Rhubarb and Carrot Olive Oil Cake

Like contributor Jim Dixon of Real Good Food, I grew up eating stewed rhubarb in the spring, and was even known to gnaw on a raw stalk once in awhile. In adulthood, chewing on the raw product has gone by the wayside, but having as much as I can is still a priority at this time of the year.

Every year when I see the first rhubarb at the farmers market I'm reminded again that I didn't plant some in my own garden. The one year I did remember, I was too late; I planted the crown in the fall and never saw it again (early spring is the time…I could've looked it up). Rhubarb is my favorite pie filling, and I grew up eating bowls of it simply stewed with sugar. These days I mostly roast it with olive oil, usually with either honey or cane syrup.

But I'm occasionally inspired to do more. After making Nigella Lawson's Venetian carrot cake and liking the unusual, not-too-sweet and very Italian dessert, I thought it would be a good vehicle for eating more rhubarb.

Grate a medium-sized carrot and put the results on a paper towel to soak up some of the liquid. Cut 6 to 7 stalks of rhubarb into half inch pieces (about 2 cups or so). I mixed together a half cup each of cane syrup and extra virgin olive oil (sorry Nigella, but if you don't use extra virgin olive oil you might as well use plain vegetable oil), then added 3 eggs, a teaspoon of vanilla, a shot of bourbon, and the zest and juice from a smallish lemon.

I stirred in about 2 cups of almond flour and added the grated carrot and sliced rhubarb. Parchment paper got cut into a circle to fit a 7-inch cast iron skillet (a cake pan or pie tin would be fine), and I drizzled a little more extra virgin over it to grease the pan. I poured in the thick batter, added a generous sprinkle of blanched, slivered almonds to the top, and baked it at 350° F for about 45 minutes. Nigella calls for a topping of mascarpone with powdered sugar and rum (or bourbon, for my version), but I like a little whipped cream with cane syrup and whiskey.

Rhubarb is also awesome in other desserts, made into syrup or mixed in a cocktail…check out these other fantastic rhubarb recipes!

Light and Lemony

Bare branches, dark grey skies and buckets of rain may mark this season in the Northwest, but they can't hold a candle to some of the delights to be found in local markets. I've already mentioned the abundance of crabby goodness creeping (sideways) out of the sea and onto local tables, and now it looks like there's an avalanche of yellow, puckery globes piling up in the produce aisle and cascading from friends' greenhouses.

Meyer lemons, those natives of China that are thought to be a cross between true lemons and mandarin oranges, have been perfuming the air since they appeared as blossoms on the little tree at my brother's wine shop, and this year he's harvested a bumper crop off of it. I'm planning on making preserved lemons with a batch I bought at the market, but last night, in need of a side dish to go with roast chicken and with lemons dancing in my head, I decided a lemon risotto might just hit the spot.

This recipe is a conglomeration from several sources, but the one departure is the addition of an egg yolk added at the very last minute, courtesy of sensuous kitchen mistress Nigella Lawson. It adds a glossy, creamy quality that suffuses this lemony dish with another level of richness, and may become a regular addition to other creamy risottos.

Meyer Lemon Risotto

2 Tbsp. butter or margarine
3 Tbsp. olive oil
1/2 yellow onion, chopped fine or 2 shallots, minced
3 cloves garlic, minced
2 c. arborio rice
1/2 c. dry white wine
5 c. chicken stock, heated
1/2 c. Meyer lemon juice (regular lemons can be used, as well, or substitute chopped preserved lemons instead of the juice and the zest)
2 tsp. lemon zest (approx. 2 lemons)
1 egg yolk
1/2 c. parmesan, plus additional for garnish
Parsley, finely chopped, for garnish

Heat butter and oil in medium saucepan over medium heat, then add onion and garlic and sauté until golden, 2-3 minutes. Add rice and stir to combine, approx. 30 seconds. Add white wine and stir until absorbed, then start adding chicken stock a cup at a time until slightly al dente. Remove from heat and add lemon juice, lemon zest, egg yolk and parmesan all at once and stir rapidly to combine. Garnish with parsley and serve immediately with additional parmesan for sprinkling.

Note: If making this in the microwave (I know…total heresy, but it works great), heat oil and butter for 1 min. on high, then add onion and garlic and heat 2 min. on high. Stir in rice to coat and heat on high 1 minute. Stir in wine and stock, cook for 10 min. on high, then pull out of microwave, stir, replace in microwave and cook an additional 10 minutes, watching to make sure it doesn't dry out (there should still be liquid at the top). Remove from microwave, quickly stir in lemon juice, lemon zest, egg yolk and parmesan and serve, garnished with chopped parsley. You may need to play with the timing a little, since each microwave is different, but seriously, this is an easy way to make risotto, especially if you've got company. And they'll never know you cheated.