The rhubarb’s finally ready for cutting and the first bit went into a pair of tarts. It appears that I was a bit heavy-handed with the powdered sugar (which isn’t all bad as it gives me an excuse to make another).
Category: In the Kitchen
In the Kitchen
Blood Orange and Polenta Cake
Blood Orange and Polenta Cake Set-Up Preheat oven to 180ºC (350ºF) Coat a 10-inch (25 cm) diameter springform pan with cooking spray and line the bottom with parchment paper (coat both sides of the parchment with cooking spray). Place on a foil-lined sheet pan. Directions Start by peeling the blood…
In the Kitchen
Agnolotti del Plin
Finally got a chance to make a batch of Agnolotti del Plin, which I had for the first time in October (mounded with shaved truffles in Castiglione Falletto). While there weren’t any white truffles to be found, they still made for a pretty decent dinner, especially with a bottle of…
In the Kitchen
Rhubart Tart
The rhubarb stocks seem skinny this year (perhaps due to being divided last year) but there are certainly plenty of them. Rest assured that all the leftover bits from this tart did not go to waste: they were boiled up with a little bit of grape juice and a tablespoon…