Tag Archives: spring

Rhubarb Pudding Cake

12 Jun

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I moved from Northern California to New York City three years ago. Determined to find a full-time job in a restaurant kitchen, I spent my first few weeks “trailing” (a fancy term for trying out) at a handful of restaurants, mostly in pastry.

Typically at a trail, I got a quick tour of the restaurant, I was assigned some kitchen prep tasks, and eventually if all went well, I was allowed on the line during service to observe and help out with some small finishing touches on the dishes.

At one of the restaurants, my task was to peel rhubarb stalks. The peels were eventually going to get candied.

Rhubarb tends to have this “skin” that can be delicately peeled off into hot pink (and sometimes light green) strands. This is not an easy task when you have an entire box of rhubarb to peel and you haven’t eaten or peed for six hours and your hands are trembling with nerves (trembling because earlier that day I incorrectly measured out the dry ingredients for a giant batch of cookies). Nonetheless, I put on a smile, bit my lip, and persevered. Trying out for a new job, after all, is not an easy task.

*Side note, I met my friend Elizabeth at that trail. She was working the line and I was allowed to observe her. I was fresh in New York, and she was the coolest, funniest, nicest person I had met since moving (and still is!), and I knew I had to keep her close. Plus, she had experience in the kitchen and could offer me advice. I never ended up working at that restaurant and she left shortly thereafter, but Elizabeth and I became fast friends.  

My back-of-the-house restaurant life has been on hiatus for the last two years as I finish up graduate school and try to become a registered dietitian.

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While I feel somewhat nostalgic for candied rhubarb tendrils, in the comfort of my own home (if you call comfort a shared apartment with three dudes), I tend to crave a more rustic dessert.

Rhubarb pudding cake fits the bill. It’s a rhubarb compote plopped on top of cake batter and baked. The rhubarb gets chopped and simmered into a compote until just soft. Fast, easy, and absolutely delicious. I did pull out my KitchenAid mixer for the cake batter, but at least I didn’t have to deal with cleaning a giant hobart mixer.

The “pudding” in the cake is created by pouring a hot, vanilla-infused rhubarb compote over a thick sour-cream (or yogurt) batter.

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To memorable restaurant experiences, to good friends, and to pink vegetables that taste like fruit. Bon Appétit!

Rhubarb Pudding Cake

adapted from Vintage Cakes

makes 8-10 servings

1 pound rhubarb, trimmed of leaves and ends, diced (~4 cups)

1 1/2 cups (10 1/2 ounces) sugar

1/4 teaspoon vanilla extract (or 1/4 vanilla bean, split lengthwise)

1/2 cup water

1 2/3 cup (8 1/3 ounces) all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon fine Kosher salt

1/2 cup (4 ounces) unsalted butter, at room temperature

2 large eggs, room temperature

2 teaspoons vanilla extract

1 cup (9 ounces) sour cream or plain yogurt, room temperature [I used a 6-oz container of low-fat Greek yogurt mixed with some milk to equal a cup]

Preheat the oven to 350 degrees F. Grease an 8 or 9-inch round or square cake pan or a 2 1/2-quart baking dish with butter. (I lined mine with parchment paper, too).

Make a compote by tossing together the rhubarb and 1 cup of the sugar in a medium saucepan with a lid. Add the vanilla and water, cover, and simmer over medium heat for about 10 minutes, until the rhubarb is soft but has not completely broken down, stirring occasionally. Take the compote off the heat but keep it covered so it says warm while you make the cake.

To make the cake, sift together the flour, baking powder, and salt in a bowl, then whisk the ingredients by hand to ensure they are well mixed.

In the bowl of a stand mixer with the paddle attachment, cream the butter and the remaining 1/2 cup of sugar together on medium-high speed until fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the bowl with a rubber spatula. Blend in the eggs one at a time, adding the second egg as soon as the first one has disappeared into the batter, followed by the vanilla. Blend in the flour mixture in three parts, alternating with the sour cream in two parts, so that you begin and end with the flour mixture.

Spread the batter into the prepared dish or pan and distribute the compote over the top. The compote will be quite runny, but don’t fear: all will be well once the cake has baked. Place the cake in the center of the oven and bake until the edges are firm and the center no longer jiggles, 45 to 50 minutes. Let the cake cool for about 30 minutes, then invert it onto a serving plate and cut into slices, or spoon it right out of the pan.

This cake is best the day it is made, but well-wrapped it can be stored at room temperature for up to 2 days. 

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Throw-Together Late Spring/Early Summer Pasta

8 Jun

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I’m back in New York after visiting California for 10 days, five in the Bay Area with friends and five in Los Angeles with family. All of the summer produce was in full swing: stone fruit, cherries, berries,  summer squashes, tomatoes…

New York greenmarkets literally just started selling strawberries, and rhubarb and asparagus are still hanging on, even into the month of June (this is rare according to my greenmarket vendor).

While I had a giant list of restaurants to eat at, I found myself cooking and baking quite often during my California visit.

I made a plum galette using this recipe as a guide (I didn’t use almonds to keep things simple). I made Smitten Kitchen’s brown butter salted rice crispy treats. I made the Silver Palate’s  zucchini bread. I made lots of smoothies. I made poached eggs and veggie egg scrambles. Simple things, but so nourishing.

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I found myself making this throw-together pasta twice, once in the Bay Area and once in Los Angeles. The trick: save about 1/2-3/4 cup of the water that you use to cook the pasta in. Adding back the hot starchy water keeps the veggie-filled pasta creamy and coated.

I made this pasta the first time in Berkeley, with my friends Sara and Nir. We used a mix of chard and kale, onion, ribboned asparagus, basil, and lemon zest. Pasta water, Parmesan, a splash of red wine vinegar, and salt and pepper were added as finishing touches. A great vegetarian meal. To go with the pasta, Sara made us a colorful salad with lemon dressing, and Nir made his cheesy garlic olive oiled bread.

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Sara, Nir, and I loved the pasta so much, so I made it again for my parents on my last night in L.A. My mom grilled some sausages and we added them into the pasta at the end. I used zucchini ribbons instead of asparagus. No basil, but some rosemary on the side. And lemon zest and juice this time instead of a splash of vinegar.

Remember: save your cooking water. It makes all the difference.

New York, I’m waiting very patiently for the rest of the summer produce to arrive. Until then, I’m eating as much rhubarb, strawberry, young greens, and asparagus as I can.

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Throw Together Late Spring/Early Summer Pasta

makes about 3-4 servings

1/2 pound pasta (if you can find it, use mini penne)

1-2 tablespoons olive oil

2 medium zucchini or 1/2 bunch of asparagus

1/2 onion, red or white

1-2 cloves garlic

1 small bunch kale or chard

zest and juice from 1 small lemon

Salt and pepper, to taste

Parmesan cheese, to taste

Grilled sausage (I used a chicken cilantro sausage), optional

Using a vegetable peeler and holding one end of the vegetable, shave the zucchini (or asparagus) into long ribbons. Chop the onion, mince the garlic, and chop the kale and/or chard (you can use the chard stems but not the kale stems).

Bring a large pot of water to a boil. Once boiling, add a hefty amount of salt and the pasta. Cook according to the package directions or until al dente. In the last minute of cooking, drop the zucchini or asparagus ribbons into the boiling water. When the pasta is cooked, drain the pasta/vegetable ribbon mixture. *SAVE 1/2-3/4 cup of the water and set aside.*

Heat the grill and grill some sausages. Once grilled, cut them up into bite-size pieces. (alternatively, you could cut the sausages up and saute them in the skillet with the kale, or omit altogether to keep things vegetarian).

Heat the olive oil in a large skillet. Add the onion and saute for about 5 minutes. Add the garlic and saute for another minute. Add the kale and cook until just wilted. Turn off the heat.

Mix the cooked pasta/ribbons in with the sauteed onions and greens mixture. Pour in the reserved pasta water and toss. Toss in the lemon zest and juice. Mix in the grilled sausages. Add salt and pepper and Parmesan to taste.

You’ll want seconds. Trust me. 

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Mustard Greens and Grits

25 May

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Let’s step away from the convenient pre-washed, packaged spinach for a minute. It’s greens season, and there are bunches and bushels of young spring greens awaiting you at your local farmer’s market.

I’ve been reading through Jo Robinson’s Eating on the Wild Side, and she makes an interesting point about modern greens:

“Over the course of ten thousand years of agriculture, our farming ancestors managed to remove the bitterness from most of our greens. Unwittingly, though, when they removed the bitterness, they were also stripping away a host of highly beneficial phytonutrients that happen to have a bitter, astringent, or sour taste. Our mild-to-a-fault iceberg lettuce, for example, has one-fortieth as many bionutrients as bitter dandelion greens. Calcium is bitter as well, so the calcium content of our modern greens is also relatively low.”

Robinson also notes that to tone down bitter flavors, fat can help. One might, for example, add some avocado to a salad with bitter lettuce greens. Another option: *~bacon~*

Bacon + mustard greens nudged with creamy yellow corn grits. Bitter-creamy-toothy-savory goodness. A real spring comfort.

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Bacon gets sizzled in a pan (cast-iron or dutch oven preferable). A little onion for a little more bite.

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In batches, throw torn mustard greens  into the pan. They cook down quite a bit, so d0n’t be afraid to add the entire bunch. Cover with a lid to let the stems braise in their own liquid.

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While the bacon braised greens get going, cook the grits. It’s a 1 to 4 grits to liquid ratio. I used water. Boil the water, add the grits, stir. Done in roughly 5 minutes. Finish with freshly grated sharp cheddar and a little pat of butter.

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Mustard greens with bacon and onion, nudged and nestled with fluffy yellow grits.

You’re welcome.

Quick Mustard Greens With Bacon

makes about 3-4 servings

4 slices bacon, diced (I used Brooklyn Cured bacon)

1 bunch mustard greens (from Migliorelli Farms), torn into smallish pieces

1 small onion, chopped

splash of red wine vinegar

pinch of salt

Heat a cast iron skillet over medium-high heat. Add the bacon and cook, stirring every so often to brown the bacon. Add the onion and cook for another few minutes. *I needed to add a dash of canola oil here because my bacon was very lean.

Add the mustard greens to the pan in batches and saute until just wilted. Turn the heat to low, cover the pan, and let it simmer for about 4-5 minutes, or until the greens have braised in their own liquid and the stems are slightly softened.

Uncover, add a splash of vinegar (helps reduce the bitterness of the mustard greens) and a pinch or two of salt. Serve nestled next to or on top of some creamy cheddar grits.

 

Cheddar Grits

makes about 4 servings

4 cups water

1 cup yellow corn grits (I used Arrowhead Mills Organic Yellow Corn Grits)

pinch salt

2-3 ounces grated cheddar

1 tablespoon butter

  • Bring water to a boil. Slowly add in the grits, stirring constantly. Reduce the heat to low, and stir for about 5-6 minutes or until thickened slightly and cooked.
  • Once the grits are cooked, add in a pinch of salt, the grated cheddar, and the butter. Stir to incorporate and melt.

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Spring Quinoa Salad with edible flowers

25 May

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Spring has sprung in New York City, and there is so much to eat!

Yesterday was my last “composting and healthy snacks” session for seniors with mild memory loss, in conjunction with The Memory Tree Program, Teachers College, and the Morningside Gardens Co-op. Read more about our first session and our Earl Grey Spiced Fruit Compote here.

The Memory Tree is New York City’s first program devoted to people with mild memory loss, and their family and caregivers.

This was the end (for now!) of a series of “Going Greener” workshops, continuing a previous project about nutrition, cooking, and farmer’s markets. The “Going Greener” project came about as a way to learn how to keep the world healthy, focusing specifically on composting and easy snacks. 

The series comprised 5 sessions, with each session consisting of a compost component, a media workshop, and a healthy snack and drink. Each week, we gave the seniors digital cameras to use so that they could document the colorful snacks and activities. We also made little youtube videos with the photographs. Check out some of the fun videos on our channel.

My main role was to find and/or develop our recipes, purchase the ingredients, and gather the necessary kitchen tools and gadgets . In other words, I was the official “Recipe Consultant.”

These were the 5 snacks and drinks:

1. Earl Grey Spiced Fruit Compote with Lemony Water

2. Carrot and Hummus “Sushi Sandwiches” with Cucumber “Spa Water”

3. Peanut Butter Oat Snack Bites with Minted Ice Cubes and Earl Grey Ice Tea

4. Mud Pudding aka Chocolate Tofu Pudding with Strawberries and Seltzer

5. Spring Quinoa Salad with Edible Flowers, Hummus Feta Toasts with Pansies, Blueberry Frozen Yogurt Bites, and Sparkling Cider

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Edible flowers are fun to eat and beautiful to photograph, so we planted nasturtium seeds with the intention of eating them at the final session. I took a few seeds home to plant, too! If you have never tasted an edible flower, the flavor and texture are similar to a slightly peppery lettuce leaf.

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The final snack (it was more of a meal this time) was a Spring Quinoa Salad. All of the veggies were from the greenmarket: radishes (did you know radishes have about as much or more potassium as a banana?!), ramps, asparagus, and baby lettuces. We also found an assortment of edible flowers: broccoli rabe flowers, radish flowers, and arugula flowers.

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We chopped the radishes and ramps, and shaved the asparagus into ribbons with a vegetable peeler. Then we tossed everything together with the quinoa, added crumbled feta cheese, lemon zest, and lemon juice. We scooped the quinoa onto a nice bed of lettuces and delicately topped everything with nasturtium.

We also sliced into a baguette, spread the bread rounds with hummus, and sprinkled feta and edible pansies over the top. The pansies were from a plant we bought at the greenmarket.Who knew you could eat pansies?

Before every snack or meal, we all would set the table and clink our glasses together, toasting to good food and good company. Cheers! And don’t forget to compost the food scraps.

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I didn’t get a picture of our blueberry frozen yogurt bites, but they were so easy and so good. I got inspired after seeing this recipe.

Also, if you are looking for more fun, spring veggie talk, check out this episode of one of my favorite podcasts, Spilled Milk Podcast. They talk about ramps, fiddleheads, pea shoots, and nettles.

And for more spring quinoa inspiration, check out Megan’s post on Elevating Lunch.

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Spring Salad with Edible Flowers

Quinoa is full of good-for-you protein and fiber, and it cooks in just minutes. Throw in some seasonal veggies and creamy cheese, and delicately dot with fresh herbs and nasturtium for a picture perfect spring salad! 

*This recipe is very much to your own taste. Once you have your quinoa base, throw in the suggested add-ins as you like! 

serves 4

1 cup quinoa

Seasonal veggies i.e. asparagus (shaved into ribbons), ramps or spring onions, radishes, baby lettuces…

Feta or soft goat cheese (about 2 oz. or so)

Edible flowers i.e. nasturtium, pansies, or broccoli rabe flowers/arugula flowers/radish flowers

Lemon, zest and juice

  • Rinse the quinoa and drain it. Cook the quinoa in a saucepan (2 cups water to 1 cup quinoa) for about 15 minutes or until cooked and fluffy. Put aside.
  • Chop the seasonal veggies into small pieces. If using, shave asparagus with a vegetable peeler (that way you can enjoy it raw).
  • Crumble the cheese.
  • Zest the lemon.
  • In a bowl, combine the cooked and cooled quinoa, the chopped veggies, the crumbled cheese, and the lemon zest. Squeeze lemon juice over the top and toss to combine.
  • Delicately place the edible flowers on top and serve!

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Strawberry Rhubarb Compote…featured on Lean Green Healthy Machine

28 May

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It’s strawberry rhubarb season! I’ve been eating my homemade Strawberry Rhubarb Compote with a cozy bowl of oatmeal, swirled into a creamy avocado-based smoothie, and spread on toast with some nut butter. A fruity sweet treat that is the epitome of spring.

To learn more about rhubarb’s health benefits and to get the recipe for my Strawberry Rhubarb Compote, head over to the blog Lean Green Healthy Machine. Lean Green Healthy Machine has some great tips for healthy eating, fitness, and living green. Alexandra is the chief nutrition editor for the website, and she is also a fellow nutrition  grad student with me.

Here is a blurb about the website:

“Lean Green Healthy Machine strives to promote healthy, wholesome, and sustainable living to its readers, with a special focus on those living in the greater New York City area. We aim to empower the journey to wellness through frequent posts which center thematically on healthy nutrition, fitness, and lifestyle habits.”

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Smoothie with a Strawberry Rhubarb Swirl

(+ the jigsaw puzzle that I have been working on!)

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