Chicken and Basil Stir-Fry

Serves 4

• 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)
• 1 tablespoon cornstarch
• Coarse salt and ground pepper
• 6 teaspoons vegetable oil
• 1 small onion, halved and cut into 1/4-inch-thick wedges
• 2 bell peppers (red, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips
• 6 garlic cloves, minced
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 1/2 cups fresh Thai (see note) or other basil leaves, larger leaves torn in half
• Cooked white rice, for serving (optional)

Directions  (Total Time: 40 minutes)

1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
2. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
3. To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
4. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired. 

Rhubarb Upside-Down Cake

Makes one 9-inch cake; Serves 10

FOR THE TOPPING

• 4 tablespoons unsalted butter, melted
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• Coarse salt

FOR THE CAKE

• 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
• 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
• 1 3/4 cups sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• Coarse salt
• 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
• 2 large eggs
• 1 cup sour cream

Directions

1. Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
2. Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
3. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
4. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick.

Source: Martha Stewart Living

Rhubarb Custard

Makes 6

3/4 cup sugar

12 ounces rhubarb trimmed and cut crosswise (1/4 in thick)

1 cup whole milk

1/2 cup heavy cream

1/3 cup flour

2 large eggs plus large egg yolk

Heat oven to 350.  Butter six 5 1/2in gratin dishes (1 inch deep) and dust with sugar;  arange on a rimmed baking sheet.  Toss rhubarb with 1/4 cup sugar, and divided among dishes.  Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes.

Puree milk, cream, flour, egg and yolk, remaining 1/2 cup of sugar, and 1/2 teaspoon of salt in a blender until smooth.  Divide mixture evenly among dishes.  Bake, uncovered, until just set, 22 to 24 minutes.  Let cool for 20 minutes.

Rachel's Thoughts: I don't have gratin dishes, so I just used some small pyrex ones and covered with one layer of rhubarb.

Source: Martha Stewart Living

Baked Raspberry Custard

- To try once my raspberry bush gives me berries! -

Serves 6

• 1/4 cup (1/2 stick) unsalted butter
• 3/4 cup whole milk
• 3 large eggs
• 1/2 cup plus 1 tablespoon sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon coarse salt
• 1/2 teaspoon pure vanilla extract
• 2 cups raspberries (about 9 ounces)

Directions

1. Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
2. In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
3. Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.