Sasha's Kitchen: Rhubarb Raspberry Crostata and Wolfgang Puck Soups Giveaway

After making my strawberry rhubarb pie a couple of times recently (has to be the BEST dessert of the Spring), I could't resist trying another rhubarb dessert recipe. I came across a recipe for a rhubarb raspberry crostata in Bon Appetit, and I couldn't resist. I love the idea of a crostata - its kind of a cross between a pizza and a pie, if that makes any sense. I made this recipe last week with a candle for my husband Brad's birthday, and it was a winner.

In addition, I wanted to share an exciting giveaway with my readers. I had the chance to try several of Wolfgang Puck's soups courtesy of the company and got the chance to do a giveaway of a whole goodie basket of his soups and stocks with my readers! The soups are organic, gluten free and delicious - perfect for those non-cooking nights that we all have. I tried hearty garden vegetable and tomato basil bisque and both were delicious. To enter the giveaway to win the gift basket below, leave a comment on this post with your e-mail address (so I can contact the winner) as well as fanning A Kitchen In Brooklyn on Facebook and/or as a blogger follower. My deadline is midnight on Monday May 30 to enter. A delicious giveaway for a lovely Memorial Day weekend!

So, enter the giveaway and have a happy spring with another delicious and fruity dessert. This raspberry rhubarb crostata is nice and tart (as one would expect), but oh so good. It's hard to just have one slice! I'm not done with those spring fruits yet either, as I have devised a new recipe for a strawberry balsamic pie that I am looking forward to trying soon.

Raspberry Rhubarb Crostata (adapted from this recipe)
Crust
1 cup all purpose flour
1/2 cup whole wheat flour
1 1/2 T sugar
1/2 tsp Kosher salt
1 1/2 sticks unsalted butter (chilled and cubed)
1 large egg
1 T milk

Filling
1/4 cup cornstarch
4 cups of 1/2 inch thick slices of fresh rhubarb (from the Union Square Farmers' Market)
1 6oz container of fresh raspberries
2/3 cup sugar
1 egg, beaten
sugar for dusting

To make the crust, I followed the recipe and did this in my mixer. It came out great, but really you can do this all by hand, with fabulous results as well, just like I explain in my stepwise pie crust recipe.  Don't worry if the butter is only half blended or so if you do it that way, as it will only make your crust crisper and more delicious. Below, though are the directions for doing so in a stand mixer.

Combine the flours, sugar and salt for the crust. Add butter and pulse for about two minutes. Whisk egg and milk in a separate bowl, and add to the mixer. Pulse until moist clumps form and bring dough into a ball with your hands. Wrap with plastic wrap and chill for one hour.

While the dough is chilling, make the filling for the crostata. Dissolve the cornstarch in three tablespoons of water and set aside. Combine the fruit and the sugar in a large saucepan and cook over medium heat, stirring frequently, until sugars are dissolved and juices are released, about four minutes. The rhubarb will not yet be tender. Stir in the cornstarch and transfer to a bowl, and allow to cool for thirty minutes.

Preheat the oven to 400 F and roll out the dough on a floured surface, rotating with each turn so it does not stick to the surface. Mound the filling in the center of the crust and leave a one and a half inch border. Gently fold in the edges of the dough over the filling. Brush the border with an egg glaze and sprinkle with a bit of sugar. Bake until golden brown and filling is bubbly, about 40-45 minutes. Cut into wedges (like pizza!) to serve.

Sasha's Kitchen: Rhubarb Raspberry Crostata and Wolfgang Puck Soups Giveaway

Sasha's Kitchen: Baked Ziti With Lamb Sausage (and Details on Tomorrow's Upcoming Giveaway)

Baked ziti is one of my favorite pasta dishes, so it is time to share this dish with my readers.  I actually prepared the baked ziti on Thursday evening, but I took a day off of writing on Friday.  This baked ziti has a twist in that I like to incorporate some kind of sausage.  I have prepared this dish with either lamb sausage  or chicken sausage.  Both are delicious combinations with the ricotta and mozzarella cheeses, although this recipe was prepared exclusively with the lamb sausage.    In addition, I made my baked ziti with a homemade pasta sauce.  I discovered that taking photos of baked ziti is quite challenging because it is a very messy looking dish, inherently.  Thus, I attempted to "dress it up" for the picture with some artfully positioned basil leaves.  Finally, baked ziti is notoriously unhealthy, but I have attempted to reduce this by using skim milk ricotta cheese.  You could also use lowfat mozzarella, but this takes a bit of the pizazz and flavor out of the dish (and really, completely lowfat wouldn't be as much fun, right?)  This dish is a classic in my home - messy to prepare but not too difficult, and always satisfying.

Sasha's Baked Ziti With Lamb Sausage


1 box ziti noodles (1 lb)
1 lb fresh lamb sausage (cut into 1/2 inch pieces)
2 28 oz cans diced tomatoes
1 tsp dried oregano
2 tsp dried thyme
2 tsp dried rosemary
2 tsp onion powder
1 tsp dried basil
 2 cloves garlic, diced
1/2 cup red cooking wine
16 oz fresh mozzarella cheese (sliced or torn into small pieces)
15 oz skim milk ricotta cheese
1/2 cup parmesan cheese.

Cook the pasta and set aside.  Saute the lamb sausages and set aside. In a pot, combine the tomatoes, seasonings, garlic and red wine and bring to a boil.  Reduce and simmer for about twenty minutes until the sauce comes to the proper consistency.  In a separate bowl, combine the mozzarella and ricotta cheeses.

Next, spoon about half a cup of sauce into your lasagna pan.  I have an Emile Henry blue lasagna dish that I absolutely love.   I must confess that I have a fascination, almost an obsession with pretty solid color cookware - both Le Creuset and Emile Henry.  Next, layer the pasta, then the cheese mixture, then the sausage, then repeat with another layer of sauce, pasta and cheese.  Top with some remaining sauce and sprinkle with the half cup of  parmesan cheese.  Bake covered with a piece of tin foil for thirty minutes at 350 F.  Then take off the tin foil and bake for another 15 minutes.

I have a giveaway that I am going to introduce tomorrow of some exciting cupcake necklaces.  The giveaway will be open to my followers on google blogger and to my facebook fans, so please sign up as a follower (check the sidebar) and a facebook fan (top of the sidebar) to win a lovely glass cupcake necklace from New York designer Moon & Star Designs.  Stay tuned for tomorrow's post for details on how to win!

Sasha's Kitchen: Baked Ziti With Lamb Sausage (and Details on Tomorrow's Upcoming Giveaway)