Spring: Rhubarb Cobbler

What else is there to say?

I can't resist buying these crimson pink scary looking stalks when I see them during April & May.
I know people grow these like weeds in their gardens, but I am not ready to commit.
One rhubarb dessert allowed per year.



Rhubarb starts showing up in April and May and is most tender during these months.

Why do people feel the need to add strawberries all the time to rhubarb desserts?
(I am not a strawberry fan). Rhubarb can stand on its own. It's got it's own vibe, kind of bitter and tart, but once you mix it with sugar, a nice flavored syrup is born.



This simple cobbler is from Saveur magazine. It takes no time to put together and is wonderful warm with some vanilla ice cream or alone.

Rhubarb Cobbler (adapted from Saveur):

3 cups chopped rhubarb
3/4 cup brown sugar
3 tbsp. butter, melted
2 eggs, lightly beaten
1/2 cup milk
1 1/2 cups flour
2 tsp. baking powder
1 tsp. vanilla
1 cup sugar

Preheat oven to 350° F.

In a medium bowl, combine rhubarb and brown sugar, mix well, and set aside. The rhubarb will get nice and syrupy.

In a large bowl, combine 3 tbsp. of the melted butter, eggs, milk, flour, baking powder, vanilla, and sugar. Beat with a heavy whisk until a smooth batter is formed.

Butter an 8" × 10" pan. Pour in the batter. Spread rhubarb over batter and smooth it down so that the top is even.



Bake for 35-40 minutes. Serve warm with or without ice cream.

Enjoy!

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Potato Crostini: Just Do It (& Giveaway Winners)

I know what you are thinking.
Carbs on carbs, why would I make this?

I was craving potato salad (which I often do when the weather turns warmish), and decided this would be a great alternative for our Friday night antipasto night.

There is no mayo in this, so I've just saved you 300 calories, and you know you were going to have garlic bread anyway.......I am just justifying my means.

Who wouldn't love tiny potatoes mixed with fresh herbs and feta cheese piled on some great toasted bread? and don't forget the fennel seeds, they make this easy appetizer sing.



I found this terrific idea on fresh365. I had everything in the house, including the baguette, so now I can now work on the cocktails for tonight.

And yes, I know, this is potato salad on bread.
Just do it.

Potato Crostini (adapted from fresh365):

8 small red new potatoes
1/4 c olive oil
1/4 c chopped fresh basil
2 Tbsp chopped chives
1/2 cup crumbled feta cheese
2 Tbsp toasted pine nuts
1 tsp fennel seed
1 tsp sea salt
pepper, to taste
1 baguette, cut into 1/4" slices and toasted

Preheat oven to 375F. Poke a few fork holes in each potato, and place directly on the oven rack. Bake 45-50 minutes, until potatoes are cooked through. Remove from oven and allow to cool. (I don't see why you couldn't boil the potatoes instead of doing them in the oven).

Coarsely chop potatoes and toss with olive oil, in a large bowl.



Gently stir in basil, chives, feta, pine nuts, fennel seeds, salt and pepper, seasoning to taste. Serve on baguette slices, or as a side dish.

and I don't want to be scolded for serving bread with potatoes, so keep your comments to yourself (and you know who you are!).



Enjoy!

PS The 2 random winners of the Martha Stewart Pie book are: Lynette who loves an Alsatian Onion Tart & Beth S. who loves Martha Stewart's Coconut Creme Tart.

Please contact me with your addresses so you can receive the books! Congratulations!

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Green Bean Salad w/ Chickpeas & Mint Pesto

Are you looking for an easy and delicious salad? You have come to the right place.

It would be nice to use the herbs in my garden, but since they are not available yet (patience), I bought basil and mint at the supermarket.

I loved this for lunch, and as a side dish for grilled chicken.
Healthy, easy and yummy.



Green Bean Salad w/ Chickpeas & Mint Pesto (inspired by Rachael Ray):

1 lb. green beans, trimmed and sliced into 2" pieces
1 small can of garbanzo beans (chickpeas), rinsed and drained

Pesto:
1 cup of fresh basil leaves
1/2 cup of fresh mint leaves
handful of pine nuts
1 small clove garlic
sea salt & pepper
1/4 cup grated Parmesan cheese
1/3 cup of olive oil

Boil the green bean pieces for about 2 minutes until al dente. Drain and transfer to a bowl. Add the rinsed chickpeas to the bowl with the green beans.

In a food processor, whiz the pesto ingredients together, adding the olive oil last until you get the consistency you want. Taste and adjust the seasonings to how you like it (more cheese, salt or oil).



Spoon the pesto over the beans and chickpeas and toss. Serve room temperature.

Enjoy!

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The New Chicken Parmigiana

This is the best rendition of chicken parm that I have ever had.

Another genius recipe from Rozanne Gold's Radically Simple cookbook. This recipe is on par with that oh so popular panko crusted cod over frozen peas.

Instead of breading and frying the cutlets, we are baking them with Parmesan cheese.
No heavy tomato sauce, but roasted cherry tomatoes instead.

The recipe calls for fresh mozzarella (the kind packed in water), I used smoked for an even better flavor and garnished with fresh basil leaves. I also added a splash of balsamic at the end for a nice finish.

It looks pretty and tastes even better than it looks.

I served this over broccoli rabe and this recipe was another winner.



The New Chicken Parm (adapted from Rozanne Gold):

Garlic oil:

1/4 cup of olive oil
2 large cloves garlic, minced in a garlic press
a few shakes of red pepper flakes
kosher salt & pepper
a dash of dried oregano

4 boneless chicken breasts (if they are thick, pound them to flatten)
1 cup of grated Parmesan cheese
8 slices of fresh mozzarella (I used smoked mozz)
1 pint of cherry tomatoes (I mixed red & yellow)
splash of balsamic vinegar
handful of fresh basil leaves, cut into chiffonade (rolled & sliced thinly)

It's pretty simple. Everything will be cooked on one baking pan.

Make the garlic olive oil in a shallow bowl and set aside.

Lay your cherry tomatoes on the baking sheet and push to one side. Drizzle a tablespoon of the garlic oil on the tomatoes and shake the pan to coat them.

Dredge each chicken breast in the garlic oil and then coat only one side of each breast with the parmesan cheese. Season with kosher salt & pepper and lay on the baking sheet next to the tomatoes.



In a 500F oven bake the chicken breasts along with the tomatoes for 10 minutes (the tomatoes will be blistering and the chicken will really cook this quickly!).

After 10 minutes is up, pull the pan out of the oven and lay the fresh mozzarella slices overlapping the chicken and put back in the oven about 3 minutes to melt.

Plate the chicken breasts with the melted cheese and pour the roasted cherry tomato sauce on top. Splash with balsamic vinegar and garnish with the basil leaves.



This was radically simple, and radically delicious!

Enjoy!

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The Tuesday Tart & A Giveaway!

I like the sound of that: "The Tuesday Tart".

From now on, I will only post tarts and quiches on a Tuesday, I like to have a theme going on.

I made this years ago for a bridal luncheon and forgot all about it.
It is so easy and so delicious.
And now that those beautiful big fat spring leeks are in the markets, pick some up and make this wonderful quiche.

The recipe is from the new Martha Stewart book Pies & Tarts. This book has been revamped for 2011 with 150 pie and tart recipes, sweet & savory.

If you are a pie lover, then this book will be your pie baking bible.



For today's giveaway, tell us your favorite pie or tart and 2 lucky winners will receive a copy of Martha's new book.

Don't forget to check out the recipe too!



Leek & Corn Quiche:

1 recipe pate brisee (from Martha's book) (or a pre-made pie crust)

3 leeks, trimmed & sliced thin
1 1/2 cups corn kernels (frozen is fine)
1 tbsp fresh thyme leaves
1 tbsp butter plus 2 tbsp olive oil
1 cup grated Gruyere cheese
2 eggs plus 1 egg yolk
1/2 cup heavy cream
1/2 cup whole milk
salt & pepper
pinch of nutmeg

Get your pie crust ready by rolling it out and fitting it into a 9" tart pan (I like the ones with the removable bottoms). Put the prepared pan in the freezer for a few minutes to firm up and chill the dough again.

In a large heavy skillet, heat the butter and olive oil and saute your leeks a few minutes until they are softening. Add the corn and thyme and saute another few minutes. Season with salt & pepper. Set this mixture aside.



Make your custard by whisking the milk, cream and eggs together in a big measuring cup so it's easy to pour.

Remove the pie crust from the freezer and prick it all over with a fork. I pre-bake my crust at 375F for 9 minutes, I would suggest using pie weights if you have them.

Spread half the grated cheese (1/2 cup) on the bottom of the pastry and add the corn and leek mixture.

Carefully pour the custard over the contents in the pie pan and finish with the rest of the grated Gruyere on top.

Bake 35-40 minutes in a 375F oven. Let rest a few minutes before serving.



Winners will be announced on Friday.

Love,
The Tart Queen

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Another Bundt: Cinnamon Pecan Coffee Cake w/ Maple Glaze

I hope you are not reading this in the morning before you have had breakfast.

This is breakfast cake at its best. I love bundt cakes and this one is a winner.

It's a sour cream coffee cake with pecans and cinnamon and the coup de gras is Ina's easy maple glaze.



Cinnamon Pecan Coffee Bundt Cake (adapted from a few different recipes on the internet & Ina Garten's icing):

FILLING
1/2 cup brown sugar, firmly packed
1/2 cup pecans, finely chopped
1 1/2 teaspoons cinnamon

CAKE
1 cup sugar
3/4 cup butter, softened
3 eggs
1/2 teaspoon almond extract
3 cups all-purpose flour
1 1/2 cup sour cream (you can substitute yogurt if you like)
1/2 cup half & half
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda

GLAZE
2 tbsp maple syrup
1/2 cup confectioner's sugar

Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.

Combine the streusel filling ingredients in small bowl; mix well and set aside.

CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed (if using a mixer), scraping down the sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well.

Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.

Bake for 45-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.

In a measuring cup (I find that's the easiest way to pour over the cake), whisk the powdered sugar and maple syrup together. It will be very thick, so you can add some water or milk to thin it a bit.

Drizzle over the cake while still warm. Let cake rest a bit before slicing. Icing will harden.



Put a pot of coffee on and have a slice!
Enjoy and have a Happy Easter!

See you on Tuesday with a new recipe.

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Spring NYC Random Bites

Ah, NYC in the spring, there's nothin' like it (well, maybe except Paris in the spring).

This spring break took us for a few days to my favorite city for theatre, midtown sites, Central Park and always great eats.

I was invited to try out the new Pixie machine by Nespresso, as if I needed any more addictions.




My pal Ted Allen from CHOPPED hosted the fabulous event in the Soho location. Great time and my favorite coffee.




I always remember to buy a cup of chowder from my favorite soup kiosk down on Prince St.




We took in 2 Broadway shows: The Book of Mormon (BEST!) and The House of Blue Leaves.


Dined at The Modern and had the most delicious tuna tartare & an asparagus salad w/ dried raspberries! Did I mention delicious?






We leaped tall buildings in single bounds.........






Today, Henry's lunchbox had the good fortune of having leftover homemade duck rillettes w/ mustard and cornichons for lunch from Salumeria Biellese on 8th Ave. I bought sausages, salamis and other goodies from this old time Italian butcher.







Seen on the street in Soho.
(Obviously, I entered thru the front door).

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Perfect Pasta Primavera

Spring is here (barely) and it's time for a spring pasta dish. Pasta Primavera.

This is the most delicious version of pasta primavera that I know. I know it sounds cocky that I named it "Perfect Primavera", but it is. It's my opinion and my recipe, but I think that counts for something, don't you?

I got the idea of garnishing this dish with fresh mint from Canal House Cooking, and I beg of you, do not skip this garnish. It makes the dish special and sets it apart from other primaveras.



My husband says it's one of his favorite dishes that I make, and he is a spoiled, finicky eater, so that's another reason to make you want to try this.



Perfect Pasta Primavera: serves 4

3/4 lb. thin spaghetti
1/2 onion, chopped
1 garlic clove, chopped
3 slices center cut bacon, chopped into lardons
olive oil
a bunch of thin asparagus, sliced on the bias into 2" pieces
1 cup of fresh English peas (or defrosted frozen peas)
6 artichoke hearts packed in water, drained and sliced in half
1/2 cup chicken stock
1 tbsp tomato paste
salt & pepper
bunch of fresh chopped mint for the top
shaved pieces of Parmigiano Reggiano for garnish

Have everything ready (mise en place), and this dish takes 15 minutes to put together.

Cook the pasta in salted boiling water. Get the sauce ready while the pasta is cooking.

In a large heavy skillet, large enough to hold the vegetables and pasta, saute the bacon lardons in a little olive oil for about a minute. Now add the onions and garlic and saute w/ the bacon for 3 minutes.



Add the sliced asparagus, peas, artichoke halves and cook another minute or two.



Add the chicken stock and tomato paste and bring to a simmer.
Cover the pot and simmer the sauce for about 5 minutes, until the asparagus is bright green and tender. There won't be a lot of liquid in the pan, but I promise, this is packed with flavor. Season w/ some sea salt & pepper.

When the pasta is done, drain and add to the skillet w/ the cooked vegetables and bacon. Toss with tongs to coat with the sauce and vegetables and add to bowls.

Drizzle olive oil over pasta in each bowl and garnish with the fresh mint leaves and Parmigiano Reggiano curls.

Serve immediately and twirl!

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Chick Magnet: Curried Chickpea Salad

Reading Molly Wizenberg's article this month in Bon Appetit, she says "behind every great chef, is a well stocked larder".

Meaning: a good cook can whip something up from pantry items like canned tomatoes, beans, pestos, vinegars, boxed stocks, etc. So make sure your pantry is well stocked, you don't want anyone thinking you are not a "great" cook!

Pantry meals are the best kind, using what ingredients you have on hand.
Today's pantry meal turned out to be a great lunch.

Curried Chickpea Salad (inspired by Molly Wizenberg):

15 oz. can of chickpeas (garbanzo beans), drained and rinsed
2 tbsp fresh lemon juice
4 tbsp olive oil
1/4 red onion, minced
1 large carrot, grated
handful of currants
1 tsp of curry powder
half clove of garlic, minced
handful of fresh parsley, minced
kosher salt

Mix all ingredients together and taste for seasoning. I added a bit more lemon juice and salt after tasting.

Place in the fridge at least 2 hours so flavors meld (is "meld" a word?). I liked this salad even better the 2nd day.



Be a great cook and enjoy!

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