Single-handedly Supporting the Greenmarket - May 31

Wow, not at all an attractive plating, but I think we can agree that it tasted okay. This was one of the least-planned menus, but it came about because I just got overexcited at the Greenmarket.

The guestlist:
+ Benjie + Pat
Arun + Adam
Marisa
Irene + Robert
Jonathan

The menu:
whole wheat pita bread
baba ganouj
swiss chard and goat cheese tart
sugar snap peas
asparagus
Sullivan Street Bakery bread
strawberry-rhubarb pudding cake
mint ice cream

Swiss Chard and Goat Cheese Tart
adapted from Sunday Suppers at Lucques

5 sheets phyllo
1/2 stick of butter, melted
2 egg yolks
Large bunch of baby swiss chard
4 shallots, sliced
1 teaspoon thyme leaves
1/2 cup ricotta
1/4 cup crème fraîche
1 button of goat cheese
Handful of pine nuts, toasted
Handful of currants

Lay sheets of phyllo out in pan and brush some butter in between layers. Sauté shallots in pan until caramelized, add swiss chard. Season. Stir together crème fraîche and yolks and spread over phyllo. Scatter swiss chard and shallots over, as well as goat cheese. Sprinkle with pine nuts and currants and thyme and season with salt and pepper. Bake at 375°F until it looks done (20ish minutes).

Strawberry-Rhubarb Pudding Cake
from the April 2007 issue of Gourmet

1/4 cup water
1 1/2 teaspoons cornstarch
1/3 cup plus 1/2 cup sugar
2 cups chopped fresh rhubarb stalks
1 cup chopped fresh strawberries
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
preparation
Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.

Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.

Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.

Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.

[This is one of the most forgiving dessert recipes ever, I think. And currently one of my favorite. I've upped the fruit quantity by as much as 100 or 200% and have also forgotten ingredients only to remix the batter after having already poured it into the pan. And it always seems to get the most praise. Especially when paired with mint ice cream (see previous post).]