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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!!!

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!

Lemon Marinated Fish Salad

Lemon Marinated Lin Cod

We discovered Lincod from Alaska which we buy frozen from an Alaskan fisherman. Whitefish or walleye or any other mild flavored fish would work too.

This recipe is adapted from an Italian recipe that uses salted cod or bacalao

Ingredients

  • 1 pound whitefish or cod, grilled
  • 1/3 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1/2 chopped Italian flat leaf parsley
  • 2 tablespoons capers
  • 3 green onions sliced

Directions

  1. Season fish and grill till just done
  2. Set aside to cool
  3. In a small bowl whisk together lemon juice, olive oil, salt, pepper and sugar
  4. Stir in parsley, capers and green onion
  5. Taste the marinade and add more of any ingredient to your taste. I prefer the tart lemony flavor,
  6. Gently break apart fish into smaller pieces about bite size. Don’t make them too small
  7. Pour marinade over fish and toss gently
  8. Serve room temperature as an appetizer or as a main dish. It can be eaten with a fork or on crackers, Naan or sliced baguette,

Voila!

Hard Boiled Eggs

Eggs cooking in 1 inch boiling water

Cooks Illustrated is a cooking magazine I use a lot. This is their perfected method of making hard boiled eggs which do not explode!

At Easter I make my Russian family’s eggs dyed in dried onion skins. I buy extra onions to make sure I have enough!!

Ingredients

  • 6-24 white large eggs
  • Dried onion skins from 3 lbs yellow onions

Directions to Cook Eggs

  1. Gather 6 large white eggs that are cold and straight from the frig. Check them closely for cracks
  2. In a 2-3 quart saucepan bring 1 inch water to a boil
  3. Either place a steamer in the water or use a pair of prongs to gently place each egg in the boiling water
  4. Cover and reduce to a low simmer for 13 minutes
  5. In a medium bowl place 2 cups of cold water and 2 cups of ice
  6. Place cooked eggs in ice water and let sit 15 minutes
  7. This method should give you perfectly cooked eggs ready fo dying or peeling
Use a pair of tongs that safely hold an egg

Directions to Onion Dye Eggs

  1. Peel dried brown skins from 3 pounds yellow onions and place in a 6-8 quart pot
  2. Cover skins with water. Cover pot and bring to a boil. Let cool to room temperature
  3. Add eggs. I usually make 18-24 eggs with this amount of onion skins
  4. The longer the eggs soak in the water the darker they get. Sometimes the dye seeps into the egg white
  5. You can get a marble like effect if you wrap the skin around each egg and keep them in place with string or rubber bands
  6. If you soak the eggs more than 2 hours, cover the pot and refrigerate
Cooked eggs soaking in dried onion skins and water
Russian style Easter eggs
I soaked these eggs for 5 hours

Voila!

Scalloped Potatoes au Gratin or Gratin Dauphinois

Gratin Dauphinois

Also known as Gratin Dauphinois, this is the very popular style of potato served all over France! The recipe is from Julia Child’s The French Chef Cookbook. The recipes in this cookbook are all from her PBS cooking show.

Ingredients

  • 2 pounds russet potatoes, peeled
  • 1 cup milk
  • 1 small clove garlic, peeled & smashed
  • 1 tsp salt
  • 1/8 tsp pepper
  • 3-4 tablespoons butter
  • 6 cup oven proof and flame proof baking dish, 2 inches deep

Directions

  1. Preheat oven to 425 degrees
  2. Slice potatoes 1/8 inch thick and place in a bowl of cold water. I like to use a mandoline to slice the potatoes
  3. Bring milk to boil on the stovetop with salt, pepper and garlic
  4. Drain potatoes and add to milk
  5. Cut up butter into tiny pieces and distribute over potatoes
  6. Bake for 25 minutes or until milk is absorbed and potatoes are tender and browned.
  7. Use the broiler to brown if needed.
  8. Bon Appetit!!!
Bring milk, salt, pepper and garlic to a boil
Slice potatoes 1/8 inch thick and place in cold water
Place potatoes in milk and distribute butter over potatoes
Scalloped Potatoes au Gratin

As Julia always said at the end of each episode Bon Appetit!

French Onion Soup

French Onion Soup with Croutons and Cheese

You may think this soup is not popular in the real France, I did. But I was wrong! It is a classic hearty meal served all over France with pride and love! It will always be popular and on the menu!

I have made many versions of French Onion Soup including recipes from Julià Child, Everyday Parisian, This French Life, La Cuisine Paris, and The Original Dish. This recipe is a combination of techniques with Julia Child’s being the main classic source.

Here are some differences between the recipes I’ve tried.

Some recipes don’t add flour as Julia does. I think the browned flour adds depth to the flavor and a tiny bit of thickening to the broth.

Others use more onion or a variety of onions. I prefer using only yellow onions in this soup. Sweet onions end up being condensed in a not good sweet flavor.

Bay leaf and sage are often omitted and sometimes thyme is added. I like the sage and bay flavors. They’re richer.

Red or white wine? I’ve seen both in recipes. I prefer the earthy flavor and fragrance of sherry.

Chicken or beef broth? Homemade or store bought? Many new chefs like the lighter flavor of chicken broth. Classic French onion soup is made with homemade beef broth. I don’t have time for that. The Better Than Bouillon Roasted Beef Base is what I use. It’s a great beef concentrate paste you mix with hot water. The professional kitchens use it and it can be found in most grocery stores in the soup section. Their Organic Chicken Base is also very good

After spending several weeks in France I’ve learned that torn croutons are easier to eat than a large slice of toasted bread floating on top of the soup. The croutons don’t need to be brushed with oil before roasting either. Just tear the baguette into 1-2 inch pieces and bake at 425F 5 minutes or less, until lightly toasted on 1 side. They crisp up further when cooling.

The grated cheese can be any hard strong flavor cheese like Swiss, Emmental, or Parmesan. Emmental is Swiss Alpine cheese and is the classic. Mozzarella is too stringy when melted.

Ingredients

  • 3 tablespoons butter
  • 2 pounds yellow onions, not sweet onions, peeled, halved and sliced thin
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3 tablespoons flour
  • 8 cups hot beef broth, Better Than Bouillon Beef Base mixed with water
  • 1 cup dry sherry
  • 1 bay leaf
  • 1/2 teaspoon rubbed sage
  • Salt and Pepper
  • 1 French baguette
  • Grated Swiss cheese, Emmental, Comté or Parmesan. Not a real stringy cheese

Directions

  1. In a heavy 4 quart saucepan or casserole melt butter. Add onion and mix well.
  2. Cover saucepan and cook over medium low 15-20 minutes, stirring at times, until soft and translucent.
  3. Raise heat to medium high and remove cover. Add salt and sugar. Stir on and off. You will caramelize the onions to a deep golden brown, about 30 minutes.
  4. Lower heat to medium, stir in flour and cook about 2 minutes until flour is lightly browned. Remove from heat.
  5. Whisk in 1 cup broth and blend well. Add remaining broth, sherry, bay and sage. Heat to simmering for 40 minutes. Season to taste.
  6. This makes 8 big servings. It freezes well!
  7. To make individual gratinéed style, tear some bread pieces from a baguette. Enough to cover the surface of each bowl. Place bread on a baking sheet in a 425 degree oven and bake 2-5 minutes. Watch closely. Crisp and very slightly brown the top side. They will crisp up further as they cool.
  8. Place oven proof bowls on a baking sheet. Fill each with the soup. Cover the soup surface with croutons. Sprinkle with grated cheese.
  9. Place under broiler 2 minutes or just until melted or slightly browned.
  10. Serve each soup bowl on a dinner plate.
  11. Voila! There you have it!
Browned Sautéed Onion
Browned Flour and Onion
French Onion Soup
Toasted Croutons
Onion Soup Gratinéed with Cheese, Broiler Ready
Voila! Bon Appetit!