Strawberry Rhubarb Upside-Down Cake (Secret Recipe Club)

It's May's Reveal Day for Secret Recipe Club and we've once again attempted to stray out of our comfort zone and bake something. A cake, no less. Neither of us can remember ever baking a cake together, and most of our combined experiences with making cakes have involved Betty Crocker. That said, now that things are starting to grow in the garden again, we've also been wanting to cook with something homegrown. Unfortunately, since it's still early in the growing season here, the only thing we currently have growing is rhubarb. And what are the odds that our assigned blog would have a recipe with rhubarb as the ingredient?

Not too bad, as it turns out. In fact, Taryn, the author of Sweetly Serendipity had not one, not two, but three recipes with rhubarb in them. The dilemma was which one to choose. Rhubarb Buttermilk Muffins sounded pretty good, but Taryn herself admitted that "they weren't the best." Been there! So it was between Lemon Rhubarb Buttermilk Cake and Upside-Down "Strawbarb" Cake. For some reason, the strawberries sounded more appealing so that's what we made. 

It was definitely the right choice, for we are mad for this cake! Not too sweet, with a moist, silky texture and crunchy sweet "crust", this is one of the finest cakes we've ever had, nevermind that it's the only one we've ever made from scratch! We had to bring some to the neighbors for fear we'd eat the whole thing in one night. We attempted to create a basil-oil-infused cream to go with it, but it flopped. No worries, for while it may have been an interesting addition, it was completely unnecessary. This cake possesses all the characteristics we think a dessert should have, including how yummy the house smelled while it was baking. 

We highly recommend this cake, which Taryn adapted from a recipe by Martha Stewart. However, we did take advantage of Taryn's excellent suggestions, and so here is the recipe we made, as per Sweetly Serendipity.

Strawberry Rhubarb Upside-Down Cake

Ingredients:

For The Topping

• 4 tablespoons salted butter, melted

• 1/2 cup all-purpose flour

• 1/4 cup granulated sugar

• Pinch Kosher salt

For The Cake

• 1 1/2 sticks salted butter, room temperature

• 1/2 pound rhubarb, trimmed and cut on a diagonal
• 1/2 pound strawberries, hulled and chopped

• 1 3/4 cups sugar, divided

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons kosher salt

• 1/4 cup Grand Marnier (or other orange liqueur)

• 2 large eggs

• 1/2 cup sour cream
• 1/2 cup buttermilk

• 
  

• Preheat oven to 350 degrees. Make the topping by stirring together the butter, flour, sugar, and salt until moist and crumbly; set aside. Butter a 9-inch pie dish, then dot it with 4 tablespoons (1/2 stick) of butter cut into pieces. Toss rhubarb and strawberries with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in the pie dish. Whisk together flour, baking powder, and salt. Beat remaining stick of butter and cup of sugar with a mixer on medium speed until pale and fluffy. Beat in Grand Marnier, then beat in eggs, one at a time until incorporated, scraping down sides of bowl. Stir the sour cream and buttermilk together in a separate small bowl. Beat in flour mixture in three additions, alternating with sour cream/buttermilk mixture, until smooth. Spread evenly over the rhubarb and strawberries. Crumble the topping evenly over batter. Bake for 1 hour, until a toothpick inserted into the center comes out clean. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a serving plate. Let cool completely.

On Judging the New England Regional Chili Cook Off

Last weekend, A Couple in the Kitchen got a first-hand glimpse into the culinary underbelly of the competitive chili world when we were offered the opportunity to be judges at the New England Regional Chili Cook Off.

The setting was a field in Somers, Connecticut, and it was the perfect 70-degree sunny spring day. The NERCC is a fund-raiser for the Somers fire department as well as a day to honor our nation's vets, and the organizers and sponsors were given awards for their efforts. Numerous tents and booths were set up, offering tastings of chili and other foodstuffs with a few craft booths selling their wares (jewelry, purses, and the like) in between. The scent of chili peppered the air and our stomachs grumbled in anticipation.

After a brief but informative orientation, we were told what time to return for the salsa judging (11:00 a.m.) at which point each judge was randomly handed a folder. Inside the folder was a judge's score sheet that indicated whether s/he was to judge Table A or Table B (the semi-finals) or Table F (the finals). Amy pulled a B, while Chris got the much-more-desired F, lucky guy!

With about a dozen judges per table, and more than a dozen offerings, it took Amy about 40 minutes to taste all the entries. Most of the salsas were fresca-style - made of chopped tomatoes and peppers with cilantro and other seasonings - although one stand-out was a pineapple-and-red-onion salsa. We were instructed to taste each one the exact same way: cleanse the palate, smell, taste, report, then repeat with the next batch. If you cleansed your palate with a sip of water or beer or a chip for one, you had to do the same with all of them, and you were allowed to go back and re-try any of them once you completed the table. The judge's report form had room for comments and a place to mark your  favorites - 1st, 2nd, and 3rd place. When Amy was done, she headed back into the light, mouth on fire and in need of a beverage, while Chris headed in shortly thereafter to judge the salsa finals.

When the salsa-judging was complete, we had a few hours of leisure time before it was time for our next task, judging the most-important-of-all red chilis (we skipped the green chilis for fear of filling up). Red chili is what the New England Regional Chili Cook Off, officially sanctioned by the International Chili Society, is all about! We were forewarned not to try any of the chilis at the festival beforehand in order to keep our palates clear for the judging. So while judging all of those salsas had whet our appetites, it wasn't easy to find non-chili foods at the chili cook off. Still we managed it, enjoying a delicacy called "Pig Candy" (candied bacon on a stick made by Bristol's "Pumpkin Roll Lady"), and another called, "Cheesy Balls" (pulled pork rolled in dirty rice, deep-fried and topped with cheese sauce, one of many offerings from B.T.'s Smokehouse of Sturbridge, MA). Both were what festival food is made of - gloriously and deliciously decadent in every way.

We spent some time with old friends at the Onyx Moonshine booth and enjoyed the company of new friend and fellow judge "George" while we waited for the red chili judging to commence. Finally it was time, and suddenly, there was an air of severity to the festivities. We met several World Chili Champions, including the current one Bob Plager, who were on site to judge the cook off. They all seemed happy to share some secrets - the inside scoop on the politics of the chili circuit (who knew?), differences in regional tastes, and tips on better judging, as well as their own champion recipes. Bob's secret ingredient? Two prunes!

This round, Chris pulled the semi-final folder, while Amy got the most envied spot of the day - judging the final table for red chili. So what were we looking for in a winning red chili, exactly? It's no secret, as the ICS makes it all quite clear on their website. First - what is considered a red chili? Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of beans and pasta which are strictly forbidden. Again, who knew? After that are the five judging criteria: First and foremost, of course, is the taste, or blend of flavors. Next is consistency, followed by aroma, color, and finally, bite (i.e. the spicy heat).  

Tasting the wide variances in each cup of both salsa and red chili was a truly eye-opening experience and we had such a fun time doing it. It was a fantastic day outside, we were surrounded by good food and foodies, and we loved every minute! Thanks to "Mad Mike," the organizer of the NERCC, for inviting us and we sure hope we get to do it again!

To find out more about the New England Regional Chili Cook Off (including a list of this year's winners), go here: http://www.chilict.com/

For more information about the International Chili Society, including cook off information, current and past World Champions, and award-winning recipes, go here: http://www.chilicookoff.com/

Good vs. Evil: An Evening with Anthony Bourdain and Eric Ripert

For her birthday (and Valentine's Day, and perhaps, their anniversary), Chris gifted Amy with VIP tickets to see "Good vs. Evil: An Evening with Anthony Bourdain and Eric Ripert." A fitting date night for a couple of foodies, indeed, as the package included VIP laminates, fifth-row seats, an after-show reception including hors d’oeuvres and beverages, and a meet-and-greet with photo op and book signing. Wow!

Former chef and current author/TV personality Bourdain appeared first, introducing Ripert and putting him on the spot - that spot being an uncomfortable metal folding chair with overhead spotlight à la CSI interrogation room. The two are clearly great friends, as the "ball-busting" seemed to know no bounds. In his beautiful accent, on Bourdain's whim, Ripert shared his opinions about Guy Fieri and Gordon Ramsay, and admitted, somewhat proudly, that yes, Snooki has dined at his famous restaurant, Le Bernadin. In one particularly uncomfortable part of the session that had him squirming in his seat, Bourdain forced him to describe the somewhat-sickening French tradition of trapping, plumping up, killing and eating ortolan. Google it if you dare (or read this helpful article). The hilarious twist to the tale? Bourdain was a willing participant at the same meal!

  

Shortly after that, the two switched seats, and while Ripert was not quite as "bad cop" as Bourdain, he got in several great digs. He started by asking exactly when was the last time he actually cooked in a professional kitchen, had him describe his history of drug abuse, and wondered aloud who does the cooking at the Bourdain home. (The answer? Other than breakfast, for their daugher "loves Daddy's omelets," Bourdain's Italian wife.). Ripert also teased him about selling out with The Taste. When asked if there was something he'd never want to eat again, Bourdain mentioned dining on pig's rectum in the African bush. But he also said he would do it again if he had to, comparing the experience to eating Butterball turkey and Stove-Top stuffing at his grandmother's house on Thanksgiving - when you're a guest at someone's table, it's simply good manners to eat what's offered to you.

When Ripert was done with his questioning, the two sunk into more comfortable chairs and popped open a couple of local (Hooker) brews. The familiarity and hilarity continued in this more casual manner for a while. The banter came easily, and there were plenty of laughs as the audience clearly enjoyed this glimpse into the minds of these two incredible personalities. Their secret food shames? Things they guiltily eat alone at 3 a.m.? Bourdain's seemed to be a tie between Cap'n Crunch and KFC's macaroni and cheese (when it never fails that someone takes his picture as he stealthily leaves with the tell-tale bag), whereas Ripert's was camembert and pate (Of course it is. He's French.) Thankfully, they allowed audience questions, and Chris was picked. He asked how they met and we were treated to the inside story that Kitchen Confidential was the first book Ripert read in English and since there were so many nice things about his restaurant in it, he invited Bourdain to lunch. The two have been great friends since, and Ripert even introduced Bourdain to his (now) wife. The final question? What place is the next big thing in food? Bourdain thinks Asia, in particular, Viet Nam, while Ripert decided on Scandinavia. Guess we'll find out.

After the show, we hurried upstairs to the after-party, where we dined on razor clams, scallop ceviche, lemon-thyme gnocchi, pastrami "short-ribs," PB&J cupcakes and more.  The apps were as delicious as they looked, and the cupcakes? Gone. Enough said.

The chefs signed the books we had brought along with us and offered themselves for picture-taking until the line was gone. It was a fabulously fun night, and one we'll never forget!

A Little Taste of Our Exciting Weekend Ahead!

OMG we can't even take it. We have the Best. Weekend. Ever. coming up. After Amy survives Connecticut State Latin Day on Friday, we have VIP tickets to "Good vs. Evil: An Evening with Eric Ripert and Anthony Bourdain" (either of whom Amy would leave Chris for...). Just kidding. No, really. 

So what is so VIP about it? Let's see...first we pick up our special access passes, then we have premiere seating for the show, we receive a LIMITED EDITION tour poster, and after the show, we are invited to attend an exclusive meet-and-greet featuring complimentary hors d’oeuvres along with photo-taking and book-signing opportunities. It's going to be legen...wait for it...dary!!! 

There was a great article about the show in this week's Advocate, so rather than re-inventing the wheel, here's the link. We will let you know all about it later this weekend, natch.

But wait! There's more! On Saturday we have been invited to be judges at the New England Regional Chili Cook-Off. This chili-fest is sanctioned by the International Chili Society, and our mouths are watering just thinking about the fine chilis we'll be tasting, made by chili cooks from all over, including four current ICS world champions! Read more about this fund-raising, taste-bud-teasing event here, or better yet, come on down to Somers, CT Saturday afternoon!!!

Come back in a few days to find out how it all went down. We can't wait to tell you!

Asian Lettuce Wraps - April Foodie Penpals

Check out the great items our April Foodie Penpal Molly K. sent us -- all the (non-perishable) makings for Asian Lettuce Wraps, with tips and instructions on how to make them. It was so very thoughtful, and it made for an easy and delicious weeknight dinner for the two of us during a very hectic work week.

We decided to make the wraps using ground pork along with the water chestnuts provided in our penpal package. Molly had asked ahead of time what we liked/disliked, and when Amy admitted to hating mushrooms (it's a texture thing more than a flavor thing), she sent the water chestnuts instead. It was the perfect substitution!

On his way home from work, Chris picked up a quart of pork fried rice so that we could make the wraps into a full meal. Then we started cooking. First we browned the pork then added the water chestnuts that we had chopped finely. (In other words, we followed the directions on the bottle of sauce!) 

The sauce, from Williams-Sonoma, had plenty of garlic and soy flavor, and glazed the pork wonderfully with a nice tanginess. 

We laid the lettuce out on a platter so each of us could make our own wraps, with the chopped peanuts and sweet chili sauce that Molly had sent us for garnishing. She also sent us some rice stick noodles, but we didn't feel the lettuce wraps needed them, so we are saving them for another Asian-themed dinner.

Thanks, Molly!

To find out more about Foodie Penpals, go here!

Happy Birthday, Amy!

Since last year was a big one (4-0, oh no!), this year we honored Amy's birthday with a little less fanfare. We had 15 pounds of live crawfish delivered up from Louisiana and had a crawfish boil for two Saturday afternoon. While we observed another year's passing with a feast reminiscent of the Big Easy, BFF Karen (who gets to live there) toasted Amy's birthday with a piece of lemon blueberry marscapone cake (and sent pics to prove it!). How lovely to be celebrated in two different states!

Rooftop 120, Glastonbury, CT

Winter Greens Salad

Thanks to a good deal from Living Social, we finally got the chance to check out Rooftop 120 in Glastonbury, CT for dinner. It turns out the hype is pretty well deserved, at least as far as the food goes, and for us, it's usually all about the food. It's a gorgeous space, with a dining room area as well as a (rather noisy) bar area which also has tables for dining.  Although the titular rooftop overlooks a parking lot, it's always nice to be outside, or in our case, nearly outside, up high, with plenty of bright light and a view of the sunset. 

We were seated in the bar area facing a table of 12 - a male doctor taking his all-female nurses and office staff to a thank-you dinner. (Either that, or it was some sort of harem situation). The bar itself was nearly full, and the tables filled up as we ate, so word is definitely out - this is where the "beautiful people" go. Chris ordered a Sazerac, but they were unable to make it; they don't carry rye. So he got a Manhattan instead, and while his first was delicious, the second, which was made by a different bartender (see below), was terrible. Thankfully, our server offered to get a new one made by the original barkeep. Since we here in the Constitution State are able to bring home wine leftover from a restaurant, Amy ordered a the 337 Cabernet which, when we finally got it, was perfect. 

Braised Lamb Shank

Yes, there were some service issues, particularly at the start of our visit. We ordered drinks, then our server completely disappeared for about 15 minutes. Then we got the Manhattan, then nearly 10 minutes later, the wine. So much for toasting to date night! We had a clear view of the bar and watched a female bartender stand in one corner area, chatting up two male patrons without moving or making a single drink for over a half an hour. Simply unacceptable. But, service aside, we have to admit, the food was fantastic.

On the website, the food is described thusly: "Progressive American Cuisine (focused on) innovative flavors that compliment the change in seasons." It being early spring, the seasonal menu was still their winter one, which was fine by us. And while we'd call it "upscale comfort food," we'd also concede that it was relatively progressive as well as innovative. 

16-oz. Grass-fed Pork Chop

We shared the Winter Greens Salad, composed of halved Concord grapes, a ball of fried goat cheese, candied pecans, and a sweet chili vinaigrette (innovative, indeed!) that blew our minds. It was a great start, and you can be sure we'll be attempting to re-create it at home soon enough, winter or not.

Chris ordered the Braised Lamb Shank - hand made red wine pappardelle pasta, tossed with roasted pearl onions, baby crimini mushrooms, and garnished with a goat cheese gremolata. Although Amy hates mushrooms, she gave some of the pasta and lamb a try, and it was amazing. The pasta was clearly fresh and you could taste a hint of the wine in it. The meat was incredibly tender and the flavor, outstanding.

Ever the carnivore, Amy chose the 16-oz. Grass-Fed Pork Chop. This ginormous hunk of meat was served on the bone and cooked perfectly to medium, as requested. It was juicy and tender and flavorful and had a really good sear on it. It was served with a sweet potato puree that balanced the pork nicely and a garnish of walnut brittle. While there was a lot of sweetness in the dish, the caramelized country apples offered a tart balance and the brittle gave it a nice crunch. 

Dessert-in-a-Canister

After coming close to finishing the chop, Amy was full and didn't order a dessert, but figured she'd have a bite of Chris's. He went for the Banana Chocolate Chip Bread Pudding which was served with a small scoop of hazelnut gelato and topped with caramel sauce. While bread pudding seems to be last year's thing, this was warm and fun. It was served in a charming little closed canister and had just the right balance of chocolate to banana to hazelnut to caramel. All yummy things.

To sum up? The restaurant's website touts the views, the trendy atmosphere, the happy hour. That's all fine and good. We'll be back simply for the food, since it really was that good.

Banana-Chocolate Chip Bread Pudding