Crumbly strawberry-rhubarb crumble

I made this a few weeks ago, but between work, Sophie, and a trip to the East Coast (where I had the opportunity to eat here and here in one gluttonous day--no one can say I don't seize the moment!), I had trouble getting it into a post. But it was too good to be forgotten. So, although it's belated, and rhubarb may have vanished from the grocery store, let me tell you about this strawberry-rhubarb crumble. If you can't make it now, you can make it next year. And you can certainly steal the secret to the crumbly topping and use it on any kind of fruit.

I myself nabbed the entire recipe from smitten kitchen who borrowed the idea from the divine Nigella Lawson. What's the great concept? Leavening in the topping. As in: baking powder.

Yeah, I was skeptical too, but believe me when I say, this is worth trying. It results in big crumble-y crumbs--no little pesky tidbits masquerading as topping. It's perfect and delicious. 

Oh, and there might have been some Madagascar vanilla ice cream involved...

Strawberry-Rhubarb Crumble

From smitten kitchen

Yields 6 to 8 servings.

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted

For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch

Pinch of salt

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

Winter weather, summer food

It's been cool and rainy here, kind of a drag. While the rest of the country is lighting BBQ's and donning sundresses, we're biding our time in raincoats until summer arrives...which means straight-up fog and wind for three months. Oh, joy.

Sometimes you just have to live in a bit of denial. Like last night, I opted for a summery dinner, in spite of the grey skies and the fact that we were both walking around in sweaters. Scallops over a quick saute of zucchini, corn, and tomatoes, a combination of vegetables that to me says nothing but summertime.

I've accepted the fact that I will never cook scallops to look good--check out the photo--one is like the cool suntanned friend next to the three pale duds trying desperately to get some color. Oh well. I have to say they tasted fabulous. I cooked them in a cast iron skillet over high heat, three minutes a side. That's just right for our taste, which runs toward the slightly rare. Plus, overcooked scallops are just a waste of money, and these little things were not cheap.

I love how scallops, more than some other foods (though not as much as oysters), smell just like the sea. Sophie, who has shown remarkable restraint in the kitchen, turned into a bit of a hound dog, her nose going wild, as soon as I pulled them out of the fridge. I am positive had I looked away they would have slid quickly--raw, one after the other, absolutely whole--down her gullet. Good thing I was on to her. I'm not new to this labrador thing, you know, and what they will do for food. We're kindred spirits in this regard.

In any case, it was a badly-needed glimmer of summer--no substitute for actual sunshine and warmth, of course, but I'll take what I can get.

Adventures with Sophie

Since losing our beloved Frances a few months back, the house just hasn't felt right. Although we eventually were able to enjoy some of our newfound freedom (that we would have traded in a heartbeat to have our girl back), and of course were able to take a guilt-free trip to Europe, we were both anxious to bring a new pup into our lives.

Enter: Sophie.

The husband encountered her out on a walk with her foster mom on Stanford's campus last week. She was wearing a cheery little vest that said, "Adopt me!" So, we did.

We know a little about her. The basics, of course: yellow lab, two years old. From Idaho. Has had a litter of puppies. She is remarkably well-trained, so must have had a caring owner at some point. She's absolutely gorgeous, with a cream-colored coat and "toasted" face and tip of her tail.

The rest we have learned in the few days we have had her: she is incredibly affectionate and friendly; good with people (including children), other dogs, and cats. She does not bark at the doorbell or howl at sirens (yet). She makes happy clucking noises when you get her leash or put out her kibble. When you pull on socks, she associates it with going for a walk, and she nibbles your big toe, gently, for about two seconds.

We have been having the best time with her, which partly explains my lack of posts for the last week. And I suspect she'll be making more than than a few appearances in this blog; while we're actually feeding her dog food (in contrast with Frannie's daily hamburger and weekend roast chicken), I anticipate some food adventures with her.

So, everyone: meet Sophie, our new hungry dog.