Have I ever mentioned that I have a subscription to EVERYDAY FOOD? It’s a really great publication for anyone who is starting to broaden their cooking/baking horizons. It’s also a great for those who don’t have a lot of time after work and want to enjoy simple tasty meals. Every recipe is accompanied with a photo which makes it easy for you decide if you really want to make something.
A lot of the times I just look at the pictures to get inspired…but never end up making the recipes. I think I’ve had my subscription since the magazine started! Which means I have a HUGE stack of them in my kitchen. There’s been soo many times where I contemplate discontinuing my subscription because I have so many issues I have yet to cook from. But, I found this month’s issue to be pretty inspiring! I was excited to find at least 6 recipes that I immediately wanted to try.
So last week I got some rhubarb in my weekly organic fruit/veggie shipment from Farm Fresh To You. I’ve never made ANYTHING with rhubarb, so it was a delight to see this following recipe in this month’s issue. I hopped right to it!
Strawberry Rhubarb Compote (Everyday Food- May 2008)
- 1 pint of strawberries (hulled & halved)
- 2 stalks of rhubarb cut into small pieces
- 1/2 cup sugar
- 1/4 cup of water
1. In a large saucepan, place strawberries, rhubarb, sugar, and 1/4 cup water; bring to a simmer over high heat. Cook, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Serve warm or cold!
***This simple recipe produces the tastiest topping! I ate A LOT of it soon after making. It will instantly transport you to summer! ***
I had every intention on using this compote with yogurt for my breakfast the next morning…..but all of a sudden I saw one of my favorite desserts in the magazine. VANILLA PANNA COTTA!
It’s something I’ve wanted to try making…. but for some reason I thought it might be too complicated.
On Sunday, I quickly got over my fear and dove right in.
Here we are in progress… (see the strawberry rhubarb compote?)
I brought all the chilled ramkeins over to my sister-in-law’s house and served them up.
Just top with the compote after you release the panna cottas from their molds!
Sooo incredibly creamy & light. Can you say decadent??
Vanilla Panna Cotta (Everyday Food May 2008)
- 1 envelope unflavored gelatin
- 3 cups half & half
- 1/2 cup sugar
- a dash of salt
- 1 teaspoon pure vanilla extract
1. Place 1/4 cold water in a small bowl; sprinkle with gelatin. Set aside to soften, 5-10 minutes
2. In a medium saucepan, combine half & half, sugar, and a pinch of salt. Bring to a boil; remove from heat. Add vanilla and softened gelatin mixture. Stir until dissolved.
3. Divide mixture among six- 6oz. ramekins. Chill, covered with plastic wrap until firm, at least 4 hours and up to 3 days.
4. To serve, run a small knife around the edge of each panna cotta to loosen, then carefully dip bottom of the ramekin in hot water for a few seconds. Invert onto a small plate and shake firmly to release the panna cotta onto the plate.
***In the magazine, they recommend drizzling the tops of the panna cotta with maple syrup. Perhaps next time I’ll try that. ***
2 MORE RECIPES COMING SOON!