Rhubarb Coconut Cake

When I started this blog, I thought it would be a great place to store my favourite recipes online. I thought my mom and sister might read it. (Was right about my sister). 

It ends up a few of my good friends read it, a few of their friends read it, and a few people who are friends of friends may click on sometimes. (Thanks, by the way, for the encouragement!)

I've also met some nifty people because of this blog- both online and in person. I was referred to my current job because of a woman who ran across it. I have chatted endlessly with people who find out that I "blog" (a term that I don't really like since it sounds more impressive than it actually is!), and are interested in the same things I am interested in- local food, organic food, food security, food gardens, etc. And I get passed recipes and food samples often because people know I am a recipe collector hoarder. 

I am always so happy to try recipes that come from people who also love recipes and cherish them as much as I do. They are the people, like me, who scribble notes in the margins of cookbooks, have recipe notecards lining their shelves and who have been fine tuning their favourite recipes over the years. This results in some fantastic finds!

All this to say that today's recipe comes from a woman named Cathy who reads the blog and shares my affinity for the blessed Rhubarb plant. (Click here for more great information on Rhubarb from farm made!)

She has shared several delectable recipes with me that I hope to pass along soon but this is one I made this week and the smell in the kitchen as this baked was delightful!

Here is what Cathy has to say about this recipe:

"This cake is a big wow! I can served it at fancy parties and pairs perfectly with a dessert wine and/or can be taken to the beach, bar b q's etc. If you only make one cake every Spring-this is the one to make.

Found this recipe way back in the 90's in a magazine and saved it for years. Last year I misplaced it somehow and couldn't find it on the internet or anywhere. I was "heartbroken" as I couldn't recreate from memory.
A few months ago I was at a thrift store and found and bought the cookbook '"Inspirations-The Girls Who Dish" a selection from local woman chefs. I came home and much to my delight the recipe was in it! Chef Karen Barnaby had included it in her section- she knew the woman whose mother's recipe it had originally been."

Thank you Cathy for sharing! And thanks to everyone who I've connected with online and in real-life because of food, recipes and the shared love of being in the kitchen and cooking up some love in the form of a home-cooked dinner or a cookie in the lunchbox. You inspire me!

xo ~M

Cathy's Rhubarb Coconut Cake
I ended up changing this ever-so-slightly based on my bias against cinnamon in most situations (so I left it out, sorry Cathy!) and I used coconut milk that I had in the fridge to enhance the coconut flavour. She recommends using as much organic ingredients as you can find and I agree!

2 cups rhubarb chopped into 1/2 inch pieces
1 1/2 cups granulated sugar
1/2 cup brown sugar
1/4 cup butter
1/2 cup shredded coconut
1 tsp ground cinnamon (*optional)
2 cups flour
1 tsp baking soda
1/2 cup butter, softened
1 egg
1 cup buttermilk (or coconut milk beverage mixed with 1 tbsp vinegar)

1. Pre-heat oven to 350 degrees F and butter a 9 inch square baking pan.

2. Macerate the rhubarb: sprinkle 2 tbsp of the granulated sugar on the rhubarb in a bowl and set aside while you prepare the rest of the cake-the longer it sits the better.

3. Topping: In a separate bowl mix the brown sugar, 1/4 cup butter, coconut and cinnamon by hand until chunky and well incorporated. Set aside.

4. Whisk together flour and baking soda in a bowl. In a separate bowl, combine remaining granulated sugar and 1/2 cup butter. Beat with electric mixer until on med. high speed until light and fluffy. Add egg and buttermilk-mix on slow speed. Add the flour mixture and mix on slow speed until just incorporated. Fold in rhubarb and all the juice in the bowl. Mix in with rubber spatula.


5. Pour into prepared pan and sprinkle with brown sugar-coconut topping.
Bake for 40-50 min. or until toothpick inserted in centre comes out clean. {Sometimes the topping sinks a little during baking-this is o.k.}

6. Cool on rack before cutting. Serve with creme fraiche, whipped cream, organic vanilla ice cream or yogurt.

Perfect Rhubarb Squares

So my house is a mess.

It could be due to the sun shining a whole lot more lately.

It could be due to some antique cookbooks that have come my way.

It could be due to the baby learning to walk and getting into everything as soon as I tidy.

Or, it is more likely due to the fact that I am currently obsessed (as I am every spring!) with rhubarb.

Everyday I am in the kitchen trying new recipes. I have made rhubarb syrup, a new rhubarb cake (look for that recipe soon!), rhubarb compote for  yogurt and now I am back to one of my favourites---rhubarb squares.

First introduced to me by a dear friend who makes some of the yummiest baked goods, I have repeated this recipe several times. I know I should reduce the sugar, maybe add some spelt flour, or "health-ify" it somehow. But it is so good and rhubarb only comes around once a year that it would be a pity to make this too healthy. It is such a delectable treat.

And I know this guy doesn't mind that my house is a mess when he is asking for more...

Rhubarb Squares

This recipe comes from the Best of Bridge series and is based on the Matrimonial Bars recipe. The only change that I made was to use a little more cornstarch to bind the rhubarb a bit more and not wait for filling to cool. Otherwise, it is perfect as is. If you are using a glass 9 X 9" pan, there is no need to line the pan. I just like to keep my metal pans from being scratched and cut up, so I line them and remove the goods before cutting.

Rhubarb Filling

3 cups chopped rhubarb
1 1/2 cups sugar
3 tbsp cornstarch
1 tsp vanilla

Crust

1 1/2 cups rolled oats
1 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup brown sugar
1 cup butter, softened or nearly melted

1. Preheat oven to 350 degrees F.

2. Combine filling ingredients and cook in a medium saucepan over medium heat until thick and bubbly, but not entirely broken down, about 8-10 minutes. Set aside.

3. Combine all crust ingredients in in a medium bowl with a fork. Line a 9 X 9" pan with parchment. Press 2/3 of mixture onto bottom of pan. Spread filling over top and sprinkle remaining crust on top. Softly press into filling to adhere.

4. Bake for approximately 35 minutes, or until golden. Refrigerate before cutting. (Or that is the recommendation, although I am sure this would be delicious warm with a scoop of ice cream!)

Gluten-free Hazelnut Cake with Cocoa Whipped Cream

One day I was at a local bulk food store called Galloway's where they were sampling a delicious hazelnut cake. Luckily, they were also offering a recipe card with the sample.

When I noticed how simple the recipe was I was determined to make it. Not only was it perfectly moist and scrumptious, it happened to be gluten-free.

I always want to tinker with recipes, but this is one recipe that didn't need much improvement.  My only "improvement", if it could be said at all, was to use the technique for cocoa whipped cream from one of my favourite cookbooks, The Cake Bible. Rose Beranbaum suggests mixing cocoa and whipped cream beforehand and sticking it in the fridge before whipping. So instead of getting flecks of dry cocoa in the whipped cream, you extract the most flavour from the cocoa by helping it dissolve or "bloom" a bit.

This cake was a bit of a revelation to me (and others who have tried it) as it seems impossible to get such an amazing cake from such few ingredients. No butter? No oil? Really?

I'm pretty sure that the cake would be perfectly delicious with a simple dusting of cocoa. But if you choose to go with the frosting, don't blame me if you suddenly develop a serious addiction to this simple hazelnut cocoa cake!

(Note: This cake takes mere minutes to pop in the oven and can easily be made for a quick dessert but it is really good the day after too!)

Hazelnut Cake with Cocoa Whipped Cream
Although you can buy pre-ground hazelnuts or hazelnut flour to save time, the flavour of fresh roasted and ground hazelnuts is far superior. Toast fresh hazelnuts at 350 degrees for 8-10 minutes. Then process in food processor or high speed blender.

2 1/2 cups ground hazelnuts (or filberts) *or approximately 2 cups whole hazelnuts, toasted and ground*
1 cup sugar
2 tsp baking powder
6 eggs
1 tsp vanilla

1. Preheat oven to 350 degrees F.
2. Butter and flour a 8 or 9" cake pan. (I like to line with parchment paper too for easier release).
3. Mix hazelnut flour, sugar and baking powder. Add vanilla and eggs, one at a time- mixing well after each addition.
4. Pour into prepared pan and bake until tester comes out clean, about 30-40 minutes.
5. Let cake cool then cut into 2 layers.
6. Place one layer on cake plate, spread with half the cocoa whipped cream and then top with second layer and additional cocoa whipped cream.

Cocoa Whipped Cream
This simple frosting is perfect and could find use on cupcakes, angel food cake, or straight from the bowl...

1 1/2 cups whipping cream
3 tbsp cane sugar
3 T cocoa powder
1/2 tsp vanilla

1. Mix all ingredients together in jar or bowl. Refrigerate for at least one hour.
2. Beat mixture until soft peaks form.

Happy Earth Day!

The Herb Garden

Sometimes I wonder about how to best celebrate Earth Day and I am always drawn back to the idea that growing something- in whatever space we have- is the best way to celebrate.

I appreciate this amazing and complex planet best when I am in my gardening gloves digging into a little piece of Earth. I see the little ecosystems thriving in a small square foot of our garden and it inevitably leads me to thinking about the bigger issues in our environmental stewardship of this planet.

When I plant one tiny kale seed, I am in awe of the processes that lead it to becoming a towering vegetable in my garden, feeding us over many months (and now two years!)

When I find holes in my chard, I realize that bugs like this stuff

too. I won't waste this food because it is precious. I will try harder to maintain my garden to resist these pests but I won't resort to chemicals because it would kill other beneficials in my garden (bees, ladybugs, worms, etc.) that are so important to the functioning of this environment bigger than me and this chard. I want apples too and the bees won't pollinate if someone used the toxic stuff. I will not strive for perfection but for balance.

A bag of potatoes

When I pick one perfect strawberry, I realize how tasteless the imported ones are and I now long for one perfect strawberry over a whole package of pale, lifeless berries. I realize that less is sometimes more.

When we harvest a salad from our planters, we realize how fresh and revitalizing a real salad can be. We

remember that we don't need to buy it at a store in a plastic container.

The Original Boxed Salad

When I buy a fruit tree (or an asparagus plant!) I am investing in the future. I realize that I won't reap the rewards of this immediately, but that good things come to those who wait!

One of the most inspiring things was reading that chestnut trees can take decades to produce, yet there are people who still plant them with future generations in mind. Why don't we all plan for future generations like this?

Garlic cloves coming to life!

I am hoping that by just showing my kids how kale seeds produce a bountiful garden veg, how a garlic clove begets a head of garlic, and how a sprouting potato shoved into a bag of soil can result in pounds of fresh potatoes is a start in that planning for future generations.

No matter where you are, or how small of a space, there is always the possibility of that little seed of hope and promise- of a new plant, a novel food, a knowledge shared, a lesson learned and a thought for our shared future.

Happy Earth Day!

Garden Greens Pakoras

Pakoras are a delicious deep-fried Indian treat. If you haven't tried them, you are missing out. Big time.

I have discovered a pakora food truck that roams Vancouver. It serves up pretty tasty and interesting pakoras with a variety of veggies (and sometimes apples!) tucked into them. After trying their version, I was determined to make my own.

It just so happens that I often have odds and ends of edibles in my garden almost any time of year and I thought this would be a terrific way to use up bits of broccoli leaves, bits of kale, chard, dandelion or whatever else I can find out there.

The results? Spectacular. The family loved them.

These are a great way to make a simple meal with a nice green salad. Or, start an Indian-inspired feast with them. 

*These are wheat-free, gluten-free and dairy-free for those on restricted diets.

Garden Greens Pakoras

I like to load my pakora batter with veg, if you prefer more batter, double the batter mixture.

1 cup chickpea or besan flour

½ tsp ground coriander

½ tsp garam masala

1 tsp salt

½ tsp turmeric

pinch cayenne pepper (about 1/16- 1/8 tsp)

1 tbsp vegetable oil, melted butter or coconut oil

1 tsp lemon juice + 2 tbsp water

2/3 cup cold water

mild-flavoured cooking oil

1. To make batter, stir the chickpea flour, coriander, garam masala, salt, turmeric and chili powder into a large bowl. Make a well in the centre and add oil and lemon juice with 2 tbsp water and stir together to make a batter and let rest 30 minutes, while you chop veg.

Kale, purple-sprouting broccoli and chard!

These tender kale tips are delicious!

Vegetables:

½ onion, thinly sliced

1 russet potato, peeled and finely chopped

1 cup mixed, finely chopped greens (kale, chard, broccoli, cauliflower, etc.)

2. Add chopped vegetables to the batter and stir through. 

3. Heat 1-2 inches of oil in deep, heavy frying pan or saucepan. Drop batter by tablespoons and cook for 1-2 minutes each side, or until cooked through.

Serve with chutney, yogurt or sour cream.

Peanut Butter Quinoa Cookies (or a gift for the Healthy Santa)

I will be short and sweet (but not too sweet today!) as I have much to do in Christmas preparations. But I have a gift to give.

I thought I would share one simple, delicious, healthy cookie recipe.

Perhaps you need to put out something for a Santa who is on a regime this year. Perhaps he is watching his sugar intake, perhaps he is on a wheat-free or gluten-free diet, perhaps he likes additional protein in his diet or perhaps he wants you to be able to whip up a treat in 2 minutes flat.

Whatever the reason, Santa will love these if you put them out on Christmas Eve with a tall glass of milk.

This can literally be made in 2 minutes flat using one bowl and one fork with 5 ingredients! Pop it in the oven and voila! Healthy Peanut Butter Cookies!

Quinoa Peanut Butter Cookies
Adapted from The Vegetarian's Complete Quinoa Cookbook, Ed. by Mairlyn Smith

If you don't have quinoa flour, you can do as a friend of mine does and grind quinoa in your coffee grinder until super fine. Or just buy it as I did pre-ground for the fine texture and convenience.

Vegetarian Bean and Apple Cassoulet

Some friends and I recently dined at a new vegetarian restaurant in Vancouver called The Acorn.

There is no denying that it was exciting to go to a restaurant where I could eat everything on the menu! No bits of rendered pork hiding in the salad, grimy beef stock in the "vegetable" soup or beans cooked in lard. The world was my oyster (mushroom) at The Acorn!

I ordered a Heirloom Zuni Bean Cassoulet as my main. Although the flavours were delightful, I couldn't help but be put off by the $18 price tag for a bowl of beans and 2 pieces of crostini. Granted, they were tasty beans. Was it good? Yes. Could they have made it a tad more special for that price point? Oui. Is rent on Main Street high? Probably. Could I do it better at home for a fraction of the price? For sure!

Will I be back to Acorn? I'm hoping so. There were enough good eats there to warrant a return visit. If you are interested in checking it out, here is the menu.

Here is my version of a vegetarian cassoulet- inspired by The Acorn and this Vegetarian Cassoulet from epicurious.com

Vegetarian Bean and Apple Cassoulet
This can be made in less than half an hour if you use canned beans, but I prefer the texture of the cooked, dried beans in this dish and it doesn't really take that much longer if you plan ahead. Serve with crostini or slices of fresh baguette alongside.

1 1/2 cups dried beans (Zuni or other white bean) or 3 cans white beans, drained
2 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 medium yukon gold potatoes, diced
3 garlic cloves, minced
1 apple, peeled and diced
4 sprigs thyme, stripped from stem
1 bay leaf
2 cups vegetable stock
1 cup apple cider or unsweetened apple juice
optional: cooked bacon (veggie or pork for the carnivores!)

Easy to add some bacon for the carnivores...

1. If using dried beans, rinse beans in cool water. Place beans in bowl and cover with several inches of water. Let sit for 6- 8 hours. Drain. Put in pot with lots of salted water and bring to a boil. Turn off and let stand for 1- 1 1/2 hours. Drain.
2. In large dutch oven or soup pot, heat oil over medium heat. Add onions, carrots, celery and potatoes and saute until softened, about 10 minutes. Add garlic, apple, thyme and bay leaf and saute for another couple minutes.
3. Add vegetable stock and apple cider. Add reserved beans or canned beans and bring to a boil. Simmer for 30 minutes or until vegetables and beans are tender. If desired, puree a half cup of cassoulet to make it thicker. A hand blender works well for this.
4. Season with sea salt and pepper and drizzle each serving with olive oil. If desired, garnish with bacon (real or imitation).