The recipe for this wonderful kuchen can be found at: http://www.organicgardening.com/cook/peach-and-rhubarb-kuchen
Credit belongs to Edward Lee as this is his Peach and Rhubarb Kuchen Recipe.
I have to admit, I like kuchens. In the fall, I often make an apple kuchen that is a family favorite with apples, coconut and nuts. So when I saw this rhubarb kuchen recipe, I had to try it.
Turns out, it is delicious and the perfect not-too-sweet cake to serve with tea or coffee.
The only change I made was in using canned peaches. There were no fresh, ripe ones at the market.
The cake came out very well. I served it to friends and family and it was devoured…yes, I mean devoured… quickly. Poof. Gone in a day.
That’s a sign of a good recipe.
I’m looking around the garden thinking about what I can make for dinner tonight.
I have fresh tomatoes, peppers, onions, and basil in the garden. And I have chicken breasts in the refrigerator. If I stop at the Italian deli and pick up some shredded parm, I can coat the cutlets with cheese, bread crumbs, and seasoning. I could serve the cutlets over pasta with a fresh tomato, onion and Italian peppers sauce.
Sounds good to me. I looked up the ingredients online for some recipe guidance and found a similar idea by Rachel Ray that I will use as a starting point. Here’s Rachel’s recipe: http://www.foodnetwork.com/recipes/rachael-ray/parmesan-crusted-chicken-breasts-with-tomato-and-basil-and-potatoes-with-peppers-and-onions-recipe/index.html
I’ll let you know how it turns out. But really, how can you miss with these ingredients. Yum.
After Dinner Update: Yum is right. I added some cream to the sauce to use up what I had in the refrigerator. And I was very generous with the basil and garlic. Dinner turned out really well. The cream made the sauce delicious. My husband — a natural foodie — loved it and went back for seconds.