Subscribe

Get updates sent to you for free by RSS, or by email:

Archives

Currently Reading


carolyn_150_2016
– – – – – – – – – – – – – – – – – – – – – –

On my recent trip, I managed to get in a lot of reading on my Kindle. On airplanes, waiting for airplanes, waiting for the bus to load, waiting in lobbies for everybody to show up to leave, and at night when I couldn’t sleep. A fun book was Mr. Mac and Me, by Esther Freud. It takes place in England in 1914. In a time and place where a 13-year old boy has a lot of freedom. Although the war is looming, this little village is relatively quiet and safe, as life used to be. Boys will be boys, and he enjoys sort-of spying on people, especially people he doesn’t know well. He imagines that a man who arrives in town to rent a house with his paints and easels, might be a spy. Thus begins a story that starts from that premise, but eventually takes you into a very special friendship that develops between the man, Mr. Mac, his wife, and this boy. The story is absolutely charming. War brings some brutal truths for everyone in the village, yet this friendship flourishes. Great book.

Occasionally I’ll latch onto a book about food or restaurants. This one, The Lost Recipe for Happiness by Barbara O’Neal, is a romance (not a sticky sweet one) about a youngish woman (and her dog) who take a big leap to Colorado when she’s offered a job as a chef. The restaurant is fraught with some issues, but the author weaves in a romance, her skills as a leader in the kitchen, throws in some recipes (that I have yet to extract from my Kindle pages, that I want to try) along with it, and you have a book that held my interest all the way through. Formulaic, I suppose, but it’s a cute story. Books about restaurants always divulge some new tangle of how a kitchen runs. I enjoyed the read.

If you haven’t already read it, you are missing a really good and insightful book, Killing the Rising Sun: How America Vanquished World War II Japan by Bill O’Reilly. I was riveted from page one, all the way through to the end. O’Reilly has a very engaging way of re-telling history and making it ever-so readable and interesting. He weaves people’s stories, ones  you likely haven’t read or heard, into his narrative, to give you such a sense of place. You can just feel how these soldiers, pilots, prisoners and seamen made their mark, but likely all unsung heroes. It’s a must-read, it really is.

Having read some of Kent Haruf’s other books, I read Our Souls at Night. A lonely widow decides to invite a neighbor man, also a lonely widower, if he’d like to come to her home, at night, to spend the night. I simply can’t tell you anything else because it would give away the story. This isn’t a story about s-x, but about two lonely people who come together for friendship and companionship. It’s very sweet, not twee, but sweet. You really feel for both of these older people. Read it.

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

Scroll down to the bottom to view my Blogroll

Posted in Desserts, easy, on May 3rd, 2013.

rhubarb_upside_down_cake_whole

Love rhubarb, like I do? You’ll want to try this biscuit-style upside down cake that’s as easy as can be to make. You’ll just need fresh rhubarb and everything else is likely in your pantry.

My latest issue of Saveur Magazine arrived recently and I read it cover-to-cover. An article about rhubarb captured my interest, though, when I saw some of the photos. With rhubarb in season, I decided to make this recipe first. They explained that this method of making an upside down cake is rhubarb_cookingmore reminiscent of an apple tarte tatin since you cook the juicy rhubarb in a cast iron skillet as you would with a tarte tatin (photo at left), then add the biscuit batter on top (see photo at right below) and bake it. As soon as you take it out of the oven you place a plate on top of the iron skillet and very carefully and quickly turn it upside down and plot, it all comes out as you see above. rhubarb_cake_before_bakingI used hot pads and was very quick about turning it over. There wasn’t any liquid to spill out, fortunately, or it could burn you. It’s all absorbed by the biscuit batter.

We ate it warm, which is the best way, I think. And since the cake part is more biscuit than it is cake, it’s most likely best eaten the day it’s made. I ended up with left rhubarb_upside_down_cake_sliceovers which I portioned out into 3” wedges, wrapped in plastic, then in foil. If I find out it’s not good defrosted I’ll add a note here later.

Do serve it with ice cream or whipped cream, as the mixture needs something to cut the sweet of the rhubarb and moisten the biscuit cake. It’s not overly dry – that isn’t what I mean – but left more than a day, I’d think it might. Biscuits don’t keep well.

rhubarb_upside_down_cake_whole_wide

What’s GOOD: the rhubarb, for sure. But then, I love rhubarb in most of its guises. The cake wasn’t my favorite part, but that doesn’t mean it wasn’t good. It was. It was a light dessert, I thought, although the calorie count doesn’t indicate so. Very tasty and a lovely presentation.

What’s NOT: really nothing except that you probably should eat this up the day you bake it.

printer-friendly PDF – created using Cute PDF Writer, not Adobe
MasterCook 5+ import file – right click to save file (and remember where, run MC, File|Import

* Exported from MasterCook *

Rhubarb Upside Down Cake

Recipe By: Saveur Magazine, Apr. 2013
Serving Size: 9

RHUBARB:
3/4 pound rhubarb — trimmed and cut into 1 ½” pieces on an angle
1 cup sugar
4 tablespoons unsalted butter — plus 6 tbsp. cut into ½” cubes and chilled
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
BISCUIT CAKE:
2 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
6 tablespoons unsalted butter — chilled, cut in 1/2″ cubes
1/2 cup vegetable shortening
1/3 cup milk
2 large eggs
Vanilla ice cream or whipped cream — for serving (optional)

1. Heat oven to 375°. Combine rhubarb, 1 cup sugar, 4 tbsp. butter, lemon juice, vanilla, and salt in a 9″ cast-iron skillet over medium heat. Cook, stirring occasionally, until sugar is melted and rhubarb is tender and slightly caramelized, 8-10 minutes.
2. Meanwhile, whisk together remaining sugar and salt, plus flour and baking powder in a bowl. Add remaining butter and the shortening and, using your fingers, rub into flour mixture to form coarse pea-size pieces. Add milk and eggs and stir until a soft, sticky dough forms.Using your hands, lightly flatten pieces of the sticky dough and place on top of the rhubarb. Fill in spaces as needed – it does not have to be completely smooth or covered – just do the best you can. If you want, smooth top with a nonstick spatula.
3. Bake until the crust is golden and cooked through, about 30 minutes. Remove skillet from oven; place a large flat serving platter on top of the skillet and invert very carefully and quickly. If a few pieces of rhubarb stick to the pan, use a spoon to fill in any spaces on the top. Serve warm or at room temperature with ice cream or whipped cream, if you like.
Per Serving: 503 Calories; 26g Fat (46.2% calories from fat); 6g Protein; 62g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 237mg Sodium.

Related Posts Plugin for WordPress, Blogger...

Get Recipes by Email, Free!

  1. Toffeeapple

    said on May 3rd, 2013:

    I adore Rhubarb and used to eat it raw, as a child, dipped in sugar. I can still recall the delight at the first taste of Spring.

    Biscuit is like Scone here, I must remember that.

    I thought when the Brits say “biscuit” they mean cookie? Not so? I know muffin means like a “English muffin” to us – once I was walking around Harrod’s Food Halls and in the pastry dept. saw “American Muffins” on the tags. I laughed! . . . carolyn T

  2. Toffeeapple

    said on May 5th, 2013:

    Yes, our biscuits are your cookies; your biscuits are our scones. English muffins are not pastries, but bread. See link.

    http://britishfood.about.com/od/recipeindex/r/englishmuffins.htm

    And finally – your muffins are our Fairy Cakes. Confusing, isn’t it?

    Ah yes, I should have said English muffins are a bread – they are, of course! Years ago I used to make them from scratch with sourdough. So good. But I’d not heard of Fairy Cakes? Interesting. . . carolyn t

Leave Your Comment