Day three of the cooking marathon ended things with a bang--and a burn. Compared to Days 2 and 1 this was fairly easy to execute (Mom made our traditional Sunday breakfast, so I was off the hook for that one). We ate dinner at around three and overall I was happy with everything...until the crumble.
I adapted the crumble from the Grand Central Bakery Cookbook, and curiously she instructed me to broil it for the last five minutes of baking to caramelize the top. Like the naive, trusting individual I am I complied with the instructions...only to find myself with a burnt-top crumble! Luckily, we were able to salvage it (and at the rate it disappeared, nobody really noticed any residual burnt flavor) but it just goes to show you, when someone says to broil your crumble don't broil your crumble.
Back in Austin now and detoxing, though I'm not sure how long that'll last. The rest of the month is chock-a-block with guests! I'm anticipating a lot of feasting...preferably with someone else cooking.
MENU
Appetizer:
This was super easy to assemble and super rewarding to eat.
Main Course:
Deb called for bone-in, but I used 2.5 pounds of boneless and these turned out great--incredibly moist and flavorful. The meat melts in your mouth and the sauce is to die for!
Sides:
Steamed chard
The parsnips were a cinch to throw together, and I just steamed a head of chard then tossed in some salt and lemon juice. Voila!
Dessert:
Triple Berry Crumble (Recipe Below)
DON'T BROIL.
Triple Berry Crumble (Adapted from Grand Central Bakery)
Crumble:
1 cup brown sugar (she calls for granulated, but there are few things brown sugar isn't great for)
3/4 cup all purpose flour
3/4 cup oats
1/2 cup freshly ground almonds
1 teaspoon salt
1/2 cup cold butter
Berries:
3 pints fresh berries
1 teaspoon vanilla extract
1 teaspoon lemon zest
Preheat the oven to 350 degrees. Butter a 8x10 glass baking dish. Stir crumble ingredients (except butter) together. Crumble in butter and incorporate with your fingertips, leaving a few big chunks of butter. Chill for 10-15 minutes before using. Toss berries, vanilla and lemon zest together, then spread over the bottom of the dish. Sprinkle the crumble topping evenly over the berries--it may seem like too much but it will sink into the berries. Bake for 1 hour. Serve with whipped cream or vanilla ice cream.
The crumble was delectable and altogether it was a weekend of wonderful culinary adventure. Before embarking on another I would probably think twice about trying a new main dish plus new side dishes. Best to keep the sides simple and really focus your attention on the main (or vice versa).
Anyway, give these great recipes a try and enjoy!
No comments:
Post a Comment