Strawberry-Rhubarb Crisp

For the Filling

• 6 medium stalks rhubarb, cut into 1/2-inch (12-mm) pieces
  
• 2 cups (8 oz/250 g) strawberries, hulled and halved lengthwise
  
• 1/2 cup (4 oz./125 g) granulated sugar

For the topping

• 1 cup (5 oz/155 g) all-purpose (plain flour)
  
• 1/2 cup (1-1/2 oz./45 g) old-fashioned rolled oats
  
• 1/3 cup (3 oz./90 g) granulated sugar
  
• 1/3 cup (2-1/2 oz./75 g) firmly pack golden brown sugar
  
• 1/2 tsp. ground cinnamon
  
• 1/4 tsp. salt
  
• 1/2 cup (4 oz./125 g) unsalted butter, melted

Position a rack in the middle of the oven, and preheat to 350 degrees Fahrenheit (180 degrees Celsius).  Have ready a 2-1/2-quart (2.5 liter) ceramic or glass pie dish or baking dish.

To make the filling, in a large bowl, stir together the rhubarb, strawberries, and granulated sugar until well mixed.  Pour into the baking dish and set aside.

To make the topping, in a large bowl, stir together the flour, rolled oats, granulated sugar, brown sugar, cinnamon, and salt until blended.  Stir in the melted butter until evenly moistened crumbs form.  Spoon the crumb mixture evenly over the filling.

Bake the crisp until the rhubarb is tender when tested with a toothpick, the juices are bubbling, and the topping is golden brown, 35-40 minutes.  Transfer to a wire rack and let cool for 10 minutes.  Serve warm.  The crisp can be cooled, covered with plastic wrap, and stored at room temperature for up to 2 days, then rewarmed in a 250 degree Fahrenheit (120 degree Celsius) oven for 15 minutes before serving.  

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Variations:

Apple or Pear Crisp

Omit the strawberry-rhubarb filling.  Stir together 6 cups (1-1/2 lb./750 g) chopped, peeled apples or pears; 2 T granulated sugar; 1 T fresh lemon juice, strained; and 1/2 tsp. ground cinnamon.

Berry Crisp

Omit strawberry-rhubarb filling.  Stir together 5 cups ( 1-1/4 lb./625 g) blueberries or mixed berries, 1/2 tsp. ground cinnamon and 3-5 T granulated sugar.  Top as directed and back for 30-35 minutes.

Peach Crisp

Omit strawberry-rhubarb filling.  Stir together 6 cups (2-1/2 lb./1 kg.) sliced, peeled peaches and 3-4 T granulated sugar.  Top as directed and bake for 25-30 minutes. 

Source:  Williams-Sonoma Essentials of Baking

Swabian Kaesespaetzle

per Person:

100 g flour (+ an extra 100 g)
1 egg
3+ T water
salt

80-100 g cheese (Emmentaler, Gruyere, etc.)
creme
pinch of salt
browned onions (optional topping)

For Example-4 people
400 g flour + 100 g
4 eggs
12+ T water
350-400 g cheese

1. Mix flour, eggs, water and salt until it's smooth without clumps and has bubbles.

2. Boil salt water in a big pot.

3. Add a cup of dough into the spaetzle-hex and turn the handle, making sure the dough makes it directly into the boiling water!

4. When the spaetzle floats to the top, remove it with a straining spoon and place in bowl.

5. Preheat the oven to 180-200 degrees celcius.

6. Mix the cheese, creme and salt. Then mix in the spaetzle.

7. Butter a cassarole dish and add the mixture.

8. Sprinkle with extra cheese and browned onions.

9. Bake until the cheese is completely melted. Serve hot!

Great with a mixed salad and German beer! Enjoy!

-Debbie

Morel Cassarole

Recipe for 4-6 people.

20 grams dried morels
1/8 liter water

250 grams small fresh mushrooms (or canned)
250 g small oyster mushrooms
salt and 1/2 lemon

1 leek
1 T butter
salt and pepper
1 tsp majoram or thyme

300-400 grams extra wide bandnoodles (Papardelli)

3 eggs
250 grams creme fraiche
100 ml milk
cayenne pepper
50 g fresh-grated parmesan cheese

butter for pan

extra parmesan cheese and butter to sprinkle on top

1. Soak the morels in water for at least 2 hours. Drain and dry. Save soaking water for later.

2. Wash and quarter the rest of the mushrooms (normal and oyster). Mix with lemon juice.

3. Clean and wash the leek. Cut up into very thin slices. Heat the butter in a pan. Lightly braise the leeks in the heated butter. Add the morels and other mushrooms. Season with salt, pepper and majoram or thyme. Cook for about 15 or until all the liquid has evaporated.

4. In the meantime, boil the noodles in salt water (al dente). They should still be pretty chewy because they'll continue cooking in the oven. Drain well.

5. In a bowl beat the eggs a bit. Add creme fraiche, milk, salt, pepper, cayenne pepper and cheese. Mix well.

6. Butter a mid-sized cassarole dish and preheat the oven to 200 degrees celcius.

7. In a big bowl mix the mushrooms and morels, noodles and egg/creme mixture together. Dump into cassarole dish. Sprinkle with parmesan cheese and bits of butter. Bake for about 20 minutes on the lowest oven rack, or until the top is golden brown and crispy.

Serve this cassarole with a mixed salad and a white wine. Enjoy!

-Debbie