Tag Archives: Ina Garten


Because I’m so in love with raspberries, I decided my first rhubarb recipe to take into the kitchen would be Ina Garten’s Raspberry Rhubarb Crostata. I couldn’t resist the red color. And I knew that more practice with finalizing an even crust is definitely what I need. This recipe appears in her cookbook, Cooking For Jeffrey.

I am listening to the suggestions you blog readers gave me on Facebook and on the blog. But first, this brilliant red pastry, like a rustic pie. ( I used refrigerated store-bought pastry – a worthy shortcut for those of us not fond of making pie crust.) This goes together more quickly than pie and can be more forgiving.

The aroma that filled my kitchen was truly amazing. The tart and tang with every bite of this is just what the cook was hoping for. My tongue loved it. Ina Garten says her guests go berserk. High praise. I know my neighbors loved it. You will too.

Filling for Raspberry Rhubarb Crostata

¼ cup cornstarch
4 cups sliced fresh rhubarb
6 ounces fresh raspberries
2/3 cup granulated sugar
1 teaspoon grated orange zest
¼ cup freshly squeezed orange juice
1 large egg beaten with 1 Tablespoon water, for egg wash
Turbinado sugar for the crust.

( I did not have freshly squeezed orange juice and used the dairy counter variety.)

Place 3 Tablespoons of water in a small bowl and whisk in the cornstarch. Set aside.

In a heavy saucepan combine the sliced rhubarb and berries along with sugar, orange zest and orange juice. Cook over medium heat for five or six minutes until some of the juices are released.

Stir in the cornstarch and bring to a boil. Lower the heat and simmer for two minutes, at least.

Refrigerate for 30 minutes until cool.

Preheat oven to 425 degrees. Line a sheet pan with parchment paper.

Roll pastry to 11-12 inch circle on lightly floured surface and transfer to the prepared pan.

Pile the raspberry rhubarb mixture onto the pastry. Leave a 1 and 11/2 inch border


Fold border over the filling, pleating and pressing lightly. Try to keep even for better appearance. (You can see I need more practice in this department.)

Brush pastry with egg wash and sprinkle with turbinado sugar, just the pastry.

Bake for 35 minutes until pastry is browned and filling bubbly and thickened.

Cool for 30 minutes and serve warm or at room temperature. Top with ice cream or whipped cream or not as you wish. I sometimes use plain yogurt. Or nothing at all.

Now back to the kitchen. There is more rhubarb! What next?!



Taming the Feast: Ben Ford’s Field Guild to Adventurous Cooking by Ben Ford (2014)
It is an adventure to feed a crowd. He makes it look like the Amazing Race: scrumptious, sumptuous and fun (maybe not always so easy). The pictures are amazing, along with step-by-step directions and illustrations. This one will surprise you, and there is plenty of reading material for a rainy afternoon.


Extra Virgin: Recipes and Love From Our Tuscan Kitchen by Gabriele Corcos and Debi Mazar (2014)
Taking a look at this delightful book, I’m convinced they are having fun and creating wonderful food. I begin to believe I could do it to. I love their passion.


My Drunk Kitchen A Guide to Eating, Drinking And Going With Your Gut by Hannah Hart (2014)
I understand the book is smart and funny with plenty of variety. And, the food is good. Reviewers love it, the book I mean. Does it surprise you that drinking and cooking might go together?


Make It Ahead: A Barefoot Contessa Cookbook by Ina Garten (Oct. 2014)
It’s not a surprise. We trust Ina Garten. If she says you can make a dish ahead and have it be very good, I believe her; and I think you will too. I love to make it ahead so I can’t wait for a look at this new cookbook of hers. We have to wait a bit to see just what recipes she has for us.


Vegetable Literacy: Cooking and Gardening with 12 Families From the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes by Deborah Madison. (2013)
OK. For this book, not so new as the others, it is not a surprise to see it listed. I’ve written about it before. I’m still lusting after it though I have been eyeing it in bookstores for a year. Saw it again this past week at the bookstore. I want to read this book as much as to cook from it. I want to believe the recipes really would be delicious, and that would be a surprise. My luck with vegetarian cookbooks is very limited.

Check these out at the book store or the library. Maybe, read some reviews. See which one surprises you most, or which one makes you want to get in the kitchen cooking. And a surprise about this post is the length of the title. Breaking the rules. These cookbooks do that, too. Let us know if you buy one. I love your comments and readers do too.