One of my favourite soups – a little bit of sunshine on a cold, grey, wintry day.
This is an Ina Garten recipe from her “Barefoot Contessa Cookbook.” She suggests making this in summer with fresh corn, but I never feel like eating soup (let alone cooking it) in Summer, so it’s become a winter staple for me. Here’s a link to the recipe (which I usually reduce by 1/4)
Published by The New York Times, May 14, 2010
6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
1/2 cup rolled oats
1/2 cup pecans.
1. Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
2. Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
3. Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
Yield: 6 to 8 servings.
I have been cooking a lot lately from Jamie Oliver’s iPhone app. I love it and the recipes so far have been delicous. Although I must admit, most of them seem to take me more like 40 min than 20.
Here’s my most recent meal…
1 Package Prosciutto
1 Bunch Parsley
1 Stick of softened butter
1-2 Cloves of garlic
1 Whole chicken
Pre-heat oven to 375°F (190°C),
Remember to take butter out of fridge about 30 min prior to soften. Wash lemon and grate zest, then finely chop parsely. Finely chop or mince the garlic cloves and cut the prosciutto into strips. Mix all ingredients together – should be a buttery ball of herbs and prosciutto. Add more butter if necessary to bind ingredients together.
With chicken breast side up, gently pry the skin away from the meat at the top of the breast bone and start gently stuffing the mixture between the cavity you have formed on either side of the breast bone (between meat and skin).
Roast chicken in the centre of a pre-heated oven, gas mark 5, 375°F (190°C), for 20 minutes per lb (450 g) plus 10-20 minutes extra – this will be 1 hour and 50 minutes to 2 hours for a 5 lb (2.25 kg) bird. For the final 15 minutes of cooking, increase the heat to gas mark 7, 425°F (220°C) to give the skin that final golden crispiness. When it is cooked, remove it from the oven and cover it with foil. Leave to rest for 30 minutes before serving