Hi Friends... I know it's been a long time. So much has happened, so let me get you caught up. This spring, my husband applied for residency programs and this year he matched. We are living in Indianapolis for his transitional year. Next year, we'll be moving again, but that's another story for another day. Two weeks ago, we packed up all of our earthly belongings and left our beloved Louisville to come to a new city.
I took it all in stride; it wasn't fun leaving my friends and a job that I really enjoyed to come here to who knows what. For the past week, I have been unpacking and getting job applications to random stores. It's odd to think that I won't be teaching this fall, but I'm kind of excited about working a much less stressful job for at least a year.
But this year, I wanted to chronicle our adventures and the culinary delights that I make along the way. Some of you are reading this to keep up with me so I'll tell you the stories behind the recipes. Hopefully, if you ever come to Indianapolis, you'll have something to do by reading along. I'm excited to find this city's little secrets and to share them with you.
So here is my first adventure: The Broad Ripple Farmer's Market. Scott and I drove to Broad Ripple to explore the new market. I was pleasantly surprised. There was an ice cream stand called Lick that looked like it had the funky flavors of Jeni's in Columbus. There was a great variety of fruits and vegetables, and there were pastries. We tried a orange and hazelnut croissant and a danish with lemon curd and raspberries. I wanted to really love them, but the quality just wasn't there. I found myself comparing them to perfection of Wiltshire Pantry and it just wasn't happening... kind of a bummer. But there were raspberries, and lots of them, and I couldn't resist.
This brings me to my first baking endeavor in Indy, Raspberry Breakfast Bars, via Smitten Kitchen. I used black raspberries that we bought at the market, and this morning Scott had some serious goodness on his (50 minute) trek to work.
Raspberry Breakfast Bars
Source: Smitten Kitchen
For the Crust and Crumb Topping
1 1/2 cups flour
1 cup packed brown sugar
1 1/4 cup rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup butter (1 1/2 sticks) cut into one inch pieces
For the Raspberry Filling
1/4 cup packed brown sugar
1 tablespoon lemon zest
1/2 teaspoon cinnamon
2 tablespoons flour
1 lb fresh raspberries
1/4 cup lemon juice
2 tablespoons melted butter, cooled
To Make the Crust and Crumb:
Preheat oven to 350. Grease the bottom and sides of a pan, then line it with parchment paper. Let the paper hang over the sides. This will make it easier for the bars to be lifted from the pan. Butter the parchment.
Combine all of the crumb ingredients except the butter. Then add the butter to the ingredients. Blend with a pastry mixer until small crumbs form.
Reserve 1 1/2 cups of the crumb mixture, and press the rest into the bottom of the prepared pan. The crust should touch the sides of the pan. Bake until the crust is golden brown - 12 - 15 minutes. Transfer the pan to a wire rack and let cool. Keep the oven on until cool.
Meanwhile, make the raspberry filling. Combine the ingredients and gently fold in the raspberries so they don't become mush.
Spread the raspberry filling on top of the cooled crust, then sprinkle the remaining crumb topping on top. Bake for 35 - 45 minutes or until the top is golden brown and the edges are slightly bubbly.
Transfer to a wire rack and cool completely. Remove from pan and slice into bars. The slices can be stored in an air tight container in the fridge for two days.
I'm working on a picture... I haven't figured out this new computer yet. :)