Deep Dish Rhubarb Pie
Many people are hesitant to cook with rhubarb. Rhubarb is, botanically speaking, a vegetable, and eaten like fruit. The stalks are best picked when they are young and ready for eating in the spring and early summer. The leaves should be thrown away as they are poisonous.
INGREDIENTS
2 Pounds Pink Rhubarb
2 Ounces Gingerroot
8 Tablespoons Sugar
1 Tablespoon Cornstarch
Powdered Sugar
Pastry:
2 Cups Unbleached Flour
1/4 Teaspoon Kosher Salt
1/2 Teaspoon Ground Ginger
8 Tablespoons Butter
7 Tablespoons Water To Mix
Milk To Glaze
Preheat your oven to 425º F. Trim and thickly slice the rhubarb. Place in a large size bowl. Chop the ginger and add to the sliced rhubarb. In a small size bowl combine the sugar and cornstarch. Add the sugar & cornstarch mixture to the rhubarb mixture. Set aside. In a large size bowl combine the flour, kosher salt and ground ginger. Cut in the butter. Add 7 tablespoons water to make the dough manageable. Roll the dough out to fit the top of the pie plate. Transfer the rhubarb mixture to a 3 cup pie pan. Cover the pie pan with the pastry dough. Crimp and decorate the edges. Brush the pastry with milk. Place onto a baking sheet and bake at 425º F for 15 minutes. Reduce the heat to 350º F and bake for 20 to 30 minutes more until the crust is pale golden and the rhubarb tender. Sprinkle with powdered sugar to serve. Make 1 deep dish pie.
Mother’s Day Macadamia Nut Brownies
Make your mother the ultimate brownie. Trust me she deserves it!
INGREDIENTS
1/2 Cup Butter
3 Ounces Coarsely Chopped Unsweetened Chocolate
1 Cup Sugar
2 Room Temperature Eggs
1 Tablespoon Vanilla Extract
2/3 Cup Unbleached Flour
1/4 Teaspoon Baking Soda
8 Ounces Chopped Macadamia Nuts
In a medium size saucepan heat and stir the butter and chocolateover a low heat until both are smooth. Remove from the heat and set aside to cool. Preheat your oven to 350º F. Line an 8x8x2 inch baking pan with parchment paper. Leave extra extending over the edges of the pan so you can remove the brownies easily. Stir the sugar into the cooled chocolate mixture. Add the vanilla extract. Add the eggs and beat with a wooden spoon. In a small size bowl combine the flour and baking soda. Add the flour mixture to the chocolate mixture. Stir until combined. Add the chopped macadamia nuts and give a good stir. Pour the batter into the parchment paper lined baking pan. Place into the oven and bake for 30 minutes. Remove from the oven and cool in the pan. Cool completely. Remove from the pan by lifting with the parchment paper. Place onto a hard surface and cup into brownies squares. Transfer to a serving platter. Makes about 16 brownies depending on how large or small you cut them.
**If you don't have macadamia nuts then used chopped walnuts.
Cherry Almond Quick Bread
If you need Mother’s Day Brunch ideas how about baking up my Cherry Almond Quick Bread.
INGREDIENTS
2 Cups Unbleached Flour
1 Cup Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
1/2 Cup Chopped Dried Tart Cherries
3/4 Cup Milk
3 Eggs
8 Tablespoons Softened Butter
1 Teaspoon Almond Extract
Preheat your oven to 350º F. Either grease or line with parchment paper an 8×4 inch loaf pan. In a large size bowl whisk together the flour, sugar, baking powder and salt. Add the cherries and toss to distribute evenly. In a separate medium size bowl whisk together the milk, butter, eggs and almond extract. Add to the flour mixture. Stir until combined, but make sure not to overmix. Pour the batter into the prepared loaf pan. Bake for 1 hour or until done. Remember that every oven heats differently so check at 50 minutes. Remove from the oven when done and transfer to a wire rack. Cool for 15 minutes and then turn the loaf out onto a rack. Let cool completely. Makes 1 loaf
Za’atar Pita Chips
These Za’atar Pita Chips are really pretty addictive. They are baked so they are much healthier than deep fried chips. If you want to leave the za’atar off then just use kosher salt and pepper as your seasoning.
INGREDIENTS
12 Pita Bread Pockets
1/2 Cup Olive Oil
3 Tablespoons Victoria’s Za’atar
Preheat your oven to 400º F. Slice each pita bread into 10 triangles. Place the triangles on a parchment paper lined baking sheet. In a small size bowl combine the olive oil and the za’atar. Brush each triangle with the oil & za’atar mixture. Place in the oven and bake for 6 to 8 minutes. You will want them to be light brown and crisp. Be careful because if left unattended they will burn. Serves 12
*If you need my za’atar recipe it’s on my website or send me an email and I’ll send you some.
Old-Time Honey Cake
This Old-Time Honey Cake is a light cake that is great by itself or paired with a good quality butter pecan ice cream.
INGREDIENTS
2 Cups Cake Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
3/4 Cup Butter
1 Cup Honey
1 Egg (Room Temperature)
1/2 Cup Buttermilk or Sour Milk
Preheat your oven to 375º F. Move the oven rack to the middle position. In a medium size bowl combine the flour, baking powder, kosher salt, ground ginger and ground nutmeg. Set aside. In a large size bowl beat the butter and the honey until nice an fluffy. Add the egg and mix well. Add the buttermilk and beat another 30 seconds. Slowly add the flour mixture and beat on low for 1 minute. Be careful not to overmix as it often will lead to a tough cake. Pour the batter into a prepared bundt pan. Place into the oven and bake for 35 to 40 minutes. Remember that each oven heats differently so make sure to check at 35 minutes. Remove from the oven and cool in the pan for 20 minutes on a cooling rack. Remove the cake from the pan after 20 minutes and place onto a cake plate. Serve warm or at room temperature. Serves 8
Mango Chutney
Chutneys are condiments that are made of fruits or vegetables cooked in vinegar, sweetened with sugar or dried fruit and flavored with spices. Chutneys should be smooth and pulpy with a mellow flavor and are best left to mature to blend flavors for at least a couple of weeks. Use as an accompaniment with meats, curries, cheese, savory pies or as a sandwich filling.
INGREDIENTS
6 Peeled & Thinly Sliced Ripe Mangos
1 1/4 Cups Cider Vinegar
1 1/3 Cups Light Brown Sugar
1 1/2 Ounce Peeled & Chopped Fresh Gingerroot
2 Crushed Garlic Cloves
2 Teaspoons Chili Powder
1 Teaspoon Kosher Salt
In a large size saucepan cook the sliced mangoes and vinegar over a low heat for 12 minutes. Stir in the brown sugar, ginger, garlic, chili powder and kosher salt. Turn the heat up to medium high and slowly bring to a boil. Stir well. Turn the heat down to low and simmer for 30 minutes stirring occasionally. Wash one 1/2 pint canning jar in very hot and soapy water. Rinse well. Ladle the hot chutney into the cleaned jar. If you are increasing this recipe then you will need more jars so make sure to plan accordingly. Fill almost to the top of the jar, but leave just a tad bit of room. Wipe the rim of the jar with a clean damp cloth. Place the lid on the jar and close tightly. Place the filled jar(s) into a boiling hot water bath. Remove from the hot water bath and set on a wire rack or towel to cool. Let cool for 12 hours. Store in a cool place until ready to use. Makes 1/2 pint.
Sopa Avocado
This is beautiful green soup that is terrific served hot or cold. Make sure that you have good quality avocados for this soup. Garnish with sour cream, diced tomatoes and green onions.
INGREDIENTS
2 Large Avocados
6 Cups Chicken Broth
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Diced Tomato
1/2 Cup Sour Cream
2 Diced Green Onions
Cut the avocados into halves and remove the pits. Scoop out the flesh into a small size bowl. In a medium size sauce pan add 4 cups of the chicken broth and turn the heat to medium low. Pour the remaining 2 cups chicken broth into either a blender or food processor. Add the avocado flesh, kosher salt, pepper and pulse to a smooth puree. Pour the avocado mixture to the saucepan and stir to combine with the heated chicken broth. Cook for 10 minutes on medium low. Do not let this soup boil. Remove from the heat and pour into individual bowls. Garnish with diced tomatoes, diced green onions and sour cream. Serves 4
Macadamia Nut Pesto
I absolutely LOVE macadamia nuts and have never been that wild about pine nuts so I decided to try making pesto with macadamia nuts instead. This pesto turned out to be the best pesto I’ve ever tasted. You can use it in pasta dishes or anything that you would make with regular pesto. I grilled brined pork chops and garnished them with a dollop of my Macadamia Nut Pesto.
INGREDIENTS
3 Garlic Cloves
2 1/2 Cups Packed Fresh Basil Leaves
1/4 Cup Whole Macadamia Nuts
1/2 Cup Olive Oil
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/2 Cup Grated Romano, Parmesan or Pecorino Cheese
You will need a heavy duty blender or food processor for this recipe. Wash and dry the fresh basil leaves. You will want to make sure to get any dirt and grit off of them. Add the garlic, basil leaves and macadamia nuts to your blender or food processor. Pulse until the ingredients are coarse. Add the olive oil, salt and pepper and pulse until nice and smooth. Transfer to a storage container with a tight lid. Right before you are going to use the pesto mix in the grated cheese. Makes about 1 cup
Oatmeal Chocolate Crunch Cookies
These cookies are a snap to make and they always seem to disappear first on a cookie tray. This version is crisp, crunchy and keeps very well. Nutmeg isn’t always used in oatmeal cookies, but it adds an extra flavor.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Pound Room Temperature Butter
1/2 Cup Sugar
1 Cup Light Brown Sugar
1 Large Room Temperature Egg
1 Tablespoon Milk
2 Teaspoons Vanilla Extract
1 1/2 Cups Old-Fashioned Oats
2 Cups Semi-Sweet Chocolate Chips
2 Cups Toffee Bits
In a large size bowl mix together the flour, kosher salt, baking soda, cinnamon and nutmeg. Set aside. In a separate large size bowl beat the butter and sugars with a mixer until creamy and light. Add the egg, milk and vanilla. Beat until mixed thoroughly. Slowly mix in the flour mixture. Stir in the oats, chocolate chips and toffee bits. Place into the refrigerator for at least 2 hours. Remove from the fridge when ready to bake. Preheat your oven to 350º F. Drop by the tablespoons onto a parchment paper lined baking sheet about 2 inches apart. Bake for 10 to 12 minutes or until golden brown at the edges. Remove from the oven and let the cookies sit for a minute and then transfer to a rack to cool. Makes about 3 dozen cookies.
***You can find toffee bits in the baking section of your local grocery store.
Curry Sauce
Curry Sauce is extremely versatile and can be served with lamb, chicken, fish and vegetables. The cooking time varies with the ingredients used. Uncooked fish needs about 15 to 20 minutes; uncooked meat or chicken needs about 1 to 2 hours; vegetables need about 30 minutes to 1 hour. All curry sauces should be thoroughly cooked, to develop the flavor and blend the ingredients.
INGREDIENTS
2 Medium Onions
2 Tablespoons Butter
1 Tablespoon Curry Powder
1 Teaspoon Curry Paste
1 Tablespoon Unbleached Flour
1 Clove Crushed Garlic
1 Cup Vegetable Broth or Coconut Milk
1 Teaspoon Kosher Salt
1/4 Teaspoon Cayenne Pepper
2 Tablespoons Chutney
1 Tablespoon Half & Half
Slice the onions and chop them finely. Melt the butter in a large sauté pan, over a medium high heat. Add the onions and sauté for 5 minutes until golden brown. Add the curry powder, curry paste and flour. Cook for 6 minutes. Add the garlic, the broth or coconut milk and bring to a boil over a high heat. Add the seasonings and chutney. Reduce the heat to medium low and cover with a lid. Simmer for 30 to 40 minutes. Remove from the heat and add the half & half immediately before using. Makes about 1 1/2 cups
