Tag: spring

Rhubarb cobbler

Enjoy this true American deliciousness! The juicy base is both sweet and sour. These flavors nicely complement each other. It is covered with the perfectly crumpling, soft topping … Oh and it is begging for a bit of vanilla ice cream!

Cobbler is an American deep-dish fruit dessert. It became a favorite right after I took my first bite. Cobbler is simple yet it is bursting with rich flavor; there is something about it that surely grabs everyone’s attention.  You can make it with whatever fruit is available in the season. My mother-in-law made it with rhubarb and berries and that is how I keep making it. Foreigners often complain that Americans don’t have a cuisine of their own. Well this one is an American specialty for sure. 

I looked up the history of cobbler so I will try to summarize what I read.  Well, one is certain that it is a North American dessert. It seems like it was invented by the settlers from the Old World when they tried to make one of their amazing pies but they did not have all the tools and ingredients that was available back at home.  As an immigrant, I can relate to this experience.  The word cobbler might come from the word ‘cobeler’ that meant wooden bowl.  They might have attempted to make a more simple version of a traditional pie recipe in a small wooden bowl by the fire.  Also, another meaning could come from the word cobbler, the person who mends shoes; kind of like how the dough is mended together like a patchwork. However, none of these speculations of the word’s origin is official.  

As I mentioned earlier, I like to make the cobbler with rhubarb, especially in the spring. It is the first fruit, oops I meant to say vegetable here. Yes people often think it is a fruit because of its fruity, sour taste but it is in fact a vegetable. I can’t believe I get excited about rhubarb but it is really the first new plant that shows up at the farmers market in the Midwest … and there is nothing else here for weeks. While it is not a fruit, it can be prepared with sugar to –kind of ‘cheating’- to pretend that it is a fruit.  I also like to add rhubarb because the sour flavor nicely offsets the sweetness of the berries.

Rhubarb is native to Siberia and has been around for thousands of years. It has been grown in Asia for its medicinal properties. With the big migration, it was adopted in Europe as well. The settlers brought it over to the United States in the 1700’s and was known as the pie plant. The whole plant except for the leaves are used. The stalks are used as food and the roots are used as medicine. The leaves contain oxalic acid and can be poisonous in larger quantities and are therefore not used.

Besides its fame in the culinary world, rhubarb has favorable health benefits too. It is cooling and detoxifying to the liver which makes it an ideal spring vegetable. In addition, the plant contains high amounts of manganese, magnesium, calcium, potassium, polyphenolic flavonoids and Vitamines B complex, C, and K. It has a favorable effect on digestion, bone growth, skin health, metabolism, cardiovascular health and improves circulation.    

Berries are also healthy. Particularly, raspberries and blackberries have a sweet and sour flavor and neutral thermal nature. These qualities make the berries ideal for baking. They nourish the kidneys and the liver and also build and cleanse the blood of toxins.

This is a crowd pleaser! The only complaint I have ever heard was why I didn’t make more! I bring this dessert often to potlucks so I know a lot of people have eaten it. I really think cobbler is as good as pie is or even better. The trick is to get the best rhubarb and the sweetest berries you can find. You can grow them yourself or get them at the farmers’ market. This is really important as the main part of the cobbler is the fruits! Also, make sure you use the exact measurements! Remember it is still kind of a pie recipe. Can’t just say I take a little bit of this and a little of that …

RECIPE

This recipe is straight out of the cookbook Joy of Cooking.

Serving size: 8 people

INGREDIENTS

  • 1 lb of rhubarb cut into 1/2 inch pieces (in the store get the thinner stalks)
  • 1 lb of berries – I used blackberries and raspberries
  • ½ cup of sugar or more only if your fruits are not sweet enough. Only use more if your berries are not sweet. 1/2 cup is plenty otherwise, trust me!
  • salt
  • 2 Tbsp of  flour or 1 Tbsp of corn starch
  • 1 1/3  cup of all purpose white flour
  • 1 tsp of baking powder
  • 2 Tbsp of sugar
  • 5 Tbsp of cold unsalted butter
  • 2/3 cup of cream or 1/2 cup of milk (honestly milk is fine too)
  • 1 lightly beaten egg for the top
  • extra sugar for the top
  • vanilla ice cream for serving

DIRECTIONS

  • Preheat the oven to 375 F. 
  • Have all the ingredients at room temperature except for the butter.
  • Have ready an oven proof baking dish that is about 2 quarts large in volume and 2 inches deep (ex 11 x 4 x 2 inch).  
  • Take fruits and the rhubarb out of the freezer if they are frozen, let them defrost. Wash rhubarb stalks and cut them into 1/2-1 inch long. If they are wide, you will have to cut them in half as well. Place the rhubarb and the berries in the dish. Add pinch of salt, cornstarch and sugar and mix. Set aside and wait for at least 15 minutes or at least until rhubarb exudes some juice.
  • In a large bowl, combine the flour with the baking powder, pinch of salt and sugar. Add the butter with the flour mixture. This is such a satisfying experience for me to do by hand but if you prefer you can use your food processor for this step.  Add the cream or milk stirring with a wooden spoon until the dough comes together. Gently need the dough in the bowl 5-10 times if needed, turning and pressing any loose pieces into the dough.
  • Now we will make a patchwork. Divide the dough into 8 parts and flatten each piece between your two hands about 1/4 inch thick. Place this piece on top of the fruit mix. Keep doing this until you have used up all the dough and the fruits are completely covered.  The dough should be workable but not sticky. If the dough becomes too sticky and hard to work with, put it into the fridge for about 10 minutes to become the proper consistency. This can happen in the summer when it is warm outside.
  • Lightly brush the top of the dough with the lightly beaten eggs and sprinkle with a little sugar. 
  • Put the cobbler in the oven and bake for about 35-40 minutes or until the top is golden brown and the berries are bubbling. 
  • Let stand at room temperature for at least 15 minutes before serving. 
  • You can serve the cobbler with vanilla ice cream if you wish.

enjoy!

Sources

  1. Irma S. Rombauer: Joy of Cooking
  2. Paul Pitchford: Healing with Whole Foods
  3. http://www.etymonline.com/word/cobbler
  4. https://www.healthbenefitstimes.com/rhubarb/

Text and photos by Twincitiesherbs.

Sorrel and nettle stew (Sóska és csalán fözelék)

Every year, I look forward to spring just so I can make this dish. The main ingredients are sorrel and nettle. The sorrel gives a pleasant lemony flavor and the nettles add the substance, texture and protein to the dish. It is a simple recipe to make, the hardest part is really to find the sorrel and the nettles. Our ancestors regularly ate them in the spring but today unfortunately they are seldom available in stores. My recipe is based on the Hungarian sorrel stew recipe (sóska fözelék) with the addition of the nettles. Years ago, I could not find any recipes that had nettles so I decided to experiment. In my opinion, the results are fantastic.

Before I post the recipe, I would like to talk about nettles and sorrel. Nettle is like the super food of the US and Europe. When I think of Nettles, two things come to my mind: nutritive tonic and the kidneys. It is very high in protein, vitamins, and minerals and makes a nutritious food for sure. Just to demonstrate its high protein content, Nettles have 40-45 grams of protein compared to beef that has 20 grams. It is rich in iron, silica and potassium. It also supplies vital energy to the kidneys that can be helpful for everybody but especially during pregnancy, menopausal years and old age. In general, it is safe to include in the diet and should be consumed during the spring months. Just make sure you get the leaves before the plants start flowering.

With its sharp, tangy taste, sorrel adds zest to dishes. However, it is not just added for its flavor but it is also a nutritious goodness. Sorrel is a green leafy vegetable with calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, vitamin C and a fair amount of fiber. Polyphenolic acid, flavonoids, anthocyanins are the beneficial organic compounds in sorrel. No wonder our ancestors frequently included it in their diet. It aids digestion, improves energy and circulation, boosts immunity, heart and vascular health, improves kidney health, builds strong bones, improves eye sight, and one’s overall functional health.

RECIPE

INGREDIENT

  • 1 lb of washed sorrel or you can use spinach too but the dish will taste differently.
  • 1/4-1/2 lb of washed nettles (the nettles should be fresh and stingy but they will not hurt your mouth after you cook them).
  • vegetable oil (I like sunflower)
  • 2 strips of longer bacon (optional)
  • 1 onion, finally chopped
  • 2 cloves of garlic, mashed
  • 1 tsp sweet Hungarian paprika (powder)
  • few springs of dill, chopped
  • about 1 cup water, vegetable or meat stock (preferably home-made)
  • 1/4 cup sour cream
  • 1 tsp salt or to taste
  • freshly ground pepper

PREPARATION

  • Saute the onions in some oil until translucent and can smell the wonderful aroma of the onion.
  • If desired add bacon and fry until crisp.
  • Keeping the oil warm add the paprika and the garlic, mix for 30 seconds and add cold water or stock.
  • Add sorrel and nettles.
  • Bring to a boil.
  • Turn the heat down and cook on low heat for about 15 minutes.
  • When done, take off heat and let the dish cool off.
  • Add salt, sour cream and black pepper.
  • Cream with an immersion blender. Here you are trying to create a sauce with a little texture.
  • Serve on mashed potatoes along with fried eggs or hard boiled eggs. Sprinkle dill on top.

enjoy! Jó étvágyat!

SOURCES

Hot and sour burdock soup

Spring is here! In the Midwest, one of the first edible foods in nature is Burdock root. A great way to include burdock in your diet is to make a soup with the roots. Asian cooks rave about their burdock soups that they make in the spring. I’m presenting a delicious burdock root soup here that is inspired by Rosaleedela Foret’sblog. There is really nothing exotic about this soup, all the ingredients can be found here in the US.

We tend to eat heavier foods during the winter months but our body is ready to embark on something lighter and easier to digest. As we transition from the winter into spring, it is important to pay attention to our Liver. Heavy foods consumed during the winter might be burdening our livers that can lead to some health problems in the spring, like fevers and tiredness.Our body tends to cleanse itself naturally as we eat less in the spring. In addition, it is nice to add some bitter plants that aids the liver to accomplish this process. Our ancestors ate a lot of bitters in the spring. One of these spring bitters is burdock.

The burdock’s earthy, heavier flavor pairs nicely with the carrot’s sweet and light flavor. In addition to the bitter flavor, the liver also needs the sour flavor for support. It gets the sour flavor from this sour dish as well. This soup is a big favorite in our family, yes even the kids like it. Perhaps, it is because of its interesting, well balanced flavors. In fact, it has all five flavors: sweet, salty, bitter, sour, and pungent!

The main ingredient in this recipe is burdock root. If you are familiar with burdock, you can harvest it yourself. Otherwise, it might be difficult to get at the stores. If you don’t have it in your backyard, it is available at farmers’ markets, health food stores or also from Harmony Valley in Veroqua, WI.

Instructions for boiling the eggs

Make sure the eggs are at room temperature. Eggs straight out of the fridge need to warm up otherwise the cooking time needs to be changed.. You might have to experiment with the exact cooking time as there are many variables that can effect it. It should be somewhere between 7 and a half and 8 minutes for 1 egg and more for additional eggs. The eggs should be semi-hard on the outside and be ‘semi-runny’ in the middle.

RECIPE

4 servings

INGREDIENTS
  • 10 cup stock (vegetable or chicken, pork).
  • 1 cup burdock root, cut into match stick pieces
  • 2 cup carrots, peeled and cut into match stick pieces
  • 2 clove of garlic, chopped
  • 1 Tbsp of ginger, minced
  • 2 handfuls of mushrooms (like shiitake)
  • 3 Tbsp cornstarch mixed + 4 Tbsp of water
  • 4 Tbsp of rice or white vinegar
  • 2 lightly beaten egg yolks
  • 1 Tbsp sesame oil
  • 1 bunch scallions, chopped
  • salt to taste
  • soy sauce
  • 4 hard boiled eggs
  • hot red pepper or sriracha sauce (optional)
  • 1 pkg ramen noodles (I used HakuBaku Organic Ramen )

METHODS

  1. Bring stock to a boil.
  2. Add carrots, burdock roots, mushrooms, crushed garlic and ginger. After it boils, turn it down to low medium heat and cook for about 5 minutes covered.
  3. In a smaller bowl mix vinegar, the cornstarch and water. Add it to the soup and continue to simmer while stirring until the mixture is thickened, about 2 to 3 minutes.
  4. Turn off the heat and stir egg yolk in gently. Add sesame oil, salt and hot red pepper. Mix.
  5. Make hard boiled eggs. Make sure the eggs are at room temperature. Bring some water in a pot to a boil. Add the 4 eggs at room temperature. Boil them for 8 minutes. Take them out and put them into cold water. Peel the shells.
  6. Cooking the ramen noodles. In a medium sized pot, bring cold water to a boil and cook the noodles. according to its cooking instructions. Strain and discard water.
  7. Serve in a deep bowl. Add ramen noodles and eggs. Garnish with scallions and add soy sauce to taste.

Enjoy!

Sources:

Text and photo by Twincitiesherbs.