rhubarb and raspberry crostata

June 29, 2011

This might be the perfect holiday weekend dessert. Sweet floral raspberries, tart-but-sweet rhubarb and a crunchy, buttery crust. Honestly, it’s so good.

What we have happening here, ladies and gentlemen, is a killer combo. I know that Americans go wild for rhubarb and strawberries. Us Brits? We’re more into rhubarb and custard. Don’t question it, just accept.

But rhubarb and raspberries? Well that’s less of a classic but let me tell you that once you make this crostata, you’ll wonder why that’s so. I first saw this on one of my favourite blogs, Lottie + Doof. Tim’s photographs and description made me know instantly that it had to be mine. Once I had the first bite I knew that I had to discover more of Karen DeMasco’s recipes.

The combination of raspberry and rhubarb, cooked with sugar and thickened up with corn starch gives you a sticky, jammy, sweet-as-can-be centre and that crust is the perfect base. It’s a bit nutty thanks to a little whole wheat flour and it’s flaky and rich from plenty of butter.

Once I added a dollop of vanilla ice cream, I nearly passed out from being so loopy with happiness. I absolutely cannot wait to make this again; it would be perfect for barefoot backyard shenanigans with friends. Come and get your summer sugar high!

Rhubarb and Raspberry Crostata
by Karen DeMasco via Bon Appetit

Ingredients

Crust

  • 1 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 Tbsp. sugar
  • 1/2 tsp. kosher salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed
  • 1 large egg
  • 1 tbsp. whole milk

Filling

  • 1/4 cup cornstarch
  • 4 cups 1/2″-thick slices rhubarb (about 1-1 1/4 lb.)
  • 1 6-oz. container fresh raspberries
  • 2/3 cup sugar
  • 1 large egg, beaten
  • Raw sugar
  • Sweetened whipped cream or vanilla ice cream (for serving)

Directions

Crust:
Combine both flours, sugar, and salt in a bowl and mix. Add the butter and use your hands to break the butter until it’s reduced to pea-size pieces. Whisk the egg and milk in a small bowl to blend; make a well in the centre of the dry ingredients and add the egg mixture and mix until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

Filling:
Dissolve cornstarch in 3 Tbsp. water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.

Preheat oven to 400° F. Roll out dough on floured parchment paper to 12″ round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2″ border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer to a platter, cut into wedges, and serve with whipped cream or ice cream.


7 comments     posted in:   Recipe


balsamic chicken with radish, cucumber, tomato + mint relish

June 27, 2011

This dish looks way too special (to me) to have been a Saturday afternoon lunch sitting at home in front of my computer. But that’s exactly what it was. I glanced into my fridge, seeing pretty pink radishes, leftover cucumber and a pint of cherry tomatoes I’d bought instinctively after craving this salad again.

I had an amazingly relaxed Saturday after a hectic week (why does going away for a few days wreak havoc on everything?) sleeping as long as I wanted, enjoying coffee and hot oatmeal with Dan and then wandering down to the farmers’ market. My only purchase was fresh mint mainly because I cannot resist it (and it’s so much cheaper there) but also because I had a sense I wanted to make something with it involving those ingredients I mentioned.

I don’t know about you but when I have a few random ingredients I’m not sure what to do with I google them and see what happens. Inspiration for this recipe came in a big way from this Martha Stewart recipe.

If you wanted to you could grill the chicken rather than searing it (my Saturday was also a rainy one). Either way the balsamic will give it a lovely caramelised crunch. Holy yes. This is a great low key dish for guests and would be stellar over a bank holiday/holiday weekend.

The balsamic-y browned chicken is livened up immeasurably by all the flavours popping off in your mouth from the relish. Roasted cherry tomatoes are sweet and bright, the radish adds crunch and spice, while the cucumber is refreshing and complemented perfectly by the red onion, fresh mint, lemon and garlic.

Balsamic Chicken with Radish, Cucumber, Cherry Tomato & Mint Relish

{serves two}

Ingredients

  • 1 tbsp canola oil
  • 1 large chicken breast, cut into large rectangular chunks
  • 2 tbsp balsamic vinegar
  • 3 radishes, thinly sliced
  • 1/2 an English cucumber, sliced
  • 1/4 pint cherry tomatoes, halved
  • 1/4 red onion, diced
  • 1/4 cup fresh mint leaves, torn into small pieces, plus a few sprigs to garnish
  • 2 tbsp olive oil
  • Juice of 1/2 lemon
  • 1 clove of garlic, minced
  • salt + pepper

Directions

  1. Preheat the oven to 350F. Place the sliced cherry tomatoes on a parchment paper lined baking sheet. Roast for about 30 minutes or until at your desired level of dryness (careful they don’t burn!). Once done, remove from the oven and set aside to cool slightly.
  2. While tomatoes are roasting, prep the rest of your vegetables and set aside. Heat canola oil in a frying pan over medium high heat. Season chicken pieces with salt and pepper and brush balsamic vinegar over them. Fry, turning once, about 6-7 minutes each side, until cooked through. Once cooked, remove from heat and let sit for about 5 minutes.
  3. Mix together the lemon juice and olive oil, tasting as you go. Add garlic and season with salt. Use less lemon juice if you prefer a less tart flavour. Toss with the radishes, cucumber, red onion, mint, and cherry tomatoes.
  4. Place chicken on plates and spoon relish over it. Garnish with more fresh mint and serve.

8 comments     posted in:   Healthy Food, Recipe


i love minneapolis

June 24, 2011

Earlier this week I celebrated four years of living in Minneapolis. Hurrah!

I grew up in Reading, England. At 18 I moved up north to Sheffield for three years; then Austin, TX for one. I’ve travelled the world with a backpack, but I’ve never lived anywhere as long – as an adult – as Minneapolis, Minnesota.

How did I celebrate? With ice cream. And Mad Men. That’s right, I know how to party.

In celebration of four years of being a Minneapolitan, I wanted to share with you some of the things I love (or have grown to love) about living here (we all know I love a good list):

1. Summer. A friend of mine from home recently reminded me how lucky I am to live somewhere that gets consistently hot summers and is surrounded by lakes and bike paths galore.

I’ll never forget the first summer that I spent here in 2007. I was jobless, scared and excited about what was to come, and I rode my bike on the Greenway every single day, often in 90F+ heat. I swam in lakes for the first time and barbecued to my heart’s content. It was my induction to Minneapolis and every summer that’s come since.

2. Food. Fooooooood. Of course, food! I wrote about this once before in one of my favourite posts, but a big part of my twenties has been spent taking an interest in and learning about food, learning how to cook and bake, and writing this blog where I get to share all my ramblings with you. I love it!

Minneapolis is an incredible place to fall in love with food. Farmers’ markets thrive all summer long, local co-ops abound, we have some stellar chefs and amazing, innovative restaurants, as well as some good old fashioned hole in the wall places. Everything I want is right here.

3. The Arts. I work in the non-profit arts. Have I told you that before? Probably not as I prefer to keep these things separate but Minneapolis has a thriving, dynamic, exciting, vibrant, rocking arts scene. Theatre, music, visual arts, literary arts, and muchos more. These things are also shaping me as a human. I love that my city is brimful of creativity.

4. People. The people here are lovely, plain and simple. Minnesota nice really does exist and there’s so much more diversity than I think people expect from the Midwest. I love the friends I’ve made here so, so much and I feel a real sense of community being here.

5. The Three B’s. That’d be beer, burgers, and bikes. I’ve developed a fierce love for beer in the last few years, something I thought I’d never be able to tolerate let alone love. Bring me a cold Oberon or Fat Tire at the end of a long, hard day and I’ll be your best friend. Burgers are my man’s passion but I like ’em a lot too. Blue Door Pub, Matt’s, 112 Eatery, Buster’s. Burgers abound. Bikes! Yes. Say yes to biking. Minneapolis is the number one biking city in the country and I am so happy when biking season comes around.

5. Winter. No wait. Wait! Hear me out. I hate winter here, it’s true. More often than not you will hear me grumbling and downright bitching about how bleeding cold it is and how it’s not human to live in a place where a common daily temperature for three months of the year is 10F (-12C).

BUT. But! After four winters I am beginning to see the upsides. There’s something to be said for the feeling of “getting through it”. This place is not for the weak hearted and just surviving – trudging through four feet of snow; digging out your car again; pushing someone else’s car; not getting frost bite: all of these things make you feel like a bit of a bad ass. Then there is learning about things like snow shoeing (seriously, who knew?!) and sledding. And when all is said and done there is a heck of a lot to be said for hunkering down, snuggling, and baking up some of this.

This lovely video tells you even more about why we all stay here:

Why We’re Here: Twin Cities from Seven and Sixty Productions.


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