Friday, June 25, 2010

Strawberry Lemongrass Crumble With Whipped Ginger

If you're anything like me (and it's summer where you are) you've been eyeballing half flats of strawberries at farmer's markets and beyond, ultimately giving in to the $5 pricetag only to get home and wonder what the sam hell you were thinking and how quickly you can come up with recipes before the berries go bad.

 Suffice it to say the Chef has come to the rescue in a big way.

Today while I was racing around trying to finish up work and get ready to jet off for an early afternoon shindig I walked into the kitchen after hearing a bit of a thud only to discover a miracle underway.  There was smashed up lemongrass and a pile of strawberries on the counter - and all kinds of baking ingredients being pulled from the cupboards (think thud).  I have to tell you dating a real life Chef has its perks.  And in a weak moment I'll also say that it helps very much to have someone cook for me once in awhile because I don't have any family close by to visit and I miss them terribly - not just for my mom and dad's amazing cooking, but also for the love and comfort that comes from having someone make you something to eat -  even the simplest thing - and sit and eat with you.  (chokes back tears in a big way.  can you say homesick?)

With this admittance I will now press on to the recipe.  I'm going to include a gluten-free version for the actual crumble itself because that is the reality I live with.  Everyone else can go ahead with regular ol' flour - simple as pie.  I mean crumble.

1        Stalk Lemongrass
1C     Water
1/4C   Sugar
2lbs    Strawberries halved
1T      Lime juice
1T      Corn starch
1T      Fresh Ginger minced
3T      Cream
1/4C  Cream
1T      Powdered Sugar 

Crumble Topping Ingredients
1/2C    Gluten Free Flour Blend (or regular All-Purpose Flour) *listed below*
1tsp     Baking Powder
1/4tsp  Salt
4T        Butter or Margarine
2/3C    Brown Sugar
2/3C    Gluten-Free Quick Cooking Oats or Quinoa Flakes (non-gluten free people use regular Quick Cooking Oats)

Gluten-free Flour Blend (for crumble topping)
*I use this blend in place of regular flour in a one by one substitution for cookies, pancakes - you name it.  Only took 3 years to finally get it right and now I can't tell the difference in any cookie I bake.  This will make a large batch of the Flour Blend that can then be used for future.*

1C        Brown Rice Flour
1 1/4C  White Rice Flour
1/4C     Potato Starch Flour
2/3C     Tapioca Starch Flour
3/4C     Sweet Rice Flour
1/3C     Corn Starch
2tsp      Xanthan or Guar Gum

Begin by preheating the oven to 350.

Grab your lemongrass and a cutting board.  I'm going to plead ignorant and admit I'd not actually seen lemongrass in its raw form prior to today.  Here it is.

What you want to do next is smash the lemongrass to release its fragrance (he used the back of a mini cast-iron skillet, but a meat mallet or the back end of a kitchen knife will work just fine too).

You'll know you're done smashing when the lemongrass looks like this:

It should basically be somewhat pulverized like so (but not too much because you have to be able to cut it up)

From here what you do next is cut the lemongrass into one inch pieces,

 place it in a small to medium sized sauce pot, and cover it with 1C of water.

Bring this mixture to a boil and reduce until only 1tsp water remains (approximately).  I'm going heavy on the pictures because I would need them.  You may very well be more familiar with lemongrass, but I'd rather give you more than less so you can make this dish.  It is ridiculously good.

Once the lemongrass is boiled down to the above - remove it from heat and stir in 1/4C sugar until dissolved (if sugar does not dissolve return to heat).

This picture is pre-stirred in sugar.  When you're done stirring it should all be dissolved and just slightly more pale in color like so: 

Once the sugar is dissolved set the mixture aside and allow it to cool (this will steep the lemongrass flavor into the syrup).

Next halve the strawberries and set them aside in a bowl.

                                                           (strawberry fields forevah)

When the lemongrass syrup is cool to touch strain it into the strawberries, pressing on the lemongrass with the back of a wooden spoon to get all the liquid out.

Seriously.  Who ever thought this up?  A genius - that's who!  Wait until you taste it.  Unbelievable.

Anyway.  From here stir a tablespoon of cornstarch into the berries like so:

Once the cornstarch has gently been mixed into the strawberries the mixture can be transferred into an 8 inch square baking dish (or we used (2) 6.5 inch mini skillets for fun).

Now set the berry mixture aside and get out your ingredients to make the crumble.

In a bowl combine flour, baking powder and salt.  Cut in butter until the mixture resembles coarse crumbles.  Here's a two stage progression to give you an idea.

 Next stir in the brown sugar and oats and voila! 

Grab your strawberry/lemongrass filled baking dish and sprinkle the crumble over top the mixture.

Place the dish into the oven and bake until golden brown and bubbly ( the strawberry mix must bubble for cornstarch to thicken completely). Approximately 20 minutes.  Gluten-free people you need to know the crust will not be as crisp or golden brown for you, so really keep an eye on the bubbly mixture below it to gauge readiness. The crumble will get somewhat brown, but not the exact same look conventional flour would yield.

While the crumble is in the oven, it's time to make the Whipped Ginger topping.  (brace yourselves for goodness).  First peel and mince the ginger like so.

Next combine the ginger and 3T cream in a sauce pot. Bring it to a boil then remove from heat.

Now follow the same procedure you did with the lemongrass.  Allow the creamy ginger mixture to cool in order to steep the ginger flavor into the cream.  Once it is cool to touch strain the mixture into a separate bowl.

It's okay if a little bit of ginger falls through into the bowl.  Once you are done straining place the bowl into the refrigerator to chill - about 30 minutes (the cream must be thoroughly chilled or it will not whip).

Once chilled add 1/4C cream and powdered sugar, and whip until firm peaks form. Chill until needed.

In the meantime your crumble is likely ready to come out of the oven.  Ta-da!!

I was so freaking excited to taste this dessert you have no idea.  The smell inside the house was just wonderful!  While the dishes were still warm we finished one with a dollop of whipped cream.

Holy Moses or what??  We had to run off this afternoon, but over my dead one were we not going to eat at least one of these babies warm.

First bite.  And yes that is a trace of my hand in the upper right.  Poor Chef.  I heard him mumble as he was looking at my face, "please say you like it".  I almost felt like crying.  I was like, "DUDE - I like EVERYTHING you make!! Are you crazy?!"  There's a lot of pressure preparing food for others - you want them to be happy and like it.

Chef-a-roonie does it again!  This is approximately 1min30sec into consumption.  This dessert is off the charts good and, may I dare say, my favorite thing he's made to date.  INCREDIBLE.

We dusted the whole thing off in under 5 minutes and jammed out the door saving the other portion for tomorrow morning.  I say breakfast!!

Enjoy everyone!  Can't wait to hear your thoughts - especially if you get the opportunity to bake it.  This crumble has several steps, but they are easy and the prep time is only about 30 minutes.  Woooohooooo!!

Happy Weeeeeeeekend...head to the market and get your strawberries - but don't forget the hazard signs!


Anonymous said...

I am really starting to envy your life. No offense to my hubby but I should have thought ahead and married a chef... ha ha.... the whole "love" thing got in the way. I thought all of the fruits and veggies were so fresh in CA because they are locally grown and not imported... you know how much I am dying to live there ~ this is just another reason. Have a terrific day! xo

k said...

That looks amazing!
I totally understand what you are saying about having someone cook you a meal. our family is so far away back in the US and I've been the one to cook a lot lately - the other night Mark cooked for me and it was heavenly =)

Closet Fashionista said...

That looks very interesting! Ha ha :)

erica said...

WOW! That looks absolutely amazing! I don`t think I am that ambitious to make something like that. But it looks divine!


stylebyrachael said...

OH MY GOODNESS!! That looks so delicious I can't even stand it!!

cindy said...

Too bad for the rest of the gals here that they aren't as geographically close as I. Because I'm going to have to have the Chef make a house call. He does make house calls, doesn't he???

In the event he doesn't thank goodness you've included all the helpful pics and instructions. It's like a food travelogue! I can't wait to make this, especially on the heels of that killer Korean bbq recipe you recently posted. I'm looking like I actually know what I'm doing! xox

Rachel @ The Haute Notes said...

This looks so delicious!! :)

merciblahblah said...

For the love of Pia Zadora, your Korean bbq recipe didn't fail me last weekend, and I am trying this one tomorrow when we have a friend over for din-din.

Thank the hebbins I found your blog so you can keep planning my meals!

Big fat juicy kiss!


BrooklynBlonde said...

Amazing!!!!!!!!!!!! And you really do capture the BEST photos!! What camera do you use??

Lucia Del Pasqua said...

I would try...!

Gorgeous Glam said...

That looks so yummy! What a great chef you are! xoxo

merciblahblah said...

Question....I'm getting ready to go to the grocery - basically what you made with the lemongrass was a simple syrup - is that correct? Just wondering....


fashion clocked said...

Ha this looks awesome and the lemongrass, ginger and strawbs look delicious!! I would just have to make a topping free version and the crumble version for myself... seriously considering trying this!! thanks sweetie!xxx
fashion clocked
call by sometime!xxxx katie.xx

Valerie said...

Okay, the fact that you have a bf who can whip up something like this in a matter of minutes is absolutely divine. I'm so envious!!! Gabe's a doctor and he can be useful to me at times in that department, but a chef??? That would be AMAZING! Maybe I can get Gabe into some cooking classes one day...haha.

A weekend with lots of naps sounds awesome, Carrie. I actually have a very relaxing weekend planned too! I'm hoping to do some baking, yoga, lunch with a girl friend, dinners at home, etc. Happy Friday!


Connie @ SogniESorrisi said...

I think food tastes better when someone else cooks it for you. Happy Weekend!

Kinder said...

Yum! That looks so delish! I will make it for sure (once I am back on dairy and can have creeeeeaaaaammmmmmmm - I can't wait!).

Barbara von Enger said...

Hmmm, this looks toothsome. I ought to try this for guest this weekend. Thanks for the inspiration and have a nice weeend;-)

Alicia Lund said...

OH my goodness this looks and sounds so yummy!! Have a wonderful weekend! And great idea about getting the leopard mocassins as an engagement present. haha! he would die ;)

Marcie said...

Wow & wow! You always have incredible food posts!

Have a great weekend!

Jesa said...

wow def going to have to try this!!

stumbled on your blog :)

Cheers, Jesa

Unknown said...

Oh my gosh this looks so delicious... I'm salivating!

Fé... said...

I heart summer fruits! Especially strawberry. Now you get me craving for it. But I'm such a bad cook, I don't think I can survive all those steps. They seem like very complicated. Probably I'll just go to the nearest cafe and order a similar one :p Thanks for the great idea, though.

Poppies and Sunshine said...

This looks incredible...AND has one of my favorite things: strawberries! I feel a little bit out of it..I would not have known what to do with the lemongrass, so I appreciate the pictures! And I also appreciate the gluten-free version. My mom lived with having to stay away from gluten most of my life growing up (that and milk...hmm maybe I've said that before?), and there is hope of healing because she can have gluten again, but whenever there is an alternative to a recipe like this, we still like to make it that way. Thank you for sharing!

Raegun said...

This dessert looks absolutely gorgeous! I was planning to go berry picking today so that I could make some homemade strawberry jam, but I think I will have to pick a few extra quarts! Lemongrass may be my secret ingredient in the jam this year - what an awesome idea! Thanks for stopping by and commenting on my blog today.

Unknown said...

OHMYWORD!!! As much as I love my husband, I'm always so jealous of the girls that were smart enough to choose a fabulous chef! Heading to the Farmer's Market this morning...wish us luck! ;)

LenoreNeverM♡re said...

What a great way to discover your blog~YUM*
Adore lemongrass...I even have essential oil that I mix with lavender to sooth my soul in my bath experience~ Thanks for the recipe!

La Société de Mode | The Fashion Society said...

Ohhh my god. Can you say food porn? I love it. I just stumbled across your blog, and I think it's the cutest thing ever. Reminds me a lot of Luxirare!!!!!

La Boheme said...

Oh yummmmm! It looks delicious! Thanks for the inspiration and happy weekend! xoxo

Unknown said...

That sounds so amazing! We picked blueberries last weekend, and have oh, about four and a half pounds of berries now. We have to decide what to do with them, maybe we can substitute blueberries for strawberries! XO!

S said...

Yum sounds divine! Referenced your blog in my post today! xx

laurenne said...

I'm already in bed, but I'm getting out because you've made me so hungry. Amazing photography. Thanks for this!

Unknown said...

This sounds amazing!! I adore lemongrass but would not have putting it with strawberries, I need to be more adventurous!!

Happy Week-end :)

Unknown said...

Thanks for letting me know about the blueberries, Carrie! I will pass the word along! XO!

J. said...

Mmmmmm...I LOVE strawberries. I've been eating them by the truckload this summer haha.

Raez said...

yes i love strawberry picking. it's the definition of summer.

xx raez

Lori said...

Carrie ~ thank you so much for your comments both at my place and over at Simone's. As you can tell I am a proud Canadian girl and I am so glad you enjoyed my edition at Simone's ~ stick around ~ you will love the one I have coming up for Thursday ~ wave that maple leaf!!

Oh - and I am loving this dessert ~ it looks heavenly!

MerciBlahBlah said...

Made this for dessert last night. Sweet wind cries Mary, it was heaven on a plate.

stylenuggets said...

Ooh that looks so good. Wish it was summer so I could try right away.
I'm a follower of your blog now!

Liz said...

Wow! I've never baked with lemongrass before... It looks intimidating, but worth a try! Thanks so much for sharing this great recipe (and your photos are so helpful!)

Josie said...

I'm absolutely DYING. This looks positively spectacular... My mouth is watering right now.
xo Josie

Kate said...

Oh wow! Impressive! This looks like a lot of work but looks sooo amazingly delicious!

Iva Messy said...

WOW!!! this looks super amazing!! I bet the aroma is to die for!! I hope I get to try making this very soon!! Thank you so much for sharing!!

Lovely B. said...

Yum. That looks delicious.. now I'm hungry!

Lovely B.

Anonymous said...

what!!! that looks SO good!!

Caitlin @ Candyfloss & Persie said...

wow, stunning and delicious~

Anonymous said...

I just found this from A Fanciful Twist's sister's blog - my sister is gluten free and struggles w/the baked goods issue.....There are no accidents.....I went straight to your gluten-free flour blend ! (the crumble recipe looks spectacular) Jill James

this free bird said...

Jill!! I'm so glad you came here. Scan my posts for gluten-free recipes. They're littered throughout - and please let me know if there's anything I can do to help you or your sister. That gf flour blend will open her back up to all her old favorites! Enjoy!!



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