At last Farmers Market I spied some rhubard.  Funny, I used to find it so abudantly, and these last several years, no.  Of course I bought some along with the weekly Santa Maria strawberries I buy.  They are still so delicious.  So I looked on the web for a good crisp recipe and thought that this one looked excellent–and was courtesy of Emeril Lagasse in whom I have trust.  Of course, as I almost always do,I changed it just a tad–and it was delicious.  I’ll write it as I had made it:

serves about 10

Preheat oven to 350

3 cups diced rhubarb

1/2 cup whole cranberry sauce

4 1/2 cups of halved strawberries

1 Cup granulated sugar

2 Tsp. orange zest

2 Tblsp. cornstarch

1/4 C. orange liquer

9 Tblsp. cold unsalted butter cut into 1/2 inch pieces

1 Tblsp. butter melted

1 1/4 Cup all-purpose flour

1/4 cup light brown sugar

In a large bowl, combine the rhubarb; strawberries; 3/4 cup of granulated sugar; orange zest; cornstarch; and orange liquer.  Toss to thoroughly combine.  Brush a 9 X 13-inch baking dish with the 1 Tbslp. melted butter and transfer the mixture to the prepared casserole.

In a mixing bowl, combine the 9 tblsp. of butter;flour; remaining 1/4 C. of granulated sugar; the brown sugar; and cut together until the mixture resembles coarse crumbs.  Sprinkle the topping evenly over the fruit and bake until the topping is golden brown, crispy, and the fruit is bubly in places–about 45 minutes.

Cool briefly and serve warm with a dollop of whipped cream; ice cream; or creme fraiche if desired. 

I baked this dish the day before, stuck it in the frig. overnight, and reheated it for about 20 minutes in a 350 oven. I also sprinkled it with a bit of powdered sugar on top for looks and  served it with a very good non-fat non-flavored white yogurt in a side dish.

PS

If you want to know Emeril’s exact recipe: he used 4 C. diced rhubarb; 4 C halved strawberries; and no cranberries.  He also didn’t recommend dusting it powdered sugar.  I’m sure it’s every bit as good his way, I just happened not have enough rhubarb, plenty of strawberries, and some left over whole cranberry sauce. Also, I don’t think that he melts the butter to grease the pan.  And he didn’t mention the yogurt.

One of my last week-end guests told me about her abundant plum tree and how they had made all sorts of wonderful things including jam; and also had given them to so many of their friends.  Sort of reminded me of me and my plum tree. When I mentioned this recipe to her, she wanted it and I told her to look on my blog because I thought that I had entered it; however, I couldn’t find it—so here goes and it’s from the Aug/Sept. ‘08 issue of the Fine Cooking magazine.

Caramelized Plums

Yields about 3 C.

1 Tblsp. unsalted butter

1/3 C. granulated sugar

1 Tblsp. water

Large pinch of kosher salt

5 firm medium plums, each cut into 10 wedges

In a 12-inch heavy-duty skillet, melt the butter over medium heat.  Add the sugar, salt, and 1 Tbsp. water.

Swirl the pan to moisten and dissolve the sugar.  Cook until the mixture becomess a bubbling golden caramel–3 to 5 minutes.  Immediately remove the pan from the heat. 

Carefully add the plum wedges to the pan, spreading them out evely.  Set the pan back over medium heat and cook, shaking the pan every 30 seconds or so, until the plums start to release their juices–2 to 3 minutes.  Turn the plums with tongs and cook until soft(but not mushy) and golden brown along some of the cut edges–1 to 5 minutes more.

Put over short cakes, French Toast, Granola Bakes, etc.  Also, you can serve the plums alone in a lovely glass with a scoop of ice cream on top. 

I haven’t tried this with other fruit, however, I’m sure it’s doable.  I know that I’ll be experimenting with this recipe a lot as time goes on.

This is a rather healthy dish; a breeze to make; and my thanks to the Lazy Oak B&B in Austin, TX for this basic recipe.

If served as a side dish, it serves around 8 to 9 people.

1 egg

1/3 C sugar

1 1/2 C milk

4 Tbsp. melted butter

1 C. fresh or frozen berries, peaches, etc.

3 C. granola

Preheat oven to 350. Spray a 9 inch round or square baking dish with nonstick cooking spray. Beat together egg, sugar, milk and melted butter.  Stir in fruit and granola.  Pour mixtrue into prepared dish and bake for 45-60 minutes till set.  Can be served with maple or other syrup; creme fraiche; or ice cream.

Can be made ahead of time and reheated in the oven later.

The literal translation of the above is: Omlette in/at the oven with cheese.

I have always thought that the Italian language is so romantic. Think of Verde and all of those wonderful operas.   I used to think that it sounded prettier than French; but, I’ve changed my mind about that. (I sure wish I could get my French accent back both in English and in French.) However, watching the Italians speak in Italy with their arms is wonderfully entertaining and romantic in some way.  And in both France and Italy, budding romance is very much more displayed in the open than here in the USA.  That’s so cute to see.  I sure wish we weren’t as puritanical as we have turned out to be.  I’m sure it all has to do with who originally came here to the USA–and why.  Enough said–on to food. 

This is such an easy dish to make; you can experiement with different kinds of cheeses; as well as veggies.

6 servings

6 large eggs( and I always add one extra)

salt to taste

ground black pepper to taste

1 sprig Italian Parsley chopped

6 fresh basil leaves chopped

2 tablespoons olive oil

8 oz. thinly sliced cheese (I love to use Meunster; but can be Mozzarella, whatever)

1 tasty large tomato cut into thin rounds (during winter, I use Roma Plum)

1. Preheat oven to 350

2. Whip eggs until frothy; add S & P

3. Add chopped parsley and basel to eggs and whip more.

4. In a 12 inch ovenproof skillet heat olive oil first and then turn heat to medium; pour eggs in and let sit briefly until bottom has settled(about 3 to 5 minutes). When bottom has settled, there still should be egg liquid on top.  If you desire a thicker version, use a 9 inch ovenproof skillet. 

5. Remove from heat; add sliced cheese arranging it in one layer; and dot the top with slices of tomatos.

6. Put in oven (uncovered) and bake until eggs are set and cheese has melted and is a little brown. That’ll take about 20 to 25 minutes.

7.  Serve in the skillet with a colorful napkin wrapped around the handle(s). 

Cut the omlette in pizza size pieces. Enjoy!  I serve this with fresh fruit; good toast with fresh jams; or something else a bit sweet like the Rasberry Granola Breakfast Bake I’m going to let you know about next.

This is for Mimi who loves tea and cookies and in spite of all of those cookies she devours, she has the prettiest petite figure.  NOT FAIR I SAY. 

Now here is an easy way to make cookies–and they are good.  This time, I used a Duncan Hines 18.25 oz. Lemon Supreme (Moist Deluxe). 

1(18.25 oz.) box cake mix

2 eggs

1/2 C. vegetable oil

Preheat oven to 350.

Mix eggs and veg. oil in small bowl (nothing else)

Put cake mix in large bowl and combine liquid into it. 

If you wish, add handful of raisins, nuts, choc. chips, etc.. For my lemon cookies I added dried date bits and slivered almonds.

Drop the batter by teaspoonfuls onto a cookie sheet lined with parchment paper–about 2 inches apart.

Bake on middle rack for 8 to 15 minutes.  My lemon cookies took 15 minutes.  they should turn light brown on bottom and will look like a cookie(not a cake).

Cool and enjoy.  I put some out for my guests to devour and froze the rest.

Makes about 45 medium sized cookies.  

Wish I had had that recipe when I had been raising my children.  It’s such a breeze to make. 

Along with this cake-mix recipe is a cake-mix recipe for brownies:

1 egg

3/4 C. water, plus more as needed

1/2 C. chopped pecans(optional)

1 (18.25 oz.) box devil’s food cake mix

Preheat oven to 350.

Grease or spray with cooking spray a 13 X 9 inch pan.

Mix the egg, water, and nuts in a large bowl, then add the dry cake mix(nothing else); sitr well. If the batter needs more water, add a tsp. at a time.  Don’t add too much because the batter show be thick. DON’T overmix.

Pour into pan, making sure to smooth the top evenly.

Bake for 20 to 25 min. for chewy brownies.

If you like them drier, bake a few min. longer.

If you’ve accidentally over-baked them, place them in the micro for a few seconds right before eating and they’ll be nice and soft.

Of course, jam is an important ingredient for a bed and breakfast.  And now that the Paso Farmers Markets are so active, I am always on the look out for special “deals” for fruit jams.  Ah-Ha—–today, I found it.  Lots and lots of apricots-l lb. for $1.  That’s a deal.  So, of course I bought a lot of pounds of apricots.  Jam is so easy to make thanks to the recipe from my good friend Cristina.  She’s Italian–so she should know.
This is the basic recipe for the jam which could consist of any kind of fruit or combinations. 

Cristina’s Jam

Basically it takes 1/4 C sugar to every Cup of fruit  (That’s important to remember.)

In a large skillet, put your cut fruit (or whole berries) and follow the directions of sugar as of above.

Stir fruit and sugar and put cover on skillet.

Put skillet, fruit, sugar, in frig for an overnight sit

Next day—–put skillet on burner; bring to slight boil; simmer for up to 1 hour.  Look at it carefully every 15 minutes to see how it’s doing and to give it a bit of a stir.  Now, this is a “you judge it thing”.  When it starts getting thick and certainly BEFORE the liquids have disappeared, turn heat off and let sit.  If you are dubious about the fruit becoming the consistency of jam, take a teaspoon full of the concoction and put it in the freezer for about 5 - 10 min. to see how it’ll be in the long run.   When the jam cools, put it in steralized jars with melted perafin on top to keep it fresh. Save some to put in a jam jar for you to devour. 

For peaches and apricots, squeeze some lemmon juice in.

Today, July 25, I just made some plum jam.  That’s really delicious and the apricot jam turned out terrific.

Well, why not for breakfast along with a delicious dish of scrambled eggs or another egg dish??!!!! Put it in a beautiful consome dish along side of your other main dish, and your guests will love it besides being totally surprised in a delightful manner.

The farmers markets in Paso are in full swing.  It’s hard to resist buying everything.  The tomatoes are better than ever with a full array of variety.  I do love to eat a big slice of a fresh beafsteak sized tomato just plain with a bit of mayo and pepper.  However, when I see lots of tomatos, I always think of one of my most favorite dishes: Gazpacho.  There are so many different ways to make it, but I like the plain and fat free way which comes from a wonderful very old cookbook called “Good Food With a Blender” by Ann Seranne’s.  So here it is for you to enjoy–no weight watcher points.

Serves 6

1 clove garlic, halved

1/8 tsp. cayenne pepper

1/2 tsp. salt

3 TBLSP. cider or wine vinegar(I like the wine)

1/4 C. Olive Oil

1/2 Small onion, peeled and quarters

2 Large ripe tomatoes, cut in sections(she says to peel, but I don’t)

1/2 green pepper, seeded and cut in strips (I leave this out)

1 medium cucumber, peeled and coarsley cut

1/2 C beef consomme (I’ve used broth and that’s just fine)

1.  Into container, put the garlic, cayenne, salt, vinegar and olive oil.  Cover and blend on low for 5 seconds.

2.  Add remaining ingredients, cover, and blend on HIGH speed for 30 seconds. 

3. Chill and serve very cold

You can put croutons, a dollop of sour cream or yogurt, and sun flower seeds on top if you wish.

Because I am a naughty cook, I am always tempted to vary recipes–so to your heart’s desire, think about adding parsley or other veggies in it and possibly the juice of 1/2 of a lemmon. 

To make it richer (and more fattening) you can add sour cream and yogurt in the mixture–for these quantities, I would add about 3/4 C. sour cream and 1/4 C. yogurt.  Ann’s recipe actually called for 1 raw egg to be added in the blender, however, in today’s world, I don’t think that’s wise unless you are very sure about your egg source.  So, maybe the sour cream and yogurt would take the place of that.  I’m always watching my weight, so I haven’t tried that. 

I rushed home after my shopping at the Farmers Market and pulled out my blender immediately.  So, it’s in the frig getting cold now–and that’ll be for dinner.  Thanks to all the wonderful California Veggie growers. I’m going to enjoy my gazpacho with  huge gusto. 

Looking around the Paso Farmers Market, there were melons galore.  Have you tried a little bit of blended watermelon and vodka or gin. Well, that’s with some lemon jiuce, simple syrup, fresh mint leaves and lots of ice. OH YUM.  Well, not for breakfast; at least not here at the inn.  Sorry about that. 

Here’s another of Ann Seranne’s “Good Food With a Blender” book recipes that’s very appropriate for breakfast.  It could be thinned with more OJ to serve in a glass, but it’s fun to serve in a lovely little consomme bowl to present a guest with a breakfast like the Finnish Pancakes. 

Chilled Cantaloupe Soup

Serves 3

1 C. OJ

1 TBLSP. Lemmon Juice

2 C. diced cantaloupe

1/8 tsp. salt

Put ingredients into container in order listed.  Cover and blend on High for 15 seconds.  Serve very cold. 

(in honor of my mother’s birthday-7/13/1901 - 03/04/1986–She probably would have enjoyed this.)

This is such a tasty dish and easy to make. (It mostly comes from the Aug. issue of Bon Appetit.) The Pistou(France’s pesto) can be made ahead of time. Toasting the bread(set the toaster on a low setting) and poaching the eggs is a breeze.  It also can be varied according to mood and taste. (see below for ideas)

This is for 2 servings

1/3 cup (packed) FRESH basil leaves

1/2 garlic glove

6 TBLSP. extra-virgin olive oil

4 large egss

1 1/2 inch thick slices brioche or egg bread, toasted

Parmesan cheese shavings(you can use shredded Parmesan, but the shavings make it look more elegant and have more of a definite taste.)

In a blender or processor, puree basil, garlic and oil till very smooth.  Season pistou to taste with salt and pepper.  (This can be made ahead of time.)

Fill a large skillet 2/3 full of water.  Put in 1/2 tsp. salt (for 4 cups of water), 1 tsp. vinegar, and a little olive oil.  Bring to a boil and then to a simmer.  Crack eggs 1 at a time and gently slip into simmering water.  Cook until egg whites are just set and egg yoks are still runny(about 3 minutes).  Or you can slip eggs into simmering water, turn off heat, and let sit for about 5 minutes(uncovered).

Place hot toasts on warm plates and top each with Parmesan.  Using slotted spoon, transfer 2 eggs, well drained, to each piece of brioche/egg bread on each plate.  Sprinkle eggs with salt and pepper and drizzle with some of the pistou. On the outer edges of this presentation , to make the plate look pretty, place several fresh basil leaves interspersed with slices of very fresh tomatos.  I just went to the Farmer’s Market and boy are the tomatos yummy.  I couldn’t wait to get home, slice one up, and put it with a tad bit of mayo on a piece of French bread.  It was delicious.

Variations can include different kinds of cheese or breads; adding a thin slice of tomatoe over the cheese and before the egg; or asperagus; or———use your imagination.    

This morning I served this along with my Plum Clafouti and ice cream; fresh strawberries;  a nice combo of papaya, peach, and mango juice; and of course my wonderful SLO brewed coffee. 

For other recipes, make sure to visit the archives.