Category Archives: Feasting on Food Stories

Raw “Cheesecake” with Lime Zested Strawberries & Mangoes

  Come Saturday morning my body immediately wanders to…homemade scones, americano with cream & fresh fruit.  Yet, this Saturday morning, the scones were out & the cream.  And I was okay with that.  Honestly! What wasn’t out was the fruit, and with fresh fruit creeping up on the horizon, one cannot help but to enjoyContinue reading “Raw “Cheesecake” with Lime Zested Strawberries & Mangoes”

Homemade Paleo Mayonnaise

   Spring is on the move (& hopefully with Summer close behind).  Around these parts the light is permeating around 4:00 am, the roosters from the nearby neighbor alerting everyone within ear shot to arise by 5:30, and my little girls are ready to begin by 6:15ish.  I welcome these morning with much more gusto,Continue reading “Homemade Paleo Mayonnaise”

Feasting on Brownies

Yesterday was glorious as I sat by the pool, drank iced tea (free refills) & devoured a new book I got just in time for vacation.  It’s A Meal with Jesus by Tim Chester.  What I can tell you is that I love it, absolutely love it.  I feel like Chester encapsulates exactly what myContinue reading “Feasting on Brownies”

The Family Meal (Roasted Tomato & Red Pepper Soup)

There is so much research showing how important it is to eat together for meals.  I understand that eating every meal together is not completely feasible, so maybe it’s making a goal for one meal a day.  Granted, I don’t have teenagers or any after school sports during this stage of life.  However, I think I hold it so dear, because growing up we didn’t have regular “check-in” time during a meal (meaning every member of the family sat together).   I love how Ben regularly asks the girls, “Girls, I forgot to ask (insert enthusiasm), what was your favorite part of the day?”  Tayers will routinely announce, “OH..HUCK! (as in a character from Strawberry Shortcake).”  But you know, it’s not about dinner being intricate or fanciful; rather, it’s simply about being present to feed both the body & soul.

I wish you could come into our home to share a meal with us, because contrary to mislead beliefs, we rarely have exquisite platings.  Typically, it’s fairly humble and sometimes a flop (with a very humble husband still eating it).  If there’s something I want to impart to you in the kitchen is take risks, expand upon what you know, but do it with little steps.  And if there’s another thing I want to impart is take advantage of what the farmers are growing, because it most likely tastes REALLY good.

Tomatoes.  They’re still abounding here in western WA and you don’t want to pass them up.  My girls love tomatoes, as do I, and we all love a good tomato soup.  Growing up I hated tomato soup, because you only found in a white & red can labeled Campbell’s (Could it get any worse?).  So in my infinite 8 year old wisdom, I deduced that all tomato soup was evil (as were those sad little Circus Peanut Candies).  Then, I grew up and tried a different tomato soup, come to realize I had it partially wrong.  Not all tomato soups are created equal (I was right about the Campbell’s brand).  This tomato soup is fairly straightforward & easy.  You won’t see if featured on 30 minute meals, due to the roasting time alone, but well worth it.  You can choose to serve it a la rustic (less smooth & without pressing it through a sieve) or a bit more refined (pressing it through a sieve), but it’s entirely up to you.  Whatever you do, I hope you sit down, give thanks for even the simplest of meals, breathe in deep for this moment you’re given, and do with those people you love most:)

One Year Ago: Day One & Two of Culinary Intensive Course

Roasted Tomato & Red Pepper Soup (printable recipe)

Please don’t be afraid of salt here.  Salt is like the focus button on a camera, it is there to enhance the flavor.  A tomato in season is going to be great; however, when you add a bit of salt to it…it’s WOW factor increases exponentially.  Use however, much water you think you need to create the consistency, which suits your fancy.

3 lbs heirloom tomatoes
Handful of sungold tomatoes
1 red bell pepper
1/3 cup olive oil
sprinkle of unrefined granulated sugar
sprinkle of kosher salt

2 tsp unrefined sugar, evaporated cane juice
1 tsp kosher salt
1-1 1/2 cups water
freshly grated parmesan cheese
crack of fresh ground pepper
light drizzle of olive oil

Directions:
Preheat oven to 400.  Line rimmed baking sheet with parchment paper.  Cut heirlooms into quarter slices, while leaving the sungolds as is and put on tray.  Quarter the red bell pepper & place on sheet as well.  Drizzle the olive oil over the nightshades (tomato & peppers fall in the nightshade family), then sprinkle with salt & sugar.  Roast for an hour.

Transfer everything, even the oil, to a food processor.  Process until smooth (45 seconds to 1 minute).  Taking a fine meshed sieve or food mill, pour some of the pureed mixture through to strain the seeds & skin pulp.  Take the strained soup mixture and add 1/3 cup at a time to create the right consistency for you.  I used 1 cup of water.  Then, added a little bit more sugar & salt to make the tomato flavor pop.  Heat on the stove top.  Garnish with freshly grated parmesan, cracked pepper, & light drizzle of extra virgin olive oil.

Lemon Poppy Seed Strawberry Shortcake

My little girl loves Strawberry Shortcake.  Well, the dessert, but mainly the cute character I grew to love at the same age.  I’m sure if her and I were the same age, we’d probably be friends as we share similar affinities.

Growing up we would regularly eat strawberry shortcakes in the summer.  My dad was (and is) the fruit king.  It wasn’t uncommon to find heaping amounts of peaches, nectarines, plums & cherries all at the same time in June & July, with a couple of trips to the market throughout the week.  It’s no surprise my younger brother at age three consumed two whole watermelons in one sitting at our church’s watermelon bust.  Frequently on a Sunday evening, my father would begin cutting up fruit for the BIG fruit salad as we sat around like seagulls awaiting our victory.

When it came time for strawberry shortcakes, I was designated strawberry huller.  I must say that I am a veteran strawberry huller.  I don’t mess around with the huller device, but a small paring knife, removing the stem & inner middle (not just chopping off the top–isn’t that a crime?).  Unfortunately, our idea of shortcakes was the spongy prepackaged cakes.  It’s interesting that I wasn’t completely fond of them as a kid.  However, when I would taste various versions of biscuit shortcakes in former years, they were either dry, or felt like gravy should be the topping.

I had put off the search for a while, then shortly after Ben & I got married I came across this recipe thinking that it might just be the summer to redeem the strawberry shortcake.  And folks, this is it.  The lemon poppy seed version was first made two weeks ago, while I normally stick to the original cream version.  They’re reminiscent of flaky, creamy English cream scones, except with more cream.  And this isn’t time to watch your figure, but completely indulge in summer goodness of sweet, seasonal strawberries, flaky cream shortcakes & billows of freshly whipped cream.  A perfect end to a fourth of July meal.  You could easily make the original version (directions below) or put a spin on it with the lemon & poppy seed.  Whatever you do–these should be on your menu this weekend (also try Heirloom Tomato & Watermelon Salad).  What are some of your fourth of July food memories?  Don’t forget to take part in the free giveaway!

Lemon-Poppy Seed Shortcakes (printable recipe)

This recipe is from Fine Cooking magazine.  You can easily make these shortcakes as plain, by omitting the poppy seeds & lemon juice, and using 1 1/2 cups of heavy cream instead.  Another option for the lemon poppy seed shortcakes is by using half strawberries & the other half blueberries.

Ingredients:

For Shortcakes:
3 cups all-purpose flour
1/4 cup plus 2 Tb granulated sugar
1 1/2 Tb baking powder
3/4 tsp kosher salt
1/4 cup plus 2 Tb lemon zest
6 ounces (3/4 cup) cold unsalted butter, cut into 1-inch pieces
2 Tb poppy seeds
1 1/4 cup heavy cream
1/4 cup fresh lemon juice

For Strawberries:
5 cups sliced strawberries
1 – 2 Tb granulated sugar

For Whipped Cream:
1 1/2 cups cold heavy whipping cream
2 Tb granulated sugar
1 tsp vanilla

Shortcakes Directions:  Line a baking sheet with parchment paper.  Sift together flour, sugar, baking powder & salt into a large bowl.  Add the lemon zest and toss throughout the mixture.  Cut the butter into the dry mixture with a pastry blender or two knives until the largest butter is the size of peas.  Add the poppy seeds and mix around lightly.

Make a well in the center of the mixture and pour in the cream.  Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry.

Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.

Turn the dough out onto a lightly floured surface and pat it into an 8-inch square, 3/4 to 1 inch thick.  Transfer to parchment-lined baking sheet, cover with plastic to chill for 20 minutes.

While dough is chilling, Heat oven to 425.  Remove dough from fridge & cut (using a sharp chef’s knife or bench knife) and cut into 9 squares.  Space apart on parchment-lined baking sheet about 2 inches apart.  Brush each shortcake with cream & sprinkle coarse sugar on top.  Bake for 18 to 20 minutes.  When done, let cool at room temperature.

Strawberries:  While shortcakes are baking, slice strawberries and place in bowl, along with one tablespoon of sugar.  Mix together and allow to macerate for 30 minutes at room temperature.

Whipped Cream:  In a chilled bowl of an electric mixer with a chilled whisk, add cold whipped cream.  Beat on high until it begins to thicken.  Add vanilla & sugar, then continue beating till billowy, soft peaks form.  **If you want lemon whipped cream, then add 2 Tb of lemon juice in place of vanilla.

Chocolate Truffle Cupcakes

If you’re a chocolate lover then proceed.  If you’re not, well I’m sorry, but maybe you will be a chocolate liker after trying these.  I made well over 200 of these Chocolate Truffle Cupcakes for my friend’s wedding (Jason & Tina) while I was 7 months pregnant.  I realized two things after that baking extravaganza of ’08.  One is no matter how much I love someone, never again will I say yes to baking all the desserts for a large party while that pregnant and carrying for a 20 month old.  Two, is how easy these are to make–no one will know otherwise.

I think I can get these out in 40 minutes, which is pretty excellent for a sophisticated dessert.  They are also very adaptable with your chocolate liking.  You could use all bittersweet (typically 60%), semisweet, or milk chocolate.  You can mix different varieties as well.  You can make them gluten-free.  You can make them in big muffin tins or miniature ones.  If you want to add a bit of espresso to bring out the chocolate flavor even more–then do it.  I love these for all those reasons.  And I can’t understand why I haven’t shared them until now.

Before we go onto the recipe, I should share a bit about my gluten-intolerant friend Tina who these were intended for and I’ve written about before.  We met through one of her ex-boyfriends and I knew we were kindred spirits.  She has a quiet reserve about her (at least when compared to her husband), but she is full of life with joy emanating from her.  Although she seems to fill administrative jobs, which she’s wonderfully gifted at, her heart is passionate for women fulfilling their God given talents & calling.  We have spent many hours talking about our dreams of what we will become when we grow up and I can depend upon her to watch very cheesy movies together.  I can always count on her to be supportive, honest & spontaneous with me.  So when she found out she was gluten-intolerant, I knew my job was set to bake GF treats for her.

Double Chocolate Truffle Cupcakes (printable recipe)

Recipe is inspired from Martha Stewart. This is also the time to use good quality chocolate, since it is the star ingredient.  However, don’t let that stop you if you only have chocolate chips on hand.  I’ve used semi-sweet chocolate chips before and they turn out great.

Ingredients:

5 Tb unsalted butter

7 ounces milk chocolate chopped, Belcolade

7 ounces 71% cacao dark bittersweet chopped, Valhrona

1 Tb sugar

1 Tb brown rice flour (or all-purpose flour)

2 eggs

1 tsp salt

Butter & extra flour for muffin tins

Directions: Preheat oven to 325 degrees.  Butter & flour a 6 slot large muffin tin & set aside. Set a heat proof bowl over a pot with simmering water.  Add the butter & chocolate.  Stir to melt and combine.  Remove from heat.

Add the eggs & sugar to a food processor & process for 2 minutes until light in color & foamy.  Add flour & salt, process to combine (10 seconds).  Add about 1/4 cup of melted chocolate to eggs & process till combined.  Continue with 1/4 cup until all of the melted chocolate is mixed with the egg mixture.

Evenly distribute chocolate mixture to the prepared muffin tin.  Gently pat down tops with the back of silver spoon.  Bake for 18 to 20 minutes.  Cool on a rack.  Loosen with a knife around the edges and serve.

**12 cup regular muffin tin bake for 13-15 minutes.

**24 cup miniature muffin tin bake for 10-12 minutes.

Great topped with sliced strawberries, fresh raspberries, a raspberry puree, or ice cream.

 

Rhubarb-Strawberry filled Lime Cupcakes

Have you noticed how many cupcake shops have popped up in the past five years?  I have loved baking ever since I was little.  My true love for the art came in my first Home Economic class in sixth grade.  True to any first year Home Ec. class, you learn a plethora of introductory level crafts.  I still remember learning plastic canvas, where I made a tissue box cover of penguins designed for my mom, due to her love of the cute little creatures.  But seriously, although my mom heaped words of praise upon my creation–do we really need tissue box covers lining the aisles of Goodwill (a lost craft that should remain lost)?

I made a pillow cover, did at home projects of our choice, created various items in the kitchen & decided that I would undertake the largest size duffle bag (think body bag) while all my peers were a bit more sensible & chose the smallest one.  Little did I know that the duffle bag scenario would be a metaphor for my life.

Biting off more than I can chew.  My vision of what I can accomplish and what I will actually tackle are two different notions.  But in some ways, I like how this transfers to my baking.  I’m all for simple desserts & baked goods; however, I plain ole’ love creating something a bit more time consuming to have a wonderful end product.  Sometimes this is hard with some of my perfectionist sensitivities, because I would rather not attempt something & fail than attempt it at all.

It reminds me of the pie crust portion of Home Econonics.  Mrs. Haile, my teacher, showed us how to cut the butter into the flour, add just a little ice cold water, lightly combine it, chill, roll & transfer to the pie plate.  This terrified me.  The idea of transferring to have it split, crack, tear or crumble did not look appealing in the slightest.  And although I had Kitchenaid mixer on my wish list since 11 years old, it wasn’t until I was 20 years old that I began to overcome my fear of the pie crust and make pie after pie.

I’ve realized that baking is like that (as well as cooking).  We all have flops.  In fact, as I was making this recipe, I was trying to make Neoclassic Buttercream (cook the sugar, add said sugar mixture to egg yolks, mix & mix, cool, add butter).  What was the end result–pieces of chewy sugar/caramel dispersed throughout a 1/2 pound of butter.  Sad yes–defeated no.  I will go back and tackle it again, same as the pie crust.  Do I make a perfect pie crust with no flaws?  No.   Julia Child approached the culinary arts with embracing the flaws & going with it.  That’s how I began to see the pie crust and so many other baking adventures.

But, when we do have monumental food successes–they make up for the 1/2 pound of butter that got ruined (actually–I’m going to use it for some frosting still), flavorless muffins, or burnt dinner.  So, as with the advent of the cupcake shops, culinary triumphs & 2+hours of baking with a 5 second eating party–meet the cupcake who will convert even the die hard chocolate lover.

I am utterly, head over heals, infatuated-crazy about these cupcakes.  The melding of the lime cupcake with the tang of the rhubarb sauce, sweetness of the strawberry puree and creamy, richness of the cream cheese frosting (laced with strawberry puree) makes for a complete flavor profile in a dessert. I’m not fond of using the word “best” when talking about food on a blog.  However, I’m about to break that vow right now as these cupcakes are absolutely superb.  Dare I say it, “the best.”  They’re knock your socks off good.  If you have time to spare–you need to make these.  But, I’m warning you if you do, you might not ever be able to eat a “so-so” cupcake again.  Just saying:)

Rhubarb-Strawberry Filled Lime Cupcake & Strawberry Cream Cheese Frosting (printable recipe)

The cupcake has been changed from a cupcake base found in Rose’s Heavenly Cakes Cookbook, which is a white cupcake & I have changed it to a lime cupcake.  If you don’t have a scale, then I would highly recommend investing in one; as it will make your baked items a step up.  I used cake flour, as it has a lower protein content versus all-purpose.  This being said, you can use all-purpose with the amount in parenthesis below.  You can make the cupcake the day before and assemble them the next day.  More information on rhubarb is found here.

Lime Cupcakes

The total capacity of the liquid should measure 2/3 cup.  Measure the milk to 1/2 cup and the rest should be lime juice.
  • 3 large egg whites (90 grams), room temperature
  • 1/2 cup (120 grams) whole milk
  • a little less than 1/4 cup (40 grams) lime juice, 2 limes
  • 1 1/2 tsp pure vanilla extract
  • 2 cups (1 3/4 cup if using unbleached all-purpose flour) sifted into the cup & leveled off (200 grams) cake flour
  • 1 cup (200 grams) granulated sugar
  • 1 to 1 1/2 Tb lime zest, zest of 2 limes
  • 2 1/4 plus 1/8 tsp baking powder
  • 1/2 tsp kosher salt
  • 8 tablespoons (1 stick) unsalted butter (65 to 75 degrees)

Preheat the oven: Line 14 to 16 cupcake liners in a muffin tin and set aside.  Preheat oven to 350.

Mix the liquids: In a small bowl, whisk the egg whites, 3 tablespoons of the milk and vanilla until lightly combined.

Make the batter: In a bowl of an electric mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, lime zest, and salt on low speed for 30 seconds.  Add the butter and the remaining milk & lime juice on low speed until the dry ingredients are moistened.  Raise the speed to medium and beat for 1 1/2 minutes.  Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients & strengthen the structure.  Scrape down the sides of the bowl.  Scoop batter into the lined muffin tin (it should weigh about 1.7 ounces/50 grams) filling about 3/4 full. Smooth the surface evenly with a small metal spatula.

Bake the cupcakes: Bake for 20 to 25 minutes, or until a toothpick comes out clean and the cupcakes spring back when pressed lightly in the centers.

Cool the cupcakes: Let the cupcakes cool in the pans on a wire rack for 10 minutes.  Remove them from the pans and set them on a wire rack.  Cool completely.

Rhubarb Sauce

  • 2 cups rhubarb, 1/4 inch slices
  • 1/2 cup water
  • 1/4 cup turbinado sugar

Directions: Throw the chopped rhubarb, water & sugar in a small pot over medium heat.  Stir every now & again.  Allow it to cook down until it resembles chunky applesauce (except rhubarb).  Pour into a bowl and set aside.

Strawberry Puree

  • 2/3 cup hulled strawberries, cleaned

Put the hulled strawberries into a food processor and puree until no more chunks appear.  Pour into a bowl and set aside.

Strawberry Cream Cheese Frosting

  • 4 ounces cream cheese
  • 2 Tb unsalted butter
  • 2 cups powdered sugar
  • 2 Tb strawberry puree
Side note: I process the butter & cream cheese in a food processor, until thoroughly combined.  Then, I added 1 cup of powdered sugar along with the strawberry puree and processed again (10 seconds).  I ended up putting it all in the stand mixer, added one more cup of powdered sugar & mixed on medium speed, until it was all combined.

Put the butter & cream cheese in an electric mixer medium speed for 1 minute.  Add strawberry puree and mix on medium until blended.  Add one cup powdered sugar & mix for 30 seconds.  Add an additional 3/4 cup to 1 cup of powdered sugar.  The frosting shouldn’t be too thick, but not ultra runny.

Assemble the Cupcakes:

  1. Take the cupcake and cut out a cone from the center of each.  Go here for instructions on this method.
  2. Remove the cone & cut off the bottom half (the pointed end) and save the top half (eat the bottom half).
  3. Put 1 teaspoon of rhubarb sauce in the cut out portion of the cupcake.  Put 1/8-1/4 tsp of strawberry puree on top of rhubarb sauce.
  4. Place the top part of the cone back on top of the sauce & puree.  Press down gently, just enough to avoid the filling coming out.
  5. Either pipe the frosting on top to cover the cut out area or spoon it on top.
  6. Eat!!!

Comfort of Chicken-n-Dumplings

One of my favorite summer events was going camping with other family’s from our church family.  We would go to Indian Hills in the Laguna Mountains right outside of San Diego (one benefit of growing up in a town like Yuma, AZ).  The parents would do who knows what, while us kids would find the most willing & easily taken advantage of adult to take us to the pool.  We would also try to get some wax paper from the ladies who made the meals, because there was the monster of all slides with other puny playground equipment around.

After watching Swiss Family Robinson, I was convinced that living on a deserted island in a tree was pretty much the best place ever.  And here in the middle of Indian Hills was a tree house that emulated all I ever dreamed.  Aside from the stairs leading up to the tree house (the key was “Don’t Look Down!”), once you got to the top we would run toward our destiny–our anticipated ride down.  The ride being the largest slide I have ever encountered.  It was as if we were Fred Flintstone for a mere section in the opening credits as he slid down the Brontosaurus’ neck.  In fact, the camp specifically had painted on the wooden side enclosing the slide, “NO WAX PAPER.”  But we threw caution to the wind.  At that very moment, we embraced all that we knew to be a kid.  So what did we do?  We would sneak some up anyway.   There was a thrill knowing we were breaking the rules, in order to gain that perfect amount of speed and a little bit of vertigo.  All for round two & three and so one as we raced back to the stairs to start again.  It’s no wonder that kids are innately born with tons of energy with no awareness that their play is actually exercise.  Any rational person would quickly realize the time it took us to climb up wasn’t worth the ride down.  But we were living dangerously with our smuggled in wax paper.

It was also no wonder that when dinner time hit, we were starving like the deserted inhabitants we envisioned ourselves to be.  While the Swiss Family Robinson’s dream hit the fan around 4:30, as we whimpered to our parents about our stomachs eating themselves.  I strolled on over to the eating area around 4:00 where Gramma Naomi Quinn was preparing dinner for us.  Now, Gramma Quinn was that quintessential, older lady that you envision having rhythm in the kitchen.  She knew what paired well.  She knew how to feed an army.  And she knew how to give some of the best, big Gramma hugs a child (or adult) could imagine.

She was known by everyone as Gramma Quinn.  When our church did a baking auction to raise money for the Youth Group, her homemade cinnamon rolls were the big ticket item.  Because with those simple six words, “They were made by Gramma Quinn,” had more clout than a notary stamp.  She came up to me, as I shivered in the cool breeze, and asked, “Kamille, what would you like me to fix for dinner?”  By her asking me that question, it made me think the following:  a.) I would be picking dinner for everyone else b.) that “Gramma Quinn” only asked me & no one else and c.) knowing she made the best (and only) Chicken-n-Dumplings I ever tasted in my whole seven years of living.  “Your chicken-n-dumplings please!”, I replied.  She smiled and said, “Well, I think that would be perfect on a cool evening like this.  (and indulging me a little bit) And do you think that would hit the spot for you?”  “Oh YES!,” I said.

Me (8 yrs), Andrew (2 1/2 yrs), Willy (10 yrs)

That wouldn’t be the only time Gramma Quinn would make me chicken-n-dumplings, but this was the first where she made them to order on my request.  Whenever I think about the creamy, salty, buttery dumpling laced with the gravy-like stew sprinkled with pepper on top, I always think of her and how she nourished my body and my soul with her big pot of goodness and her big Gramma bear hug.  And so in her memory and my childhood nostalgia, make this hearty pot of chicken-n-dumplings.  I think you’ll be recalling your own childhood dinner stories as you take your first bite.

My recipe is a transfiguration of sorts, which I find very handy when you’re trying to cook from scratch with shortcuts..if you will.

Chicken-n-Dumplings (printable recipe)

Now there are so many ways in which you could use chicken for the recipe.  You could boil down a whole chicken, then use the chicken stock & the chicken for the soup.  Or you could use some chicken breasts & pre-made chicken stock.  Or you could buy a rotisserie chicken, remove the meat, then boil the carcass with the veggies to make your own stock.  You be the judge.

Ingredients:

One rotissiere chicken, meat removed & cut into bite sized chunks
6 cups water
2 carrots, big chunk slices
1 onion, cut into quarters
2 stalks of celery, roughly chopped
1/2 tsp kosher salt
1 cup milk
1/2 tsp freshly ground pepper

Dumplings

2 cups flour
1/2 tsp baking soda
1/2 tsp kosher salt
3 Tb shortening
3/4 cup buttermilk

Directions:

Making the broth: In a dutch oven or big stock pot, add your chicken carcass, cold water, carrots, onion, celery & salt.  Bring to a boil, cover & lower heat.  Simmer for 45 minutes (Time saving tips below).  Remove chicken carcass.  Strain veggies out & reserve the carrots & celery (discard the onion).  Put a sieve over a bowl and ladle the chicken broth to separate any remaining particles.  Rinse your pot, pour the broth back in and keep heat on medium heat.  Now make those dumplings.

Make the dumplings: Combine the flour, baking soda and 1/2 tsp salt; cut in the shortening with a pastry blender or two knives until the mixture is consistency of coarse meal.  Add the buttermilk, stirring just until dry ingredients are moistened.  Turn dough out onto a floured surface and knead 4 or 5 times–no more, you’re going for biscuit like.  Pat the dough down to a 1/4-inch thickness.  Set aside.

Bringing it altogether: Put the pot of broth on medium-high heat & bring it to a boil, and stir in the milk & pepper.  Correct seasonings, if you so desire.  Take the dumplings and pinch off 1 1/2-inch pieces, one or two at a time and drop into the boiling broth & reduce the heat to medium-low.  Stir from time to time to keep the dumplings from sticking.  Continue dropping in the dumplings until there are no more.  Cook for 8 to 10 minutes.  Add the cut chicken, carrots, & celery to the pot and simmer until heated through.  Remove from heat, a couple of grinds with pepper & serve.

Time Saving Tips:

  1. Use the rotisserie chicken for the chicken, but use boxed chicken broth instead of making your own.
  2. The original recipe calls for cooking up a whole chicken for 60-70 minutes to make the broth; however, I find an already roasted chicken makes for a deeper & richer broth.

Rhubarb Crisp

Or in this instance, a rhubarb crisp.  Okay, so I have a little bit of an infatuation with this long, sometimes slender, sometimes chunky, red/speckled red & green/green vegetable.  Yes, rhubarb is actually classified as a vegetable, but heaven’s to Betsy–whatever Pioneer woman made use of this manna–I am forever grateful.  While Ben and I were dating, we would be walking in some new neighborhood of Bellingham & I would stop in my tracks.  Ben thinking I found something remarkable or writhing in pain, because of the deep sigh & deer in head lights stare.  What? What? He’d ask.  Then, I would point.

rhubarb leaves

I had a gift of spotting those huge, elephant like leaves protruding from behind a high backyard fence at least 100 meters away.  In fact, as I sat gazing at some (meanwhile, Ben was probably thinking how silly it was) rhubarb, the owner of the house came out back and said hello.  But also kind of wondered what I was looking at.  I said I was admiring his rhubarb and then he offered me to take some.  I really wanted to, but I felt like that was crossing a line.

rhubarb stalks

Rhubarb to me says Springtime.  The quintessential springtime pie is a Strawberry-Rhubarb (I’ll be saving that recipe for a bit later).  The house I lived in the year I was engaged had a big window looking out to the neighbors yard.  I had been admiring their rhubarb plant in early April (I even inspected it for it’s bounty).  When it hit May, the time at which the stalks were ready for harvesting, I walked to the neighbor’s door to ask them if they were going to use their rhubarb (that line I was fine crossing–they were college students who most likely didn’t have a clue as to a rhubarb plant being there).  My prediction was correct and they didn’t know anything about it and gave me the green light.

Well, I wasn’t quite ready for pulling off the stalks as I needed some strawberries.  A few days later, in the morning, I got awoken by the sound of a tractor outside my window.  When I came into the kitchen, I absolutely freaked out.  There was a mini bulldozer/tractor (I have girls, not boys) something or other outside my window.  It was pulling up all of the ground along the side of the house and I feared for the safety of my rhubarb.  They were plowing right next to my love and I didn’t know if they were alright.  There was only one thing to do.  I went outside in my pajamas to stop the man on the John Deere to see what he was doing and if he was aware of my bounty awaiting its fate I had planned out?  And there, like a diamond in the rough lay my rhubarb–right next to plowed up ground.  I didn’t hesitate and pulled them up right there on the spot, brought them into the safety of my home.  Where they intoxicated me with their tangy, red smell as I cut them into slices and mixed them up with sliced strawberries.  We enjoyed our first Strawberry-Rhubarb pie of the season that night.

And last night we had our Japanese Community friends over.  Their names are Ayumi & Maho and I taught them how to make spaghetti from scratch & introduced them to what will hopefully not be their last taste of rhubarb.  I found rhubarb at the Farmer’s Market yesterday, but strawberries are not quite in season.  So, we made do & made a crisp, which to me is just as satisfying without all the primping that comes from a pie.  Here’s to kicking off Spring!

Rhubarb Crisp (printable recipe)

I made this on the fly, because crisps are so forgiving & easy.  It’s a humble cousin to a rhubarb pie, but I find it just as good.  It reminds me of my favorite summer breakfast of plain yogurt, fresh fruit & granola, except in dessert form.  And if you don’t have a food processor for the crisp, then use a pastry cutter, or a fork, or best of all–your hands.

Rhubarb Filling

4-5 cups sliced rhubarb (around 6 rhubarb)
1 cup unrefined sugar
1 tsp lemon zest
1 tsp orange zest
1 tsp ground cinnamon
1/2 tsp ground cardamom

Crisp Crust

1/2 cup light brown sugar
1/2 cup coarsely chopped pistachio
1/2 cup rolled oats
1/2 cup all-purpose flour
6 Tb unsalted butter, cold cut into 1/4 inch squares
pinch of salt

Directions: Preheat oven to 350.  Clean rhubarb stalks & slice into roughly 1/4-1/2 inch slices.  Put sliced rhubarb into a medium bowl, along with 1 cup granulated sugar, cinnamon, cardamom, orange & lemon zest.  Dive in with your hands and mix it all together.  Dump this into an 8 or 9 inch square baking dish.  Set aside.

Combine the flour, oats, brown sugar, pistachios, & salt into a bowl of a food processor.  Mix to combine (3 seconds).  Put in the butter & pulse 7-9 times.  Some of the butter will most likely still be in whole form.  Dump the contents into a large bowl.  Then, use your hands & fingers to cut the butter into the dry ingredients.  Don’t be bashful, imagine you’re a kid playing with play dough.  At the end, your crisp part will look comparable to wet sand.  Spread the mixture atop the rhubarb mixture.

Bake for 30-40 minutes.  Okay, so I didn’t time it unfortunately.  But what you’re looking for is a golden crust, the smell of rhubarb-spiced goodness & if you can pierce a fork through the rhubarb–it’s good to go.  You can let it cool for a bit (10-15 minutes), or serve it up right away.  No judgment.  Top with some vanilla ice cream as any crisp always tastes better with it.  And there you have a slice of Spring.