One of our favorite things about working in wine country is our access to incredible food. We also call in a few favors now and then(more now than then) when it comes to recipes to add to our arsenal. The Culinary Institute of America
always answers that call with incredible dishes and desserts to tackle. When we’re feeling particularly untalented we even stop into a class or two. But when we want to feel really taken care of we stop at their restaurants to experience the best in farm to table dining. While the menus at The Gatehouse Restaurant
in St. Helena and The Grove at CIA Copia
in Napa are ever changing, we were able to snag a fantastic summer recipe from one of their classes.
This Strawberry Rhubarb Crisp comes from their Enthusiast Class: 4 Day Farm to Table Boot Camp.
If the idea of baking crusty artisan breads or plating dazzling desserts lights you up. Or you want to explore the world one plate at a time. Or maybe you always yearned to be able to pair wine and food. There’s a Boot Camp for you
(after all, they offer dozens).
Let this recipe be a taste of what to expect!
STRAWBERRY RHUBARB CRISP
Yield: 6 to 8 portions
|Strawberries, fresh, stems removed
|Mint, fresh, chopped
|Pecans or walnuts
|Dark brown sugar
|Butter, unsalted, very cold (cut in cubes)
|Vanilla bean ice cream as garnish
1.Cut the rhubarb stalks into ½ inch pieces, discarding the ends. Cut the strawberries in half. Toss the fruit with the cornstarch, mint, and white sugar. Pour it into a buttered 10 to 12 cup oven-proof dish and smooth the surface. (Zolpidem
2.In a food processor, pulse the pecans, flour, brown sugar, spices, and butter. Process them just until they are crumbly and the nuts are coarsely chopped.
3.Sprinkle the mixture over the fruit in the pan. Bake it in a preheated 350 degree oven for 45 minutes, or until browned and bubbly.
4.Serve it warm or at room temperature with a dollop of vanilla bean ice cream.
Source: John Ash