Rhubarb Crisp

Filed under Baked Goods + Desserts + Drinks · Print This Post

This was the first dish I’ve ever cooked for the boy that impressed him. He’s a much better cook than I am and it thrilled me to watch him clean up his bowl and ask for a second serving. I was visiting him in Vermont and we stopped by his professor’s house to borrow a canoe. We harvested some ramps from the side of the lake and he gave us rhubarb from his yard. The boy cooked a nice duck dinner with the ramps while I baked the rhubarb for dessert. Top this with either vanilla or strawberry ice cream and your boyfriend will be impressed too.

Ingredients:
1 pound rhubarb, cut into pieces 3/4 inch thick
white sugar
flour
half a stick of unsalted butter
1/2 cup of plain oatmeal
1 tsp of ground cinnamon
vanilla or strawberry ice cream

1. Preheat oven to 400º.
2. Place the rhubarb in a square glass baking dish and toss with 1/2 cup sugar and 1/8 cup flour.
3. In a food processor, pulse 1/4 flour with butter until clumps are pea-size. Add 1/4 cup of sugar, 1/2 cup of oatmeal and cinnamon. Pulse to combine. Sprinkle over rhubarb.
4. Bake until golden brown, about 35 minutes. Serve warm in a bowl and top with vanilla or strawberry ice cream.

Related post/s:
Sauteed ramps with pancetta

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Penne with Homemade Pesto

Filed under Pasta + Noodles + Rice, Vegetables + Salads · Print This Post

Basil was abundant in Vermont so the boy made pesto for our pasta meal. It’s amazing how easy it is to make dinner with just the right, fresh ingredient. Back in New York City, I replicated the dish. Can you guess which one is mine?

Ingredients:
half a box of penne
1/2 pound of fresh basil leaves, rinsed well and roughly chopped
4 cloves of garlic, finely chopped
a handful of pine nuts
2 tsps lemon juice
salt, pepper, olive oil

1. Make the pesto. In a food processor, pulse basil, pine nuts and garlic to combine. Slowly drizzle a little bit of olive oil while pulsing. Add lemon juice, salt and pepper to taste.
2. Boil a pot of water and add penne with a little salt and olive oil for about 15 minutes. Shock cooked pasta with cold water and drain.
3. In a large bowl, combine a small amount of pesto with the penne. Sprinkle with salt and pepper if necessary or add another jig of olive oil for more moisture.

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