Rhubarb (or any fruit) Crisp

This is the recipe I used for Wednesday's rhubarb crisp. The part for the topping is my aunt's. You can pretty much adapt it to any kind of fruit you want. It is easy peasey. Which is why I love it.

For the fruit part, I used 5c. of chopped up rhubarb for a 9x13 pan, but you can use however much you have or need in order to fit the dish.

Mix the dry ingredients (sugar, flour, salt, and cinnamon) and then mix them into the fruit.

I used 1/3c. of sugar and 1T of flour per cup of rhubarb. If you use another kind of fruit, adjust according to the sweetness of the fruit. I also sprinkled a little salt and a little cinnamon into the mix. A little lemon zest is nice too, if you have it. Dump the fruit mixture into your pan.

For the "crisp" part, I used 1 stick of butter, 1 cup of sugar, and 2 cups of flour for a 9x13 pan. Sprinkle a little salt in there too, if you remember (which I didn't). Cut the butter into the dry ingredients. So long as you keep these proportions, you can make as much or as little of this as you want, according to the size of your dish. Usually I like to have about 1/4" or so of topping spread over the whole thing.

Bake at 425 for 10 minutes, then continue baking at 350 for 25-45 minutes, until the fruit is soft and the juice looks like it's getting good and thick.

At the end, I stick it under broil for a few minutes, just to make the topping brown and crisp up a bit.

Happy crisp making!

Pizza

Daphne: This recipe looks more daunting than it is ... it is one of the quickest, easiest things I make. And it never disappoints!

Makes two 12-inch pizzas.

This recipe requires a pizza stone and a peel. You can shape the second dough round while the first pizza bakes, but don't add toppings until just before baking (or you can freeze the second dough round after you let it rise). You can let the dough rise overnight in the refrigerator if you like; place the dough balls on a floured baking sheet and cover with plastic wrap coated with nonstick cooking spray. If using mozzarella packed in brine, pat the cheese cubes dry before placing them on the pizza.

INGREDIENTS

Dough
1 1/4 teaspoons instant yeast
1 cup water (8 ounces), room temperature
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting work surface and peel
1 cup cake flour (4 ounces)
1 1/2 teaspoons table salt
2 teaspoons sugar

Topping
1 (28-ounce) can diced tomatoes
1/2 teaspoon sugar
1 small clove garlic , minced or pressed through a garlic press (optional)
1/4 cup chopped fresh basil
Table salt
8 ounces fresh mozzarella cheese (see note above), cut into 1-inch chunks
2 teaspoons extra virgin olive oil
* Any other ingredients you might like (we're fans of mushrooms, eggplant or avocado - just make sure you add the avocado AFTER the pizza has been cooked).

INSTRUCTIONS

1. FOR THE CRUST: Adjust oven rack to lowest position, set pizza stone on oven rack, and heat oven to 500 degrees. In liquid measuring cup, whisk yeast into water to dissolve. In food processor fitted with metal blade, process flours, salt, and sugar until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms satiny, sticky ball that clears sides of work bowl, 1 1/2 to 2 minutes. (If after 1 minute dough is sticky and clings to blade, add 1 to 2 tablespoons all-purpose flour and continue processing. If dough appears dry and crumbly, add 1 to 2 tablespoons water and process until dough forms ball.) Divide dough in half and shape into smooth, tight balls. Place on floured counter or baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray and let rise until doubled in volume, about 1 hour.

2. FOR THE TOPPING: In clean bowl of food processor, process tomatoes until crushed, two or three 1-second pulses. Transfer tomatoes to fine-mesh strainer set over bowl and let drain at least 30 minutes, stirring occasionally to release liquids. Just before shaping pizza rounds, combine drained tomatoes, sugar, garlic (if using), 1 tablespoon basil, and 1/4 teaspoon salt in bowl.

3. TO SHAPE AND COOK THE PIZZAS: When dough balls have doubled in size, dust dough liberally with flour and transfer balls to well-floured work surface. Press one ball into 8-inch disk. Using flattened palms, gently stretch disk into 12-inch circle, working along outer edge and giving disk quarter turns. Lightly flour pizza peel; lift edges of dough round to brush off any excess flour, then transfer dough to peel. Spread thin layer of tomato topping (about 1/2 cup) over dough with rubber spatula, leaving 1/2-inch border around edge. Slide onto stone and bake until crust begins to brown, about 5 minutes. Remove pizza from oven with peel, close oven door, and top pizza with half of cheese chunks, spaced evenly apart. Return pizza to stone and continue cooking until cheese is just melted, 4 to 5 minutes more. Transfer to cutting board; sprinkle with half of remaining basil, 1 teaspoon olive oil, and pinch salt. Slice and serve immediately. Repeat step 3 to shape, top, and bake second pizza.

requesting annemarie's pizza recipe

or anyone else who has a good recipe!

i want to make pizza. or calzones.

Savory Oatmeal for breakfast

I was skeptical, but now I'm sold.

1/3 c. old-fashioned oats
2/3 c. water

--cook as normal--

drizzle with olive oil, a generous pinch of sea salt and a generous pinch of coarse ground pepper.

Spicy Cauliflower Soup

This is from The Art of Simple Food (by Alice Waters), which is the best cookbook ever. John and Annemarie gave it to us for our wedding...LOVE IT! annemarie sent this recipe my way and said i must try. she was right. I made this last night and wow. i also made chicken burgers but gave mine to caleb and had another bowl of soup instead. (and by the way, full fat yogurt? decadent and delicious. i had some with granola for breakfast today)

so here is the recipe, courtesy AMBF and Alice Waters.

Spicy Cauliflower Soup
(makes 2 quarts: 4 to 6 servings)

This is an unusually spicy and full-flavored soup; if necessary, adjust the pungent spices to your comfort level. (AM's note: In other words, if you can't take spicy hot then take it easy on the chile flakes or leave them out altogether. I left them in, as I love food with heat and the yogurt really helps as well.)

Heat, in a heavy-bottomed soup pot:

- 1/4 cup olive oil

Add and cook, stirring often, over medium heat:

- 1 onion, peeled and diced
- 1 carrot, peeled and diced
- 1 teaspoon coriander seeds, crushed **
- 1 teaspoon cumin seeds, crushed **
- 1 teaspoon chile powder
- 1/4 teaspoon turmeric
1/4 teaspoon dried chile flakes
salt
freshly ground black pepper

When very soft but not browned, add:

- 6 cilantro sprigs, coarsely chopped
- 1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups)
- 6 cups of chicken or vegetable broth

Raise heat and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. Stir vigorously with a spoon or whisk to coarsely puree the soup (or use a hand-held blender to puree; can also use potato mashed). You may need to add more broth to thin the sop if it is too thick. Taste, adjust the seasoning if necessary, and serve hot . Garnish each serving with:

- whole milk plain yogurt
- chopped cilantro or mint
- a squeeze of lime juice

** I lightly toasted the coriander and cumin seeds on the stove, allowed them to cool and then crushed them with a mortar and pestle - you can also use a coffee grinder for this.

---
So, so good.

A salad? How?

Today I was looking through my old church's cookbook to get my mom's recipe for carrot bread. (If anyone is interested, I can post it.)

I was flipping through the pages and getting a good chuckle from some of the recipes. Here's my favorite. How this qualifies for a salad I truly do not know.

5 apples, chopped
6 Snickers bars, chopped
8 oz. cream cheese
8 oz. Cool Whip
1 jar marshmallow cream
-Combine and serve-

Ada's gone dairy-free.

In attempt to thwart her persistent asthma we're trying a dairy-free diet. I think it will be fairly manageable, but if anyone has any recipe ideas for me, I'd love the input. (And you can pray for Ada, too, that she won't miss cheese.)