Okay so this is officially my favorite feature in Gourmet Magazine now. Every single thing I have ever made from this section has been terrific. This months issue (April 2007) is especially good. I have a friend who just had her second baby and I made her a meal almost entirely out of this issue:
Chicken thighs and drumsticks roasted with lemon and thyme (both from my garden)
Roasted beets a la Jamie Oliver - SO GOOD!
Peas with horseradish mustard sauce (from Gourmet - not spicy at all just yummy!)
Rice Pilaf - from a box I am sorry to say
Rhubard Strawberry Pudding Cake...now this is real winner. I mean this is so good! I altered the recipe slightly, ommitting the cornstarch because I didn't have any on hand and I didn't have the energy to drag my 2 year old and 5 month old boys out to the store for that one item. Here is the recipe...definitely try it! I have made it twice this week.
Rhubarb Strawberry Pudding Cake
1/4 C water
1/3C + 1/2 C sugar
2C fresh rhubarb stalks, chopped
1C strawberries, chopped
1 3/4 t baking powder
1 large egg
1/2C whole milk
1 stick unsalted butter, melted and cooled slightly
1. Put oven rack in middle position and preheat oven to 400. Butter and 8 inch square glass dish
2. Stir together water, 1/3C sugar and rhubarb. Bring to a simmer, stirring constantly, then simmer stirring occasionally, 3 minutes. Remove from heat, stir in strawberries.
3. Whisk together flour, baking powder, salt and remaining sugar in a bowl
4. Whisk together egg, milk, butter and vanilla in a large bowl, then whisk in flour mixture until just combined.
5. Reserve 1/2C of fruit mixture, then add remainder to baking dish and pour batter over it spreading evenly. Drizzle remaining 1/2C fruit over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in a pan on a rack 5 minutes before serving.