Friday, July 27, 2012

Rhubarb and Strawberry Crostata

 Last month was Allison's birthday and we finally utilized her San Francisco backyard by throwing her a Sunday birthday BBQ, hosted by her husband, Chris.  Check out Niky's post on Allison's Birthday BBQ!  It was a beautiful sunny day and her backyard is such a gem - a hideaway from the city life.

I made a couple items for the BBQ including Asparagus Pesto Pasta, Caprese Salad, and a deliciously tart - perfect with vanilla bean ice cream - Rhubarb and Strawberry Crostata.  Definitely a recipe keeper in my book.

Happy Friday!

Rhubarb and Strawberry Crostata
Serves 10



  • 1 Cup All-Purpose Flour
  • 3/4 Cup Almond Meal/Flour
  • 1 1/2 Tbsp Sugar
  • 1/2 tsp Kosher Salt
  • 3/4 Cup (1 1/2 sticks) Chilled Unsalted Butter cut into cubes
  • 1 Large Egg
  • 1 Tbsp Almond Milk (or whole milk)


  • 1/4 Cup Cornstarch
  • 4 Cups Rhubarb (I used 4 stalks) cut into 1/2"-thick slices
  • 1 8 ounce container Fresh Strawberries sliced
  • 1/3 Cup Sugar + 1-2 Tbsp
  • 1 Large Egg beaten
  • Raw Sugar
  • Vanilla Bean Ice Cream 

Crust:  Combine both flours, sugar, and salt in a food processor.  Blend for a few seconds to combine.  Add butter and pulse until butter has formed small pea size pieces. Whisk egg and milk.  Add to food processor and pulse until the mixture begins to clump and hold together.  Remove from processor to a large piece of flat plastic wrap, pressing mixture together into a ball.  Flatten balled mixture and wrap plastic wrap around dough.  Refrigerate for at least 1.5 hours.

Filling:  Dissolve cornstarch in 3 tablespoons water and set aside.  Combine rhubarb and strawberry slices with 1/3 cup sugar in a large saucepan.  Cook over medium heat.  Sugar will dissolve and juices will begin to come out of the fruit.  Once there is quite a bit of liquid in the pan, about 5 minutes, add cornstarch/water mixture and bring to a boil.  Do not overcook.  All fruit should still hold its' shape.  Remove from heat and transfer to a bowl.  Chill until cool.

Preheat oven to 400°F.  Roll out dough on floured parchment paper to about a 12" round.  Use additional flour as necessary.  Brush dough with beaten egg.  Mound filling in center.  I did not use all the filling but I tried to use as much as possible since the fruit will cook down.  Fold edges of dough over filling to create about a 1-1/2" crust.  Brush with egg and sprinkle on raw sugar.  Sprinkle additional regular sugar in the center filling.  I tasted my filling and thought it needed extra sweetness.  I used about 1-2 Tbsp of sugar.  Slide parchment onto a large baking sheet and cook for about 45 minutes.  Crust should be golden and filling should be bubbly.  Some of my juice ran out from the crust, which is okay.  Let crostata cool and transfer carefully to a serving platter.  Cut into wedges and serve with ice cream.   

Friday, July 13, 2012

Grass Fed Beef Stuffed Mushrooms with a Red Pepper Tzatziki Sauce

Before our 4th of July festivities (check out Niky's blog post here) I made these delicious stuffed mushrooms for a girlfriend, Nicole, and myself while we waited for the activities to commence.

I typically don't eat ground beef for numerous reasons that every foodie reading this blog post understands.  But, you can find grass fed ground beef at Trader Joes and what the heck - I had a craving for beef.  

I garnished the dish with micro greens and a fried egg to give it a brunch twist.  However, it would be great as a dinner with a side of roasted vegetables (asparagus would be great) or a greek style quinoa salad.

One note about the recipe: After I wrote the ingredients/steps it looks a little long and complicated, but it's actually quite easy.  Also, I'm a little uneasy about the temperature ground beef is cooked to so I cooked the stuffed mushrooms until the internal temperature was 160˚F (or well done).  Feel free to cook the mushrooms to a temperature you are comfortable eating.

Grass Fed Beef Stuffed Mushrooms with a Roasted Red Pepper Tzatiki Sauce and topped with a Fried Egg
Serves 4

Roasted Red Pepper Tzatiki Sauce
1 6 oz container Non Fat Plain Greek Yogurt
½ Roasted Red Bell Pepper (See note below)
1 Garlic Clove
Large Handful of Fresh Mint
2 Tbsp Red Wine Vinegar

8 Small Portobello Mushrooms
16 oz Grass Fed Ground Beef
½ Red Bell Pepper diced finely
¼ Yellow Onion diced finely
Large Handful of Fresh Mint diced finely
Dash of Crushed Red Pepper
1 Garlic Clove diced finely
4 Eggs

4 eggs
Micro Greens or Arugula for Garnish

Note for Roasted Red Pepper (or use store purchased):   Preheat over to 450 F.  Roast ½ red bell pepper on baking sheet for about 20 – 30 minutes or until skin is mostly black and bell pepper is soft. 

Preheat oven to 375 F.

Combine ground beef with diced red pepper, onion, mint, garlic, crushed red pepper, salt, and pepper.  Mix well.  Remove stems from mushrooms and clean mushrooms.   Stuff beef into mushrooms.  Mound high because the beef will cook down.  Place in baking dish and bake at 375˚ for about 30 minutes or until meat thermometer reads about 160˚F. 

Meanwhile, combine yogurt, roasted red pepper, garlic, mint, vinegar in a food processor.  Blend until smooth and season to taste with salt and pepper.

Pan fry eggs as a garnish (not necessary).  Place micro greens on plate and top with mushrooms, tzatziki sauce, and fried egg.