Friday, August 5, 2011

It's in the Bag!

Today's Specialty Produce Farmer's Market Bag was full of delicious treats; from bottom left blood oranges, snap peas, basil, blackberries, rhubarb, spinach, white scallions, spigarello broccoli, and French Marmonte heirloom tomatoes.  We had a terrific class at Great News! today and for those of you who didn't make the class here are a few more ways to use the produce that is in the bag this week. We'll start with dessert first because I'm that kind of girl!

Strawberry Rhubarb Crisp with Vanilla Ice Cream

Serves 8 to 10

For the Fruit

4 cups hulled strawberries, cut in half or quartered if large
4 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)
1 cup granulated sugar (or more if the berries need it)
3 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
1/4 cup fresh orange juice

Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
In a large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish.   Set aside while making the crumble. 

For the Crumble:

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes

1.      In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times.  
2.      Drop the butter cubes onto the flour mixture, and pulse the mixture on and off until it begins to come together. 
3.      Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan. 
4.      Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling. 
5.      Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato.  
6.      If you have any crumble topping (uncooked) leftover, freeze it and then use it another time. 

If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling.  This recipe will make about 16 ramekins. 

Slow Sauteed Spigarello Broccoli with Garlic
Serves 4 to 6

 2 tablespoons extra virgin olive oil
2 cloves garlic, sliced
One bunch spigarello broccoli, stems trimmed, and cut into 1-inch pieces
1/2 cup chicken or vegetable broth
salt and pepper
In a large saute pan, heat the oil and saute the garlic for 2 to 3 minutes.  Add the broccoli, broth and season with salt and pepper.  Turn the broccoli in the broth and garlic oil to coat.  Cover and slow simmer for 10 minutes, turn the broccoli, cover and cook another 5 minutes.  Remove the cover, and cook another 5 minutes, to evaporate some of the liquid in the bottom of the pan.  Serve the broccoli as a bed for roasted meats, grilled fish, or chicken.  

Caprese Salad Traditionale  
Serve 4
5 medium vine ripened heirloom tomatoes, sliced 1/2-inch thick
One 8-ounce ball fresh mozzarella, sliced 1/2-inch thick
12 to 16 leaves of basil
salt and pepperolive oil

Arrange the tomatoes alternately with the mozzarella on a serving platter.  Tuck the basil between the tomatoes and mozzarella. Sprinkle the tomatoes and mozzarella with salt and pepper.  Drizzle with oil and serve.  
Cooks' Note:  Another way to serve this type salad is to alternate slices of blood oranges with the mozzarella, sprinkle with the salt and pepper, and drizzle with oil.

I hope you all have a safe, and delicious weekend, buona sera from San Diego

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