Spoonfulls

31.3.10

There have been 3 huge bags of rhubarb in the freezer down at the garden from last Spring. So...I snatched a bag to make cobbler. I threw this recipe together and I thought it turned out lovely, especially with some good vanilla ice cream. If you don't like a lot of ginger, feel free to tone it down a bit. I just noticed this week that the rhubarb is popping up again, just in time to get through last years stash I suppose!

Apple Rhubarb Cobbler
4 tbs unsalted butter, browned
1 cup flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1 large egg
3/4 cup sour cream

3 cups sliced apples
3 cups rhubarb cut into 1/2 inch pieces
1/2 cups sugar
1 tbs flour
1/4 cup minced crystallized ginger
1 tsp fresh lemon juice

1. In a large bowl mix apples, rhubarb, sugar, tbs flour, ginger, and lemon juice. Spread into the bottom of your pan (I used a 9 inch cast iron).
2. Place flour, baking powder, salt, and the remaining 1/2 cup of sugar in a medium-size bowl and whisk to combine.
3. Lightly beat the egg in a medium-size bowl. Add the sour cream and butter and stir to combine. Pour the egg mixture into the flour mixture and stir with a rubber spatula until just combined. Do not overmix or the topping will be tough.
4. Drop spoonfuls of the topping mixture on the filling. There may be gaps, but as the cobbler bakes the topping will spread out to cover the fruit.
5. Bake the cobble until the fruit juices bubble up around the edges of the baking pan and the topping turns golden, 45-50 minutes minutes. Let the cobbler cool for at least 15 minutes before serving.

Mom's Roast Chicken

When I think of a nostalgic home-cooked meal, I immediately think about roast chicken.

When I was a kid my favorite part was the salty, crispy, fatty skin (I would ask others if they were going to eat their skin and, if that failed, creepily stare them down until they handed it over). My mom cooks roasts chicken the Jewish way, that is covered in salt. The result is super flavorful and never dry.

One of the most important parts of this recipe is to not ignore the last instruction to cover the bird for at least 10 minutes to allow it to slump. I know the whole house smells like chickeny goodness and it's late and your hungry, but please wait for the chicken to slump, it's seriously worth it. Oh, and don't over cook the damn thing. This salmonella instilled fear really gets me down, over-cooked meat is sick and should be illegal.

Mom's Roast Chicken

1 whole chicken
kosher salt
freshly ground pepper
fennel seeds
cayenne
garlic powder

**I also suggest roasting potatoes cut-side down around the bird. Just toss them in some olive oil, salt and pepper and put them in a single layer on the baking sheet with the chicken. They cook in the chicken juices and get crispy and delicious on the bottom and fluffy and buttery on the inside. I usually throw in some whole garlic cloves to roast with the tators.

Preheat oven to 425

1. Wash chicken inside and out and dry thoroughly.
2. Make the spice blend by combining all the the spices listed above. You want about half the spice mixture to be salt and you should end up with about a 1/4 cup of spices. Then go ahead and rub them all over the bird. Don't think about how much salt you're using and really get in there and rub it in. Rub the inside of the cavity too. Go ahead and throw some fresh thyme in the cavity if you have it, okay?
3. Truss the bird and place on the sheet pan. Arrange potatoes around the chicken. Throw the chicken in the oven and turn the temp down to 400.
5. Roast for about an hour depending on the size of the bird. You know the chicken is done when the juices run clear.
6. Once you have take the chicken out of the oven cover it tightly with aluminum foil for at least 10 minutes to slump. It's too hot to cut up straight out of the oven, so just trust me and have patience.

I like to serve the chicken with roasted brussel sprouts, a fresh salad, and some challah. The result of this combination is in my opinion the perfect Shabbat dinner.

Don't forget to make stock after dinner.

22.3.10

Apple Pie

I had plans of getting doing homework tonight, but my friend Will dumpstered a bunch of granny smith apples and suggested we make a pie. I couldn't say no. I even ran to the store to buy flour and vanilla ice cream, that's how committed to pie I am.

Classic Apple Pie

filling:
2 1/2 lbs apples, peeled and chopped
1/4 cup sugar
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
2 tbs lemon juice
3 tbs flour

crust:
2 1/2 cups flour
2 sticks (1 cup) butter, cut into 1/2 inch pieces, chilled
1 tsp salt
1 tsp sugar
1/4-1/2 cup ice water

egg wash:
1 egg yolk
1 tbs cream
sugar for sprinkling

Preheat oven to 425.
1. For crust pulse flour, salt, and sugar in a food processor to combine. Add butter and pulse a few times until the butter in pea sized. With processor on, slowly add ice water until the dough comes together and begins to form a ball. Form into a disc and wrap in plastic and refrigerate.
(This makes enough crust for a deep dish apple pie, but I halved the recipe because of I only had one stick of butter and it make just enough for a thin crusted pie)
2. Combine filling ingredients in a bowl.
3. When dough is chilled, split in two pieces. Roll out on a lightly floured surface and line pie pan. Fill with apple mixture. Roll remaining dough and lay over the apples. Cut excess dough around the edges and press the edges together with whatever designed of your choosing.
4. Mix egg yolk and cream and brush over the top of the pie. Sprinkle generously with sugar. Cut slits for the air to escape.
Bake at 425 for 25 minutes then turn down to 350 and bake another 25 minutes or until nicely browned.