Apple-Rhubarb Crumble

This recipe came about over the weekend from the need (desire) for dessert and a little leftover rhubarb in the garden, not nearly enough for a pie.  I amended the skinny stalks with apples I had on the counter, but I think this simple crumble would work with just about any combination of fruit you like best.  Adjust sugar based on what fruit you use (you need a lot with rhubarb, but none with pineapple, for instance), and if you use stone fruits (cherries, peaches, apricots, mangoes would all be nice), don't bother with the flour in the filling, or cut the granola in half if you're using that instead. The granola is totally unnecessary, but I am greedy for more crunch, and it was another thing sitting on the counter.

Apple-Rhubarb Crumble

Serves 8

The filling: 
1 cup chopped rhubarb
2 cups chopped apple (2-3, depending on size)
½ cup brown sugar
2 tablespoons rye flour or ½ cup prepared granola
½ teaspoon ground cardamom
Pinch ground cloves

Topping:
1/3 cup butter, melted
¼ cup rye flour
¼ cup brown sugar
1/8 cup coconut flakes
2 tablespoons slivered almonds
1 teaspoon poppy seeds
½ teaspoon salt

Preheat oven to 375°F.  Place the fruit in a bowl with the sugar and stir well to coat.  Allow to sit at least five minutes, until it gets juicy.  Then add the rest of the filling ingredients, combining thoroughly.

In a mixing bowl, combine all of the ingredients for the topping, stirring well to make sure that everything is coated in the butter.

Coat a 9-inch cake pan (or similar size) with a thin layer of butter or cooking spray.  Pour the fruit mixture into the pan and spread evenly.  Scatter handfuls of the topping all across the fruit, then smooth and pat down into place, so that all fruit is covered.  Bake in the oven 30-40 minutes, or until golden. Allow to cool about 15 minutes before serving.

Eating at The Kitchen in Fort Collins

I hate paying too much for chicken and mashed potatoes.  I hate the unnecessarily fancy service, the Pottery Barn atmosphere, the glass of wine that costs as much as the whole bottle, all of it.  And thus, I avoided visiting The Kitchen in Fort Collins for a long time.

This mini-empire was started in Boulder in the early 00s by Kimbal Musk, brother of the eccentric Elon Musk of Tesla Motors, among other things. The claim is that community is important to them, so they locally source what they can and also host "community hours" in which patrons are encouraged to sit with strangers and make new friends while eating.  I didn't do that. I just ate with my friend who is not strange.  I also saw a whole lot of non-local elements on the menu, like the oysters (not of the Rocky Mountain variety) and octopus, for instance.

But I soldiered on.  After all, although a glance at the website invokes South Park-like images of Prius drivers enjoying the smell of their own farts, I didn't get any of that feeling when seated by my earnest, perky hostess or served by my down-to-Earth, keepin'-it-real-y'all waitress. The hardwood floors and spare furniture were also stunning.

I ordered a glass of sparkling cab franc because, what the hell? That exists? It does, and you should get it.  Because when a glass of Kitchen White is $8 (I had just paid $9 for the entire bottle down the street at Wilbur's Total Beverage an hour earlier), you might as well try something you can't find easily in stores.  It was dry, refreshing, and a bit mineral-iffic.  I loved it.

The garlic fries were pleasant, but nothing special, and they badly needed salt. The Hazel Dell Mushroom Risotto was rich and creamy, and the seasoning in the slightly brothy mushrooms running over the top of the rice like a deep, dark river was just perfect. The Roasted Cauliflower with charred spring onions, beluga lentil puree, pickled radishes and breadcrumbs was kind of amazing.  The lentils really made the meal--super garlicky, creamy and comforting, and well-salted, they formed the base of the dish.  The cauliflower was well browned but seemed not to be seasoned at all, so it was important to always smear it around in the lentils.  The spring onions were so vivid there must have been some vinegar involved, and the bread crumbs were buttery, evenly toasted, and made from some beautiful, many-seeded bread.

There was, indeed, chicken and mashed potatoes (with lemon sauce), but it was moist and divine.

The food at The Kitchen is definitely elevated comfort food; I'm not sure how "New" it is, though the ingredients are definitely "American".  Head chef Joel Ryan seems to display a fair amount of French influence in his flavors, making the dishes I tried in no way challenging or surprising, but certainly homey and fun to eat. Classical proportion and subtlety are in here; bold flavors and creative combinations are not.

Will I go back? Probably not. But I've got some new ideas about how to cook what's already in my kitchen when I'm not feeling adventurous, and I had a really nice time last night.  So there.

Easiest marinades for perfect summer grilling

It is clearly summer now, and that means it is clearly time to grill some hunks of meat, tofu, and vegetables (take your pick).  Grilling shouldn't be complicated (ahem...Martha Stewart...), and neither should the marinade.  You don't marinade, you say?  Then you're probably eating some pretty tasteless, tough meat when you grill.  Pick a marinade (my favorites are below), mix all the ingredients together in a gallon-size, zip-top bag, add your meat/tofu/veggies, and throw it in the fridge until you're ready to lay it on the grill.  I marinade land animals for 6 hours-overnight (turn the bag once or twice when you go in there for tonic water and stuff), tofu, fish, and veggies for about an hour before cooking.  And don't forget to add some hickory chips (or some kind of smoking wood) to your coals and oil the grill well before starting!

4-Ingredient Magic Marinade (amount for 4 chicken breasts):

1 cup brown sugar
1 cup oil
1/2 cup soy sauce
1/2 cup vinegar

Works on chicken, extra-firm tofu, eggplant, zucchini, salmon, pork (any cut), beef (I particularly like to marinade skirt steak and other lean cuts).  For a little extra zing, throw some Sriracha into the marinade as well (although you'll then have to call it 5-Ingredient Magic Marinade).



Tandoori Chicken Marinade (enough for 16 chicken thighs):
1 cup plain Greek yogurt
large piece ginger, grated
4 garlic cloves, crushed
¾ teaspoon garam masala
¾ teaspoon ground cumin
½ teaspoon chilli powder
¼ teaspoon turmeric

This one involves more ingredients, but it really does keep the chicken moist and flavorful  Swap out the chili powder for cayenne (and maybe increase the dosage) if you want it spicy. This works equally well on any white fish, by the way. 

Lemon Marinated Flank Steak (good for 1 1/2 pounds of flank or similar steak):

1/4 cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon sugar

1 tablespoon onion soup mix
2 chopped garlic cloves
1/2 teaspoon salt
1/4 teaspoon pepper

I grew up on this one (you can tell it's Midwestern from the onion soup mix), and it is still my favorite way to eat red meat.  Works well for all vegetables, pork chops, firm white fish, or chicken (any cut), as well. 

A summer salad to live by

Now that summer eating season has officially started, I am making this brilliant, refreshing salad whenever I have the ingredients.  Add black beans, as I did this time around, or even little bits of chopped watermelon to taste. 

Suzanne Goin's Corn, Summer Squash, and Avocado with Chile-lime Dressing 
from the a.o.c. cookbook

Serves 6

3/4 cup plus 1 tablespoon olive oil
3 cups fresh corn
2 teaspoons thyme leaves
2 tablespoons sliced shallots
2 tablespoons seeded, diced jalapenos
1/4 cup lime juice
1/2 pound summer squash
2 ripe avocados
1/4 cup sliced green onion
1/4 cup chopped cilantro
1 bunch watercress, cleaned, tough stems removed
salt and black pepper to taste

Heat a large pan over medium heat.  Add 3 tablespoons olive oil, the corn, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper.  Saute quickly, tossing often, for about 2 minutes, until the corn is just tender.  Remove to a platter to cool.

While the corn cools, make the vinaigrette.  Combine the shallots, jalapenos lime juice, and 1/2 teaspoon salt in a small bowl.  Whisk in remaining 1/2 cup olive oil.  Taste for seasoning.

Thinly slice the squash.

Cut the avocados in half lengthwise, remove the pits, and peel.  Cut into 1/4 inch slices and season with salt and pepper.

In a large bowl, toss the corn, squash, onion, cilantro, salt, and pepper with the dressing.  Gently fold in the watercress and taste for seasoning.

Serve equal portions on six plates topped with avocado.