Strawberry Rhubarb Crumble

Memorial Day Weekend brings a tradition of strawberry picking. There’s a lovely family run orchard in New Jersey that always had an wonderful array of seasonal items for picking. Sour cherries, peaches, nectarines, strawberries and of course apples. If you’re ever in the Freehold area, check out Battleview Orchards! Go early and stop by their country store… get a fresh batch of apple cider donuts. You won’t regret it! (They also sell the apple cider donuts bagged, but the fresh ones will keep you coming back time and time again!)

Strawberry Rhubarb Crumble

We usually come home with 10-ish pounds of strawberries and by the time everyone is done snacking on them, I barely have enough to make an actual dish with. This year we clocked in at 12 1/2 pounds of collected berries. The strange part was that this crop wasn’t as sweet as in previous years. So instead of devouring 8 pounds of strawberries in the car on the ride home, only 5 pounds were eaten. Over the next couple of days, another few pounds disappeared. And then I was left with a bounty of a little over 7 pounds of strawberries. Time for pie & jam!

I have a predictable struggle with pie crust, so I avoid it at all costs. A crumble is a great option because it doesn’t require exact measurements. Ball park is good enough. It’s an easy recipe to modify, if you need to.

Enjoy!

The downside to 12 pounds of freshly picked strawberries: they spoil so fast!

Rhubarb!

Slice rhubarb thinly, Bias cut

Let’s call it 2 cups of rhubarb (2 stems)

Cleaning strawberries… is time consuming    😦

Big pile of discarded stems in the background

Lemon zest and juice into the bowl with rhubarb and strawberries

Sugar & Corn Starch! And toss

Make the crumble topping

Lay out the strawberry rhubarb mixture

Cover with crumble mixture

I tried to do it evenly, but I’m going to believe that there’s beauty in the imperfection

Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

Serves 8

Adapted from Smitten Kitchen

Strawberry Rhubarb Filling:

2 rhubarb, cut on the bias into 1/2 inch pieces
1 1/2 to 2 pounds of strawberries, hulled and quartered

Zest of one lemon

Juice of one lemon
3/4 cup sugar
4 tablespoons cornstarch
Pinch kosher salt

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Crumble Topping:

1 1/3 cup AP flour (or GF AP flour)

1 teaspoon baking powder

6 tablespoons sugar

Zest of one lemon

1 stick (4 ounces) unsalted butter, melted

Directions

Preheat oven to 375 degrees.

1. In a large bowl, combine strawberries, rhubarb, sugar, corn starch, lemon zest and juice. Toss to combine.

2. Pour mixture into a 9″ pie dish.

3. In a medium sized mixing bowl, combine flour, baking powder, sugar, lemon zest and melted butter. Mix until small and large clumps form.

4. Evenly crumble the topping over the strawberry rhubarb mixture.

5. Place on a large baking sheet (fruit tends to bubble over) and bake for 40-50 minutes, until crumbles are golden brown.

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Eat, Drink & Be Yummy!

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Shrimp, Spinach & Artichokes Over TriColor Penne

Spring in New York is a wonderful thing. Not only because the weather is glorious and everyone sheds their winter coats, but because the bounty at the farmers market is plentiful. Colors abound, choices are plenty… it feels like your menu possibilities are endless.

Shrimp, Spinach & Artichokes

Until the one day that it rains. And you don’t have a plan for dinner. And it’s the day after Memorial Day. And because you had the pleasure of being a guest all weekend and didn’t host any parties, you have no leftovers. Time for Plan B: refrigerator, pantry and freezer items. From the pantry: pasta and canned artichoke hearts. From the freezer: shrimp and spinach.

Even if you’re not in a pinch, this is a great recipe to fall back on. It’s a fantastic one-pot-wonder that will be as flexible as you want it to be. Using a full bag of frozen spinach? Great! Don’t like artichokes? No problem! Whatever modifications you make to it, it will still hold up. The kids loved it. The husband loved it. And I even had enough for friends who came over to look through hand-me-downs.

Enjoy!  

Freezer: Shrimp & Spinach         Pantry: Pasta & Artichokes

Saute artichokes in butter and olive oil

Golden brown artichokes

Remove artichokes from the pot and reserve

Saute spinach until warmed through. When warmed through, add to reserved artichokes.

Add white wine and butter. Deglaze the pot and reduce for a few minutes (don’t worry if there’s some residual spinach bits)

Add shrimp to the wine

Cook shrimp until opaque, 3-5 minutes.

Add remaining ingredients to the pot. Warm through.

Shrimp, Spinach, Artichokes & Tri Color Penne

Shrimp, Spinach, Artichokes & Tri Color Penne

Shrimp, Spinach & Artichokes with Tricolor Penne

Serves 6-8

Ingredients

1 pound pasta (or GF pasta), cooked per package instructions (I used tricolor penne)

4 tablespoons butter, divided

2 tablespoons olive oil

1 can artichoke hearts, drained

1/2 bag frozen chopped spinach

2 garlic cloves, minced

3/4 cup white wine

2 pounds shrimp, deveined and peeled

Kosher salt

Freshly ground pepper

Directions

1. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large, heavy bottomed pot.
2. Add drained artichoke hearts and saute until browned. Remove from pot and reserve.

3. Add spinach to the pot. Warm through and add garlic. Remove from pot and reserve.

4. Add white wine to the pot. Deglaze the bottom of the pot. Bring to a simmer and reduce the heat to medium. Let simmer for 3-4 minutes.

5. Add remaining 2 tablespoons of butter and let melt.

6. Add shrimp. Cook for 3-4 minutes until opaque.

7. If there isn’t much remaining liquid in the pot, add 1/2 cup chicken, seafood or vegetable stock or water. 

8. Return artichokes and spinach to the pot. Add cooked spinach to the pot. Stir to combine.

9. Taste and season with kosher salt and freshly ground pepper.

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Eat, Drink & Be Yummy!

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Chicken Tagine with Apricots and Raisins

Someone recently asked me why I don’t post a lot of chicken recipes. It’s probably because we don’t eat a lot of chicken around here. 3-4 nights of the week are vegetarian and the remaining nights get split between seafood, fish, beef, pork, lamb and occasionally, chicken. When chicken does make an appearance on our table, I try to make it fun and succulent because, quite honestly, chicken has become boring. This is NOT a recipe for boring chicken!

Chicken tagine with apricots and raisins

This is a recipe for chicken that is moist and flavorful. Make enough to feed a crowd and they’ll be smiling ear to ear. If you’re making just enough for the family, you should plan on making extra to intentionally have leftovers because this tagine tastes even better the day after you make it!

Enjoy!

Remove skin from chicken thighs, salt and pepper thighs

Sear the thighs for about 3-4 minutes on each side

Seared chicken thighs

Chop onion

Add onion to the pot. Saute for 3-4 minutes, until softened. Add 1/2 cup of chicken stock and scrape up the stuck-on bits. Add chicken stock and spices. Bring to a simmer.

Spices!

Return chicken pieces to the pot

First layer of chicken thighs

Second layer of thighs, with additional liquid.

Chicken tagine with apricots and raisins, served with jasmine rice with raisins and roasted almonds

Chicken Tagine with Apricots and Raisins

Makes 8 entrees

Ingredients

16 chicken thighs

kosher salt

freshly ground pepper

2 tablespoons olive oil

1 medium onion, diced

3-4 cups chicken stock

1 tablespoon cinnamon

1 tablespoon cumin

1 tablespoon corriander

1 teaspoon nutmeg

Salt and pepper to taste

2 cups dried apricots

2 cups raisins

2 tablespoons honey

5 cups water

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Directions

1. In a heavy bottomed pot, heat olive oil.

2. Salt and pepper both sides of each chicken thigh.

3. Working in batches, sear the thighs until golden, about 3-4 minutes on each side. Remove from pot and set aside.

4.  When all of the chicken has been seared, add the diced onions to the pot. Saute for 3-4 minutes, until softened.

5. Deglaze the pot with 1/2 cup chicken stock.

6. Add the spices and stir.

7. Add remaining chicken stock. Taste. Add salt and pepper as needed.

8. Return chicken pieces to pot. You’ll probably need to create two layers.

9. Ensure that there is enough liquid in the pot to mostly cover the second layer of chicken pieces.

10. Bring to a boil. Turn down to a simmer and cover the pot (don’t center the lid on the pot,  put it off-center to allow a small window for steam to release). Simmer for 90 minutes.

11. In a separate small pot combine apricots, raisins, honey and water.

12. Bring small pot to a boil and turn it down to a simmer. Simmer uncovered until reduced by about 1/3, approximately 20 minutes.

13. Serve with couscous or rice.

14. Enjoy!

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Eat, Drink & Be Yummy!

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Truffled Lobster Mac & Cheese

One thing that we never have leftovers of is lobster. They’re usually a treat on a summer holiday weekend when Stew Leonard’s, Fairway or Whole Foods is having a sale so steep that it feels like they’re giving them away. We buy just enough because reheating lobster makes it rubbery and no one likes rubbery lobster. Our usual way to prepare lobster is a quick boil, but sometimes you have to feed a crowd. To stretch your lobster dollar even further, you can use all the lobster body parts to make this luxuriously  creamy Truffled Mac & Cheese. This dish is a guaranteed hit for both adults and kids!

Truffled Lobster Mac & Cheese

The dish is more time consuming than I’d like it to be, but the results are so spectacular that I’m willing to put in the effort. I also try to do it when I know we’re going to have company over, which stretches the lobster treat a loooooong way. It makes this dish an affordable crowd pleaser. Plus, if guests are hanging out in the kitchen with me while the dish is cooking, it makes the time go much faster.

This recipe works well immediately served from the stove, or baked. Depends on how you like your macaroni & cheese. Our preference is to eat it as soon as the cheese sauce is ready. Once the smell of lobster and truffles are in the air, it’s difficult to force yourself to wait another 20-30 minutes for the mac & cheese to bake.

Enjoy!

Creamy pre-baked Lobster Mac & Cheese

Truffled Lobster Mac & Cheese

Truffled Lobster Mac & Cheese

Makes 8 large entrees

Ingredients

1 tablespoon Old Bay

1 lemon, halved

Large pot of water

2 (or more) lobster bodies/shells

1 pound regular or GF pasta (I love small shells in this dish!)

1 quart heavy cream

2 cups whole milk

1/4 cup AP flour (or GF AP flour)

1/2 cup grated TJ’s truffle cheese (or 1 cup and omit the cheddar)

1/2 cup grated white cheddar cheese (or 1 cup and omit the truffle cheese)

1 tablespoon truffle salt (or kosher salt)

Optional: 1/2 cup breadcrumbs or panko

Directions

Preheat oven to 350 degrees, with the rack positioned in the middle of the oven.

1. Bring a large pot of water to boil with the old bay and lemon halves.

2. Submerge the lobsters into the boiling water and remove them after 5 minutes. You only want to par-boil them.

3. Remove meat from claws and tails. Roughly chop and set meat aside.

4. In a large, heavy bottomed pot, combine the heavy cream, milk and lobster shells. On medium/high heat bring to a boil, then let simmer on low for 40 minutes. This allows the lobster flavor to infuse into the cream mixture.

5. Meanwhile, cook the pasta as per box instructions, but 1-2 minutes less. It should have some bite, al dente. Drain well, but don’t rinse. Pour into a 9×13″ baking pan.

6. Remove the lobster shells and pour the cream mixture through a strainer to make sure that small shell pieces don’t remain.

7. Return the strained cream mixture to the pot and simmer on low for another 20 minutes. The mixture will reduce by about 1/3 from it’s original size.

8. With the pot still on low, remove 1/4 cup of the cream mixture into a small bowl. Whisk the flour into the cream to make a paste (roux). Whisk the roux back into the cream mixture to thicken the whole pot.

9. Add the grated cheeses and truffle salt (or kosher salt) to the creamy roux. Stir until incorporated.

10. Once the cheese is melted and thickened the cream, add the reserved lobster pieces. Cook for another 1-2 minutes (don’t overcook the lobster, it will become rubbery).

11. Taste the sauce and add salt and pepper to taste.

12. Pour the sauce over the pasta. Stir to combine. It’s ready to eat!

13. Or… you can bake it: Sprinkle a thin layer of breadcrumbs over the top of the pasta.

14. Bake for 20 minutes and enjoy!

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Eat, Drink & Be Yummy!

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Salted Peanut Butter Cookies

Being a mom with school aged kids, I feel like I’m forever feeding someone. Whether it’s play date snacks, school lunches, potluck parties, bake sales or just dinner… the demand for feeding exists. I’m always looking for recipes that keep well, travel well, sell well or can feed a crowd.

Peanut butter cookies haven’t entered my lineup until recently because some of the kids classmates have nut allergies. Luckily, my kids aren’t sensitive to peanuts and most of their friends aren’t either. So why not whip up a batch?

Tip: Go ahead and put jelly directly on the cookie for the ultimate PB&J Cookie… GENIUS!!

Salted PB Cookie Dough

Salted Peanut Butter Cookie

Salted Peanut Butter Cookies

Salted Peanut Butter Cookies

Makes approximately 6 dozen cookies

Adapted from Martha Stewart

Ingredients

1 1/2 cups crunchy peanut butter

1 1/2 cups smooth peanut butter

2 cups lightly packed brown sugar

1 cup (2 sticks) unsalted butter, at room temperature

2 large eggs

2 1/2 cups all purpose flour

2 teaspoons baking powder

Maldon Salt Flakes (or sea salt)

Directions

Preheat oven to 350 degrees.

1. Sift the flour and baking powder into a large bowl. Set aside.

2. In the bowl of a stand mixer, beat the butter and brown sugar until light and creamy.

3. Add the peanut butter and beat to combine.

4. Add the eggs and beat to combine.

5. Add half of the flour mixture and beat to combine. Repeat with remaining flour.

6. Using a 1 tablespoon sized (35mm) ice cream scoop, scoop onto a parchment (or silpat) lined baking sheet. Leave 2 to 3 inches in between each cookie.

7. Using a fork, create a criss-cross pattern on the cookie by pushing the fork to flatten it a bit. Cookies should be approximately 1/2 inch thick.

8. Sprinkle a few pieces of salt onto each cookie.

9. Bake cookies for 16-18 minutes. Cool on wire rack.

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Eat, Drink & Be Yummy!

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