Before…and after. The comparison shots aren’t quite fair, because very little was back into the kitchen when I took the “after” photo — but keep in mind that in the “before” photo, everything is put away, except for the contents of the dish drainer! That is what the kitchen looked like scrubbed clean and put together!
By the way, if you are in the Pittsburgh area, the work was done by James Gyre & a crew he put together — if you want his contact info, drop me a line.
I’ve just spent my first real time cooking since April. I’ve got shepherd’s pie, braised pork ragu, roast fingerling potatoes, and a rhubarb dessert I made up on the fly all cooling in the kitchen. Later, some of the ragu will go over a dish of manicotti & spinach.
The new dishwasher’s running, but I have to concentrate to hear it. The dining room is still a disaster area.
First recipe out of the new kitchen — as usual for me, with only vague measurements:
Rhubarb Cobbler with Tapioca
- enough rhubarb to fill a large pie plate (maybe 3 cups?), chopped into 1″ chunks
- 2 eggs
- some milk
- 1 cup flour
- 1 cup white sugar
- 1/2 cup dark brown sugar
- some cinnamon, maybe 2 tsp or so
- some small tapioca pearls, maybe 1/2 cup or so
- 2 tbsp butter, melted
- 2 tsp vanilla extract
- 1 tsp baking powder
- salt & black pepper
Preheat oven to 350F.
Put chopped rhubarb into pie plate with brown sugar, eggs, half the cinnamon, some salt & pepper, the tapioca pearls, and some milk. Mix well and spread evenly.
Stir together flour, white sugar, the rest of the cinnamon, a pinch of salt, and baking powder. Add melted butter, vanilla, and enough milk to make a batter slightly more liquid than a drop biscuit batter.
Spread batter over rhubarb mixture. Bake at 350F for 1 hour. Let cool on counter.