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Rhubarb Crisp – Worth Fighting For

Saturday, May 10, 2014

While I was making this delicious rhubarb crisp, I had the baseball game on in the background. As I sliced the beautifully colored stalks, I wondered why, in old-school baseball lexicon, a fight between the two teams on the diamond became known as a "rhubarb?"

I would be lying if I told you Ive spent a lot of time searching for an answer, but a couple times a season Ill hear the broadcaster use the term, and Ill wonder to myself, "why rhubarb?" If you know, please pass it along so I can check this off my list of useless mysteries to solve before I die.

Its on there along with, "where are all the baby pigeons?" and "why doesnt San Francisco have any good radio stations?"

If youve never tried rhubarb before, this is the recipe for you. The sweet, crisp topping taking the edge off the tart, tangy fruit – both benefiting from a creamy scoop of vanilla ice cream – this is a great, old-fashion American dessert.

I dont know why such a great ingredient is so under-used, sure the leaves are poisonous, but that doesnt stop us from eating other foods. I think we have a tough time with fruits you cant eat raw. You can’t snap off a rib of rhubarb in the garden and chomp away while watering the roses.

Who knows? But, what I do know is if youre looking for a great summery dessert thats supper easy, and a little unusual, youll want to give this a try. Just make sure you make enough to go around.

You don’t want your guests getting into a fight over the last piece. Nothing wrecks a nice relaxing summer meal like a rhubarb rhubarb. Enjoy!

Ingredients:
3 large ribs rhubarb, diced (about 4 cups)
1 cup fresh strawberries, halved
1/2 cup white sugar
1 tbsp lemon juice
1 tsp lemon zest
For the topping:
1/2 cup brown sugar
1/2 cup whole wheat, or all-purpose flour
1/2 cup oatmeal
1/4 tsp salt
dash of cinnamon
4 tbsp cold butter, diced
vanilla ice cream

Chocolate Cherry Energy Bars for Breakfast Week

Thursday, April 10, 2014

I know that lots of people find it difficult to find time for breakfast and grab a cereal bar in preference to sitting down to eat. Theres nothing wrong with that especially if you make your own so you know exactly what you are getting. These particular energy bars were created to meet the rather exacting requirements of this months We Should Cocoa challenge over at Chocolate Log Blog. We should Cocoa is hosted alternately by Choclette at Chocolate Log Blog and Chele at Chocolate Teapot.

Choclette has challenged us to make something, using chocolate of course, but without any cane sugar. Honey and other sweeteners are allowed. It also gave me a chance to use some of the Sugar and Crumbs cherry flavoured cocoa powder which has really natural cherry flavour and really enhanced the energy bars.

Chocolate Cherry Energy Bars

100g butter
200g clear honey
150g rolled oats
50g cocoa powder (I used Sugar and Crumbs, Cherry flavoured cocoa powder)
130g mixed seeds
10g Chia Bia Powder (optional)*
10g Baobab Superfruit powder (optional)*
100g chopped nuts (I used walnuts)
100g dried cherries (alternatively sultanas or cranberries)
50g ground almonds

*If not using the Chia or Bilbao powders then add an additional 20g mixed seeds.

1. Heat the oven to 180C
2. Melt the butter and honey in a saucepan

3. Stir in the remaining ingredients and press into a 22cm square baking tin

4. Bake for 15 minutes
5. Allow to cool slightly before cutting into bars
6. Leave to cool completely before removing.

This is also another recipe for Breakfast Club Cooked or Baked open until 24th February.

And fits nicely with the Healthy bakes theme for Calendar Cakes hosted this month by Laura Loves Bakes and in alternate months by Dolly Bakes

Menu for Hope

Wednesday, March 19, 2014

Menu For Hope, now in its third year, is an annual charity event to raise money for a good cause. This year, it will support the United Nations World Food Programme. The creator of this generous event is Pim of Chez Pim and Kalyn of Kalyns Kitchen is one of the hosts in States.

My contribution to this event is two jars: one is filled with Turkish semi moist, delicious smelling, hot, flaked red peppers from southeastern part of Turkey. You can use it while cooking or sprinkle it on your foods.

The second jar is full of fresh grape leaves for dolmas and also comes straight from Turkey. I personally picked them at my uncles vineyard in northwestern Turkey. There are no preservatives added; leaves are folded and squeezed in this jar with absolutely nothing. Seriously, you wont believe how fresh they will smell! It will come with a recipe for dolma and a how-to guide for preserving grape leaves. There are enough grape leaves in the jar to make a big pot of dolmas.

To impress family and friends with delicious dolmas, heres what you need to do: write down the code for this prize --> UC01

1. Go to the donation page at First Giving.

2. Make a donation. Each $10 will give you one raffle ticket towards a prize. Please specify which prize or prizes youd like in the *Personal Message* section when confirming your donation.

3. If your company matches charity donations, please remember to check the box and fill in the information so A Menu for Hope can claim the corporate match.

4. Please also check the box to allow us to see your e-mail address so we can contact you in case you win.Your e-mail address will not be shared.

5. Check back at Chez Pim on January 15 to see who the winners are.

Thank you!

Chettinad Special Side Dish Dangar special side dish for vellai paniyaram

Saturday, March 15, 2014

All the people who have had breakfast in a chettiar marriage would have tasted this special side dish served along with vellai paniyaram.Mostly ladies will be able to make out what it is and almost how it is cooked. But this dish has always remained suspense. Many of my readers have been asking for this recipe and I was asking many about this and got different versions. Now I have managed to find out the original recipe (I believe so) tried it and blogging it for my readers. It is said to last long even without refrigeration. It goes well with dosai and idly too. As I was not sure whether the dish will turn good, I didn’t take the snap of the ingredients. It tasted fine in my first trial itself. I will insert that snap of the quantities used when I do it next time

Ingredients
Small onion-2 cups or big onion-4
Tomato-4(medium sized)
Garlic-10 pods
Red chillies-12
Tamarind-little ( 1 teaspoon tamarind extract)
Jaggery-1 table spoon (Jaggery is not there in the original recipe but I find this increasing the taste of the dish enormously)
For seasoning
Mustard seeds-1 teaspoon
Urudh dhal-1 teaspoon
Curry leaf-little
Oil-2 table spoons

Procedure
Chop the onions and garlic in a chopper or mince it nicely.
Mince tomatoes also
Dry roast the chilies and remove the seeds
Rotate the chilies once in a mixie(The cooks just crush it using hands)
Soak the tamarind in little water and take the juice.
Keep the kadai in the stove
Season with the items given in’ To season’
Put the Crushed red chilies into the oil
Add the onion and garlic chopped along with a pinch of salt and sauté till the onions turn transparent.
Now add the Tomatoes minced and cook for 5 minutes
Add the tamarind juice and required salt and cook in low fire till the whole thing turns thick.
If you like the sweet taste add the jaggery.
If you cook till the oil separates it will not get spoiled fast

CC Whats For Friday Dinner Roundup

Monday, March 10, 2014

I thank one and all for contributing your superb dinner recipes that you girls prefer to cook on Friday evening’s.

Here are the collections of scrumptious dinner recipes for Friday evening.

I listed them in the order I received.

Ramya from Ramyas Recipes sent this Veg Noodles and Chilly Chiken a indo-chinese combo which looks very tempting and mouthwatering.

Sumedha from Sumees Culinary Bites sent this Ginger Shrimp a great dinner treat for sea food lovers.

Richa from Ambrosia sent these delicious cabbage rolls

Amina from Amina Creations sent this colorful and flavorful Corn vegetable rice.

Avika J Chawla from Variety is the Spiceof your life sent this yummy and colorful Forever Biryani.

Nivedita from Eat Right! Live Happy sent this unique and very interesting Tofu Paratha.

Nupur from UK-Rasoi sent these delicious and wonderful entries - Potato Sweet Mash & Red Lentil and Spinach Soup.

Krithika from Krithis Kitchen sent these lovely and very tempting Szechwan Vegetable Noodles which can be prepared very quickly.

Kishmeesh from Kishmeesh sent these wonderful and delicious Aloo Methi Parathas

Rudra from Moms Corner sent these amazing and delicious Aval Aapam & Vermicelli Arrabiata.

Krithi from Krithis Kitchen send this wonderful and cute Tofu Golden triangles with Hot and Sweet Dipping Sauce.

Ashwini Deshpande from Indulge- Ashscorner send this delicious and healthy entry Whole Wheat wraps with Pausthik.

Sobha Shyam from Good Food sent this yummy and flavorful Vegetable Fried Rice.

Nupur from UK Rasoi sent this delicious and wonderful Pineapple Cardamom Bread.

Julie from Erivumpuliyumm Sent this tempting and amazing Praws Ullarthiyathu.

Kalyani from Kalyanis Platter sent these delicious and flavorful Jeera/Cumin Rice & Semiya/Vermicelli Pulihora

Finally my own entry Green Veggie Biryani

Thanks to all, Please accept this Thank you Note !!

Please check out this months event CC-Festive Food. Waiting for your wonderful entries !!

Smoked Haddock Bake for St Andrews Day Night In

Friday, February 28, 2014

On the day that Scotlands First Minister, Alex Salmond, launched the SNPs independence blueprint, which argues the nation would prosper should there be a "Yes" vote in next Septembers referendum, I thought it was rather appropriate to post a recipe for St Andrews Day Night In Whatever your views on Scotlands Independence debate, you cant deny that there is some fabulous produce in Scotland or that Scots know how to celebrate!

So who was St Andrew?

St Andrew is the Patron Saint of Scotland
St Andrew is celebrated on 30 November
St Andrews Day is a day to celebrate Scottish culture, food and dance
St Andrews flag is the flag of Scotland
The flag is in the form of a white X on a blue background and is commonly known as The Saltire
St Andrews Societies celebrate Scottish culture around the world
St Andrews Day is a bank holiday in Scotland but entitlement to leave depends on the employer
St Andrew is also the patron saint of Romania, Greece and Russia
Scotland is one of the few countries to have one of Christs disciples as their patron saint
St Andrew was one of the Twelve Apostles (disciples of Jesus) and brother of St Peter
St Andrew is believed to have died on a diagonally transversed cross which the Romans sometimes used for executions and which, therefore, came to be called St Andrews Cross
St Andrews Day is connected with Advent, which begins on the first Sunday after November 26
St Andrews Day marks the beginning of Scotlands winter festivals.

St Andrews Day falls on 30 November and is a bank holiday in Scotland, with many organisations enjoying a day off and events taking place across the country to celebrate St Andrews Day in a patriotic fashion, sadly I dont get this day as a holiday, but this year it is on a Saturday so most people will be able to celebrate the day. The last few years have seen many more events taking place across the country with a number of Scotland’s historic attractions allowing free admission for the day.
Information from Scotland.Org

Seafood Scotlands Young Chef of the Year, Adam Newth, has created a couple of fish dishes for Scotland.org, the Gateway to Scotland. I made the Smoked Haddock Bake after a long day preparing for a pre-Christmas family feast. It was so quick easy to make and pop into the oven, everything is in one dish, we really enjoyed it. There are lovely contrasting textures of salty, smoky fish, creamy but sharp creme fraiche, tender pieces of potato and the crispy breadcrumb and parmesan mix on top. The dish also contains broadbeans and peas making it a great one pot meal.

Check out the rest of the St Andrews Day menu and maybe you could have a St Andrews Night In this Saturday?

I was not paid to write this post and all opinions are my own.

Flying to the Finger Lakes for a Few Family Feasts

Monday, February 24, 2014

Just a quick note to let you all know Im flying out late tonight to visit my mother, Pauline, and the rest of the family for a couple weeks.

Im happy to report I have a few new videos filmed and ready to go, like this penne pasta with neck sauce for example. Stay tuned for those new recipes, and of course, the usual fun and filler from the Finger Lakes!

A Ready made Wishlist for Santa

Saturday, February 22, 2014

Pic courtesy NY Times

The tasteful giving list on the NY Times website, has caught my eye and heart and caught it badly. Each stuff is carefully chosen and is sure to be a delight for any food & kitchen lover. I wish there was one such list of irresistible foodie stuff compiled from stores in India...Im sure therell be something (am keeping my eyes open)!

Can you resist a cute yet practical grater like the one above?

For dining and wine lovers in the US, consider this a ready made wish list for Santa :)

SANDRAS FRESH RASPBERRY SAUCE or PUREE For Desserts or Savory Dishes

Friday, February 14, 2014

A wonderful sauce
or puree
to incorporate into
sweet desserts
or savory dishes...

Prep. 3 Mins.
Cook: 5 to 10 Mins.
Puree/Strain: 5 Mins.

INGREDIENTS

1 pint fresh raspberries, or frozen
1/4 cup brown sugar
2 tablespoons orange juice
pinch of kosher salt
2 tablespoons cornstarch
1 cup cold water

METHOD

Combine raspberries, brown sugar, orange juice,

and kosher salt in a cold saucepan.

Whisk the cornstarch in a small bowl with the cold water until smooth, and add the slurry to the saucepan and bring to a boil. Reduce to a simmer for about 5 minutes, stirring constantly, until reduced and your desired consistency is reached, noting that the sauce will thicken further as it cools.

Puree sauce in

blender

or with a

handheld immersion

blender.

Strain puree through a fine sieve,

using a spoon to push all it through, while retaining seeds.

Serve warm or cold.

Any leftover puree will keep in the

refrigerator for up to two weeks. – Enjoy!

~~~~~~~~~~~~~~~

Tip: This puree is excellent to incorporate into many dessert recipes, such as parfaits, trifles, smoothies, drizzle over ice cream, bars, cookies, between cake layers, as a syrup for pancakes and waffles, under/over crepes, and so much more, including as a condiment with pork, ham, and so on.

All Up In Your Grill! Eight Great Ideas for Your Holiday Cookout

Saturday, January 25, 2014

Memorial Day weekend is here! Time to dust off the grill, and find that "Kiss the Cook" apron everyone loves so much. Is there anything so empowering (for us simple-mined males at least) as standing in front of a flaming grill, foam-wrapped can of beer in one hand, giant grill tongs in the other?

Ive posted eight of my favorite grill recipe videos below. All are proven crowd-pleasers, and none require any special skills or equipment. By the way, dont forget the side dishes, everyone knows they are the real secret to a great backyard meal. Have a wonderful weekend, and as always, enjoy!