Thursday, April 29, 2010

Baked Rhubarb

Baked Rhubarb
Martha Stewart

Prepare baked rhubarb using this simple recipe from "Martha Stewart's Quick Cook Menus" for a tasty seasonal dessert. Stalks can be found at farmers' markets and grocery stores from late winter to early spring with a peak season from April to June.


Serves 4.

* 2 tablespoons (1/4 stick) unsalted butter, cut in pieces, plus more for baking dish
* 8 cups fresh rhubarb, chopped in 1-inch pieces
* 3/4 cup Vanilla Sugar
* 1/4 cup heavy cream
* Creme fraiche, for serving


1. Butter a 10 1/2-inch shallow, round baking dish. Add rhubarb to baking dish and sprinkle with 1/2 cup vanilla sugar; let stand 30 minutes.
2. Preheat oven to 375 degrees.
3. Sprinkle remaining sugar over rhubarb and dot with butter; transfer to oven and bake until rhubarb is almost tender, about 20 minutes.
4. Pour cream around rhubarb and continue to bake 5 minutes more. Serve warm with creme fraiche.

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake
Martha Stewart

Prep: 25 minutes Total: 2 hours 15 minutes

This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.


Makes one 9-inch cake; Serves 10.

* 4 tablespoons unsalted butter, melted
* 1/2 cup all-purpose flour
* 1/4 cup sugar
* Coarse salt
* 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
* 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
* 1 3/4 cups sugar
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* Coarse salt
* 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
* 2 large eggs
* 1 cup sour cream


1. Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
2. Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
3. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
4. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

Tuesday, April 27, 2010

Paula Deen's Hash Brown Casserole

Paula Deen's Hash Brown Casserole
Recipe created by Paula Deen
Servings: Serves 6–8


Paula Deen's Hash Brown Casserole

* 3 Tbsp. butter
* 1 small yellow onion , chopped
* 4 cups frozen shredded hash browns
* 1 pound bulk sausage , mild, hot or sage
* 2 1/4 cups whole milk
* 8 large eggs
* 1 tsp. salt
* 1/4 tsp. black pepper
* 1/4 tsp. freshly ground nutmeg
* 2 Tbsp. Dijon mustard
* 8 cups cubed French or Italian bread , crusts removed
* 2 cups (1/2 pound) grated cheddar cheese
* 2 cups (1/2 pound) freshly grated Parmesan


Preheat the oven to 350°.

Spray a deep 13" x 9" casserole dish with vegetable oil cooking spray.

Melt the butter in a large frying pan. Add the onion and sauté over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Sauté until soft, about 5 minutes.

In a second frying pan, sauté the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, and briskly stir to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon, distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the cheddar*.

Bake the casserole uncovered for 45 to 50 minutes, until puffed and golden brown.

*Cook's note: Save a few tablespoons of cheddar for the last 10 minutes of baking, when you can add a fresh topping of melted cheddar.