Frozen Italian Semifreddo

From NPR’s The Splendid Table, typed in by me so I could have missed something. It’s a cross between mousse and ice cream, they claim.

4 eggwhites
1 c sugar
1/4 c water
1 c cream
4-6 cups of fruit
vanilla bean

Puree 4-6 c berries w/vanilla bean and a bit of salt, then sieve it.
Whip and then refrigerate 1 c heavy cream.
Make an Italian Meringue and then freeze so it becomes like an ice cream. (It’s a meringue that you pour hot sugar syrup into – cooks eggwhites & stabilizes, so they’re like soft marshmallows.)

Put 4 egg whites in a large mixer bowl with a pinch of salt.
Put 1 c sugar in tiny saucepan with 1/4 c water; using a candy thermometer, boil to 240 degrees. At that point start beating egg whites (med for few secs, then up to high). When sugar gets to 248-250, take thermometer out, pour down the side of the mixer into the still-beating now soft-peak eggwhites. Keep beating on high for 5 minutes, lower to medium and keep beating until it’s at room temperature (4-5 more minutes). Fold in puree and cream, put in pretty bowl and freeze. 3 hours before serving put in fridge so it softens slightly.

Strawberry Rhubarb Cobbler w/cornbread topping

From Epicurious. I love that site.


The cornmeal biscuit topping adds some crunch to the winning combination of fresh strawberries and rhubarb.

1/2 cup sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cloves
2 12-ounce baskets strawberries, hulled, halved
1 1/2 cups 1/2-inch-thick slices fresh or frozen rhubarb

1 cup all purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
Pinch of salt
3 tablespoons chilled unsalted butter, diced
1/2 cup low-fat buttermilk

For Filling:
Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.

For Topping:
Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.

Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature. Per Serving: calories, 304; total fat, 7 g; saturated fat, 4 g; cholesterol, 16 mg

Serves 6.

Bon Appétit
Cooking for Health
April 1996

Comments suggest cooking rhubarb a bit first, and cooking at 375 for 30-45 minutes to make sure the topping cooks.

Strawberry Rhubarb Rustic Tart

From Sunset, a long time ago. We make it every summer, and love it!

Strawberry-Rhubarb Pie
About 2 1/4 cups all-purpose flour
About 3/4 cup sugar
1/4 teaspoon salt
3/4 cup (3/8 lb.) butter or margarine
2 cups sliced strawberries (1/2 in. thick)
2 cups sliced rhubarb (1/2 in. thick; about 2/3 lb.)
1/2 teaspoon ground cardamom

1. In a food processor or a bowl, combine 2 cups flour, 1/4 cup sugar, and salt. Cut all but 2 teaspoons butter into small pieces and add to flour mixture. Whirl or rub in with your fingers until fine crumbs form. Add 1/4 cup water; whirl or stir with a fork just until dough holds together. Pat into a smooth 5-inch round. Wrap airtight and freeze until slightly firm, about 15 minutes.

2. Meanwhile, in a bowl, gently mix strawberries, rhubarb, 1/2 cup sugar, 3 tablespoons flour, and cardamom.

3. On a lightly floured board, roll dough into a 14-inch round. Slide onto a 14- by 17-inch baking sheet; if dough tears, press back together.

4. Stir berry mixture; spoon evenly onto pastry, leaving a 3-inch border. Fold dough border over edges of fruit, tucking to incorporate excess pastry.

5. Melt remaining 2 teaspoons butter in a microwave-safe bowl in a microwave oven at full power (100%), about 15 seconds. Brush pastry rim with butter and sprinkle with 1 teaspoon sugar.

6. Bake in a 375° regular or 350° convection oven until pastry is browned and fruit bubbling, 40 to 45 minutes.

7. Let cool at least 30 minutes. Slide a long metal spatula under pastry to release. Slide pie onto a platter. Serve warm or cool. Cut into wedges.

Yield: Makes 8 to 10 servings

CALORIES 302(42% from fat); FAT 14g (sat 8.8g); PROTEIN 3.5g; CHOLESTEROL 38mg; SODIUM 202mg; FIBER 1.6g; CARBOHYDRATE 40g
Sunset, MAY 2001

Flank Steak Tacos

A Rick Bayless recipe, by way of a Wild Oats sale flier.

Grilled Steak and Onion Tacos
Serves 6

1 1/4 lbs. beef flank steak
1 jar (16 ounces) Frontera Roasted Tomato Salsa or Frontera Chipotle Salsa
2 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
2 Tbsp. olive oil
2 medium-size white onions, thinly sliced
1/2 c. beef broth

Marinate flank steak in 1 cup of the Frontera Salsa, 1 tablespoon of the Worcestershire and soy sauce in a food-safe plastic bag in the refrigerator at least 4 hours or up to 12 hours. Prepare charcoal or gas grill. Heat a large nonstick skillet over medium heat until hot; add oil and heat. Add the onions and cook, stirring, until caramelized, about 10 minutes. Stir in the remaining Frontera Salsa, remaining Worcestershire sauce and beef broth. Cook and stir until reduced and thickened, about 5 minutes. Season with 1/2 teaspoon salt, or to taste. Remove from heat; keep warm. Remove steak from marinade. Spritz or brush lightly with oil. Grill steak over a medium-hot grill, turning once, until medium-rare, about 10 minutes total. Remove to a cutting board. Slice thinly against the grain. Serve in warm tortillas with warm onion mixture.

My notes:
We used organic salsa from 505 Chile, because we bought a big jar at Costco, and it worked quite well. Used 1/2 cup of water with a vegetable bouillon cube stirred in instead of the beef broth, which we didn’t have. Marinated overnight, because we decided at the last minute not to grill the night we’d planned to. It took a bit longer to cook than this says, but then we also cooked to medium, not medium-rare. Served on warmed corn tortillas, with a sprinkling of cheddar on top. Overall, it was really really tasty. It got eaten very quickly, and we’ll definitely have it again if we can get organic flank steak on sale again. :)