers. She grew up in Turkey and lives in the US now. I love the reminders of my travels to beautiful Turkey!

Ingredients

  • 1 red onion, sliced thin
  • 1 cup fresh lime juice
  • 3 tablespoons apple cider vinegar
  • 1-2 cloves garlic, peeled and sliced
  • 1 small jalapeño, sliced
  • 3 bay leaves
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black peppercorns
  • 1/4-1/2 teaspoon mustard seeds
  • 1/4 teaspoon while allspice

Directions

  1. Place onions in a medium bowl
  2. Cover onions with boiling water and let sit 1 minute
  3. Drain well in a colander
  4. Fill a quart jar glass jar with the onions
  5. Pour over the lime juice and cider vinegar
  6. Add the jalapeño and seasonings
  7. Stir gently with a long knife or thin spatula
  8. Cover jar and refrigerate over night
  9. Serve as a colorful spicy addition to salads, eggs, sandwiches, soups etc
Pickled Onion with Custard Baked Eggs

Voila!