Recipe

in da kitchen | rhubarb torte recipe

Ahhh rhubarb. The pink celery-looking stuff that signifies the beginning of summer fruit for the picking. I used to eat rhubarb raw with sugar… yeah, like the Fun Dip candy, only with large stalks that I probably picked from a random patch in the backyard and rinsed off in a hose.

Ok, let’s be real, I still do that. Probably more than I should and of course the sugar to rhubarb ratio is approx. 40-1. But I also LOVE making stuff with it now!

My mom has this old cookbook she received from my grandmother. It’s one of those old church cookbooks where the ladies collected recipes that call for lard and canned milk and combined them into one of the best cookbooks of all time. The front and back covers are made from scraps of linoleum flooring and it’s held together with those little o-ring binder clips. The titles of the recipes are things like “Super Delicious Hotdish” and you can tell a lot of the recipes were never written down because many are just one, long paragraph script as if they’re demo-ing how to make the dish.

Rhubarb Torte Dessert RecipeRhubarb Dessert

Here is where I found the rhubarb torte recipe. I didn’t use quite as much sugar as the recipe called for and wanted the topping to be less fluffy than a meringue topping, so didn’t whip the egg whites as long. Other than that, the recipe is purely simple with sugar, rhubarb, eggs, milk, and a little flour. See below for the full recipe and how to:

You’ll Need:

Crust
1 c. flour
1/2 c. butter
1 tbsp. sugar

Middle
3 egg yolks (keep the whites)
2 tbsp. flour
3/4 c. sugar
1/4 tsp. salt
1/2 c. evaporated milk
3 c. rhubarb

Topping
3 egg whites
2/3 c. sugar

The How To:
Oven: 350 degrees
Serves: 8-12
1. Mix and pat first 3 ingredients into a 7  x 11″ pan. Bake 10 min.
2. Mix next 4 ingredients well and add 1/2 c. evaporated milk. Blend. Add cut up rhubarb. Pour over baked base and bake until set (middle won’t jiggle)- approx. 30 min.
3. Beat 3 egg whites until peaks start to form. Add 2/3 c. sugar slowly. Blend well. Spread on torte. Bake until golden brown- approx. 12 min.

Recipe for Rhubarb Torte

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in da kitchen | non alcoholic sangria

One of my favorite warm-weather activities is finding a hoppin’ patio and sipping on a happy hour beverage. As you may or may not be able to imagine, being 33 weeks pregnant makes this, well, impossible. I haven’t been craving alcohol, but more so missing the little things like not being able to get a craft beer with my hot wings or a glass of wine with Mr. A on a Friday night. Bordering #FirstWorldProblems, but hey, if someone told me they have a solution, I’d jump on that.

Rewind to our Gender Reveal Party. Along with a gift or two, we got a few bottles of wine that I stashed away until I could enjoy them and one of them was a bottle I’d never heard of before- something called FREwine. A few days ago as I was on a nesting cleaning spree, I noticed the words, “Alcohol Removed” on the bottle.

“Could it be?” I thought, “The O’Doules of wine?” YES. That my friends is exactly what it is.

I first called the kind soul whom gifted the bottle as the gesture deserved much, much more than the mailed thank you she received. And then as it was a particularly humid afternoon, whipped up a batch of non alcoholic sangria to enjoy outside on my patio, with my book, and a plate of pea pods, cheese, and crackers.

See below for my recipe!

Non Alcoholic Sangria Recipe

Non Alcoholic Sangria

What You’ll Need:

1 Bottle Fre Merlot (will still be in the wine aisle at your local liquor store)
1/2 c. Orange Juice
1/4 c. Lemon Juice
1 Orange
1 Lemon
1 Lime
1 Medium Apple
3-4 c. Soda Water

What To Do:

1. Thinly slice the orange, lemon, lime, and apple and leave the peels. Add to large pitcher.
2. Pour over fruit: Fre Merlot, orange juice, and lemon juice
3. Let sit for 2 hours
4. Add soda water to pitcher if serving large group or add desired amount to glass for a single serving

goodbye sweet summer: bok choy salad

 

If you like salads with crunch, this one is for you. The leafy texture combined with the stalk’s crunch makes bok choy one of my favorite greens. Add a tangy, sweet dressing and toss with toasted ramen noodles and slivered almonds, and you’ve got yourself one heck of a salad!

Bok Choy Salad

Read more for the complete recipe!

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goodbye sweet summer: fruit salsa & homemade cinnamon chips

As we continue to say farewell to the warmer months, I bring to you another picnic gem: the fruit salsa and cinnamon chips. Let’s just say I Facebook and Twitter stalked the party-goer who was originally responsible for introducing us (and by us, I mean this fruit salsa and I) to make sure I got the recipe correct. It’s the simplest of my picnic wrap-up recipes, but probably one of my favorites! Read on for the complete how to.

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goodbye sweet summer: cali roll sushi salad

Summer took it’s sweet time to get here and then just steam rolled right on by. In it’s path, it left a sense of panic to ensure all outdoor, warm weather activities took place before the chill of fall set in. The late onset of summer sun and temperatures seemed to evoke a disdain for anything indoors, including eating. Between work picnics, family get-togethers, backyard bbqs, tailgating parties, or just a Saturday night at a friend’s new place, it was the summer of the cookout craze (or maybe I’m just getting older and this is the alternative to beers at the beach?….nah).

If you’re like my group of friends and myself, it usually follows the same routine: host provides the meat, guests bring something to share. I’ve made (and sampled) side dish a plenty to actually have a stack of go to recipes for outdoor dining that are easy and tasty even if you’re like me, someone fashionably late and the last in line.

So, as a cheers to the end of summer and with Labor Day right around the corner, I bring to you the best of my picnic-ing experiences. First up: California Roll Sushi Salad! It’s easy peasy and ohhh sooo tasty (if you’re a sushi fan obvi), but it won’t last the whole afternoon. And DO NOT make with raw fish. I mean you could if you’re eating immediately, but for picnic style, I’d stick with cooked shrimp or imitation crab.

sushi_salad_bowl

Continue on towards the recipe and how to!

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the dq crunch cone: mystery solved

Candy Crunch Cone

In reality, my small, Minnesota hometown did not have a lot of dining options. But in my 10 year old mind, it had all it needed: a DQ. Seasonally open, we anxiously awaited the sight of the lit neon sign in the window. It was hands down the best spot in town. After hours of perfecting our dives at the public pool, it was the spot we’d use the last ounce of remaining energy to pedal to the cool retreat under the cherry red awning. Our parents took us there for acing our math test and doing our chores. It was the spot where during track practice, we’d conveniently map out a route that ended at the order window. As we got older, it was the spot we’d go hand-in-hand with the crush of the week and share a milkshake. Over the years, many memories were made at nothing more than a chain Dairy Queen.

My favorite frozen concoction has and always will exhibit A:

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autumn perfected: butternut squash gnocchi

Squash, Shrooms, and Sage: the three ingredients that make this dish my new autumn favorite. Tossed with a brown butter and garlic sauce, it’s probably the best meal I’ve ever made. I may or may not have made another batch for my roommate just so she could tell me how good it was… The dense dumplings stick to your ribs and the farmers market-fresh mushrooms and sage add an earthy sense of dining.  Add a glass of red wine and it’s a meal to impress.

I followed this recipe from Iowa Girl Eats, but put a little of my own spin on it…

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