Double crumble because crumble is the best! As a kid, my mother would make a simple Banana Rhubarb Crumble and I’d fish around for crumble when she wasn’t looking and gently reject the rest of the pudding. Fortunately, I’ve grown up as has my taste.
Strawberries and rhubarb are such a happy marriage of sweet and tangy. And warm banana thrown into the mix? Heaven!
I like to serve this with crème fraîche but of course some whipped cream or ice cream would also do finely.
Given the double crumble sitch here, this is a quite a filling dessert.
2 cups of rhubarb cut into about 1 inch chunks
2 cups of strawberries, hulled (tops cut off) sliced in half
2 cups of sliced bananas
1 1/2 cups of brown sugar (1 for the fruit and 1/2 reserved for the crumble topping)
For the topping:
1 cup of quick rolled oats
1/2 cup of soft butter
1 cup of white flour
1/2 cup of brown sugar
Turn the oven on to 350F
First, mix all the fruit into a bowl and add in the brown sugar. Combine well.
In another mixing bowl, add the ingredients for the topping. Using your hands, mix up the butter so that it all turns “crumbly.” If it doesn’t seem damp enough, you can add a very small amount of water and see if that does the trick.
Add about 1/3 of the topping mix into the fruit mix and combine well.
Now add the fruit into a baking dish. I’ve used both deep dishes as well as more shallow and wider ones .. both work finely but I always use something that I can serve at the table. Commonly known in the stores as “oven-to-table baker.”
Cover the fruit with the crumble evenly.
Pop the dish into the oven for about 45 minutes.
Serve with ice cream, crème fraîche or whipped cream. Or even natural Greek yogurt would be tasty too.
This is such a simple recipe and takes very little work. But what’s really key here is to ensure you get the most fresh soft shell crab you can get your hands on. (Oh. And the biggest, fresh soft shell crab you can get your hands on). In NYC, Agata & Valentina is your source.
When we had these for dinner last week, I served the crabs with a couple of different dips/sauces (aioli and a dill dip) .. but Marc and Alex concluded the crab was just dandy on its own. The crab does tend to be rich. I served them on a little bed of sautéed pea shoots but, really, that was more for looks than much else. Tasty, fresh pea shoots can be a pain to find. You could serve the crab on a bed of sautéed spinach and be a very happy camper. The veggie you choose is *not* included in the recipe below.
You’re going to want to allow at least an hour for the crabs to soak in the coconut milk. This will make sure they’re very plump.
2 soft shell crabs
1 tin of unsweetened coconut milk
2 cups of Panko breadcrumbs
6 cloves of garlic grated
4 cups of vegetable oil
Feeds 2 people as a main course. You’ll likely want a salad or some veggies with them.
Soak the crabs in the coconut milk in a bowl for at least an hour in the fridge.
When you’re ready to cook the crabs, you’re going to want to prepare to dip them in the goods - the eggs and breadcrumbs - before you fry them.
On one plate, pour out the Panko breadcrumbs. In a shallow bowl, mix up the eggs, and add the grated garlic to the eggs too.
Pour the vegetable oil into a deep frying pan. You’re going to likely only have room to fry one crab at a time (don’t try to squish them both in the pan at the same time). Turn the vegetable oil onto high.
While the vegetable oil is heating up (Don’t stray very far from it! Keep a keen eye on the oil.), dip one of the crabs in the eggy-garlic mix and then from there, dip it carefully into the Panko. This latter step tends to be a little messy.
You’ll want to be very certain that the oil is good and hot (otherwise you’ll have soggy creasy crabs which will be disappointing). Throw in a little bit of eggy Panko mix into the oil .. it should sizzle enthusiastically. Once it does, the crab is ready to be fried.
Using tongs (easiest!), place the crab carefully into the oil. Fry each side for about 2 mins. While this crab is frying, get the second one ready with the eggy mix and bread crumbs.
Once crab #1 is finished frying, pull it out of the oil and rest it on a plate and get to work on crab #2.
Once crab #2 is done cooking you’re ready to serve your meal.
I make so much butter from scratch, that I’m constantly trying to figure out what to do with the leftover buttermilk. Of course, you can just buy buttermilk from the market for this recipe.
Neila is a family friend of ours, and a fantastic artist. During the summers, she would join us for a night or two up at Angora Lake, and make me photobooks so I could remember those trips. She also made a damn tasty blue cheese dressing as it turns out. I found this recipe in my godmother’s desk. I like to make it really garlicky. It’s tasty on sandwiches too. Or dip veggies into it.
1/2 cup of buttermilk
1/2 cup of mayo (if you have sour cream, you could do a 1/4 mayo, 1/4 sour cream)
1/2 cup of blue cheese - (Roquefort tastes good too)
2 cloves of grated garlic
squeeze of half a lemon
salt and pepper
If you don’t want the dressing too chunky, throw it in a food processor for just a moment.
Making cakes does not come naturally to me .. they require such precision and I tend to *not be so precise in the kitchen .. typically because i’m entertaining and talking and cooking all at the same time.
But a cake made with sour cream is quite simple and fairly hard to screw up (famous last words!). While the cake is very moist, it’s plain and simple and it does well with a fresh fruit salad served with it. This one is soaked in pink champagne .. it’s an apertif and dessert in one dish!
I used Violette Liqueur because I had the tail-end of a bottle on the shelf. You likely won’t have that liqueur lying around and, certainly, there’s no need to make a special trip to find it. This will work just as well with Sherry.
Make sure you have a 9 inch spring-release cake tin before you get started on this.
This feeds 8 - 10 people.
1 1/2 cups of sugar
3/4 cup of sour cream
a knob of room temperature butter
1/2 cup of canola oil
1 1/2 cups of plain flour (you’ll use some of this for dusting the cake tin)
4 tablespoons Violette Liqueur or Sherry (or some other liqueur you’re a fan of!)
2 teaspoons of baking powder
a spring-release cake tin .. one that is 9 inches (standard).
Any kind of berries will really work well for this.
2 cups of sliced strawberries
1 cup of blueberries
1 cup of raspberries
2 cups of pineapple
2 cups of pink sparkling wine
1/2 cup of sugar
Turn on the oven to 350F.
Combine evenly the sugar and sour cream together, and then trickle in the canola oil. Add the eggs one-by-one stirring enthusiastically so the mix doesn’t get clumpy and remains evenly distributed.
Butter the cake tin lightly and then take a few teaspoons of the flour and dust the cake tin with it.
In another bowl mix the flour and the baking powder. Important to make sure the baking powder isn’t lumpy so mix well. (If your baking powder is lumpy, you can add it to the flour via a small sieve.)
Slowly mix in the flour mix into the batter, stirring well. Then add the liqueur.
Now pour the batter into the cake tin.
Bake for 50 - 55 mins. You should be able to poke a sharp knife into the center of the cake and have no wet batter on it as you pull out the knife.
While the cake bakes, make the fruit salad. Mix up all the fruit, sugar and sparkling wine and let the fruit sit.
Remove the cake from the oven, let cool for 15 mins (you can make this the day prior), slice into portions and put on plate. Put the fruit salad next to the cake on the plate, and spoon over some of the liquid from the fruit salad onto the cake.