Rhubarb: Prepare the 1 lb (or 4-6 sticks) of Rhubarb. Try to purchase rhubarb of differing shades, which makes the pie pretty, but the pie will come together best if the stalks are of similar thickness. (Depending on the thickness of the stalks, you may need only 4 sticks, but I’ve also tried it with thinner stalks and I needed 6.)
To Prepare: Trim off stalk ends. Cut the stalks diagonally, keeping them all the same size, (about an inch and a half long, or shorter if you want a tighter ‘knitted’ look) then slice down the middle, giving you a flat surface on either side of the Rhubarb.
Place all the Rhubarb pieces in a bowl and add the zest (or 1 tablespoon), and the juice of (at least 4 tablespoons) of one Medium-large, very ripe Orange. Add to the bowl 1 quarter cup of granulated sugar and one tablespoon of all purpose flour. Toss to coat. Let the rhubarb sit in the bowl for at least 10 minutes, or until you are ready to start placing the pieces in a pattern.
Dough: Roll out pie dough on a lined baking sheet. I’m a fan of the tried and tested Pate Brisee shortcrust dough, from Martha Stewart, (which is a ratio of 2 and a half cups of flour to 2 sticks of butter, plus sugar, plus salt.) Click here to get the recipe.
Spread dough with a layer of Orange-Apricot Marmalade(I loveSarabeth’s Kitchensbrand, which is readily available. It is a sweeter version of Marmalade, which is what you want, as it pairs well with the naturally tart Rhubarb,) leaving about an inch and a half around the edges.
Mix and match Rhubarb ’tiles’ into a Chevron pattern, until Marmalade surface is completely covered. (Or any pattern you desire. Play around!) Mix up the tones of the rhubarb to get a pretty effect. Tuck stray marmalade pieces between the cracks.
Fold up the pastry edges, (cut off any overhanging rhubarb so pastry can fold over), and crimp slightly. Sprinkle and then press pastry edges with Demerera Sugar.
Place in 400 degrees for 35-45 minutes, or until crust is golden brown and Rhubarb is soft to the touch. Let cool on a wire rack. Serves with vanilla ice-cream, cream or traditional custard. Serves 8, (at least.)
Notes: The leftover Orange Juice/zest liquid and any rhubarb can be heated down to make Rhubarb sauce to serve at another time with Oatmeal for breakfast or later with Ice-cream as a dessert.
I started cutting sticks of Rhubarb into neat, angled wedges to form a chevron pattern, then kept going, in fact, …I couldn’t stop until I completed the entire surface in about 7 minutes flat. What emerged was something that looked almost like knitting. Almost like I’d knitted a ‘rhubarb’ sweater… with a distinct “Chevron” pattern. The pastry recipe is from @MarthaStewart It’s her Pate Brisee. Which is always a great pastry to house a fruit pie. The galette was for my mother, who turned 77 on Monday. Happy Birthday Mum! x
Good morning! After shooing my Australian guests onto a train to DC, I sat down toa simple Raspberry Porridge with shredded Coconut and Pistachio. You don’t need to add any sugar to the stewed Raspberries, because you can add it in the way of sweetened toppings to suit… Honey, diced Apple, etc, so it’s basically 2 ingredients: Raspberries + Cream of Wheat, and then toppings.
Recipe: 1 and a half cups of water with 1 cup of frozen Raspberries boil for 10 min. (I did not add Sugar, but you could at this stage should you wish. I found my chosen toppings had enough Sugar, to balance the inherit tartness of the raspberries.) Whisk in 3 tablespoons of Farina (Cream of Wheat) and stir constantly over simmer till mixture thickens. Cool. (Alas, I did not ‘whip’ the porridge, per the original recipe because I did not have the time this morning, so mine is not as ‘pink’ as it possibly could be… I will try to do that next time) Add Milk, or your choice of Nut Milk, and any toppings you wish. I used shredded Sweetened Coconut, and Pistachios, but you could add Yogurt, diced Apples, Raisins, zested Orange, Walnuts, or other Dried Fruit, Honey, or Agave if you wish. It’s up to you! Serves 2-3.
Inspiration for what I cook at home, comes from many places. This recipe from the new Gjelina Restaurant Cookbook, based in Venice, California: Lemon-y Tahini and Garlic Dressing over Pan-Roasted Romesco Cauliflower, with sweet Sultanas and a huge sprinkling of Sumac. The recipe in the cookbook called for Golden Raisins but I didn’t have any so I used regular Sultana’s and it was perfectly fine. To pick up the Cookbook to get this, and other recipes. Click here. (Photo: Dimity Jones)
I met Husband-and-wife Davide Luciano(photographer) and Claudia Ficca (food stylist) at an industry drink night last month, after following both of them for quite some time on Instagram. What a great pair! So thrilled to finally put faces to their great images.
Both of them recently teamed up to create Meals Interrupted, a photography series of dining tables abruptly disrupted by various events, namely, a bee swarm, a devastating fire, a full-blown cafeteria food fight, a calculated mobster hit, and a heavy rainfall. Each shot vividly captures the disappointment and sense of abandonment that evidently accompanies a gathering that is suddenly and unexpectedly ended.
The scenes were shot in both NYC and Montréal, the artists’ hometown. Luciano did all the photography and Ficca handled the food styling. The couple wanted to tell a story through food while challenging themselves to deal with unusual conditions: “The idea of working directly with bees was very daunting at first, but once we were in the apiary and the bees were buzzing all around us, it turned out to be very soothing,” says Ficca.
“When Davide told me I had to burn all the props, I was shocked. This would be a first for me. I had no idea it would be so liberating!” says NYC-based prop stylist Maeve Sheridan, who was a key player on this project.
Day 1: Brantôme. The goal is to visit a different farmers market in the Dordogne region of France, daily, and bring whatever I find back for dinner. No supplementing from supermarkets, I’ll eat only what I find at the open fresh farmers markets. So it’s Day 1 and I’m in Brantôme. I find dense White Asparagus from the Farmers Market nestled beneath the cathedral, as well as Cheeses, Butter, Saucisse, Rillets, fragrant Apples. Dinner is Asparagus steamed upright in a little salted water, then served with a soft poached egg. The Brantôme Farmers Market is situated in the heart of the old town. This sign reads Goats Milk, Roasted Chicken.My dear friend Lucie, who lives in Bourdeilles, comes for White Asparagus dinner. (No heat or hot water in the farmhouse but the gas stove works great!) I like the rustic-ness of making do with what I’ve found at the market. Nothing is pre-packaged or processed. It’s just plain, honest food.Day 2: Périgueux. I awake to freezing rain on the farmhouse roof. After Coffee and Marmalade on fried Baguette in fragrant Nut Oil, I head to Périgueux farmers market to find something to roast for dinner. I find a Chicken, some Potatoes. Then some fresh Strawberries, too. This picture is of a butcher in one of the indoor meat markets in Périgueux.Back in the garden the rain has stopped and all is tranquil, except for the rustle of a robin red breast. I’m having a simple dinner of roasted Chicken in Garlic, Herbs… The Potatoes roasting in the chicken-y drippings… till crispy, and golden.. Later, there is Strawberries, Camembert. Lucie joins me again for dinner, her dog, Nusu, sits calmly with us but eyeing the chicken the whole while. Day 3: Bourdeilles. Bourdeilles market is very small with only a handful of vendors. It’s my closest market so I’m able to ride there on my bicycle. An old man drives his truck right up, opens the side window and from it sells everything one could need. I purchased Honey, Wild Onions, a large bunch of Radishes, and some fragrant yellow Apples with blotched, leathery skin. Now it’s back up to the farmhouse to make dinner.Dinner is Radishes, sliced on Baguette, with French Butter and Sea Salt. Honey and Apples.Day 4: Leftovers Such a drab word for what is essentially a most unique and delicious dinner, but there is so much leftovers from the past 3 days that dinner on the 4th night has become a menagerie of past purchases. Plus a sturdy, old (the best kind!) Cookbook, to keep me company. Lucie and Nusu don’t make it over, and the night is quiet except for the plums falling softly from the trees that circle the farmhouse perimeter.