Balsamic Strawberry Rhubarb Crumble

So I get a farm fresh box every week.it comes with local in season items. I got rhubarb. I really thought hard about it. I remember my grandmother’s making a strawberry rhubarb pie. I wanted that but I haven’t tried my Grandma’s pie crust GF yet. So strawberries yes. I also thought of this really amazing ice cream place that I loved from Seattle called Molly Moo and they had a strawberry balsamic ice cream that was so delicious. So Strawberry Balsamic Rhubarb mmmm. I added blueberries just because I can and decided on a cobbler, crisp crumble. It was sooooooooooo good.❣️

Ingredients
2C rhubarb
2C strawberries
1C blueberries
1 1/2 C Sugar
1 TBSP Arrowroot / corn starch
2TBSP Balsamic Vinegar

Topping
1C GF flour
1/2C Brown sugar
1/2t salt
1/3 C sliced almonds
3TBSP butter
1 egg

Method

Cut and wash fruit. Add remaining ingredients to fruit.

 

 

Spread the mixture into a 9x12 pryex pan.

Mix together the dry ingredients. 

Pour over the top of the berries.

Pour Melted Butter on top crumble mixture.

Tamales

Oh man, I love Tamales. I have for so many years wanted to make them, Ive heard they are so labor intensive, yeah a little. But I cook, so not so much for me. Tamales are so good when done right, its so important that your masa is soft and there is the right amount of meat in them. I really got this one down right away. I did a lot of research and took variations from a few recipes to get the right one. Try to make these you will be soooo happy Yummy!

Pork

31/2 lbs pork rump or shoulder roast. cut into 4 large pieces.

1 onion

3 garlic cloves

Chile sauce

3 dried ancho chilies

2 dried guajillo chilies

1c or or chicken broth

3 1/2 tsp salt

1tsp chili powder

1/4 tsp cumin

pepper to taste

Masa

3/4c manteca

6c masa harina

1 1/2 tsp baking powder

6c (reserved pork broth)

50 dried corn husks

In a 5qt dutch oven bring pork, water, onion, garlic, and 1 1/2tsp salt, pepper boil. 

Simmer covered about 2.5 hours or until meat is tender and shreds apart. 

Remove meat from broth and allow both to cool. Reserve all broth (measure out 6cups for masa) (1cup for chile sauce)

Shred the meat, discard fat.

Chile sauce

Cook chiles in 2 cups water. Let cool slightly the remove stems and seeds. Save the chili water.

Puree chilies, 1 clove of garlic. chili,  cumin, with 1c water from chilies, and 1 cup pork broth. Puree until smooth.

Add chile sauce to the meat, simmer in pan for 10 min.  Season with salt and pepper if needed. 

Soak Corn Husks in warm water for 20 min. drain. dry.

Prepare Masa 

Beat manteca on a low speed for 3 min 

Stir together dry ingredients, Masa carina, baking powder and 2 tsp salt 

Alternate masa mixture and broth until you make a thick creamy paste.

Spread 2tbsp masa mixture to corn husk in the center. place 1 tbsp meat mixture in middle of masa 

Fold in sides of husk then fold the bottom up 

Place discarded husks folded or a ball of foil on bottom of steamer basket placed in a dutch oven.

Steam tamales open side up in steamer basket in dutch oven. Add water to duch oven just below basket.  Bring water to a boil and reduce the heat.

Cover and steam 40 min adding water when necessary. 

Macaroni and Cheese 11

So Macaroni and Cheese isn't as easy as you think. Theres a million critics. I have trialed so many to find the exact right blend of ingredients. I've been through the toughest critics. My grandmother used to do a baked mac and cheese it was good but its different. This recipe I used to make from my daughters grandmother, Earlene. It's not her recipe exact because I can't find it, but I remember making it with the same cheeses. It was just a matter of getting the measurements right. Finally it was ready to present to my inlaws at Christmas. My husband pre approved and at the family dinner it was a hit. I have a lot of competition on this one. I really nailed it. Since then I have added a couple different cheeses to enhance it, I have also messed with the liquids and measurement amounts. It is really beyond perfect. My daughter Brooklyn said to put Smoked Gouda in it, OMG.

So if you make it, MAKE it RIGHT follow all the steps and you won't be sorry.

1TBSP Veg Oil
1 lb Macaroni
2tsp Onion Powder
3 TBSP Butter
2TBSP Flour
4oz Cream Cheese
4oz Muenster cheese
4oz Sharp Cheddar Cheese
4oz Monteray Jack Cheese
4oz Mozzerella Cheese
4oz Four cheese Italian blend
4oz Smoked Gouda Cheese
1 1/2 C Heavy Cream
1/2 C Half & Half
4oz Velveta Cheese
1C evaporated milk
1tsp seasoning salt
1tsp garlic powder
1tsp smoked paprika
Salt&Pepper

Method
Preheat oven to 350 F. Bring pot of water to a boil add in the salt and onion powder. Stir in the macaroni noodles and cook until just al dente, do not cook all the way through, cook until just soft.

Drain

    

Do NOT rinse. Stir in 1TBSP butter into noodles. 

   

 

In a saucepan melt the remaining butter, whisk the flour into the butter.

Slowly add in the Heavy cream, half & half, velveeta, and cream cheese, stir until it melts together. Add in the rest of the seasonings and season to taste