Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. We looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!
« Back to the list
|# of Servings:
- 4 ounces unsalted butter
- 1 pound rhubarb, peeled and diced
- 8 ounces light brown sugar
- 1 vanilla bean, seeded
- 2 pints fresh strawberries, halved
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup pecans, coarsely chopped
- 1 cup walnuts, coarsely chopped
- 1 pound unsalted butter, room temperature
- 1 1/2 cups brown sugar
- 1 cup graham cracker crumbs
- 1/2 cup toasted oats
- 1 cup all-purpose flour
- Melt butter and rhubarb until soft in hot saucepan.
- Add brown sugar and stir until dissolved.
- Add in split vanilla bean and cook for 5 minutes.
- Remove from heat and fold in strawberries, lemon juice and zest.
- Remove vanilla bean and let rest.
- Preheat oven to 350 degrees.
- Place nuts in mixer with paddle attachment.
- Add butter, brown sugar, graham cracker crumbs and oats, and mix on low
- Slowly incorporate flour to desired consistency.
- Spread crumble on greased baking sheet and bake at 350 degrees until lightly
toasted. Remove and cool.
- Lower oven temperature to 325 degrees.
- Distribute strawberry-rhubarb filling in ramekins, top with crumble and
reheat in oven for 5 minutes.
- Serve with vanilla ice cream.