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Parties That Cook’s Not-So-Secret Recipe: Savory Rhubarb and Thyme Bruschetta

1 comment By The Kitchen Whisperer Filed in General, Menus & Recipes Tagged with , , , , , July 28th, 2011 @ 5:50 pm

Parties That Cook is going to let you in on a little secret: We love rhubarb! From rhubarb pot de crème (thanks Rosie!) to strawberry-rhubarb pie, we all need a little rhubarb in our lives. This tasty recipe for Savory Rhubarb and Thyme Bruschetta is just another way to get our fix! If you want to try this recipe with the help of a professional chef, check out our upcoming Date Night Couples Cooking Class in San Francisco or any of our Sumptuous Small Plates events!

Savory Rhubarb and Thyme Bruschetta with Romano Pecorino Cheese
This recipe and others like it can be found in our Appetizer Recipe Library!

Ingredients
Rhubarb Chutney:
1 Tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon kosher salt
1 teaspoon apple cider vinegar
1/3 cup golden raisins, coarsely chopped
1/2 cup granulated sugar
1 Tablespoon lemon juice
1/3 cup white wine, dry; such as Pinot Grigio
1 Tablespoon fresh ginger, peeled and grated (from about a 2-inch piece)
12 ounces rhubarb, trimmed and cut crosswise, 1/4 inch thick
1 1/2 teaspoons fresh thyme leaves, plus more for garnish

Bruschetta:
1 baguette, cut into 1/4-inch thick slices
1/4 cup olive oil
1/2 teaspoon kosher salt
8 ounces Pecorino Romano cheese

Methods/Steps
Preheat oven to 375°F.

Rhubarb Chutney: Heat the oil in a medium sauté pan over medium heat. Cook onion, garlic, ginger and salt until the onion is translucent, about 5-7 minutes. Add wine, vinegar and raisins and bring to a boil; cook for 1 minute. Add sugar and stir until it dissolves. Stir in the lemon juice and rhubarb. Cook until the rhubarb starts to soften, about 5 minutes. Transfer to a food processor or blender and blend for 15-20 seconds (until blended but chunky). Return to sauté pan and then cook until thickened (about 10 minutes). Add the thyme and adjust seasoning if necessary.

Make Bruschetta: Arrange bread slices on a baking sheet. Brush the bread slices on one side with olive oil and sprinkle with kosher salt. Bake until the slices are golden around the edges and crisp, about 12-15 minutes. Set aside to cool.

Assemble: Using a vegetable peeler, shave ribbons of cheese. Put a slice of the shaved cheese on the bread, then a dollop of chutney and garnish with a sprig of thyme. Serve immediately.

Serves/Makes
Makes about 24 Bruschetta

Parties That Cook Indian Summer Tapas Recipe: Crispy Vegetable Samosas

0 comments By The Kitchen Whisperer Filed in Entertaining, Menus & Recipes Tagged with , , , , , , , , July 7th, 2011 @ 1:51 pm

Summer is officially in full swing. Fill your days with trips to the beach, lazy days (or songs), sunny skies, new adventures and, of course, lots of cooking! This July, Parties That Cook is offering an Indian Summer Tapas cooking class. And this week, we’re featuring one of the recipes from the class’ small plates menu.

Crispy Vegetable Samosas with Mint Jalapeno Chutney
This recipe can also be found in our Appetizer Recipe Library!

Ingredients
Filling:
1 medium russet potato
1 Tablespoon ghee or vegetable oil
1/4 teaspoon asafetida powder
2 teaspoons mustard seeds
1 cup cooked peas
2 jalapenos, seeded and chopped
1 1/2 teaspoons kosher salt
1 teaspoon garam masala
3 Tablespoons cilantro leaves, chopped
24 won ton wrappers

Sheet pan dusted with cornstarch
4-6 cups canola oil for frying

Chutney:
1 shallot, peeled, root end removed
1/2 yellow pepper, seeded
1 bunch cilantro leaves
1/2 bunch mint leaves
1 jalapeno, seeded
1 Tablespoon fresh ginger, grated
2 teaspoons lime juice
1 clove garlic
1/2 cup yogurt
3 Tablespoons water
1 1/4 teaspoons kosher salt
1 teaspoon sugar

Methods/Steps
Make Filling: Peel potato and dice into 1/4-inch cubes. Blanch in boiling water for 1-2 minutes, or until tender but still firm. Drain and set aside. Heat the ghee or oil in a skillet and add the potatoes, asafetida powder, mustard seeds, peas, jalapenos and salt. Stir well over moderate heat for 2 minutes. Cover pan, reduce heat and cook gently for 7 minutes. Remove from heat and add the garam masala and chopped cilantro. Cool in refrigerator for a few minutes.

Assemble Samosas: Put 6 won ton wrappers on a dry surface and brush lightly with water, focusing on edges. (Leave remaining wrappers in package, covered with a damp towel to prevent drying.) Mound about 2 teaspoons of filling in the center of each wrapper. Fold one point over to meet the other to form a triangle. Press edges together to seal. Place on a tray dusted lightly with cornstarch. Repeat process with remaining wrappers.

Fry Samosas: In a large frying pan, add 4 cups canola oil and heat to 360°F. Working in batches, fry samosas until golden brown, about 1 minute per side. Using tongs, transfer samosas to cooling rack over a sheet pan.

Blend Chutney: Blend all ingredients in a blender until smooth. Pour chutney into a small bowl.Serve: Serve samosas on a platter with chutney.

Serves/Makes
Makes 24

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