strawberry-rhubarb pandowdy.

I know social media gets a lot of crap for being the worst thing that's ever happend to society - it's rotting our brains, disrupting out sleep schedule, tracking our every move, blah blah blah, but if I am being honest, I love (like really love) Instagram.  

I love Instgram for the sheer fact that it has afforded me the opportunity to discover/meet/become friendly with a whole world of really amazing cooks.  Women who are cooking the kind of food I always want to eat (i.e. in-season produce filled one pan salads and pastas, lots of fruit desserts, cookies!).  In a lot of ways Instagram has replaced my cookbooks when it comes to weeknight cooking.  I basically run through my feed and from there come-up with an off the cuff dinner plan solely based around someon

e's beautiful picture.  I'm really digging this on the fly, being inspired by whatever crosses my path kind-of cooking.  It feels really liberating.   

I got this recipe from one of those uber-talented women that I follow on Instagram.  Emily is a mom who somehow manages to get her kids to eat all sorts of really exciting foods that I am 100% sure I wouldn't have touched when I was 8 (fiddlehead ferns and rhubarb?!).  She posted this recipe and I was extremely excited about it - a cross between a cobbler and a custard but with a hilariously funny name, it's basically a dream June dessert.  I made it over Memorial Day weekend and we all loved it (I really love it for breakfast the next day).  It would be amazing come August filled with peaches.   



Strawberry-Rhubarb Pandowdy
Recipe from Emily C. at Food 52

To make the rye crust

1 cup (120 grams) unbleached all-purpose flour
1/2 cup (60 grams) rye flour
3/4 teaspoon kosher salt
10 tablespoons unsalted butter, cut into 1/2-inch cubes
3 to 6 tablespoons ice water

In a food processor, pulse flours and salt to combine. Scatter butter pieces over the flour mixture, then pulse until the butter is the size of large peas, about 6 to 8 short pulses. Sprinkle 2 tablespoons of water over mixture and pulse a few times, then repeat with 1 tablespoon of water at a time, or just until small curds start to form and dough holds together when pinched with fingers. It’ll look kind of crumbly but that's okay. (Alternatively, you can do this by hand.) 

Empty dough onto clean counter or piece of wax paper. Using bench scraper, gather dough into a rough rectangular mound about 12 inches long and 4 inches wide. Starting from the farthest end, use the heel of your hand to smear about one sixth of dough against your work surface away from you. Repeat until all of your dough has been smeared. Using bench scraper, gather the dough again into a 12-inch long and 4-inch wide mound and repeat smearing of dough with heel of hand. The dough should be smooth and cohesive at this point; if not, repeat smearing process again. 

Form dough into 4 inch disk, wrap in plastic, and refrigerate until firm about 1 hour. The smearing process creates long layers of butter in the dough, which translates to long flaky layers in the cooked crust.

To make the filling and assemble pandowdy

1 1/2 pounds strawberries, hulled (leave small berries whole; halve any large berries)
1 pound rhubarb, chopped
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/4 cup quick-cooking tapioca (sometimes called granulated tapioca or tapioca pearls)
Pinch of kosher salt
Finely grated zest + 1 teaspoon freshly squeezed lemon juice, from 1 small lemon
1 large egg, separated into white and yolk (egg white lightly beaten with a fork)
2 tablespoons turbinado sugar
1/2 cup heavy cream
2 teaspoons vanilla extract

Heat the oven to 400° F. 

In a small bowl, mix together the sugars, tapioca, and pinch of salt until well integrated. 

In a 10-inch cast-iron or ovenproof skillet, gently toss the strawberries with the sugar-tapioca mixture, lemon zest, and lemon juice. 

On a lightly floured work surface, roll dough into a 12-inch round, dusting with flour as needed. (Don’t worry if your dough isn’t perfectly round.) Gently lay round of dough atop the fruit filling, tucking and folding the dough edges around the fruit, leaving a small rim that sticks up against the side of the skillet. Brush with egg white and then sprinkle evenly with turbinado sugar. Poke a few small holes in the crust so steam can vent. 

Bake pandowdy for about 30 minutes (place a foil-lined baking sheet underneath the skillet to catch any fruit juices that spill over), then remove the skillet from oven and break the dough into large pieces with a sharp knife to “dowdy” its looks. Return to oven and bake until the crust is golden and firm and the fruit juices are bubbling up through the crust pieces, about 20 minutes longer. 

Meanwhile, whisk together the cream, egg yolk, and vanilla extract in a measuring cup with a spout. Remove the pandowdy from the oven and let the juices settle for a minute or two. Slowly begin pouring the cream mixture into each of the cuts; use the back of a spoon or a knife if needed to help with the flooding, working your way around the entire pandowdy. Some of the cream will go under the crust and much will pool on top. This is okay (and expected)! 

Return the pandowdy to the oven and bake until the cream just sets but is still a little jiggly, about 8 to 10 minutes. Remove to a cooling rack and let cool completely. Even when fully cool, the pandowdy will have lots of juice, part of its charm, so serve in bowls with spoons. It's best on the day it's baked, but it's not bad at all on Day 2 straight from the fridge (breakfast, perhaps?!).

pistachio cake with strawberries.

I've been eating strawberries with such abandon (we're talking about 2 quarts a week in our house).   For breakfast with keffir or atop pancakes.  For lunch as a side to roasted vegetables and a wedge of cheese (such a lunch makes me think for about 15 minutes I'm not at my desk) and for dessert pretty much every which way. In a bowl covered in a thick layer of whipped cream, in galettes, and baked in strussel bars.  2017 has been the year of the strawberry.   

But for all the ways I've consumed them, this is perhaps my favorite.   I never thought much about the pairing of strawberries and pistachios (strawberries and almonds yes, but not strawberries and pistachios) but let me tell you, it is incredible.   A buttery, fragrant, tender cake (that is quite frankly even better on day 3 then day 1) gets paired with ripe, juicy, bursting with flavor with strawberries.   It's a dessert that epitomizes early June and everything I love about it.   

Pistachio Cake with Strawberries 
Pistachio Cake recipe (without Strawberries) from Smitten Kitchen

For the Cake 

1 cup plus 2 tablespoons (140 grams) roasted, shelled, and unsalted pistachios
1 cup (200 grams) granulated sugar
1/2 teaspoon fine sea salt
10 tablespoons (5 ounces or 145 grams) unsalted butter, cold is fine
3 large eggs
1/4 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Slightly heaped 1/2 teaspoon baking powder
3/4 cup plus 2 tablespoons (115 grams) all-purpose flour

For the Lemon-Pistachio Glaze 

1/3 cup (40 grams) roasted, shelled, and unsalted pistachios
1/4 cup (50 grams) granulated sugar
Finely grated zest and juice of 1 lemon

Heat oven: To 325 degrees F. Line the bottom and long sides of a loaf pan with a sling of parchment paper. Coat paper and exposed short sides of loaf pan with nonstick spray or butter.

With a food processor: In the work bowl of your food processor, grind pistachios, sugar and salt together until as powdery as you can get them without it turning to paste. Cut butter into small chunks and blend with pistachio mixture. It’s going to be lumpy at first, and then balled for a minute, but keep running the machine until the mixture loosens up into a frosting-like consistency, i.e. smooth and shiny. Add eggs, one at time, blending briefly between each, scraping down sides as needed. Add milk, blend to combine. Add extracts and baking powder and blend to fully combine, scraping down workbowl. Add flour and pulse just until it disappears.

Without a food processor: You’re going to want to start with 140 grams pistachio meal or flour and softened butter and can proceed as with a traditional cake. Beat butter and sugar until fluffy, then beat in eggs, one at a time. Beat in milk, then extracts until smooth. Beat in salt and baking powder until fully combined, scraping down bowl well. Add flour and mix just until it disappears.

To bake: Scrape batter into prepared pan and spread top smooth. Bake for 60 to 70 minutes (see note up top by way of explanation/apology). Mine took 70, but it’s safest to check sooner. Look for a toothpick inserted into the center of the cake to come out clean and then, do a second check near the top. I find with loaf cakes that the undercooked batter likes to hover right below the top crust. It often takes 10 minutes extra (built into this baking time already) just for that to set for me.

Let cake cool in pan on rack for 10 to 15 minutes, then run a knife around cake and transfer to cooling rack. Let cool completely.

To make glaze (optional): Bring pistachios, sugar, zest, and juice to a simmer in a small saucepan; simmer for 2 to 3 minutes then pour over cooled cake.

To serve: Cut into slices.  Top with sliced strawberries (preferably macerated for about 10 minutes in lemon juice and a teaspoon or 2 of sugar) and some whipped cream. Cake is great on the first day but even better on the second, as the ingredients settle. Keep at room temperature for several days, wrapped in foil, or longer in freezer.

strawberry rhubarb crumble.

I've been finding it hard to resist strawberries.  This berry situation has been particularly bountiful this year.  Or perhaps, after the longest winter ever, I'm just more attune to all the produce that is popping up around me.  I've been eating bowls of them for breakfast almost daily.  Drizzled with a bit of maple syrup they become positively addicting.  So addicting in fact that I've begun to hoard them with the intentions of freezing them.  Clearly I've already started planning for another tundra like winter except this one will be filled with strawberries - a fleeting memory of spring to be consumed in the depths of winter.

But I was willing to sacrifice some in the name of a crumble.  A strawberry rhubarb crumble to be exact.  You can go crazy for pies but I will continue to pledge allegiance to the crumble - the humble pie cousin.  I love a crumble for it's simplicity.  The fact that it doesn't require a crust but does beg for a dollop of whipped cream or ice cream.  I like that it is open to interpretations and somehow, no matter what you do to it, always tastes good.  Because what is better then fruit baked down to a puddley mess of sweetness topped with sweetly spiced nubbins of deliciousness on a Sunday night? Nothing I tell you, nothing.  

Strawberry Rhubarb Crumble
Recipe adapted from the NYTimes 

For the Fruit

4 cups of rhubarb diced into 1/2 inch pieces

4 cups of strawberries, halved and quartered if large

Juice of half a lemon

1 teaspoon ground ginger

1/4 cup + 2 tablespoons sugar

For the Crumble

1 cup all-purpose flour
3/4 cup graham flour (can replace with all-purpose flour)

1/3 cup dark brown sugar

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon salt

1/2 cup melted butter

1/2 cup finely chopped almonds.

Preheat oven to 350 degrees. To prepare filling, toss rhubarb and strawberries with lemon juice, ginger, and sugar. Set aside.

To make topping, in a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and almonds. Coarse crumbs will form.

Pour filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve.

olive oil cake with strawberry rhubarb compote.

I know I should be sick of rhubarb.  I think most people would be after consuming some variation of it everyday for a month.  Alas, I am not like most people.  I continue to crave it.  The season is fleeting so I might as well embrace it.  

I hope you are not sick of it as of yet because I have a new recipe!! (Do I sound like a rhubarb broken record as of yet?)

The zucchini olive oil cake that I posted about here is my olive oil cake soul mate.  It's crunchy and hefty.  The kind of cake you bring as a housewarming gift or on a picnic. It freezes brilliantly.  It's everything I want in a cake. I never thought I could fall for another olive oil cake they way I've fallen for that one.  Alas, I discovered this recipe and now there may be a little bit of friendly olive oil cake competition in our house.  

This cake is everything the zucchini cake is not.  It's light.  Oh so light! Each bite manages to melt on your tongue in a sea of citrus and rosemary.  You may think I am lying but you could quite possibly eat this entire cake in one sitting (not that I recommend you do such a thing).  The compote turns this into a dinner party worthy dessert (or even a fancy-shmancy brunch dish).  The strawberries and rhubarb break down into a puddle of blindingly red deliciousness that when spooned over the cake, manages to infiltrate each and every crevice with tart fruit.  It's kind of magical.  .  

I was going to have a showdown but I have decided it's best to declare this a tie.  

Olive Oil Cake with Strawberry Rhubarb Compote
Recipe from Curtis Stone

For the Cake

Nonstick olive oil cooking spray

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 cup granulated sugar

1 1/2 teaspoons minced fresh rosemary

Finely grated zest of 1 orange

Finely grated zest of 1 lemon

3 large eggs 

1/4 cup whole milk

3/4 cup extra-virgin olive oil

For the Compote

12 ounces slender rhubarb stalks (about 3), cut into 2- by 1/3 -inch-thick sticks

1 pound fresh strawberries, halved

1/4 cup granulated sugar

3 tablespoons fresh lemon juice

Confectioners’ sugar, for dusting

Extra virgin olive oil, for drizzling

To make the cake: Position a rack in the center of the oven and preheat the oven to 350F. Spray a 9-inch round cake pan with nonstick olive oil cooking spray. Line the bottom of the pan with parchment paper and spray the paper with nonstick olive oil spray.

In a medium bowl, whisk the flour, baking powder, and salt together.

In a large bowl, combine the sugar and rosemary. Add the orange and lemon zest then rub the mixture between your fingertips until it is moist and fragrant. Add the eggs ad using an electric mixer beat on medium-high speed for about 5 minutes, or until pale and thick. Beat in the milk. Gradually beat in the olive oil. Using a wooden spoon, stir in the flour mixture just until blended. Spread the batter in the pan.

Bake for about 35 minutes, or until a wooden toothpick inserted into the center of the cake comes out with moist crumbs attached. Let cool in the pan on a wire cake rack for 15 minutes, then invert the cake onto the rack and remove and discard the paper. Invert the cake, right side up, onto a cake plate.

Meanwhile, make the compote. In a large heavy skillet, bring the rhubarb, strawberries, sugar and lemon juice to a simmer over medium-high heat, stirring often. Continue to cook, stirring often, for about 5 minutes, or until the juices thicken slightly and the rhubarb is falling apart. Let cool.

Sift confectioners' sugar over the cake. Cut the cake into wedges, place on dessert plates, and spoon the compote on top. Drizzle a little olive oil around the cake and serve.

rye strawberry shortcakes.

Not long ago I read an article about a woman who when growing up was allowed to eat strawberry shortcake for dinner the day the first strawberries appeared in their backyard.  Something about that struck a cord with me because strawberry shortcake always feels like such a nostalgia inducing food (not to mention I can always get behind any excuse to eat dessert for dinner). It's homey. The kind of thing grandmothers would make their grandchildren.  The kind of thing that makes you look forward to warm weather, open windows, and cut-off shorts.

I took inspiration from this story and decided to whip up my own batch of shortcakes to celebrate our first three quarts of strawberries (yes three!).  This shortcake recipe is a little more substantial then most due to the addition of rye flour which makes it perfectly appropriate for dinner.  The addition of perfectly ripe strawberries and barely sweetened whipped cream ensures this dinner is magical.  

Rye Strawberry Shortcakes

Shortcake recipe from Food 52

The only change I made was to drop heaping rounds of dough onto the baking sheet instead of rolling and cutting them out because sometimes laziness wins.  This can be halved if necessary (but why would you do such a foolish thing). 

Makes 8

For the Shortcakes

1 cup all-purpose flour
1 cup rye flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons unsalted butter, very cold, cut into cubes
3/4 cup heavy cream, chilled
1/2 cup buttermilk, chilled
2 tablespoons crunchy sugar (such as turbinado), for sprinkling
Heavy cream to brush the tops of the shortcakes 

Preheat oven to 400º F and line a baking sheet with parchment paper. In a large bowl, whisk the flours, baking soda, baking powder, salt, and sugar.

Cut the cold butter into the dry ingredients using a pastry blender (or two knives) until it is the size of peas. Make a well in the center of the ingredients, then add in the buttermilk and heavy cream. Stir gently until just combined. It is okay if there are a few dry spots. If it seems very dry, add more heavy cream or buttermilk, one tablespoon at a time.

Turn the dough out onto a lightly floured surface and pat it into a square about 1 inch thick. Fold the dough in half over itself and pat it into a square about 1 inch thick. Repeat this process one more time. Then, use a floured 2 1/2-inch round cutter to cut the dough. Place the cut shortcakes onto the prepared baking sheet. Gently re-roll scraps and cut again. Put the whole baking sheet into the freezer for 10 minutes.

Brush the tops of the shortcakes with heavy cream and sprinkle with crunchy sugar. Bake until the tops are browned and the shortcakes are cooked through, 20 to 25 minutes.

For Serving

2 pounds of strawberries, halved or quartered (about 7 cups)

3 tablespoons sugar + 2 tablespoons maple syrup (or 5 tablespoons sugar if you want to omit the maple syrup)

1 cup chilled whipping cream

1 teaspoon vanilla extract

Combine the strawberries and 2 tablespoons sugar and 2 tablespoons maple syrup in a large bowl (or 4 tablespoons sugar if only using sugar).  Toss to coat.  Let stand until a syrup begins to form, about an hour. This can be done ahead by 24 hours, just keep the berries in the fridge. 

Beat chilled whipping cream, vanilla extract and remaining 1 tablespoon sugar in another large bowl until stiff peaks form. (Can be made 6 hours ahead. Cover separately and chill.)

Cut rye biscuits in half. Place each biscuit bottom in shallow bowl (or on a plate). Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Eat immediately.  

strawberry mint agua fresca.

I'm going to go ahead and state the obvious.  It's hot.  Standing on the subway platform feels like you are waiting at the gate's of hell (or so what I imagine the gates of hell must feel like).  Walking down the street is a game of jumping from one shady spot to the next in an effort to avoid melting into a puddle of salty sweat.  Clothing is unbearable (especially work clothes which are impossible to remain cool in).  Food is even less appealing (it's too hot to chew) which is why when the dog days of summer roll in, I tend to adopt a liquid diet.  I tend to stick with water mostly because I am fairly apprehensive of soda and I'm not completely sold on these pressed juices (how are 6 pounds of kale squeezed into one teeny tiny super expensive bottle?!) but agua fresca is a drink I can get behind when the temperatures hover near 90 degrees.  Agua fresca is a fancy name for fruit juice.  I've seen all sorts of varieties and now is the time to make them at home when the produce is fresh and in season.  My version involves strawberries picked from a roadside market in Maine mixed with some mint for an extra cooling effect.  Served a top a large amount of ice there is nothing more refreshing for a hot summer day (except maybe a spiked version but I'll let you be the judge of that.)

Strawberry Mint Agua Fresca

This is basically a recipe that can you use as a jumping off point for so many other fruits.  Watermelon and basil would make for a lovely combination as would peach and rosemary.  You can also use these juices in a cocktail since spiked juices are always a good thing. (Tequilla would be my liquid of choice but vodka is never a bad thing.)

Makes about 4 cups

6 large strawberries, washed and hulled (about 1 1/2 - 2 cups)
3 1/2 cups of water, divided
2 tablespoons sugar
Juice of 1 lime
8 mint leaves
Ice for serving

Place hulled strawberries in a blender or food processor along with 1/2 cup of water, sugar, lime juice, and 4 mint leaves.  Process until smooth.  Add in the remaining water.  Chill the mixture for at least an hour.

Place ice in glass. Fill the glasses with the agua fresca.  Serve with a mint leave and a wedge of lime.  

rhubarb strawberry pudding cake.

There are cakes. The over the top three-tiered affairs covered in buttercream and sugared flowers that are served on china plates at fancy events. Then there are cakes. The homey, simple, grandma style cakes that are made with seasonal fruits and baked in glass dishes and served with barely sweetened whipped cream (if anything at all). While a fan of both, I simply adore the second variety.   There is a level of nostalgia associated with them.   Because of their simple nature, they are the kind of thing you can validate eating at the end of each meal.  They can be whipped up quickly and they always adapt to whatever seasonal fruit is on hand.  This pudding cake is my go to seasonal cake. It's rustic and comforting. The kind of thing you can eat curled up on the couch but also just as good in the company of friends at a dinner party. The cake itself is as simple as can be - a soft subtly sweet batter cake that is reminiscent of vanilla pudding.  As the cake bakes the fruit breaks down and forms jammy pockets of deliciousness that envelopes the pockets of pudding like cake.  The jammy pockets are what make this pretty perfect and a personal favorite .  

Rhubarb Strawberry Pudding Cake

Recipe from Gourmet

This cake is pretty perfect; I am already planning on making it with blueberries and raspberries as the summer progresses.  If using other berries you can omit the cooking part that is necessary here since you are using rhubarb.  Instead, let the fruit macerate while you prepare the cake (using a squeeze of lemon juice, the sugar, and the cornstarch).  If using blueberries I think almond extract would be wonderful.  I omitted the vanilla extract when I made this since I don’t like vanilla and rhubarb but it’s up to you and your flavor preference! 

1/4 cup water

1 1/2 teaspoons cornstarch

1/3 cup plus 1/2 cup sugar

2 cups chopped fresh rhubarb stalks (10 ounces)

1 1/2 cup chopped fresh strawberries (5 ounces)

1 cup all-purpose flour

1 3/4 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1/2 cup whole milk or buttermilk

1 stick (1/2 cup) unsalted butter, melted and cooled slightly

1 teaspoon pure vanilla extract (optional)

Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.

Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.

Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.

Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.

mixed berry crunch crumble.

Our fridge and countertops are bursting with blackberries, apricots, peaches, and blueberries (and about three different types of homemade jam..it’s turned into an obsession).  I feel like the inside of our apartment is beginning to look like a Parisian fruit market (which isn’t necessarily a bad thing).  But after eating all the fruit as it is for the past few weeks straight, I’ve looked to turn transform it into something more - starting with the baskets of blueberries. 

Blueberries and I have a love affair.  There is no chopping involved when cooking with blueberries you can wash them and then use them as you please which makes them one of the easiest fruits to use.  I love loading them up in muffins and pancakes and mixing them into yogurt and granola parfaits.  But my utmost favorite way to eat them is in a blueberry crumble.  The blueberries get mixed with a little sugar and lemon juice and then topped with the crunchiest and most spice filled crumble topping ever.  The whole thing gets baked up until the blueberries burst and the top is golden brown.  It’s probably the simplest dessert ever (or in my case breakfast) and it exudes summer perfection.

Mixed Berry Crunch Crumble

Recipe adopted from the NYTimes

This recipie is beautiful because its so adaptable.  I used walnuts and blueberries in this weeks version, but I’ve also used strawberries and almonds.   This crumble topping also works equally well over stone fruits so keep in your file, you’ll find you go back to it a lot!

For the filling

8 cups mixed fresh berries

2 to 3 tablespoons sugar, depending on the sweetness of the berries

½ teaspoon finely grated lemon zest

Juice of half a lemon

For the crumble topping

1 ¾ cups all-purpose flour

1/3 cup dark brown sugar

1/3 cup granulated sugar

1 teaspoon cinnamon

½ teaspoon ground ginger (I increased it to ¾ teaspoon, I love ginger with fruit!)

1/8 teaspoon salt

½ cup melted butter

½ cup finely chopped walnuts (or the nuts of your choice!)

Preheat over to 350 degrees.  To prepare filling, toss fruit with sugar, lemon zest and lemon juice.  Set aside.

To make the topping, in a large bowl, whisk together flour, sugars, spices and salt.  Stir in butter and nuts.  Coarse crumbs will form. 

Pour filling into a 9 inch square or round pan.  Using your fingers form mixture into ¼ inch to ½ inch crumbs and spread over fruit.  Bake until filling bubbles and topping is light golden, about 55 minutes.  Let cool slightly. 

yogurt berry pancakes.

For the first time in a very long time, Tyler and I had a relaxing and leisurely Saturday morning in our own apartment.  We slept in until nine, walked over to the neighborhood farmers market to stock up on produce, and came back to make pancakes and large glasses of ice coffee. 

Generally, I don’t like pancakes or waffles for breakfast.  I prefer eggs.  Poached, over easy, fried, scrambled, it doesn’t matter (and the eggs must include a side of buttered toast).  But on occasion I get a hankering for pancakes – this usually happens when I have a fridge stocked with berries and yogurt and a lazy weekend ahead of me.

I used the wonderful Mark Bittman’s pancake recipe as my starting point to which I added ground cinnamon and ginger to the batter (those spices work so well with berries).  I also used a combination of Greek yogurt and milk  (instead of just milk) since it gives a nice tang to the batter.  Each pancake was loaded with blueberries and strawberries, which made for a very patriotic breakfast. 

Yogurt Berry Pancakes
Recipe Adapted from Mark Bittman’s How to Cook Everything

Serves 2

Mark Bittman’s cookbook is necessary for every home cook to own.  Every recipe in the book provides the perfect foundation for you to customize based on personal preference.  This pancake recipie is my go to and I have adapted in many different ways.  Here I used berries and yogurt but I also adore it with late summer peaches and buttermilk.  

1 cup all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons sugar
1 egg
¾ cup plain yogurt (I used Greek Yogurt)
¼ - ½ cup milk (depending on the yogurt you use you may need more milk to thin the batter)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Zest of 1 lemon
½ cup assorted berries plus more for serving

Preheat a griddle or large skillet over medium-low heat while you make the batter.

Mix together the flour, baking soda, salt, sugar, cinnamon, ginger, and lemon zest.  Beat the egg into your milk and yogurt mixture.  Gently stir this into the dry ingredients, mixing only enough to moisten the flour.  If the batter is thick, add more milk. 

Butter or spray your skillet.  When the skillet is hot, ladle the batter onto the skillet, making the pancakes your choice in size (I usually go for about 4 inches in diameter).  Layer your berries on top of the batter while the pancake cooks, about 2-4 minutes.  You’ll know its ready to flip when bubbles begin to appear around the edges.  Flip the pancake over and cook until the second side is lightly browned.  Top with maple syrup and more berries!

strawberry rhubarb pie.

My brother Corey is a pie guy.  His dessert of choice always involves lots and lots of fruit encased in a flaky crust topped with a sweet crumble of brown sugar, nuts, and lots of cinnamon.  Corey’s birthday falls around the beginning of May and every year instead of requesting the requisite birthday cake, he asks for pie.

The beginning of May usually marks the arrival of rhubarb and the first signs of strawberries so it only seems fitting that his pie of choice is strawberry rhubarb.  Strawberry rhubarb pie is a beautiful thing.  It’s sweet with a touch of tartness, it tastes like spring and the arrival of all things new, and it’s a welcome departure from cake.  To make it birthday party festive we usually top it with a dollop of ice cream or homemade whipped cream, but I love it plain, the mix or crumble topping and fruit is more then enough for me (shocking, considering I usually fall in the category of more is always better).  It is the perfect ending to a casual meal eaten outdoors and the perfect way to say happy birthday (or happy Tuesday because really Tuesday could be celebrated a little more). 

Strawberry Rhubarb Pie

Recipe from the best cook I know - Mommy!

Crust

In food processor, pulse 1 1/4 cups flour, 1/2 teaspoon salt, and 1/2 sugar. Add 1 stick of butter and pulse.  Add 3 Tablespoons ice water.  Refrigerate at least 1 hour.  Roll out, place in pie dish and brush with 1 white mixed with 1 teaspoon water.

Preheat oven to 375 degrees.  

Filling

3 cups Rhubarb stalks cut into 1/2 inch to 3/4 inch pieces.  

3 1/2 cups strawberries halved and/or quartered

Combine this with 1 1/4 cups sugar, rounded 1/4 cup tapioca (Shake the box!), 1/4 teaspoon salt, 1/2 teaspoon cinnamon.  Let stand 15 min., stirring occasionally.  Pour ingredients into crust and top with 1 tablespoon lemon juice and 2 tablespoons butter in small pieces.  

Strussel Topping

1 cup flour

1/4 cup chopped walnuts (finely!)

1/4 cup white sugar

1/4 cup light brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon baking powder

1/8 teaspoon salt

1/3 cup melted butter

Mix ingredients to form crumbs and place on top of pie.  

Place pie on lowest level of oven and bake for about 30 min, drop the temperature to 350 and continue baking for another 20-25 min. until crust is brown and filling is bubbly.  (If pie appears to be getting too dark, cover loosely with foil).  

strawberry jam and rhubarb jam.

In my opinion, summer arrived this past weekend.  I realize it is not yet Memorial Day but that has not deterred me from wearing neon shorts and metallic boat shoes, eating alfresco, and making the switch to ice coffee.  Summer makes me happy, I spend my days outside catching up on books in the park, taking walks to new destinations, and eating foods purchased from the farmers market. 

Last week marked the arrival of strawberries and rhubarb at the farmers market – to say I was excited to see them would be a bit of an understatement (I may have let out a squeal when I saw them).  I bought as many containers and stalks as I could carry on the subway and set about using them in as many dishes as possible.  As I traveled home, I kept thinking only one thought; Jam.

Once home, I allowed that idea to come to fruition.  I thought of making strawberry rhubarb jam, but instead I decided to make one rhubarb jam and one strawberry jam (more dishes for Tyler is so much fun!).  The strawberry jam turned out impossibly rich and utterly sweet – it tastes like the essence of strawberries.  I slathered it on fresh bread with butter and sea salt as a side to scrambled eggs – perfection.  The rhubarb jam I am envisioning in savory applications; as a condiment for pork (as suggested by Leite’s Culinaria) or on a fancy grilled cheese made with sharp cheddar.  I have a whole summer to think of possibilities.

I usually make small amounts of jam at a time and store it in the fridge – it will last a couple of weeks and it doesn’t involve canning – later this summer I may tackle the canning process..

Homemade Strawberry Jam

Recipe from Leite’s Culinaria

3 ½ cups strawberries (seek out farmers market strawberries, they are far superior to what you get in the supermarket)

1 cup superfine sugar

Juice of 1 lemon

Quarter the strawberries or, if they are large, cut them up into smaller chunks. Place them in a non-aluminum bowl, add the sugar and lemon juice, and toss them around to distribute everything evenly. Cover and let them rest overnight in the fridge to draw out the berries’ juices.

The next day, drain off all the liquid from the strawberries into a large heavy-bottomed jam pan or wide saucepan. Add half of the strawberries and bring to a boil. Lower the heat and simmer gently until the juices are thickened somewhat, about 15 minutes. Let rest for at least 10 minutes.

Transfer the strawberry mixture in the pan to the blender and purée until smooth or pulse if you prefer your jam quite chunky. Return the mixture to the pan, add the rest of the strawberries, and return to a boil. Reduce the heat to low and simmer gently for 10 to 15 minutes more. To test if the jam is ready, drop a heaping teaspoonful onto a plate and slightly tilt the plate. The jam should not run off, but cling and slowly glide down. If the jam isn’t ready, put it back on the heat for a while. It should be a lovely red hue and look quite sticky.

Spoon the jam into small jars and refrigerate or spoon into resealable plastic containers and freeze. You need to keep it in the fridge and use it up fairly quickly.

Easy Rhubarb Jam

Recipe from Leite’s Culinaria

1 pound of rhubarb, trimmed, rinsed, and cut into small chunks

1 cup less 2 tablespoons sugar (the original recipe suggested 1 cup, I thought this to be 2 much and took out 2 tablespoons, I think I can dial it down more but haven’t tried yet, will report back!).

¼ cup plus 2 tablespoons water

½ a lemon juiced

Place the fruit, sugar, water, and lemon juice in a large bowl and set aside at room temperature for 1 hour.

Pour the contents of the bowl into a large pit and bring to a bowl over medium-high heat.  Continue to cook, stirring the jam constantly for about 15 min.  Skim the foam from the surface as the jam cooks. 

Drop the heat to medium.  Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched.  After 15 minutes, check to see if your jam has set by placing a small spoonful of jam on a plate from the freezer.  The  jam is set when it holds its shape on the cool plate.  If loose, continue cooking over medium-low heat.