Rhubarb compote

I bought some rhubarb over the weekend (I LOVE rhubarb) originally intending to make some tarts that I saw a recipe for recently to thank a friend for doing a favor for me. However, plans didn't work out for this weekend and I found myself delightedly considering the possibilities for the rhubarb. I decided to try something simple and also new to me--compote.

To make rhubarb compote, you will need about 6 stalks of rhubarb (approx 2 lbs), a little bit of water (1/3 cup), and sugar. I used about 3/4 cup, but will try with 1/2 cup next time as I enjoy the tartness of rhubarb. You may additionally enjoy the addition of a little bit of orange peel, triple sec (I used this), or a spice like whole star anise or vanilla bean, to add flavor.

Chop the rhubarb into 1 or 1/2 inch slices, throw the ingredients in a pot, and bring to a boil. Simmer for about 20 minutes or until it reaches the consistency you like--most or all of the rhubarb should be broken up. You can make this a couple of days in advance (say, for a weekend brunch or other project) and it is delicious! I used mine to make crepes, but I must admit to having eaten several spoonfulls plain. It is also good if you add a couple of drops of balsamic vinegar to the finished project. Enjoy!

Olé!

I was so, so lazy last night. Cooking dinner wasn't really what I wanted to do--I had worked all day and was preparing to work my 6th day in a row, so I generally was being pretty petulant and wishing food would just appear without me having to lift a finger to get it. That kind of attitude doesn't take you very far in life, but, sometimes you just don't feel like making dinner. It's a good thing I don't have children.

Finally, I was hungry enough that I started rummaging through my refrigerator looking for something to eat, when I saw the beautiful purple potatoes that came in my CSA box, the half-used onion, and two eggs that conveniently were all together on the shelf.

I remembered how much I have enjoyed spanish tortilla in the past, and figured this would be a perfect way to use up these ingredients. A tortilla is a Spanish omelette, most often made with potatoes and onions, and served cold as tapas. It was so simple to make, I look forward to cooking these more often--perhaps with some serrano ham and roasted bell pepper next time!

Basically, I knew how to make this but looked at a recipe to be sure to get the steps down. In a large frying pan, I cooked the chopped potatoes and onion until they were tender, then removed them to a plate to cool a bit.

I added them to a scrambled egg mix (I had two eggs, three would have probably been perfect) and poured into a lightly oiled pan. Cook on med-low heat slowly for several minutes until the tortilla is mostly cooked through--the egg on top can still be runny but it should be browned slightly around the edges.

Next, carefully slide the tortilla out of the pan and onto a plate and use it to flip the tortilla back into the pan so you can cook the other side. It shouldn't need to cook for more than a couple of minutes before it is done. You can eat your tortilla while it is still hot, or be more traditional and chill it in the refrigerator for 10 minutes or so first.

chicken livers and cabbage

I think liver is a seriously misunderstood food in North America. I have always liked it, even as a picky little kid who didn't want to eat any number of seemingly innocuous things. When I was younger, I would beg my parents to make this for me for dinner--a blessing to them at the time, I'm sure, as it is fairly cheap and easy to make in addition to being good for you. I know very few other people who ever begged their parents to make liver for dinner. I was weird. If you don't know if you like it or can't remember trying it, you really should. I know it looks kind of gross and the word liver isn't that appealing, but it is delicious!

To make this, you will need:

one medium sized head of green cabbage

approximately 1lb of chicken livers (I prefer fresh)

1 small to medium sized onion--I like walla walla sweets or yellow onion

2 tbsp olive oil

salt & pepper to taste

The cabbage should be lightly steamed until tender in a separate pot. This should be done first, as it takes some time. Cut the cabbage in half, then in about 1 inch "strips" lengthwise, removing the tougher inner core when applicable. Arrange on a vegetable steamer and cook until the cabbage is done--I don't like mine overcooked but it is to your taste. It will get cooked a bit more later as well, so keep that in mind.

In a pan with olive oil, saute the chopped onion until translucent and/or slightly browned. Add to that your chicken liver (I will generally cut some of the larger liver into pieces to facilitate serving later) and cook until the liver is just slightly pink inside.

Drain the cooked cabbage, then add to the pan with the liver and onions and give it a good stir so the cabbage can benefit from the onion/liver/olive oil that has been sizzling in your pan. Cover and allow to cook on medium, stirring occasionally for about 10 minutes--less if you are concerned about overcooking the liver.

Mimosa

A staple of brunch worldwide, the mimosa! I had a tradition, during my undergrad years, of finishing off a day of final exams with a mimosa--if there is a more pleasant way to celebrate the end of studies, I can't imagine one.

1 1/2 - 2 oz fresh squeezed, strained orange juice
4 oz champagne [Montelliana Extra Dry Prosecco]

My friend is a cocktail enthusiast/aspiring mixologist/talented liqueur & syrup maker. If you're into booze, you should check out her blog. http://twosheetsinthewind.wordpress.com/

broiled grapefruit

I am on a major grapefruit kick right now. I have to have them. I need them. I think about them when I am not eating them. Even at the bar, I am drawn to ordering greyhounds, just for the tart deliciousness of grapefruit juice therein.

A friend of mine mentioned broiling grapefruits and how tasty it is. I thought it was crazy-sounding, but decided to try it--after all, what if there was some delicious secret to unlock? As it turns out, there is. It's weird to think of eating hot grapefruit, but I promise you it is well worth putting aside your initial doubts and just doing it. Make sure to cut around each individual little slice of your halved grapefruit first to facilitate eating it later. Rub sugar across the entire top of the grapefruit, pressing it into the flesh. Broil for approximately 8-10 minutes. During its time in the oven, the sugar will caramelize a bit and the flavor is delicious. I have tried it with honey as well, and I think the sugar is really the best way to go. This will be a staple at my brunch table from now on!

supremes de volaillle archiduc

Heather and I had a true Julia Child cooking experience together, at long last. We both own "Mastering the art of French cooking" and have talked about busting out some French cuisine for quite a while now, so I'm pretty glad that we made it happen. We served our chicken with simply roasted fingerling potatoes, cut lengthwise and tossed with olive oil, salt, pepper, rosemary, and garlic. The asparagus was sauteed with lemon juice, butter, salt, and lemon zest. Lemon + asparagus may not be the flavor combination for everyone, but I quite enjoy it.

The recipe was pretty easy to execute, and turned out amazingly well. The sauce is to die for--but then, it has port and cream in it, so it had to be good.

Ingredients:
4 boned breasts from two fryers
1/2 tsp lemon juice
salt
pepper
fireproof casserole
waxed paper
butter!

1/4 cup stock
1/4 cup port (the recipe says you can also use madeira or vermouth, but I think port is best)
1 cup whipping cream
minced parsley
2/3 cup white onion minced
red paprika 1 tablespoon

basic instruction:
drop onion in boiling water for 1 minute, then rinse and drain
cook onions and paprika and 1/8 ts and salt and 5 tb butter in
casserole over low heat 10 minutes

preheat oven to 400
rub chicken with drops of lemon juice, dust salt and pepper
put chicken in casserole, lay buttered wax paper on top, cover
casserole and place in hot oven, cook for 20-30 minutes.

remove chicken, put stock and wine in casserole, boil down, stir in
cream
off heat, add a couple drops of lemon
boil down pour sauce over chicken, sprinkle with parsley, serve & enjoy!