Tuesday, April 27, 2010

Strawberry Rhubarb Crisp

I've always liked rhubarb. Growing up my mom had a few plants at the far end of the garden and we would always pick a few stalks, take them into the kitchen, sprinkle each bite with sugar and gobble them up like a stalks of celery. We also made lots of pies and crisps...strawberry rhubarb was my favorite.
I planted rhubarb in my own garden last year and waited a whole year before being able to pick any. Today was my first taste. I only had to use two stalks for the small crisp I made for dessert. It tasted every bit as good as the ones we used to make...maybe even just a bit sweeter since I grew it myself and got to enjoy it with my own children! The only thing better would have been if mom was able to make it with me. Maybe next time!
No real recipe. I just eyeball it each time. Here is a guide for a small one like I made here.

Strawberry Rhubarb Crisp
2 stalks of rhubarb
1 cup or so of strawberries
1-2 T sugar
3-4 T flour
3 T butter
1/4 cup brown sugar
1/2 rolled oats
1/2 tsp cinnamon
Chop rhubarb into 1 inch cubes and quarter the strawberries. Toss with sugar and 1 tablespoon of the flour. Add to baking dish. In a small bowl combine remaining flour and butter. Use a fork or your fingers to combine until you see pieces the size of peas. Add the remaining ingredients and combine thoroughly. Sprinkle on top of rhubarb mixture. Bake at 350 until browned and bubbly, about 30 to 40 minutes depending on the size.

Sunday, April 18, 2010

Steak Salad

This steak salad was delicious. It has a few steps, but I think I only used one pan, one pot, and the grill. The polenta croutons are so good. Make more than you think you should!!!
Steak Salad
1 Porterhouse or NY Strip
Lettuce - I used half red leaf and half romaine
1 red pepper
1/2 onion, sliced thin
1 cup mushrooms, sliced
Prepared polenta, see recipe here
Prepared blue cheese dressing
In a hot cast iron pan add 2 teaspoons of olive oil, mushrooms, salt and pepper. Saute over medium heat until mushrooms are cooked through and starting to brown. Remove from pan, add a little more olive oil and sliced onions and seasonings. Cook until tender. Remove from pan. Wipe pan out and add enough oil to coat bottom of pan.
Cut polenta in 1-inch squares lightly toss in flour and fry in olive oil until browned on both sides. Drain on paper towel.
While cooking above, heat grill. Coat red pepper with a little oil and place directly on hot grill. Cook until blackened on all sides. Place in a paper bag for 5 minutes. Remove from bag and peel skin off. Slice into strips. Place seasoned steak on grill and cook until desired doneness.
Assemble all on plate and enjoy!
This would also be delicious with a fresh buttermilk blue cheese dressing and a little extra blue cheese on top.

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