Retro Recipes and Traditional Fare

It’s rhubarb season. I took me a while but I have discovered rhubarb. And what I have discovered is that I like them. I like them in a crisp, in a buckle, in a muffin, stewed with other fruit, and in a pie. The word rhubarb was a turn off for me. I don’t know why. I just had a visceral aversion to it.

Then one evening, while out with some of my best friends, at one of my favorite restaurants – Gjelina – we ordered the strawberry rhubarb crisp for dessert. There were several other sweet treats on the table that night, but it was this particular dessert that blew our taste buds away. And it is forever etched in my memory. Cannot wait to go back. I’ll order a few of my favorite small bites and this crisp.

I picked up some rhubarb at the farmers market last weekend. Came home with it and the rest of my loot, and sat down in my comfy, oversized, vintage leather chair. I opened up one of my favorite books; rustic fruit desserts and searched for something to make. I earmarked the rhubarb buckle with ginger crumb as well as the rhubarb oat and pecan crumble.

In celebration of mother’s day, I made the buckle. What could be more satisfying than a piece of this cake, along with a cup of tea for a Sunday afternoon snack? I really can’t think of anything more satisfying...

Whenever I fire up the grill, I always grill corn. I think it makes the perfect summer side dish eaten right from the cob with nothing, not even salt. But often enough after a family dinner, especially the one this past Labor Day weekend, I find myself with a few leftover ears. I'm always trying to come up with new ways to use the corn. I slice it from the cob and use it in rice dishes, in salsas, or make a succotash. But one of my favorite ways to use leftover corn is in a chilled soup.

Here I reimagine the classic French chilled soup, vichyssoise, with the addition of corn. The base of leek and potato is still the same. It's very mellow, but once the corn is added, it brightens and sweetens the soup. My secret ingredient is a sprig of lemon thyme, which adds a citrusy woodsy note. The soup could also be eaten hot, but why not have a bowl of cold soup during the dog days of summer? It's thoroughly refreshing, savory, sweet and most of all cooling.

In 1919, after the end of World War I, Woodrow Wilson declared the first Armistice Day.

His mother, Jesse Woodrow Wilson, 1826-1888, wrote a handwritten recipe book. Among the recipes was one labeled - "Woodrow's favorite - Charlotte Russe" see below...

"Put in a kettle one ounce of gelatin, one quart of water, one-half pint of milk, one pound of sugar, yolks of four eggs and four spoons of sugar. When these ingredients are well mixed pour them upon yolks, and scald them -- stirring all the while; then strain it through a sieve ane pour it while hot on the four whites which must be beaten to a froth. Stir it constantly -- when it is cold, add a syllabub prepared as follows: One-half pint of cream, the remainder of the sugar, churn it, then lay it upon a sieve so that all the milk may drain out. Stir constantly until cold."

This is one of the simplest recipes but always a crowd pleaser. Everything can be picked up at the grocery store – unless you’re in the mood to roast your own peppers – and assembled quickly at home. The recipe can easily be increased to make as many servings as your gathering requires. Trader Joes makes a great Fire Roasted Red Bell Pepper if you happen to have one nearby.

Rare Roast Beef with Boursin and Red Bell Pepper Appetizers

Makes 12 pieces

12 slices dark pumpernickel bread or rye cocktail bread

1/2 cup Boursin Garlic & Fine Herbs cheese, at room temperature

6 thinly sliced pieces deli rare roast beef, cut in half

1/2 cup jarred roasted red peppers, cut into 1/4-inch wide strips

3 tablespoons chopped fresh thyme or dill

Fresh ground black pepper

1. Spread each piece of bread with 2 teaspoons of Boursin cheese and place piece roast beef. Top with 3 pepper strips and sprinkle with thyme or dill and a few grinds of black pepper. Refrigerate for up to 3 hours and bring to room temperature before serving.