Tag Archives: spring recipes

Rhubarb Upside-Down Cake

It’s a glorious day when I step into a farm stand and find a brilliantly red fresh bunch of rhubarb stalks ! I grab those beauties and head home into the kitchen to decide how to best enjoy find. Melissa Clark’s Rhubarb Upside-Down Cake is a most try recipe for anyone loving rhubarb. A perfect combination of sweet and sour topping a moist dense cake. It’s sublime!

From by the bay, wishing you brilliant rhubarb food memories!

Maryann

Rhubarb Upside-Down CakeFrom Melissa Clark’s A Good Appetite 

Ingredients

  • 2 1/2 sticks unsalted butter, at room temperature, more to grease pans
  • 1 1/2 pounds rhubarb, rinsed and sliced into 1/2-inch cubes (about 4 cups)
  • 2 teaspoons cornstarch
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 2 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • zest of one lemon grated
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/3 cup sour cream
  • 2 teaspoons fresh lemon juice

Directions
1. Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a buttered baking sheet.

2. In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar.

3. Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.

4. Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It’s O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.

5. Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top.

6. Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.

7. Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.

Strawberry Rhubarb Crostata

There are so many things to look forward to in early spring and perhaps one of my great food pleasures is rhubarb. Rhubarb although often thought as a fruit is really a vegetable. We see rhubarb here in the northeast for such a brief period that once I see it in a store I grab what I can and make a series of dishes sweet and savory. This weekend is the beginning of a little rhubarb festival by the bay. The star of this festival is this delicious strawberry rhubarb crostata. A very crispy pie crust with a juicy filling of sweet strawberries and slightly sour rhubarb. It’s fantastic. I love the tangy taste of rhubarb! If I have enough rhubarb I often opt to use just rhubarb alone in the filling and add a little more sugar to balance it out. I’m in love with  the bright vibrant color of the filling. This is definitely a perfect early spring treat!

From by the bay wishing you delicious rhubarb food memories!

Maryann

Strawberry Rhubarb Crostata

Serves 4

Ingredients for Dough

  • 8 tablespoons chilled unsalted butter ( one stick)
  • 1cup , plus 3 tablespoons all purpose flour
  • 2 teaspoons lemon zest
  • 1/2 teaspoon fine sea salt
  • 3 to 4 tablespoons cold water

Ingredients for filling

  • 2 cups rhubarb  (stalks only) cut into 1/2 inch pieces and hulled and sliced strawberries combined (50/50)
  • 1 tablespoon cornstarch
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract

To assemble

  • 1 egg
  • 1 tablespoon heavy cream
  • Coarse sugar

Directions

To make dough cube the butter.  In a small bowl combine sea salt and water. Place both the butter and salt water in the freezer for 10 minutes. In a food processor add the flour and lemon zest. Pulse twice. Add the cold butter and pulse 3 to 4 times to incorporate pieces of butter into the flour. Slowly add some water until the dough is a crumb like texture. You may not need all of the water. Place dough onto plastic wrap and fold wrap over to close and push dough together to combine. Flatten into a disk covered with the plastic wrap and let sit in the refrigerator for at least one hour. Meanwhile, make the filling by combining all ingredients in a bowl. Preheat over to 375 degrees F.  Take a piece of parchment paper and place the dough in the center cover with the plastic sheet and use a rolling pin to roll out and fold turn parchment sheet  90 degrees and repeat another 3 times. Roll out the dough on the parchment on the bottom again with plastic wrap over the top of the dough into a round approximately 1/8 inch thick. Spoon the filling in the center of the round leaving a 1 inch border all around. Fold the edges over the filling partially covering around the border. Place parchment with pie carefully onto a baking sheet and place in the refrigerator to chill for 15 minutes. In a small bowl whisk together the egg and cream to make the wash. Remove from the refrigerator and brush the egg wash on the edges of the pie. Sprinkle with coarse sugar and place into oven. Bake for 40 to 45 minutes until the crust is brown and the fruit is bubbling. Remove from oven and let cool 10 minutes. Slide carefully onto a serving platter. Serve warm or at room temperature.

Simple Carrot Soup

Sometimes, it’s the simple things that bring the greatest pleasure. That’s what this carrot soup recipe is all about. A few ingredients allowing the star ingredient to shine in flavor. This carrot soup tastes slightly sweet and fruity from the carrots while the potatoes add some creaminess to the soup. The color is bright and vibrant. Garnish with some fresh snow pea pods and you have a soup that screams springtime!

From by the bay, wishing you simple and delicious food memories!

Maryann

 

Simple Carrot Soup

Ingredients

2 pounds carrots, peeled and chopped

2 potatoes, peeled and diced

4 cups chicken stock

4 tablespoons unsalted butter

2 teaspoons fine sea salt

1 teaspoon fresh ground black pepper

Optional garnish, blanched snow pea pods

Directions

Add all the ingredients into a stock pot. Bring to a boil and then lower to a simmer. Cook until the carrots and potatoes are soft. Bring to room temperature and puree in a food processor. Adjust seasoning to taste. Serve warm or at room temperature.

Spring Wild Ramp Pesto

 One of the first vegetable treats in early Spring is wild ramps! I grab a bunch as soon as I see it available and quickly make ramp pesto! the recipe is simple and much like the basil pesto you make during the summer with a few changes. No need to add garlic since ramps are a member of the Allium family tasting like a cross between garlic and onions. Once you have the pesto you have many ways to enjoy your wild ramps. Here are a few ideas:

  1. top your favorite pasta with pesto along with a little more grated parmesan cheese
  2. top a piece of grilled chicken, fish or beef with pesto
  3. top grilled bread with some fresh ricotta cheese and pesto
  4. add a spoonful of pesto to your salad vinaigrette
  5. add a spoonful to 1/2 a cup of good quality mayonnaise to use for sandwiches
  6. put a little pesto in an omelette
  7. add a spoonful to a favorite soup such as minestrone

Get creative and enjoy!

From by the bay wishing you wild ramp filled food memories!

Maryann

ramp

noun

  1. Allium tricoccum is a North American species of wild onion widely known as ramps and/or wild leeks. An early spring perennial, ramps have smooth light green leaves, that might have touches of burgundy or purple on the lower stem. They resemble scallion stalks and bulbs.

Ramps, like onions and garlic are an excellent source of vitamin A and C and some of their health benefits include healthy skin, teeth and bones, as well as promote healthy eyesight.

Spring Wild Ramp Pesto

Ingredients

  • 1 bunch of ramps
  • 1/2 cup walnuts (toasted)
  • 1/2 cup, you kind of have to eyeball it)
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon fresh lemon juice

Directions

 

Boil salted water in a medium saute pan. Wash and cut off the bottom roots of the ramps. Blanche the ramp in boiling water until the leaves turn bright green, 10 to 20 seconds. Place in cold water to cool. Remove from water and pat dry. Add chopped walnuts, cheese, lemon juice, salt and 1/4 cup olive and process until well combined. Slowly pour remaining olive oil to combine. Place in a covered glass jar. Store in the refrigerator until ready to use. Serve at room temperature.

 

Charred Spicy Sugar Snap Peas

Here is a wonderful side dish that celebrates some  of my favorite flavors – fresh sugar snap peas, sauteed until they start to brown , adding heat from using rounds of thai red chiles cooled by the use of some fresh chopped mint! It’s a perfect dish and simple to prepare. Enjoy!

From by the bay, wishing you sugar snap food memories!

Maryann

blog charred sugar snaps

Charred Spicy Sugar Snap Peas

Ingredients

1 pound sugar snap peas

1 red thai chile, sliced in small rounds or finely chopped

2 tablespoons olive oil

1 tablespoon mint, chopped

fine sea salt

fresh ground black pepper

Directions

In a medium saute pan heat the olive oil, when it’s hot carefully add the sugar snap peas to the pan. Cook , stirring the sugar snap peas . When the peas start to soften add the thai chile and continue to saute until the sugar snap peas start to char and brown in places. Add sea salt and pepper to taste. Place in serving bowl and sprinkle with fresh mint.

Rhubarb Mojito

I love rhubarb and I love mojito’s so what better cocktail than this winning combination of two favorite tastes! A delicious simple syrup made with rhubarb not only infuses the  cocktail with the taste of rhubarb but it creates a beautiful pink hue to the beverage!  You’ll love kicking off your summer with this beverage in hand!

From by the bay wishing you, delicious rhubarb food memories!

Maryann

blog rhubarb mojito

Rhubarb Simple Syrup

Ingredients

4 cups fresh chopped rhubarb

lime rind

1 cup granulated sugar

1 cup water

Directions

In a medium saucepan combine sugar, water, rhubarb and rind. Bring to a boil, stirring, until sugar has dissolved and rhubarb has softened. Using a fine mesh sieve to strain. Allow to cool. Store in a glass jar in the refrigerator until ready to use. Will keep for one week.

Rhubarb Mojito

Ingredients

3 ounces rhubarb syrup

1 ounce lime juice

1 lime wedge

2 ounces white rum

5 mint leaves

1sprig mint

ice

sparkling water

Directions

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add rhubarb simple syrup and lime juice, and muddle. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir. Garnish with the remaining mint. Enjoy!

Spring Pea Guacamole from ABC Cucina

This recipe combines some of the best aspects of Spring-  early spring peas and celebrating Cinco de Mayo. I, unfortunately, can’t take credit for this vibrant combination of spring peas and avocados, Chef Jean-George Vongerichten serves this incredible dish at ABC Cocina in New York. He fortunately shared this recipe with Tasting Table and I’m passing it along. The few extra steps to make this guacamole is well worth the extra work, as it rewards in it’s outstanding flavor. Celebrate the season and the holiday this week !

From by the bay, wishing you sweet green pea food memories!

Maryann

blog pea guacamole

Spring Pea Guacamole from ABC Cucina

Recipe adapted from Jean-Georges Vongerichten, ABC Cocina, New York City as seen on Tasting Table

INGREDIENTS

Ice

¾ cup shelled sweet peas

¼ cup fresh cilantro leaves, plus 1 tablespoon finely chopped

1 tablespoon sunflower seeds

1 medium jalapeño

1½ teaspoons kosher salt, divided

2 ripe avocados–halved, pitted and peeled

3 scallions, white parts only, thinly sliced crosswise

2 tablespoons finely grated lime zest, plus

¼ cup fresh lime juice (from about 2 limes)

Pinch sea salt

Tortilla chips, for serving
DIRECTIONS

1. Fill a large bowl with ice and water. To a medium saucepan of boiling water, add the peas and cook until tender, 1 to 2 minutes. Add the whole cilantro leaves and cook just long enough to wilt them, about 5 seconds. Strain both the peas and cilantro into a fine-mesh sieve and plunge the sieve into the ice water to stop the cooking. Once the peas are cool, transfer them to a paper-towel-lined plate to drain. Place the cilantro in a few layers of paper towels and wring dry.

2. To a skillet set over medium-high heat, add the sunflower seeds and toast until fragrant and golden-brown, about 1 minute. Transfer the sunflower seeds to a medium plate. To the skillet, add the whole jalapeño. Cook, using tongs to turn it often, until the jalapeño is charred, 8 to 10 minutes. Transfer the chile to a small bowl, cover the bowl with plastic wrap and set aside for 5 minutes. Peel the charred skin from the jalapeño, remove the stem, halve the chile lengthwise and remove the seeds with the tip of a paring knife.

3. To the small bowl insert of a food processor (or using a small capacity food processor), add all but 2 tablespoons of the cooled peas, the blanched cilantro, the charred jalapeño and ½ teaspoon of the kosher salt. Pulse the mixture until it is coarsely chopped, about 20 one-second pulses. Transfer the pea mixture to a medium bowl.

4. To the peas, add the avocados, scallions, lime zest, lime juice and remaining 1 teaspoon kosher salt. Mash with a fork. Transfer to a serving bowl and sprinkle with the sunflower seeds, the remaining peas, the chopped cilantro and the pinch of sea salt. Serve with the tortilla chips.

Dill Veal Stew with Peas and Carrots

Enjoy the early days of Spring with this bright stew using veal with dill, peas and carrots. It’s the perfect dish using early spring vegetables from your garden or market!

From by the bay, wishing you dill filled spring memories!

Maryann

blog veal carrot pea stew

Dill Veal Stew with Peas and Carrots

Adapted from Silver Palate
Serves 6
Ingredients:
12 tablespoons (1 ½ sticks) unsalted butter
3 pounds boneless veal shoulder or shank, in 1-inch cubes
½ cup unbleached all-purpose flour
1 scant teaspoon freshly grated nutmeg, plus additional to taste
1 ½ teaspoons salt, plus additional to taste
1 ½ teaspoons freshly ground black pepper, plus additional to taste
3 cups peeled carrots, sliced diagonally (1/8 thick)
3 cups coarsely chopped yellow onions
5 tablespoons finely chopped fresh dill
3 to 4 cups chicken stock
3/4 cup heavy cream or yogurt

optional: 2 cups frozen baby peas

Directions:
1. Preheat oven to 350 F
2. Melt 8 tablespoons (1 stick) of butter in a heavy oven-proof casserole over medium-low heat. Add the veal and cook, turning frequently, without browning.
3. Stir 3 tablespoons flour, the nutmeg, salt, and pepper together in a small bowl, and sprinkle over the veal. Continue to cook over low heat, stirring, for 5 minutes. The flour and veal should not brown.
4. Add the carrots, onions, 3 tablespoons of the dill, and enough stock just to cover the meat and vegetables. Raise the heat to medium, bring to a boil, cover, and bake in the oven for 1 ½ hours.
5. Remove the stew from the oven and pour it through a strainer placed over a bowl. Reserve the solids and liquid separately.
6. Return the casserole to medium heat and melt the remaining 4 tablespoons of butter in it. Sprinkle in the remaining 5 tablespoons flour and cook over low heat, whisking constantly, for 5 minutes.
7. Whisk the reserved cooking liquid slowly into the butter and flour mixture and bring to a simmer. Cook slowly, stirring constantly, for 5 minutes.
8. Whisk in the cream and the remaining 2 tablespoons dill, and season with salt, pepper, and nutmeg. Return the veal and vegetables plus the frozen baby peas to the casserole and simmer together to heat through, about 5 minutes. Transfer to a deep serving dish and serve at once.

Luck of the Irish Soda Bread

blog irish soda

Although I’m not Irish, I have always enjoyed eating Irish Soda Bread.  St. Patrick’s Day is the unofficial start of Spring. After a long winter, you start to see the signs of spring. The crocus start peeking out of the ground, there is a big outdoor parade with lots of green the official color of spring and then there is Irish Soda Bread. I had some Irish good luck when my mother’s close friend Nancy, shared her family recipe with me. I find this bread pretty easy to make and quite forgiving in the preparation. Ready to celebrate Spring with some of your own good luck?

From by the bay wishing you some good luck food memories of your own!

Maryann

blog irish soda bread

Irish Soda Bread

Ingredients
3 1/2 cups flour, plus a tablespoon to mix with currants

1/4 cup granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup unsalted butter

1 1/2 cups buttermilk

1 cup currants

1 tablespoon caraway seeds, optional

Directions
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, baking powder, caraway seeds and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk and egg together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature.

 blog shamrock

Buttermilk Pudding with Strawberry Rhubarb Compote

A sure way to welcome the bounty of spring is using the early rhubarb and strawberries in a delicious compote flavored with rich vanilla. This compote is the perfect topping for breakfast on top of pancakes, french toast or Greek yogurt or use the compote to complete desserts such as cake , ice cream or pudding.  I find the best match to this compote is this old fashion buttermilk pudding. The buttermilk pudding is slightly tart, creamy, smooth and rich. It’s the perfect balance to the tart and sweet compote.  You can also enjoy this pudding on its own or just topped with fresh berries.

From by the bay, wishing you creamy buttermilk food memories!

Maryann

 

blog buttermilk pudding

Buttermilk Pudding with Strawberry Rhubarb Compote

Serves 4 to 6

Serve the buttermilk pudding and top with the Strawberry Rhubarb Compote.  Recipes follow.

blog buttermilk pudding 2

Buttermilk Pudding

Ingredients
1 1/4-ounce envelope unflavored gelatin

1 cup heavy cream

2/3 cup sugar

2 cups buttermilk

1 teaspoon vanilla extract

canola oil for the ramekins
Directions
Combine the gelatin with 1/4 cup water in a small bowl or measuring cup and let stand for 3 minutes. In a small saucepan, over medium heat, combine 1/2 cup of the cream and the sugar. Cook, stirring, until the sugar has dissolved. Remove from heat and whisk in the gelatin.
In a large bowl, combine the buttermilk, vanilla, and the remaining cream. Stir in the warm cream mixture.
Lightly oil six 6-ounce ramekins. Divide the mixture evenly among the ramekins. Refrigerate, covered, 3 hours or overnight. To serve, run a knife around the edge of each ramekin and invert onto plates.
Darienne Sutton
August 2007 in Real Simple

Strawberry Rhubarb Compote

 Ingredients

1 ¼ cups juice and/or water
½ cup  sugar
1/4 cup  agave nectar
1-pounds rhubarb, trimmed and cut into 1/4 –inch wide pieces
1 pound (450 g) strawberries, hulled and quartered
1 teaspoon vanilla and optional 1 teaspoon framboise

Directions
In a large, nonreactive saucepan, heat the water, juice, ginger, sugar, and agave. When all the sugar is dissolved and the syrup is simmering, add the rhubarb and let the rhubarb cook in the simmering syrup until it’s just softened, which may take as little as 5 minutes, depending on the rhubarb. Add the strawberries and  simmer another five minutes. Remove from heat and add the vanilla and  the framboise, if using. Cool and refrigerate until ready to use. Serve warm or room temperature.