Crumbly In My Tumbly - Rhubarb Crumble

Well, I had the best intentions when I started this off-shoot of Culinary Alchemy.  Alas, it has fallen to the wayside in lieu of pressing personal matters, (Even Culinary Alchemy is suffering from a lack of postage) lack of inspiration and the fact that I have not really been using much CorningWare of late... Lots of quickly tossed pasta dishes, you know.

The rhubarb is in full swing though, so I decided it was time to whip out one of my favorite Goodwill finds from last year and make a crumble.  What is a "crumble", you ask?

Well, it's in the genus of bottomless pies (spoon pies) just like crisps, slumps, cobblers, grunts, pandowdies and even a Brown Bettys.  (they are called "spoon pies", cause you eat them with a spoon, not a fork) Of all the spoon pies out there, the Crisp is the closest relative.  They are kind of like siblings, really. You see, Crumbles are usually topped with, what amounts to, a brown sugar shortbread topping (very similar to a streusel topping, minus the cinnamon).  Crisps are covered with a VERY similar mixture, however, the topping usually has Oatmeal and/or Nuts added as well. Thus rendering a Crisp "crispier" than a "crumbly" Crumble.

Did that make any sense?

Anyway, this blog is not about Spoon Pie semantics, it's about CorningWare...

The reason I love CorningWare is that it's stove top capable.  (Please do not try this with the current stoneware that "World Kitchen" is marketing under the CorningWare name)  This is extremely handy when making a Rhubarb Crumble, since the filling needs to be cooked on the stove prior to baking in the oven.  Rhubarb tends to require a longer cook time than most pie crust (and crumble toppings) can withstand.  Ergo, I partially cook the rhubarb before constructing my final "oven ready" dish of deliciousness.
(a step not really necessary for most other crumbles or crisps)

This particular Grab-It dish is all I need to cook and bake a wonderful Crumble.  OK, I did need separate bowl for the mixing, but you know what I mean.

This is a P-270-B Grab-it 1 1/4 qt casserole dish.....

Complete with a lid.

Which, when finding "finds" at the Goodwill or Salvation Army, is the part that is usually missing.  (Bonus!) 

Rhubarb Crumble

1 CorningWare "Grab-It" Casserole (P-270-B) though the lid is not necessary.
16 oz (500g) Rhubarb (500g is really about 17 oz)
1/3 cup (112g) (4 oz by weight) Orange Blossom Honey
1 TB Grand Marnier
A tiny pinch of Cinnamon
2 tsp Cornstarch

5 oz (140g) AP Flour
1/4 cup (50g)  Light Brown Sugar (or light Muscovado)
3 oz (85g) (6TB) Unsalted Butter
pinch of Kosher Salt

Incidentally, I used my favorite Rhubarb cultivar, Victoria (AKA: Strawberry Rhubarb).  It's nice and tart, without being too astringent and best of all, it kind of tastes like strawberries. Which is why I grew up hearing it called "Strawberry Rhubarb".

Cut the Rhubarb into 1/2 inch chunks.

Place in a medium bowl and drizzle with the Honey.

Let sit at room temperature for about 2 hours until it begins to "juice up", then add Grand Marnier and stir.

Add a teeny tiny pinch of cinnamon and stir again.

Drain off the juice into your CorningWare Grab-it Casserole dish.

Whisk in 2 tsp Cornstarch.

Turn up the flame on the stove to medium.

Add the rhubarb and cook for 10 minutes, stirring occasionally so that everything is all nice and glossy.

Meanwhile, preheat the oven to 350 F degrees (180 C).
Wash and dry the bowl you used for the rhubarb and begin making the crumble topping.

Combine AP Flour, Brown Sugar, and Salt in the bowl, tossing well to remove any lumps in the brown sugar.

Grate the Butter over the flour mixture. (A nifty trick I learned from my friend Michael, who owns Sunny Day Coffee on NW 23rd and Everett in Portland)

Toss to coat the butter, then begin working it all together until you end up with what looks like a moist golden sand, that holds together when squeezed, but breaks apart easily.

Set aside until the Rhubarb finishes cooking,

at which point, you can remove the dish from the stove....

and sprinkle the crumble topping over the surface evenly.

Grab the dish with potholders (cause it's hot) and pop it in the oven for 30 minutes.

Once it's all nice and bubble around the edges, its done.

Let cool for about 20 minutes.

Serve a big scoop with a large dollop of fluffy whipped cream.

And if there is any left over.....

Simply store in the refrigerator for later.

Where is your Corningware??
~~

"Grab-it" Greats - Tetrazzini in Corningware

I don't make Tetrazzini very often, but for some reason, I was seriously jonesin' for it.  I suppose it was fortuitous that I had roasted chicken left over from the other night.  LOL

Contrary to it's name, Tetrazzini is not Italian.  It was invented by chef Ernest Arbogast of the Palace Hotel in San Francisco somewhere between 1908 and 1910.  The only "Italian" aspect of this dish, aside from the fact that it includes pasta, is that it was named in honor of Lucia Tetrazzini, an Italian Opera singer who was a long time resident of the hotel.

I find, since this is a baked pasta, that my 14 oz (400ml) Casserette dishes (P-14-B) make a perfect receptacle.

They are the perfect individual serving size.  As an added bonus, they have glass lids for storing.  No plastics need apply, thank you.  This means that, as a single person, I can make 4 servings and simply store 3 of them in the refrigerator or freezer until I am ready to bake them and chow down.  :)  Today though I am only making enough for 2, because I only have 6 oz of chicken. 

There are several variations on Tetrazzini.  Me?  I like to include the mushrooms, and I always go for the traditional chicken, though I have seen several recipes on the net that use Turkey. (which does sound intriguing)  I steer clear of the long noodles that seem to be the normal sauce vehicle.  I think it's kind of silly to use spaghetti or vermicelli in a baked pasta dish, it only makes it harder to serve.  Thus, flying in the face of tradition, I lean towards Torchietti, Penne or, my most favorite, Gigli.

What really sets this dish apart from being just another "Mac and Cheese" dish (with chicken & mushrooms) is the inclusion of the Almonds... Then are an absolute must.

Tetrazzini

Serves 2
A little pat of Butter to saute the mushrooms
2.5 oz (73 g) Mushrooms, sliced
1 TB Unsalted Butter
1 TB AP Flour
1 cup (236 ml) Whole Milk
1 TB Shallot, grated
1 tsp Lemon Juice
Kosher Salt
Cracked Black Pepper
1/4 tsp Smoked Paprika
1 cup (6 oz) (170g) cooked Chicken, diced
1 TB Dry Sherry (or Dry Marsala)
6 oz (170g) dry Pasta (though you need to cook it)
2 TB sliced Almonds, divided
3 oz (84 g) Parmigiano-Reggiano, divided
1/2 cup (1 oz) (28 g) Panko, divided

2 Corningware Casserettes (P-14-B) and potentially the lids (P-14-C)


First, you need to saute the Mushrooms in a little bit o' Butter.

You also need to boil your pasta in salted water....   as well as preheat the oven to 400 F (205 C) degrees.

Then, once you have removed the Mushrooms from the pan, go ahead and start your Balsamella (Béchamel) in the same pan by melting the 1 TB Butter....

add Flour and stir to combine... Continue cooking the roux until bubbly.

Add warm milk, whisking constantly to avoid lumps, and bring to a boil...

Continue cooking until thickened.

Rub the Shallot on a fine grater (or zester) and add to the sauce.

Add Lemon Juice as well, stirring until well combined.

Season with Kosher Salt, Black Pepper and Smoked Paprika.

Add 2 oz (56 g) of the Parmigiano-Reggiano and stir until melted and smooth.

Add the Mushrooms, Chicken and Dry Sherry (or dry Marsala), stirring to combine.

Add the cooked Pasta and fold it into the mix.

Divide the mix between 2 Casserette dishes. (P-14-B)

Sprinkle each dish with 1 TB of sliced Almonds

Sprinkle each portion with 1/2 oz (14 g) Parmigiano-Reggiano.

Sprinkle each dish with 1/4 cup (1/2 oz) (14 g) of Panko.

Now if you need to save one... Go ahead and lid it up, then store in the refrigerator for up to 2 days, or wrap the whole thing in plastic wrap and store in the freezer for up to 1 week.

 If your eating now, like me, bake them for 15 minutes, or until everything heats through and the panko is golden brown.

Remove from the oven and dig in!!!

Ya know, I always forget how much I really like this dish... Chicken & Mushrooms glazed with a Parmigiano-Reggiano fortified Béchamel accented with a light smokiness from the Paprika brightened by the hint of lemon and the sharpness of the shallot... The crispiness of the Panko mixes well with the solid crunch of sweet Almonds...   Yeah, YUM! 

Where is your Corningware?
~~