trout, rubbed kale salad, strawberry rhubarb cake, liver

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I made strawberry rhubarb pudding cake for book club:


schlumpy strawberry-rhubarb pudding cake
2 c chopped rhubarb
2 c strawberries, cut in half
1/4 cup water
1 t cornstarch
1/4 c plus 1/2 c sugar
1 c flour
2 teaspoons baking powder
1/2 t salt
1/2 c almond milk (soy or dairy would be fine too)
1 egg, beaten
1/2 c butter, melted
1 t vanilla

1. Preheat oven to 400. In a medium sized saucepan, dissolve the cornstarch and 1/4 cup of sugar in water over medium-low heat. Add rhubarb and bring to a simmer, stirring occassionally for a few minutes. Turn off heat and add in strawberries and stir so the 2 fruits can mingle.

2. In a small bowl, combine the remaining sugar, flour, baking powder and salt. In a larger bowl, mix together the milk, egg, butter and vanilla. Add the dry to the wet and gently combine.

3. Butter up a baking dish (I’m sure a 8 or 9 inch square or round pan would work – I used an old Pyrex dish) and add all but 1/2 c of the strawberry-rhubarb mixture. Top with cake batter and then drizzle the remaining portion of fruit overtop. Bake for 25 minutes or until the cake tester comes out clean. Serve warm or cool with whipped cream, ice cream or yogurt.

Followed the recipe pretty exactly, using dairy milk and adding the vanilla to the strawberry-rhubarb mixture rather than the cake batter. I made whipped cream with vanilla sugar and a dash of salt to go with it. Next time, I’d add the cornstarch the proper way (dissolve in a little cold water before adding to the big pot of hot liquid) since it didn’t dissolve nicely when I did it as described above.

For dinner yesterday, I made a rubbed kale salad:

In a glass bowl, mix dressing ingredients:

  • 1 clove garlic, minced
  • juice and zest of 1/2 lemon
  • about 1/4 cup hazelnut oil
  • pinch of salt
  • pinch of sugar
  • 1 Tbsp chopped fresh curly parsley
  • 1 Tbsp chopped fresh cilantro
  • 1 green onion, chopped
  • 1-2 Tbsp chopped dry-roasted peanuts

Tear, rinse, and dry 1 bunch kale. Put it in the bowl with the dressing and massage the dressing into the leaves until they are well coated, bright green and glistening.

This would be good with tahini, but we ran out.

Miso-ginger trout:

Melt about 1 Tbsp honey, 1 tsp soy sauce, 1 Tbsp white miso paste, and 1 Tbsp Rose’s sweetened Key lime juice in a saucepan with 1 clove minced garlic and 1/2 tsp grated fresh ginger. Place trout fillet into pan and cook over medium heat, stirring and turning occasionally, till trout is almost cooked through. Remove and place on foil-lined pan; broil for a couple of minutes.

Also, made some liver and onions:

melt 1 Tbsp butter in a pan over medium heat. Toss in one small yellow onion, cut into thin half-moons. While the onion cooks, slice 3/4 lb beef liver thinly and toss it into the pan. Stir, then leave to cook undisturbed for a few minutes until crusty on one side. Flip and continue cooking, stirring occasionally, until cooked through. Deglaze with white cooking wine.


Written by orata

May 6, 2013 at 1:24 pm

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