To be a really great chef, you need some schooling and a bit of experience and a certain creative spirit, etc. We can’t all do that, but we can make sure we have the best tools to make cookin’ a little easier. HERE’S THE SCOOP ON GADGETS: You need a food processor and an immersion blender. For super quick soups, sauces, pestos, etc. you need only toss in ingredients and push the button. They’ll save you time and energy, and that immersion blender is pretty fun to use (just remember to stop blending before you take it out of the bowl).
This Week’s Field Goods Favorite
Incredibly versatile, rhubarb can be used for desserts, pastries, jams, pickles, conserves, sauces and more. Make rhubarb Twizzlers by sugaring and roasting.
Storage: A week in the fridge. Refrigerate wrapped in plastic for longer life.
Roasted Rhubarb Salad
Rhubarb Vanilla Compote
For more recipes and to learn more about rhubarb than you ever dreamed possible, visit The Rhubarb Compendium, an entire website dedicated to rhubarb.
- 1cup all-purpose flour
- 1cup rye flour
- 1tablespoon baking powder
- 1/4teaspoon baking soda
- 1/2teaspoon salt
- 2tablespoons sugar
- 6tablespoons unsalted butter, very cold, cut into cubes
- 3/4cup heavy cream, chilled
- 1/3cup buttermilk, chilled
- 2tablespoons crunchy sugar (such as turbinado) for sprinkling
- Heavy cream to brush the tops of the shortcakes
- Preheat oven to 400º F and line a baking sheet with parchment paper.
- In a large bowl, whisk the flours, baking soda, baking powder, salt, and sugar.
- Cut the cold butter into the dry ingredients using a pastry blender or two knives until it is the size of peas. Make a well in the center of the ingredients then add in the buttermilk and heavy cream. Stir gently until just combined. It is okay if there are a few dry spots. If it seems very dry, add more heavy cream or buttermilk, one tablespoon at a time.
- Turn the dough out onto a lightly floured surface and pat it into a square about 1 inch thick. Fold the dough in half over itself and pat into a square about 1 inch thick. Repeat this process one more time. Then, use a floured 2 1/2-inch round cutter to cut the dough. Place the cut shortcakes onto the prepared baking sheet. Gently re-roll scraps and cut again. Put the whole baking sheet into the freezer for 10 minutes.
- Brush the tops of the shortcakes with heavy cream and sprinkle with crunchy sugar. Bake until the tops are browned and the shortcakes are cooked through, 20 to 25 minutes.
Roasted Strawberries and Rhubarb
- 1pound strawberries, trimmed and hulled and cut in half
- 3/4pound rhubarb, cut into 1 1/2-inch pieces
- 4tablespoons honey, or more to taste
- 2 strips lemon zest, peeled with a veggie peeler
- 2 strips orange zest, peeled with a veggie peeler
- 1teaspoon fresh ginger, finely grated
- Juice from 1/2 orange, a few tablespoons
- Lightly sweetened whipped cream to serve
- Preheat oven to 375º F.
- Gently toss all of the ingredients together on a baking sheet, including the vanilla bean seeds and pod. Roast in the oven until juicy and soft and the juices just begin to caramelize, about 20 minutes.
- Let the fruit cool to room temperature and remove the vanilla bean pod and citrus zest just before serving.
- To serve: Slice the shortcakes in half, then top with a generous spoonful of fruit and a dollop of whipped cream. Enjoy immediately.