Roasted Rhubarb with Orange, Ginger, and Clove

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Hi! It’s been awhile.

Sometimes we take breaks from certain things in our lives because we want to devote our time to other endeavors. Sometimes we go on hiatus for unintentional reasons. Life happens, and we naturally gravitate towards other matters in our lives that are (or seem to be) more pressing.

My break from blogging was an unintentional one. I so badly wanted to blog, but I’ve been devoting my time to co-chairing the 60th New England Book Show. After 10 months of planning, it’s finally going to happen next week on May 9th. If you’re in the New England area and love books, I encourage you to come!

After the book show is done, I’ll be devoting time to writing and branching out of my comfort zone in that arena. One way I like to practice straying away from what I know is to cook with ingredients I’ve never used before in my kitchen.

One such ingredient…rhubarb!

Surprising, right? I’ve had countless strawberry rhubarb pies, rhubarb cakes, and strawberry rhubarb jam, but I’ve never tried cooking the vegetable on my own.

Here’s what I know about confronting something new:

  1. It can be scary. (“What if I fall flat on my face?”)
  2. It can be exhilarating. (“What if this is the best thing that’s ever happened to me?”)
  3. Whether the predominant feeling skews towards fear or excitement, facing the unknown will, undoubtedly, teach you something valuable and make you a stronger person in some way.

The predominant feeling I felt towards those rhubarb stalks sitting on my kitchen counter absolutely skewed towards excitement. I know I love rhubarb. I also know rhubarb pairs well with sweeter ingredients since its sourness creates a balance of flavor.

“So,” I thought, “Let’s dive in!”

Roasted Rhubarb with Orange, Ginger, and Clove

  • 6 stalks rhubarb, cut on the diagonal in two inch pieces (If you buy rhubarb with the leaves attached, throw those leaves away! They are poisonous!)
  • 1/3 cup sugar (I find this amount achieves the perfect balance of sweet and sour. ½ cup sugar works, but it makes the rhubarb almost too sweet.)
  • 1 tablespoon strawberry jam
  • 1 teaspoon orange zest
  • 1 teaspoon grated fresh ginger
  • 10 whole cloves
  • seeds from ½ vanilla bean
  1. Preheat your oven to 350 degrees.
  2. Wash rhubarb stalks and cut on the diagonal into two-inch long pieces. Place in a mixing bowl.
  3. Add sugar, strawberry jam, orange zest, grated ginger, cloves, and vanilla bean seeds to the bowl.
  4. Mix it all together!
  5. Let the rhubarb mixture sit for 15 minutes so that the rhubarb begins to release some of its juices.
  6. Place the rhubarb in an 8” by 8” square baking dish and roast at 350 degrees for about 20 minutes. The rhubarb should be fork tender, practically pulling apart.
  7. Let cool.

I took one bite of this roasted rhubarb, and I did a little dance in my studio kitchen. The spicy ginger, the simultaneous sweet/sour flavor of the sugared rhubarb, the bright kick of orange zest, and the warm clove all melded together at once on my tongue. Enjoy this beautiful concoction over tangy, plain Greek yogurt and granola or vanilla ice cream.

Baking with rhubarb for the first time has made me a better, more knowledgeable cook. Whether you’re facing a new ingredient, a new feeling, or a new life situation, try to embrace that unknown and all the lessons you will learn from that experience with kindness and gentleness towards yourself.

Have a wonderful week, friends, and go bake some rhubarb!

 

Pork and Chestnut Ragu

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Winter is here, and you know what that means…sickness! Everyone seems to have some form of cold, cough, or sore throat. I’ve definitely caught the bug. While everyone is out and about doing their Christmas shopping, I’ve had to stay in for most of the weekend and take a sick day today from work. This is tougher for me than it should be. General American working culture makes it seem like taking a sick day and, therefore, taking care of yourself, is a bad thing. It’s as if coming into work even though you’re sick is a badge of honor and dedication. Thankfully, I work at a company where culture dictates that taking care of yourself is a top priority. And, who wants to catch my germs, anyways?

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Taking care of yourself 101: Drink mugs and mugs of this beautiful tea—preferably in your favorite mug.

My boss just told me this today, and I think we all need this reminder on the daily: Never apologize for taking care of yourself. You know your needs better than anyone else does.

Part of taking care of myself includes nourishment, of course! When I’m sick, I always muster up the energy to cook myself something, even if it’s just warm chicken broth. Now, when most people are sick, they think “soup!” Well, when I’m sick, the first thing I think of is, “pasta!” (Are you at all surprised?)

So, earlier this week I saw peeled and cooked chestnuts at Trader Joe’s, and something came over me that said “you MUST buy these and cook with them!” even though I’ve never cooked with chestnuts before in my life. I was kicking myself later in the week, staring at these chestnuts dumbfounded. Then I took out all my cookbooks and cooking magazines to look for a recipe. Thank goodness, I found a copy of Jamie Oliver’s magazine (aptly named Jamie Magazine) from November/December 2011. He had a whole section on cooking with chestnuts. Perfect! His recipe was for Chestnut Tagliatelle with Venison Ragu. Well, I hate venison (don’t hate me!) and I did not have the ingredients to make the homemade tagliatelle, so I tweaked the recipe a bit to make my own version of it! Behold (let’s show this beauty pic again…):

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Pork and Chestnut Ragu

  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 1/2 red onion, finely chopped
  • 3 tablespoons butter
  • 3 bay leaves
  • 1/4 teaspoon cinnamon
  • 1 pound ground pork
  • 1 vacuum-packed package of peeled and cooked chestnuts, roughly chopped
  • 1/4 teaspoon nutmeg
  • 1 cup tomato purée
  • 3/4 cup red wine (I used Chianti)
  • 2 1/2 cups chicken broth
  • 1 tablespoon tomato paste
  1. Add finely chopped carrot, celery, and onion to a sauté pan with 2 tablespoons butter, the bay leaves, cinnamon, and salt and pepper to taste. Cook, covered, for 10 minutes.
  2. Add the ground pork and break that up in the pan. Sauté until cooked through.
  3. Add the chestnuts and nutmeg and stir together.
  4. Add the tomato purée, stir in, then add the red wine and stir again.
  5. Add the chicken broth and let the mixture come to a boil. Simmer for about 15-20 minutes.
  6. Add the tomato paste and mix into the sauce. The sauce will thicken at this point and should only need a few more minutes to simmer.
  7. Taste the ragu and add additional salt and pepper to taste.

Serve this with a pasta of your choice. Rigatoni pairs perfectly, if you were looking for a recommendation!

The holiday season is about giving to others, but please remember to give to yourself, too. Happy December!

Banana Chocolate Chip Muffins

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Today is election day. Today marks a pivotal point in our country’s history. A new chapter is about to begin, and many of us are worried about what the outcome will be this evening.

Before I continue, I urge everyone to vote. Please. We have the incredible right in the United States to make our voices heard. Exercise this right. Do your part to ensure this country goes in the right direction.

Now, because this day is going to be filled with so much apprehension and anxiety, I want to talk about spreading the love.

From an early age, I saw gifts of food as gifts of love. My Mom would bake banana bread or lemon bread for new neighbors to welcome them. She learned this ritual from my great grandmother. During the Depression, my great grandmother “Bunna” would not only make food for her five children, but she would also cook meals for those around her who could not put food on their table that day.

Have you heard of the five love languages? They are quality time, words of affirmation, receiving gifts, acts of service, and physical touch. We all have our favorite ways of giving and receiving love, and those ways can be placed in one or more of these categories.

Over time, I’ve come to find that I give love through acts of service—specifically when I cook for others. If I cook for you, I’m sending my love to you. The top way I receive love is through words of affirmation. So, if I cook for you, and then you tell me you like what I made, the love comes full circle!

So, where do banana chocolate chip muffins fit into this reflection? It all starts with my Mom’s recipe for banana bread, the bread that she would make and give to others as an act of service, love, and kindness. I adapted that recipe to make muffins—a very portable breakfast staple and the perfect way to make anyone’s morning special.

Bake these muffins. Wake up tomorrow morning. Have a few with a cup of coffee or tea. Bask in the sunshine that is this election being o-v-e-r. Give some of these muffins away out of love. Because, boy, do we need more love right about now.

Banana Chocolate Chip Muffins

  • 1 egg
  • 1 cup sugar
  • 1/4 cup (equal to a half stick) melted butter
  • 3 ripe bananas, mashed
  • 1 teaspoon vanilla
  • 1 and 1/2 cup of flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup chocolate chips
  1. Preheat oven to 350 degrees.
  2. Lightly whisk flour, baking soda, and salt in a medium bowl. Set aside.
  3. In another bowl, mash the bananas well.
  4. In a third bowl, whisk the egg and sugar until light yellow.
  5. Add the melted butter, vanilla, and bananas to the egg and sugar mixture. Mix well.
  6. Add the flour mixture and mix with a spoon until just incorporated. Don’t overly mix!
  7. Add the chocolate chips and stir until just incorporated.
  8. Line a muffin tin with paper baking cups. Spoon the batter into each cup until it’s about 2/3 full.
  9. Bake for about 20 minutes. Check the muffins with a toothpick—if it comes out cleanly, the muffins are done.

Fall Apple Bake and Bourbon Apple Oatmeal

Have you gone apple picking yet? If not, go now and embrace the season!

I went apple picking a few weeks ago. Here in New England we had a drought, so I had to prepare myself for a different sort of crop. Less water means smaller, less abundant apples. However, when we got to the orchard, the apples were still beautiful and delicious.

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Nature shows us that life does not always happen the way we plan it, and that is okay. Beauty still comes from the unexpected events. This was an imperfect year for apples in New England, but that doesn’t mean these apples were useless. Ohh no. I made two fabulous recipes from them. We, too, can create beautiful things in times of uncertainty, when we are in our own “droughts.” I’ve come to find that expectations can easily disappoint, for they hardly ever represent reality. The true measure of resilience is making the most of your present circumstances, rather than discrediting them for not living up to what you thought was perfect.

On to the APPLES!

My Momma made this apple bake for my sisters and I every year. I unabashedly have it for breakfast, lunch, or dessert with vanilla ice cream.

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Fall Apple Bake

  • 8 medium size tart apples; peeled, cored, and sliced (McIntosh and Cortland are best)
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons flour
  • 1/2 tsp cinnamon
  • 2 tablespoons orange juice
  • 1 tablespoons lemon juice
  • 1 tablespoons grated orange zest

Topping

  • 3/4 cup flour
  • 1/2 cup firmly packed brown sugar
  • 1/4 tsp salt
  • 6 tablespoons chilled unsalted butter
  • 1/2 cup chopped pecans or walnuts
  1. Preheat oven to 375 degrees. Grease a 2 1/2 quart soufflé dish, deep casserole dish, or 12-inch cast iron skillet.
  2. Mix sliced apples, brown sugar, flour (2 tbs), and cinnamon in a large mixing bowl.
  3. Add orange juice, lemon juice, and orange zest to the apple mixture and transfer to your baking dish.

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  1. For the topping, mix flour (3/4 cup), salt, and brown sugar in a mixing bowl. Add the butter and break down with either a fork and knife or your fingers until the mixture resembles coarse meal.
  2. Add the chopped pecans or walnuts to the topping and spread this over the apples.

20160925_144619Bake at 375 degrees for 40-50 minutes. You’ll want the top to be golden brown and the filling to be bubbly!


But wait…there’s more!

Below is the most beautiful breakfast on earth. Make this topping for your oatmeal, and you will start your day off like the champion you are.

Bourbon Apple Oatmeal

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  • 1 Mcintosh Apple, sliced
  • 2 tablespoons butter
  • 1.5 tablespoons water
  • 1 tablespoon brown sugar
  • Cinnamon and Nutmeg to your liking (I like a lot of spice!)
  • 2 tablespoons bourbon
  1. Melt butter in a skillet.
  2. Add apple slices, water, brown sugar, cinnamon, and nutmeg. Sauté for about 5-7 minutes.
  3. Add bourbon. Sauté for another 3-4 minutes.

Add topping to a serving of steel cut oatmeal. Happiness will ensue.

 

“The Bomb” Ice Cream Sundae — A Tribute to My Grandmother

My grandmother, my Italian Nonna, passed away a few weeks ago.

Memories with Nonna
Memories with Nonna

Nonna Joanne was a fount of confidence, faith, and joy. A meticulous organizer, my Nonna was the boss, the life of the party. Nothing mischievous could get past her. I’ll always remember her laugh, her voice on the phone as she always, without fail, told me how proud of me she was. Though we were only able to see my grandparents twice a year, my Nonna took full advantage of her visits with us. We would play cards together for hours. While she had me and my two sisters at the table, she would chat with us about our lives. The most important lesson she taught me was how to be assertive. There is a way to stand up for yourself without being aggressive or terribly passive. In those chats with her, I learned how to be proud of myself and how to never let anyone else’s mean behavior get in the way of my happiness.

In our summer visits to Massachusetts, it was tradition for me, my sisters, and Nonna to make an ice cream sundae she affectionately titled “The Bomb.” We’d be watching television in the library after dinner, and then suddenly she would say “let’s make the bomb!” We knew exactly what she meant. Down we went to the kitchen, where we grabbed the necessary sweets for this scrumptious concoction.

Nonna Joanne and I, with "The Bomb" Ice Cream Sundae
Nonna Joanne and I, with “The Bomb” Ice Cream Sundae

First, we had to have a fudgy brownie on the bottom. We usually used vanilla ice cream, but moose tracks was an extra special treat. Spoon hot fudge sauce on top of that, lather on the whipped cream, and then top off the sundae with a maraschino cherry or a “truffle” as my Nonna called it. In this picture it looks like we put an Oreo on top!

Though my Nonna is no longer with us in body, she is most definitely with us in spirit. She lives on in my heart as a woman who celebrated life and all of its infinite joys. Ice cream sundaes were one of those little joys she wished to share with her granddaughters.

I made “The Bomb” ice cream sundae yesterday in tribute to her. The sundae may seem simplistic to some, but for me the process of making it fills me with the sweetest of memories.

"The Bomb" Ice Cream Sundae
“The Bomb” Ice Cream Sundae

“The Bomb” Ice Cream Sundae

  • 1 fudgy brownie (You owe it to yourself to make Ghirardelli Double Chocolate Brownies. I use no other brand.)
  • 1 scoop of vanilla ice cream (Any flavor will do, but I prefer something vanilla based for this sundae.)
  • hot fudge sauce
  • whipped cream
  • 1 maraschino cherry, Oreo cookie, or “truffle”

1. Make one batch of brownies. You can use your own recipe. If you use a brownie mix, buy Ghirardelli. You will not be sorry.

2. Take one brownie (as big as you want), and place in a bowl.

3. Top the brownie with one scoop of vanilla ice cream.

4. Warm hot fudge in the microwave per the package’s instructions. If you make your own, even better!

5. Pour the desired amount of hot fudge on top of the ice cream and brownie.

6. Add your desired amount of whipped cream on top.

7. Finally, top the sundae with a maraschino cherry, Oreo, or “truffle”

The sundae is simple, and simple is best in this case. Everyone’s sundae will come out differently, and that’s the point. Making “The Bomb” sundae allowed my sisters and I to celebrate our uniqueness. Who knew making ice cream sundaes could be so profound?

Here’s to you, Nonna Joanne. Thank you for influencing the woman I have become. Thank you for making the best ice cream sundaes in the world with me. They are, truly, “the bomb.”

A Warm Welcome

Hello! Welcome to If That Dish Could Talk, my new food blog and labor of love.

My last name is entirely Italian, “DeMichele,” but I am actually half Italian, half Irish. Both sides of my family come steeped in culinary tradition. Growing up, Mom would cook my Irish grandmother’s casseroles and cookies, the hearty recipes my great grandmother made during the Depression. Dad learned how to cook from my Italian great grandmother, my Nonnie. Heart and tummy-warming soups (chicken, lentil, white bean and smoked ham, you name it) were always a winter staple, and let’s not forget my family’s four-generation old recipe for tomato sauce. If the DeMichele family is known for one thing, it is certainly our tomato sauce and meatballs.

The DeMichele Family Tomato Sauce with Meatballs
The DeMichele Family Tomato Sauce with Meatballs

While the very act of cooking is rich with nostalgic memories, I also treat my kitchen as my science lab. I experiment! Honestly, I know I’ve created a masterpiece when my kitchen is a complete and utter mess.

This is my kitchen (squeaky clean right as I moved in):

My little studio kitchen.
My little studio kitchen.

Yes, I live in a little studio in Boston. My dining table simultaneously functions as my chopping space. Interestingly enough, the tiny space has become endearing. It keeps me on my toes and makes cooking that much more fun and lively.

For my readers, here are a few things I believe:

  • I believe in using fresh, simple ingredients to make a nutritious meal packed with flavor.
  • I believe in growing your produce and/or attending your local farmer’s market when possible.
  • I believe in cultivating beautiful memories in the kitchen, even when failures (inevitably) occur. 
  • Most importantly, I believe everyone can cook and find their specialty recipes. 

Every dish has a story. My hope is to share many of these stories with you.