Honey Rhubarb Betty - Pink Saturday

Happy Pink Saturday!!!

Did you know rhubarb is really a vegetable? I always thought it was a fruit!! Rhubarb is one of those foods I've always said I don't love. Maybe it's because of how I ate it as a kid. My mom always stewed it for my dad. She just cut it up, added a little water and sugar and cooked it until it was mushy. YUCK! As an adult, I've discovered lots of the other delicious ways to use rhubarb. Last Spring I made this Rhubarb Crisp. I talked about the yucky stewed rhubarb in that post, too. I've always heard talk of a betty but I hadn't ever made one. I wasn't even sure I knew what it was. A betty is similar to a cobbler but reminded me more of a bread pudding.




Honey Rhubarb Betty
Adapted from Southern Food
1 pound rhubarb, cut in 1/2-inch slices (about 4 to 4 1/2 cups)
3/4 cup granulated sugar
1 teaspoon ground nutmeg
dash salt
2 tablespoons water
6 tablespoons melted butter
1/2 cup honey
4 cups bread cubes (about 5 slices)
Preparation:
Preheat oven to 375° F.
Combine sliced rhubarb, sugar, nutmeg, salt, and water. In a small bowl, blend butter and honey; stir in bread cubes. Spoon bread cubes in the bottom of a 8 x 8 baking dish. Pour rhubarb mixture evenly over the top of the bread crumbs. Spoon the remaining bread crumbs over the top of the rhubarb. Bake for about 30 minutes, or until the bread topping is lightly browned. Cover with foil and bake an additional 10minutes. Makes 6 servings.

I am linking this to Pink Saturday at How Sweet The Sound.

Penne With Vodka Sauce - Foodie Friday

Vodka Sauce is on My 50. When I saw this recipe at There's Always Thyme to Cook, I couldn't wait to give it a try. Even better this recipe is from Lidia Bastianich, one of my favorite chefs.

I've mentioned before, I sometimes open a jar before I make homemade sauce. No reason to do that when you can make this sauce. It's easy to put together and well worth the time. Next time I want to try adding shrimp and maybe some asparagus?

Penne With Vodka Sauce
Recipe courtesty of Lidia's Italian American Kitchen via There's Always Thyme to Cook

salt
One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
crushed hot red pepper (to taste)
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons butter or olive oil for finishing the sauce (optional)
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)

Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully (they'll splatter) slide the tomatoes into the pan. Bring to a boil, season with salt and with crushed red pepper to taste (you can always add more it needed!) and boil about 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.

Just before the pasta is done, take the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and carefully swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, take the pasta out of the boiling water with a large wire skimmer or a small strainer and drop it carefully into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.

Remove the pot from the heat, sprinkle the cheese over the pasta, and toss to mix. Serve immediately, serve with additional cheese if you like.

In My Garden

Despite our cool temperatures and lack of sunshine, the flowers in my yard a blooming beautifully. This is the first year my iris have bloomed. I love their vibrant purple color.

Roasted Pepper Pasta Sauce

I wanted to make something different with a couple of peppers that were getting close to being past their prime. Normally we would slice these peppers, toss with a little olive oil, kosher salt, pepper and toss them in the grilling pan to grill. I wanted to do something different with these peppers. I hate to admit this but I don't make a lot of my pasta sauces from scratch. After working all day, it's just too easy to open a jar. I love roasted pepper pasta sauces, so I decided to give it a try.

No photos of the finished dish, didn't like the way they turned out. . The recipe that was my inspiration used cream. I made a lighter version of the recipe, using milk and cornstarch. We loved the taste and creamy texture of this sauce. Looking forward to summertime peppers and more roasted pepper sauce.

Roasted Pepper Sauce
2 large peppers
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil
1 1/2 cups whole milk
1 tablespoon cornstarch
1/4 cup water
1/4 cup grated Parmesean cheese
salt and pepper to taste

1.Preheat grill. Lightly coat the peppers with olive oil. Grill peppers over a medium flame broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag to cool for approximately 45 minutes.
2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3.In a skillet, cook and stir the garlic, basil, and peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes.
4.Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Mix 1/4 cup water and 1 tablespoon cornstach with a whisk. Pout milk, cornstarch mixture into the skillet. Whisk until smooth. Add the Parmesean cheese; cook and stir until the cheese melts. Season with salt and pepper to taste. Simmer for 5 minutes.

One Year Ago Beer Marinated Pork Chops.

I am linking this to Tempt My Tummy Tuesday at Blessed With Grace, Tuesday's at the Table at All the Small Stuff and Tasty Tuesday's at Balancing Beauty and Bedlam.

Happy Mother's Day - Orange Blueberry Muffins - SMS

Happy Mother's Day to everyone! I am always a little sad on Mother's Day. I lost my mother to cancer when I was 16. I wish I could have gotten to know my mother better. There's so many things I've missed sharing with her. There's nothing more rewarding than being a mother. I have the best son. Okay I know all mom's say that but mine really is!!




I was surprised on Friday at work with these beautiful flowers. Thanks Justin for being such a great son!!

This week's SMS recipe would be a perfect addition to a Mother's Day brunch. We've made the muffin batter for these before here and here. I remembered this being a thick, dense muffin. I halved the recipe and still ended up with 10 muffins. After putting the batter together, I felt like it was really thick and dense. I wanted to see if I could lighten it up a bit so I added about 2 tablespoons of sour cream and a little more (1 tablespoon?) of cream. I think it helped, the muffins don't seem as dense as the past recipes. I added a few more blueberries, next time I would add even more. I decided to skip the topping. They didn't brown as much as I would have liked, so I sprinkled them with a little cinnamon and sugar. These made a delicious, traditional texture muffin.






Chaya of Sweet and Savory chose this week's recipe. If you haven't visited Chaya's blog, stop by. She's amazing, she posts every day and has some of the best recipes. You can find the links to all of the other SMS bakers here!

Pink Saturday -

Four years ago today Tim and I were married on the beach in Destin, Florida. Tim is my soul mate and the love of my life. I only wish we'd met years ago.






We exchanged our vows just prior to the PINK sunset. Joining us for our wedding were my son Justin, Tim's son Michael, daughter Chelsea and my friends of 30 years Karen and Larry. It was a beautiful day.





Happy Pink Saturday and Happy Mother's to everyone!! I am linking this to Pink Saturday at How Sweet the Sound!!

Roasted Radishes - Foodie Friday

After a long, cold winter everyone seemed ready for the opening weekend of the Omaha Farmer's Market. The market begins at 8:00. We arrived around 8:15 and made several trips around the block before we found a parking spot. The stands were filled with lettuce, asparagus, rhubarb, radishes, bedding plants and herbs. I was happy to see all of my favorite vendors with stands at the market again this year.

Aren't these radishes beautiful? Traditionally I use radishes in salads. What else can I do with these radishes? Of course, I googled and found this recipe on Kalyn's Kitchen for Roasted Radishes. Radishes can be strong and even a little bitter. Wonder if roasting them will make them milder and sweeter like it does with other veggies? Yep, it did!!! Even my husband who's not always a fan of unusual vegetable cooking techniques loved these. He had seconds! If you're looking for something different to do with radishes, give this recipe a try!



Roasted Radishes with Soy Sauce and Toasted Sesame Seed
Makes 3-4 servings
Recipe courtesy of Kalyn's Kitchen
Only slightly adapted from Vegetables Every Day by Jack Bishop

20 medium radishes, trimmed and cut into fourths (use all red, or a mixture of red and white)
1 1/2 T roasted peanut oil
1-2 T soy sauce (I used about 1 1/2 T)
2 green onions (scallions) sliced thin
1 T sesame seeds, toasted in a dry pan

Preheat oven to 425 F. Wash radishes, trim ends, peel if needed, and cut into same size pieces. Cut the white icicle radishes into diagonal pieces, and the red ones into half or fourths, depending on how big they were. Cut green onions into thin slices.

Toss radishes with peanut oil, then roast about 20 minutes, stirring one or two times. When radishes are tender and starting to brown, remove from oven, toss with soy sauce to coat and mix in green onion slices. Put back in oven and roast about 5 minutes more.

During final five minutes roasting time, put the sesame seed in a dry pan and toast over hot stove for about 2 minutes, or until starting to brown. Remove radishes from oven, place in serving bowl and sprinkle with toasted sesame seeds. Serve hot.

I am linking this to Foodie Friday at Designs by Gollum.