Archives for posts with tag: greek yogurt

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Rhubarb is one of my favorite fleeting vegetables of spring—in season in New York from roughly the end of May to mid- (or sometimes late-) June, it briefly crosses over with strawberry season, inspiring countless james, pies, and cobblers (my post last year for a strawberry-rhubarb pie). Well, it’s not quite strawberry season yet but the rhubarb was out yesterday in all its pink-red-and-green glory. What’s a girl to make?

It seemed each person I passed as I approached the farmer’s market was toting a bagful of just-picked rhubarb. (I should’ve asked what they were planning to make!) I was cruising Smitten Kitchen blog for ideas and came across a recipe for a rhubarb “snacking” cake: a layer of cake batter under a layer of rhubarb under a layer of crumb. Moist and not too sweet. And no strawberries required.

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Rhubarb Crumb Cake

I tweaked Deb’s recipe by reducing the sugar; substituting greek yogurt for sour cream; and reducing the flour in the crumb. And I had leftovers of the rhubarb mixture so I sautéed for five to ten minutes and plan to use it on top of plain yogurt or vanilla ice cream.
Note: I found the cake needed the full sixty minutes for the crumb on top to brown.

Cake
1 1/4 lb rhubarb, trimmed and cut into 1/2″ pieces
1 c sugar, divided in 2
1 tbsp lemon juice
1/2 c (1 stick) unsalted butter
1/2 tsp finely grated lemon zest
2 large eggs
1 1/3 c all-purpose flour
1 tsp baking powder
3/4 tsp table salt
1/4 tsp ground ginger
1/3 c plain greek yogurt

Crumb
3/4 c all-purpose flour
1/4 c light brown sugar
1/8 tsp salt
1/4 tsp ground cinnamon
4 tbsp (1/2 stick) unsalted butter, just melted

To make the cake: Preheat the oven to 350ºF. Coat the bottom of a 9 x 13″ baking pan with butter. (Optional: you can line the pan with parchment paper.) Stir together the rhubarb, lemon juice, and 1/2 c sugar and set aside. Beat the butter, remaining sugar, and lemon zest with an electric mixer until light and fluffy. Add the eggs one at a time.

In a separate bowl, combine the flour, baking powder, salt, and ginger together. Add half of this mixture to the batter, just until combined. Continue, adding half the yogurt, the second half of the flour mixture, and the remaining yogurt, mixing between each addition until just combined.

Spread the batter evenly over the prepared pan. Pour the rhubarb mixture over the batter in a single layer.

To make the crumb: Whisk the flour, brown sugar, salt, and cinnamon together, then stir in the melted butter until crumb-size pieces form. Spread evenly over the rhubarb layer. Bake the cake for 50 to 60 minutes and the crumb is golden on top. Cool completely.

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Did you hear that winter’s over…Last year’s miracles will soon be forgotten. New creatures whirl in from non-existence, galaxies scattered around their feet. Have you met them? -Rumi

One day this week—I think it was Thursday—I stepped outside of my apartment and noticed that each and every tree on my block had blossomed overnight. I was in Manhattan later that same day and sure enough, the trees there too were exploding with color, especially the pink magnolia blossoms, and white Callery pear flowers. There’s something about spring that takes the edge off of New York. Everything softens: the light, the colors, the clothing, the people. Suddenly there’s pink on the concrete, bare feet in sandals, and rainbow sprinkles dripping down ice cream cones.

Once again I was in the mood for the kind of spring dish that strikes the right balance for March: in like a lion, out like a lamb. Nothing too heavy, but nothing too summery crisp either. Something with color, but also a little bit of warmth. Warm salads tend to do the trick. I was flipping through my cookbooks for inspiration and this here is a riff on another Ottolenghi dish. A combination of chickpeas, sautéed carrots, caraway seeds, chard, mint, and cilantro, served with greek yogurt, olive oil, and pickled shallots.

And because tonight’s the season 5 Mad Men premiere, I leave you with one of my favorite Joan quotes: “But that’s life. One minute you’re on top of the world, the next minute some secretary’s running you over with a lawnmower.”

Chickpea Sauté with greek yogurt and pickled shallots
Serves 4

1 shallot, cut in slivers
4 tbsp rice wine vinegar
2 tbsp water
1/8 tsp salt
1 tsp sugar
1 bunch of Swiss chard (300 g), stems and leaves separated
1 tbsp olive oil, plus more for serving
4 carrots, peeled and diced
1 tsp caraway seeds
1 c (250 g) cooked chickpeas
1 garlic clove, minced
2 tbsp chopped fresh herbs: mint and cilantro work well, or chervil, chives, flat-leaf parsley
1 tbsp fresh lemon juice
salt and black pepper

6 oz (100 g) greek yogurt
1 tbsp olive oil

You want to do a quick pickle of your shallot: place the shallot slivers in a small jar and cover with the vinegar and water, and add the salt and sugar. (I also threw in some fresh thyme I had lying around.) Let sit at least 30 minutes.

Bring a big pot of salted water to boil and add the chard stems, cook for 2 minutes, then add the leaves, cooking everything for an additional 3 minutes. Drain the water and rinse the chard (stems and leaves) in very cold water. Squeeze dry and do a rough chop.

Heat the olive oil in a large, heavy saucepan. Add the carrots and caraway seeds and sauté for 5 minutes, then add the chard and chickpeas and continue cooking for an additional 6 minutes. Then add the garlic, herbs, lemon juice, salt, and pepper. Remove from heat, adjust the seasoning.

To serve, combine the greek yogurt and olive oil with a bit of salt and pepper. Pile the vegetables onto serving dishes and spoon the yogurt mixture on top, drizzling with additional olive oil and scattering some pickled shallots on top.

Here are some photos of spring, from my neck of the woods…including: Long Island beach; Occupy Wall Street @ Union Square; @ Jay St.-MetroTech subway station; a friend’s little one, born on my birthday; more beauty on my block.

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