![]() ![]() ![]() It was a treat to match Smitten’s beautiful pictures with Melissa’s recipe. It appeared in Melissa’s column a few years ago. You”ll hear me say I love many things but really, this book is amazing. I am addicted to Melissa’s mouth-watering prose and her recipes are easy to make but not at all typical. As I was reading Melissa’s book I came across a recipe for a Rhubarb ” big crumb” coffee cake and I wondered could this be the same as Smitten Kitchen? Well, it turns out Smitten Kitchen is a fan of Melissa’s as I am and that the recipes are one and the same. The book is called In the Kitchen With a Good Appetite. Last fall I got this really great cookbook by New York Times food columnist Melissa Clark. It’s a compilation of writings and recipes from Melissa’s column that appears every Wednesday in the Dining section of the times. Of course by the time I got past thinking about making it and was actually ready to make it rhubarb season had come and gone. This was definitely more interesting than pie. I had made up my mind to make a rhubarb galette when I came across a blog post from Smitten Kitchen where she made a coffee cake that had rhubarb in it. I didn’t want to make a typical pie and I wanted to do something where the rhubarb stood alone and wasn’t paired with another fruit. The standard rule seems to be if a recipe has red berries in it throw in a few chopped stalks of rhubarb to perk things up. I’ve seen many recipes where it’s paired with strawberries to become pies, crisps and tarts. I’m quite familiar with this lanky vegetable masquerading as fruit. Mostly because by the time I’d think about it or see a recipe for it, rhubarb was not in season. I’ve always wanted to cook with rhubarb but never seemed to get around to it. ![]()
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