4.26.2011

Rhubarb Compote

Rhubarb Compote

Today just a simple rhubarb dessert. The compote is very fruity, as the sugar will balance the tartness of the rhubarb.

Rhubarb Compote

Adapted from Ich helf dir kochen by Hedwig Maria Stuber

Ingredients:

750 g rhubarb
250 ml water
125 ml white wine
100 g sugar *

* Used brown cane sugar.

Method:

Peel the rhubarb and cut into inch-long pieces. Bring the water and wine to a boil and dissolve the sugar. Add the rhubarb and let simmer on low heat for about 3-4 minutes. (The rhubarb will start to fall apart quickly, so don't walk away at this point.) Let cool and serve.

4.17.2011

Asparagus and Potato Tart

Asparagus and Potato Tart

IHCCApril showers will tease out the first new asparagus and for the first new asparagus recipe for this season (there will be more to come) I went for an asparagus and potato tart.


Asparagus and Potato Tart

Adapted from Jamie at Home by Jamie Oliver

Ingredients:

500 g potatoes, peeled and coarsly diced
salt and black pepper
500 g green asparagus
200 g pizza dough *
150 g cheese, grated **
3 eggs
200 g cream
nutmeg

* The original recipe uses filo dough. I guess puff pastry would also work.

** Any cheese you would use on a pizza like Chester or Edamer.

Method:

Preheat the oven to 190°C. Boil the potatoes in salted water for about 15 minutes. Drain and set aside. Blanch the asparagus in salted water for about 4 minutes, drain, put into cold water, drain again and set aside. Whisk together the eggs and cream, season generously with pepper and nutmeg. Mash the potatoes and mix in the diced cheese. Stir the egg/cream mixture into the potato/cheese mixture.

Line an oven-proof dish with parchment paper and the pizza dough so that both will overlap the rim. *** Distribute the potato mixture evenly in the dish. Distribute the asparagus over the potato mixture and press in. Bake for about 20 minutes, let cool for 10 minutes and serve.

*** I used a 9x9-inch Springform and as you can see the tart got quite tall. For an actual tart pan I would reduce all the ingredients by half.

4.10.2011

Sauteed Fennel

Sauteed Fennel

I finally got around to trying fennel (I think, I already bought some bulbs last year but they whithered away in the fridge). The fine aniseed note and the feathery tips give it the taste and look of a spring cabbage. Might go well with duck.

Sauteed Fennel

Adapted from The Art of Simple Food by Alice Waters

Ingredients:

2-3 bulbs of fennel
olive oil
salt, pepper
lemon juice

Method:

Trim the fennel bulbs and cut into thin slices, reserving the leafy tips for garnish. Heat the oil in a skillet and let the fennel take some colour for a couple of minutes before you start stirring. Cook until tender and add salt, pepper and a splash of lemon juice.

4.03.2011

Lentils with Wild Garlic

Lentils with Wild Garlic

IHCCAt I Heart Cooking Clubs six months of cooking with Jamie Olivers' recipes have just started. I've chosen a dish of lentils with wild garlic (or ramps) from the first issue of the German edition of Jamie magazine.
If you're going to find your own wild garlic somewhere in the woods, you may ponder to get naked first.
The original recipe uses some ingredients which I omitted like green asparagus (just barely not in season yet), cherry tomatoes (seriously not in season yet) and rapini, which I guess is in season but I couldn't find it at the green market.


Lentils with Wild Garlic

Adapted from Jamie Magazin Heft 1

Ingredients:

120 g lentils
1 handfull wild garlic
leaves of 1 bunch of thyme
300 ml vegetable stock
200 g carrots
olive oil
red wine vinegar
salt, black pepper


Method:

Wash and drain the lentils. Finely slice the wild garlic. Peel the carrots. Cut in half length-wise and cut into thin semi-circles. Bring the stock almost to the boil, add the thyme leaves and lentils. Reduce the heat to medium-low and let simmer for about 25 minutes.
Add the carrots and simmer for another 12 minutes until the lentils are almost tender. Remove from heat and stir in the wild garlic and a splash of olive oil. Add vinegar, salt and pepper to taste.