Rhubarb Galette

People. Please make this as soon as you possibly can get your hands on some rhubarb. Thank me later. I got the recipe from my friend's blog, katesplateii.blogspot.com. She has lots of good stuff.

Rhubarb Galette

{adapted from Martha Stewart}

1/4 cup all-purpose flour, plus more for work surface

1 sheet of puff pastry, thawed at room temperature

1 pound rhubarb, sliced 1/2-inch thick

Juice of 1/2 lemon

3/4 cup granulated sugar

Pinch of salt

Pinch of ground, cinnamon

Pinch of freshly grated nutmeg

1 large egg, beaten

Turbinado or sanding sugar

1 tablespoon unsalted butter, cut into small pieces

Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.

On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8-inch thick.

Place rhubarb and lemon juice in a large bowl; toss to combine. In a medium bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg until well combined. Add sugar mixture to rhubarb and toss until well coated. Arrange rhubarb mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with egg, sprinkle with turbinado or sanding sugar, and dot with butter. Transfer to refrigerator and chill 15 to 20 minutes.

Bake until crust is deep golden brown and juices are bubbling, 55 to 60 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.

Green Chile Burgers

My tastebuds are still dancing happily after having this for dinner, so I have to get it on the blog. Got this recipe from Bobby Flay's Grill It, a lovely find at the bookmobile. I have to urge you to try it. It's easy and not really spicy like you'd think. Gary wanted more spice, actually.

Okay, new opinion, months later: Spiciness depends on the peppers. The first time we must have used much milder ones, although they looked the same. The second time it was some spicy stuff! We still liked it, though . . . Know your peppers, Bobby says it's not supposed to be really spicy.
(I typed this recipe last summer, and decided it's time to publish since it's on the menu for this week.)

Green Chile Sauce
2 poblano chiles, grilled, peeled, seeded, and chopped
1 medium red onion, grilled
2 cloved garlic, chopped
2 tablespoons chopped fresh cilantro or oregano leaves
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Combine poblanos, onion, garlic, cilantro, 1/4 cup cold water, honey, salt, and pepper in a blender and blend until smooth. Adjust the salt and pepper. The sauce can be made 1 day in advance and kept covered in the refrigerator. Bring to room temperature before serving.

Put green chile sauce on hamburger with Chihuahua, provolone, or cream cheese (cookbook says the first 2, we added the cream cheese because that's what we had. Delish.). Also put on tomatoes and pickled jalapenos. You won't be sorry!

Pickling Jalapenos
One link that looks close:
http://purplefoodie.com/pickled-jalapenos/

We love pickling jalapenos now. So good with tons of Mexican food. And a great way to use up all of the Bountiful Baskets jalapenos. Not spicy, really, either.

Pioneer Woman's Chocolate Sheet Cake

Mom made this for my birthday once. Amazing. Um, it's from Pioneer Woman. Verbatim.

Recipe: The Best Chocolate Sheet Cake. Ever.

Prep Time: 20 Minutes  |  Cook Time: 20 Minutes  |  Difficulty: Easy  |  Servings: 24

Print Recipe

Ingredients

• FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• 1/2 cup Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• _____
• FOR FROSTING:
• 1/2 cup Finely Chopped Pecans
• 1-3/4 stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18x13 sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.