Strawberry Rhubarb Cobbler

admin — Thu, 03 Jun 2010 19:34:25 +0000

Ingredients
4 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks (rhubarb leaves are toxic; make sure to trim away and discard any leaves, trim ends.)
2 cups strawberries, stemmed and sliced (about 2 pints)
½ cup white sugar
2 Tbsp. of quick cooking tapioca
1 tsp. of grated orange peel
2 cups all purpose flour
3 tsp. baking powder
½ tsp. salt
½ cup butter
½ cup milk
1 egg, lightly beaten

Steps
Preheat oven to 350 degrees Farenheit.

Mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest in a large bowl. Let sit for 30-60 minutes.

In a medium bowl, combine the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

Pour fruit into a 13×9 casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.

Printable version can be found here (link).

Penne with Asparagus and Morels

admin — Thu, 14 May 2009 20:25:53 +0000

1 lb. asparagus (one bunch) ends trimmed and cut into 1½ inch pieces
3 oz. fresh morels, cleaned and sliced in half
3 cloves garlic, minced
¾ lb. penne
2 Tbsp. olive oil
~ salt
~ pepper
~ Pecorino Romano, grated (optional)

Steps
1. Set a large pot of water to boil and cook penne.
2. In a large skillet, heat olive oil over medium high heat. Add morels and garlic. Saute for about five minutes. Add asparagus and cook until the asparagus is bright green and just cooked.
3. Place cooked penne into a large serving bowl. Add vegetables, stir together, season to taste.
4. If desired, serve with grated Pecorino Romano.

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Strawberry Rhubarb Cobbler

Penne with Asparagus and Morels